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 Tablespoon butter, softened
- 2 Tablespoon 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.
These are great! Thanks for sharing 🙂
These look so easy and yummy! Can’t wait to try!
Brittany 😀
Camille! I so needed this. I had a wheat roll fail a few weeks ago and have been scared to try again. These will have to happen soon!
Stopping by your site today was perfect timing. I’m making an elk stew today and these will go perfectly with it, thanks!
I had to try this recipe. My dough was not sticky but rather like a normal bread recipe so I formed the rolls into balls instead of using the muffin tins. I did make a slight change when I made them. I used molasses instead of honey since that is something that I had in my pantry. I love raisins in breads so I added some raisins. The result was a wonderful dinner roll. I was impressed by how quick & easy the recipe is. The rolls are light & tender. They were a great addition to our Sunday evening Chili meal. I will keep this recipe & plan to make it frequently. Thank you for sharing.
Love the smell of baking breads. These sound so easy, so I’ll be trying this recipe.
I am not a roll maker, but there’s no sugar in this recipe. Is the honey enough to make them sweet?
Yes, just follow as directed.
I just tried this recipe. My dough is pretty wet, only slightly sitcky and did not double in size after 30 minutes. If it supposed to be very sitcky? Is it supposed to be rapid rise yeast? The recipe doesn’t specify but with other no knead bread I’ve made it required rapid rise yeast.
Hi Annie! I am so sorry to hear that your dough is sticky! I am definitely not a bread expert, so I am not exactly sure why it would be so sticky! I didn’t use rapid rise yeast, but I think that it would be fine if you did. My dough was a little on the sticky side, but I just added a little more flour and it worked fine. It’s funny- some days it’s stickier than others (I have heard that sometimes the weather/humidity/altitude can make a difference). Anyway, I am sorry that I am not much help! Have a good day!
Just ran across your No Knead Honey Wheat Rolls. I’ve never been successful making rolls so I gave this one a try. Surprise…Success. Thank you so much. Hubby even went back for seconds!
I don’t make much bread cause I dislike kneading. I will have to give this a try.
I too have never had luck with baking breads or rolls! I am a great cook and baker in all other realms but not breads. I decided to give your recipe a go since it used some whole grains( I used 1/2 white and 1/2 wheat) and it turned out great and was SOOO easy and quick! I am adding these to my Thanksgiving menu now! THANKS!
these were a big hit at Thanksgiving dinner tonight. So easy to make & so yummy. Thanks for the recipe.
Hey, all I have on hand is unbleached all-purpose flour, do you think I could sub that?
Thanks! 🙂
My step-daughter made these for us last week and they were so yummy! I can’t wait to make them myself. I was wondering if you’ve ever increased the wheat flour and decreased the white flour?
Wheat flour and white flour don’t exactly measure up equally. Wheat flour is very dense. You may want to check out our 30 minute rolls that use white flour.
These sound delicious…but how irritating to have to watch an advertisement before I can copy & paste to my personal cookbook!
Followed exactly..with fresh yeast…my rolls did not rise. Sad day.
Can these be made the night before and kept in the fridge to be baked the next night?
Yes, risen dough CAN be placed in a refrigerator. Putting risen dough in the fridge is a common practice of home and professional bakers alike. Since yeast is more active when it’s warm, putting yeasted dough in a refrigerator or chilling it slows the yeast’s activity, which causes dough to rise at a slower rate. For ease of handling and scheduling convenience, many purposefully adjust bread recipes to have their second rise in the fridge.
Perfect easy and quick recipe! Exact instructions. I’ve made it three times already. Once 2 types of flour, once white flour and once bread flour. Always successful. The dough is not sticky and easy to work with, so I grease my hands and place it as balls on baking paper in a pan at 200 degrees for about 25 minutes. Wow. Thank you for a recipe that will always be with us
Very Sticky!