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No-Knead Whole Wheat Rolls

Tender and moist, these easy whole wheat rolls boast a great herb flavor! —Deborah Patrauchuk, Malakwa, British Columbia
  • Total Time
    Prep: 15 min. + rising Bake: 10 min.
  • Makes
    1 dozen

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons butter, softened
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning

Directions

  • In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 375°. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes.
  • Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack.
Nutrition Facts
1 each: 139 calories, 2g fat (1g saturated fat), 5mg cholesterol, 212mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

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