Today’s post is a quick and easy wheat roll you could make as part of your Easter Dinner. I found it in my recent issue of Healthy Cooking. These were simple to make and turned out great. One thing that makes these rolls different is the addition of Italian seasoning. I think you could leave that out if you are wanting a plain roll that you could serve with jam or preserves, but I enjoyed the light herb flavor.
I must say that the shaping of the roll was a little odd for me. I recommend just dividing the dough, lightly shaping them into a ball and putting them in the muffin tin.
Here are some other rolls and butters to serve them with that would be great too:
I also have different ways to shape your rolls HERE.
No-Knead Whole Wheat Rolls
- In a large bowl, dissolve yeast in warm water. Add the remaining ingredients. Beat on medium speed for 3 minutes (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
- Stir dough down. Set aside 1/4 cup batter I recommend forgetting this and just divided the dough into 12 pieces) . Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter (Again I recommend not doing this). Cover and let rise until doubled, about 8-12 minutes.
- Bake at 375° for 10-15 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. Yield: 1 dozen.