These rolls completely have my heart. They are sweet, cute, buttery, and best of all, EASY. You just mix everything up, let it rise, slap it into a muffin pan, let it rise again, slap some butter on top, bake and eat! This may seem like a bunch of steps, but believe me, for bread, this is easy peasy.
I made these for a dinner party (I use the word party loosely here – it was just Zack, his brother and his girlfriend, a couple of random relatives, and me having dinner). Calling it a party makes it sound so much more festive, though 🙂
These would be a great accompaniment to any chicken, beef, or maybe even pork dish. With whole wheat rolls, though, how can you go wrong?
In the picture below, the rolls look two-toned. This is because I used substantially less butter to put on top of them then required. It made their tops look not-so-pretty, but it did not affect their taste. Plus, my arteries thanked me.
Aren’t they just totally adorable?
No-Knead Whole Wheat Rolls
Yield: 1 dozen
– 1 package (1/4 oz) active dry yeast
– 1 1/4 cups warm water (110-115 degrees)
– 2 cups all purpose flour
– 1 cup whole wheat flour
– 1 tablespoon butter, softened
– 1 tablespoon honey
– 1 tablespoon molasses
– 1 teaspoon salt
– 1 teaspoon Italian seasoning
In a large bowl, dissolve yeast in warm water. Add the remaining ingredients. Beat on medium speed for 3 minutes (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
Stir dough down, set aside 1/4 cup butter. Fill muffin cups coated with nonstick spray, half full. Top each with 1 teaspoon butter (I used a lot less). Cover and let rise until doubled, about 8-12 minutes.
Bake at 375 degrees for 10-15 minutes or until golden-brown. Cool for 1 minute before removing from pan to wire rack.