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Whole Wheat No Knead Rolls

  • Beginner
  • 15 rolls
  • 2 hr 15 min
Baking Success Or Baking Mess


1 teaspoon sugar
1-1/4 cups warm water (100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
1 large egg
2 tablespoons butter OR margarine, softened
1/4 cup molasses
1 teaspoon salt
2 cups all-purpose flour
1-1/4 cups whole wheat flour


Dissolve sugar and warm water in a large bowl. Sprinkle in yeast, stir until dissolved. Stir in egg, butter, molasses, salt and all-purpose flour. Beat 2 minutes at medium speed of electric mixer. Using spoon, stir in whole wheat flour until well blended. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Stir down dough with spoon; beat 30 seconds. Spoon evenly into greased 2-1/2-inch muffin pans. Cover; let rise until doubled in size, about 45 to 60 minutes. Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

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