Best 3 No Knead Whole Wheat Rolls Recipes

NO-KNEAD WHOLE WHEAT ROLLS

Steps:

• 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.

OVERNIGHT WHOLE WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls. , Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.

SLOW-RISE, NO-KNEAD SOFT WHITE (OR SOFT LIGHT WHEAT) ROLLS

Steps:

• For the first stage:.
• Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
• Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:
• Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
• Beat in the egg until well incorporated.
• Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
• Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
• (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
• Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
• Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
• Divide any leftover dough evenly among the cups.
• Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
• (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
• For a "regular" rise:
• Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• For a "quick" rise:
• Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
• Microwave on high for about 2 minutes, until the water almost boils.
• Put a muffin tin in the microwave oven as far from the water as possible.
• Let rise 30 to 45 minutes or until the dough nears the cup rims.
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• To bake:
• Position an oven rack in the middle third of the oven; preheat to 400 degrees.
• Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
• Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
• Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
• Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.