100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter
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4.4
33 reviews
Good
100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter
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These 100% whole wheat dinner rolls are soft, light, fluffy, and so easy. They’re practically work-free because there’s no kneading. If you can dump ingredients in a bowl and stir, you can make these. You can make the dough ahead of time, refrigerate it, and when you’re ready for fresh bread, bake off only what you need. You can use the dough for more than just dinner rolls. Try breadsticks, pretzels, or bake as a loaf; skip the honey and use garlic butter or add sesame seeds for hamburger buns. So many options and knowing you have dough in the fridge waiting makes having fresh rolls at any time an easy and do-able reality.
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Ingredients
Rolls
- ¾ cup water warmed to packaging directions - about 125F for Red Star Platinum yeast, about 105 to 115F for most other yeast
- ¾ cup milk warmed
- ¼ cup honey
- 2 to 3 tablespoons canola or vegetable oil
- 1 tablespoon molasses
- 2 ¼ teaspoons instant or active dry yeast (one 1/4-ounce packet I use Red Star Platinum
- 3 cups whole wheat flour
- pinch salt optional and to taste
Honey Butter
- ¼ cup unsalted butter, very soft
- 2 to 3 tablespoons honey
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Instructions
- For the Rolls – Combine first 5 ingredients (through molasses) in a microwave-safe measuring cup or bowl and warm it to manufacturer’s directions on yeast packet, about 1 minute on high power. Take the temperature with a thermometer. If you don’t have one, mixture should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don’t want to kill the yeast.
- Pour liquid mixture into a large mixing bowl and sprinkle the yeast over the top; wait 5 to 10 minutes, or until yeast is foamy. This means it’s alive and will work. (This is proofing and technically with instant dry yeast you don’t have to proof it, for active dry yeast; you should. I do it regardless)
- Add the flour, optional salt, and stir with a wooden spoon to combine. Then stir for about 1 more minute, mashing the dough around (this is as much ‘kneading’ as this recipe requires).
- Stir dough into a ball, cover the bowl with plasticwrap, and place in a warm, draft-free place to rise until doubled in bulk, about 3 hours. Whole wheat rises slowly so don’t be surprised if it takes a long time. Tip – Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.
- At this point you have a choice… If you plan to bake now (through step 11) punch dough down, remove it from bowl, and turn it out onto a well-floured surface. Knead it only so much as necessary to shape it into balls for rolls (I divide the dough into 16 rolls and they’re just a bit bigger than golf balls). Or form desired shapes such as a loaf, pretzels, breadsticks, etc. Use only what you need and save the rest for later in the refrigerator.
- Place balls of dough in a cooking sprayed round baking dish or pie plate, or in an 8×8 or 9×9 pan; size depends on how many you’re making. They can be close to each other, but not squished, or they’ll rise and bake into each other.
- Cover baking dish with plasticwrap, and allow rolls to rise in a warm, draft-free environment for about 1 hour, until almost doubled in size. I use the preheated oven trick again.
- In the final minutes of rising, preheat oven to 350F.
- For the Honey Butter – Stir to combine the butter and honey. Generously brush or spread the mixture with a knife over the top of each ball of dough before baking. Reserve remainder to serve with rolls after baking.
- Bake rolls for about 15 to 18 minutes, or until lightly golden and puffed. Baking time will vary greatly based on how many rolls you’re baking, or if it’s another shape such as a mini loaf, the size of the pan, and personal preference. Watch your bread, not the clock. Don’t overbake; they will dry out.
- Allow bread to cool momentarily in baking dish and serve as soon as it’s cool enough to handle. Rolls are best fresh, but will keep airtight for up to 4 days at room temperature or may be frozen for up to 4 months.
- If you plan to bake later – Take dough that’s risen for about 3 hours from step 4, punch it down, keep it covered, and refrigerate it. I prefer to portion the dough into 16 balls before refrigerating it so I can easily grab what I need over the next few days. Dough may be kept refrigerated for up to 5 days before baking.
- When you plan to bake, pick up at step 5 and follow through step 11.
- Recipe adapted from No-Knead Make Ahead Dinner Rolls with Honey Butter
Nutrition Information
Show Details
Serving
1
Calories
183kcal
(9%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Cholesterol
1mg
(0%)
Sodium
18mg
(1%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 183kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 1mg | 0% |
| Sodium | 18mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
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