Whole Wheat No Knead Rolls
Ingredients
- 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
PRODUCTS
Instructions
- 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 375°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
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