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No-Knead Whole Wheat RollsNo-Knead Whole Wheat Rolls

Prepared by: Susan Mill-Gray,
Nutrition Specialist,

University of Missouri Extension

November 27, 2016


Yield: 12 servings (1 roll per serving)



  • 1 package (1/4 ounce) active dry yeast
  • 1¼ cups warm water (110 to 115)
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons butter, softened
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning (optional)



  • In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 375. Stir batter down. Fill muffin cups coated with nonstick cooking spray to 2/3 full. Cover and let rise until doubled, about 8-12 minutes.
  • Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack.


Nutrition information per serving

Calories: 139

Total Fat: 2g

Saturated Fat: 1g

Cholesterol: 5mg

Sodium: 26mg

Carbohydrates: 26g

Fiber: 2g

Protein: 4g



Source: modified from TasteofHome


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, December 14, 2016