If you are looking for an easy homemade rolls recipe, this no knead honey wheat dinner recipe is the one you need. It is such an easy bread recipe that you can whip up to serve with dinner and enjoy the taste of freshness.
Our no knead honey wheat dinner roll recipe is great when you’re in a pinch but you are looking for a quick whole wheat rolls recipe to go with your next meal. And to be honest, these rolls are so good, whoever you serve them to will probably think you worked super hard on them.
I recently bought a new sign for my kitchen that reads “I just love carbs” and it’s so true. I always feel like I need some sort of roll or bread with my dinner.
Well with this recipe you can either make these rolls ahead knowing you will want them, or throw them together last minute. Either way, they are going to taste amazing.
Ingredients You Need to Make No Knead Honey Wheat Dinner Roll Recipe:
- Active dry yeast
- Water
- All-purpose flour
- Whole wheat flour
- Butter
- Honey
- Salt
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make No Knead Honey Wheat Dinner Rolls
- In a large bowl, dissolve yeast in warm water (about 110℉) and let rest for 5-10 minutes.
- Add remaining ingredients.
- Beat on low speed in a stand mixer or mix by hand for about 3 minutes (the dough will be sticky). Do not knead.
- Cover with a clean dish cloth and let rise in a warm place until doubled (about 30 minutes).
- Punch the dough down.
- Preheat oven to 375℉.
- Spray a muffin tin with nonstick cooking spray and fill each muffin tin half full with dough. Cover and let rise for about 15-20 minutes (they should almost double in size during that time).
- Bake for 10-15 minutes or until golden brown.
- Cool for a minute and then move to a wire rack.
- Serve warm.
Storage Suggestions
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
What if I Don’t Have Whole Wheat Flour?
While the whole wheat flour is how this recipe gets part of its name, it does not mean you can’t make this recipe if you don’t have it.
I would suggest just using all all-purpose flour in place of the whole wheat flour. No need to change the amount of flour, it would be a 1 for 1 exchange.
Enjoy More Delicious Biscuits and Rolls
These recipes can be sweet or savory and are guaranteed to please the whole family. Explore our comprehensive list of biscuits and rolls here.
No Knead Honey Wheat Dinner Roll Recipe
Ingredients
- .25 ounces active dry yeast, 1 package
- 1 ¼ cups water
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 Tablespoons butter, softened
- 2 Tablespoons honey
- 1 teaspoon salt
Instructions
- In a large bowl, dissolve yeast in warm water (about 110℉) and let rest for 5-10 minutes.
- Add remaining ingredients.
- Beat on low speed in a stand mixer or mix by hand for about 3 minutes (the dough will be sticky). Do not knead.
- Cover with a clean dish cloth and let rise in a warm place until doubled (about 30 minutes).
- Punch the dough down.
- Preheat oven to 375℉.
- Spray a muffin tin with nonstick cooking spray and fill each muffin tin half full with dough. Cover and let rise for about 15-20 minutes (they should almost double in size during that time).
- Bake for 10-15 minutes or until golden brown.
- Cool for a minute and then move to a wire rack.
- Serve warm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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