One Hour Whole Wheat Yeast Rolls (No Kneading Required)

I got this recipe idea here.  Then, I experimented and remade it with more wholesome ingredients.
Here are all of my Real Food Recipe Makeovers so far.

No Knead Rolls

You know all those excuses we use for not making homemade rolls very often?  This recipe smacks them all down.  Here, witness the smacking:

Homemade Roll Excuse #1 - It takes too long.

Not with this recipe.  These take one hour – from the time you get out the bowl until the time you serve these fresh out of the oven.  I didn’t believe it myself.  But now I do.  Because I proved it.  {Smack.}

Homemade Roll Excuse #2 - It makes a huge mess.

Not these.  You mix everything in one bowl, don’t have to knead the dough, grab the dough straight from the bowl to form rolls, then put them directly onto the pan.  I shed not a single tear over the fact that I didn’t have to spend several minutes after kneading dough to scrape crusty flour paste off of my countertop.

Homemade Roll Excuse #3 - I’ll eat too many.

This recipe only makes 12-16 rolls, just enough for a meal or two.  Plus, the rolls freeze well if you have leftovers.

Homemade Roll Excuse #4It’s hard to make homemade yeast breads.

Oh please.  My eleven year old could make these.  Measure, stir, wait, stir, wait, stir, wait, roll dough into balls, wait, bake, wait, eat.  The hardest part is waiting (and trying to figure out if you already added the salt before the phone rang and distracted you).

Are you now ready to get out a bowl and have hot, fresh rolls ready to go with your dinner?  Here’s how to make it happen:

One Hour Whole Wheat Yeast Rolls

1 cup warm water
2 Tablespoons yeast (I use dry active)
1/4 cup honey
1/3 cup melted butter, coconut oil, or palm shortening (make sure it isn’t too hot)
1 teaspoon sea salt
1 egg
3 – 3 1/2 cups whole wheat flour (I use freshly ground hard white wheat)

1.  In a large bowl, mix together water, yeast, and honey.  Let the mixture sit for 15 minutes.
2.  Add melted butter, salt, and egg.
3.  Gradually stir in the flour.  The dough will be sticky but manageable.  Cover the bowl of dough with a towel and let it rest for 10 minutes.
4.  With your hands, shape dough into 12-16 balls.  Place the balls so that they don’t touch each other on a buttered cookie sheet.  Cover and let rise for 20 minutes.
5.  Bake rolls in a 375° oven for 10-15 minutes.
6.  If you like (and I do recommend it), brush tops of rolls with a mixture of 4 Tablespoons of butter and 1 Tablespoon honey.  Perfection.

one_hour_rolls_1

Why am I featuring these during the week of the Getting Ahead Dinner Challenge?  Can you make these ahead of time to go with your dinner?  Sure, if you want.  But here’s where I really think it comes in handy:  If I have a simple dinner already prepared and ready to cook, but I want a quick dinner roll to go with it, these rolls are perfect!  Plus, since the rest of my dinner is already prepared, I actually now have time to surprise my family with fresh rolls too!

OR, what if you need some buns to go with Sloppy Joe Meat or Barbecue Chicken that you have prepared in your freezer?  These rolls are perfect.

So what are you waiting for?  You have one hour to make delicious, homemade rolls….GO!

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Comments

  1. Ginny says

    Any sub for the egg?

    Thanks!

    [Reply]

    Laura Reply:

    I don’t have experience subbing eggs, but hopefully one of my readers will!

    [Reply]

    Lana Reply:

    Since the egg here is for a richer dough rather than a binder I would just
    add 2 more tablespoons of fat.

    [Reply]

    Theresa Reply:

    Thank you. I was going to ask this question.

    [Reply]

    KT Reply:

    You can also use 2 Tablespoons water, 1 Tablespoon Olive Oil and 2 teaspoons baking powder for the egg :-)

    [Reply]

  2. Amanda says

    I think I’m going to make these for breakfast in the morning! I’ll probably do everything through the shaping and putting them on the cookie sheet tonight, then put them in the fridge until morning. Now I’m looking forward to surprising everyone for breakfast tomorrow!

    [Reply]

  3. Jenn Dela Cruz says

    If you were to freeze these, would you just shape and freeze and not let them rise? Then pull them out let defrost and rise before baking?

    [Reply]

    Laura Reply:

    Yep, that would work!

    [Reply]

  4. says

    These look SO yummy! I make a lot of bread, but very rarely make any rolls. And as I am sitting here, I can’t even think of why I don’t. These are going on my next menu plan….. Thank you!!

    [Reply]

  5. Ingrid says

    Thank you! I love it when I can make a homemade bread recipe during naptime (my kids naptime, not mine:)

    [Reply]

    Crystal Reply:

    Wouldn’t it be absolutely *wonderful* if we could make rolls during OUR naps???? (What naps!?!?)
    LOL!! I got such a kick out of this comment I couldn’t resist adding my own :)
    And I am so looking forward to making these soon!

    [Reply]

  6. Jen says

    Can you give any tips for shaping the rolls? I have struggled with getting the size right. It seems that they always end up to tall. But when I have tried flattening them some they don’t get big enough. Thanks!

    [Reply]

    Laura Reply:

    For these, I just pinch off about a two inch ball and roll it around in my hands. The dough is sticky, so that’s the best way I found to do it for these.

    [Reply]

    Jen Reply:

    These turned out absolutely amazing!! I just took them out of the oven to go with supper. I had to try one of course! When shaping them I took the ball of dough and rolled in to a ball while flattening slightly. The honey butter brushed on top is so good!!

    [Reply]

  7. Kristen says

    This may sound silly but what kind of yeast do you use? I have instant yeast for bread making. Will that work? Do you use the same kind of yeast on all your recipes, even those that call for yeast packets? I’ve had this question before but have never asked. :) Thanks for all the good ideas!

    [Reply]

    Laura Reply:

    I use dry active yeast in all my recipes. :)

    [Reply]

    Laura Reply:

    I buy it in bulk, so I never have packets on hand (much cheaper this way!). One packet equals 2 1/4 teaspoons of yeast.

    [Reply]

    Trudi Reply:

    Hi Kristen – I use instant yeast (SAF) in my breadmaking too and found that I can use it in any of my recipes that call for yeast. The only difference is that instead of proofing the yeast in liquid, just mix it in with your flour and any other dry ingredients and proceed with the recipe. No proofing (softening) is required – and obviously it saves a little time. About 2-1/2 teaspoons instant equals one packet of active dry.

    [Reply]

  8. Irene says

    In the process of making these. Funny, because I was thinking about making buns this week, but wasn’t looking forward to the time and effort. Thank you so much, problem solved. I used whey instead of water, so we’ll see how these turn out. I always struggle to use up my whey from making ricotta.

    [Reply]

  9. Angela says

    Ummm, if you were right here I would give you a huge hug!! :) Seriously, as much as I plan meals and things I quite often forget to get bread started early enough. This recipe will be a lifesaver!!! Thank you!!

    [Reply]

  10. Amy S says

    These are awesome. I made them a couple of weeks ago and made dinner rolls with half and then added dried minced onions to the top of the other half and made onion buns for burgers with the other half. Significant other loved them. Definitely a keeper recipe. Would like to try making some cheese rolls with them next.

    [Reply]

  11. Kristin says

    I can’t wait to try these, yum! Grocery stores never seem to have actual whole wheat dinner rolls, only the faux-wheat ones. My family will be pleasantly surprised :) Oh and I see they barely need any time to rise, so yeah perhaps I could pull it off on a weeknight and send a leftover roll in my daughter’s lunch the next day.

    [Reply]

  12. Martha says

    Oh my stars! These look delish…I’m definitely going to be making some of these. Honey butter melted on top…yes please!

    [Reply]

  13. Sheri Conant says

    Is that plastic wrap (or what) covering the rolls?

    [Reply]

    Laura Reply:

    That’s just a big layer of honey/butter! :)

    [Reply]

  14. Janet says

    I made these tonight to go along with our dinner. This was my first time baking bread / rolls, and the process was definitely easier than what I had imagined making homemade rolls would be. I did change a few ingredients (vegan diet), using agave for honey, Earth Balance for butter, omitting the salt, and using a flaxseed meal “egg” in place of the egg. I did use more flour than recommended as my dough was pretty sticky. Other than that, it was a piece of cake to make these! Once they came out of the oven, I lightly dabbed a little Earth Balance on each roll, skipping the agave. I love the taste of these. Reminiscent of the rolls we had at lunch in elementary school. (These are a bit sweeter than a usual dinner roll, but I attribute that to the agave.)

    [Reply]

  15. Elaine says

    My daughter made these last night for dinner along with the sloppy joe recipe, and they turned out yummy and took 1 hour. Recommend excluding the honey from the butter/honey mixture that is spread on top, since it kind of went against the sloppy joe flavor…..But you can (like I’m getting ready to do) just slather a layer of honey inside as part of your breakfast….oh the sacrifices I make. teehee
    Thanks again for a yummy recipe. :0)

    [Reply]

  16. Carol says

    Can they be made without the honey? I love sweet breads but my hubby doesn’t. Thanks!

    [Reply]

    Laura Reply:

    Yes, although you will need at least a little bit of honey in your yeast/water/honey mixture to activate the yeast.

    [Reply]

    Carol Reply:

    Great, thanks for the quick reply! Can’t wait to make these!!

    [Reply]

  17. Karen says

    This came right at the right time. I’d already had one “roll fail” earlier in the week (NOT one of your recipes, just for the record) and I was determined to get some rolls right. These were easy and fast and they worked beautifully! Thank you! We had these with leftover chicken noodle soup, and we all know leftover soup is better than sameday (a little trick we mama’s keep up our sleeves!). Thanks for the recipe. The rest are going into the freezer for slider buns or more dinner roll dippin’.

    [Reply]

  18. Sharon says

    Laura,
    Thanks for the great quick recipe for yeast rolls. I made them tonight, a little larger for hamburger buns, and they were perfect!

    [Reply]

  19. says

    I made these today and the dough was extremely sticky. Should I have added more flour to get a more manageable dough?

    [Reply]

    Laura Reply:

    Sure, that would probably be a good idea. :)

    [Reply]

  20. Lenetta says

    I had sticky UNmanageable dough too. :) since I was against the clock for my baby’s ONE YEAR birthday party (whaaat?), I made a rustic loaf, let it rise 15 min on my buttered baking sheet, and baked till it reached 160* inside. I then served the honey butter on the table. :) even my MIL complimented it. :)

    [Reply]

    Laura Reply:

    Hmm, I’m thinking more flour next time for yours too. But the main point of this comment is: He’s ONE already??!?!

    [Reply]

    Lenetta Reply:

    I thought more flour too. And I KNOW, WHAT THE HECK?!? :)

    [Reply]

  21. Julie C says

    I just tried to make these rolls… they turned out like glorified pancakes, any suggestions on what I did wrong? They taste fine, but do not look like rolls, lol! I have never really made bread before, any suggestions would be appreciated:)

    [Reply]

    Laura Reply:

    Sounds like you may need to add a little more flour than this recipe calls for. While 3-3 1/2 cups works well for me, others are finding that more flour is necessary. :)

    [Reply]

    Julie C Reply:

    Great, thanks so much, I will tray that next time! My son just loved them so they are a definite try again:)

    [Reply]

  22. Molly says

    I had a bunch of leftover chicken from a crockpot roaster and no rolls for sandwiches, so I put this recipe together for lunches and it was perfect! I had planned on putting some in the freezer but I’m not sure they’re going to last that long. Thanks!

    [Reply]

  23. Sjondi says

    I find that if I slightly dampen my hands when forming the dough balls, then I don’t need to add any extra flour. I need to do this several times to get all of the rolls done but it keeps them light and fluffy :) Thanks again for another wonderful recipe!!

    [Reply]

  24. andrea says

    Hi, I just made these and when it came time for the 20 minute rise time, they didn’t rise any…they cooked and were the same size. Any idea what I did wrong?? They tasted great but just didn’t rise.

    [Reply]

    Laura Reply:

    Hmm, not sure. It could be that your yeast wasn’t good?

    [Reply]

  25. says

    All we have to say is “Delicious, honey butter goodness!!”. I made these to go with our Veggie Beef soup, and my whole family devoured them! Thanks Laura!

    P.S. Two of my “pooh bears” said “I could eat lots and lots!” :)

    [Reply]

  26. says

    I made these rolls last week for dinner and they turned out delicious! Has anyone tried making cinnamon rolls using this recipe? Think I will attempt this and see what we come up with. :) Thanks Laura for all the wonderful recipes!!

    [Reply]

  27. abbie says

    if you oil your hands slightly with melted butter dough will not stick to your hands. i pinch the dough off then cup one hand and use the other( my right ) to shape the roll i use the ball of my hand( the part right under thumb) and press and roll when it becomes nice and smooth like when you need bread ( about 15 seconds each) i pich the cup part into a ball and then put the pinched button part down on the cookie sheet. i also like to put mine slightly close together so when they rise and bake the tops are nice and brown but the sides are smoother and they pull apart from each other. yum thanks for the great whole wheat one hour recipe. :-)

    [Reply]

  28. Arlene mullen says

    Just made these to go with your potato soup recipe and they were awesome! Going to double the recipe next time to make extra to freeze????

    [Reply]

  29. Danielle says

    This doesn’t really apply to this recipe but I keep meaning to ask you about this: Do you ever use soft white wheat? I just found it for an unbelievable price at azure standard, and I know it’s generally used for muffins and quick breads and cakes and such, but I have no experience using it. I’d like to buy some but I want to hear from someone I trust (that’s you) that’s used it before.

    [Reply]

    LindseyforLaura@HHM Reply:

    Yes, Laura has used it in some muffins and quick breads. It works nicely.

    [Reply]

  30. Leslye says

    Soft white wheat…hmmm. Guess that is why none of my cakes turn out well; I use run-of-the-mill flour in them. I have not tried using whole wheat for cakes, but I have found that every recipe Laura has on her website has turned out well for me. Her whole wheat bread recipe, to die for! I’m going to try these rolls for Thanksgiving dinner. Hope my finicky-roll-eating brother likes them!

    [Reply]

  31. Tish says

    I made these, but used spelt instead of whole wheat. They are very yummy, but spread out too much. I used ~3 3/4 cups of flour (spelt doesn’t absorb as much liquid). Not sure the solution to the flatness, but maybe more flour (less sticky dough). Any thoughts?

    [Reply]

  32. Vicky says

    I am making these right now! They are rising very slowly. I’m not sure if they will rise more or not at this point. They’ve been resting in my gas oven (that’s off) for about an hour now. I used about 1 and 3/4 packet of yeast, but it was expired yeast. I also used 1/3 brown rice flour, 1/3 spelt flour and 1/3 oat flour, and 1/2 cup whole white wheat. The raw dough tastes great! I’m shaped them into mini long rolls for tonight’s steak subs. It’s okay if they don’t expand more, I am sure they will at least make a great addition anyway. I also didn’t put all the honey in and will leave the extra calories from sugar and fat off the top of these to keep em’ in the healthy range!

    [Reply]

  33. Vicky says

    I forgot to say thanks. This is literally the first bread I have ever made. I’ve got a sour dough starter happening right now too for a whole grain sour dough bread in a few days. I like the “warm up” this recipe is giving me! Thank you for the easy and tasty recipe!

    [Reply]

  34. Nancy Haddon says

    These were delicious and so easy to make! No trouble at all. Everyone loved them. I served them with your barbecue crock pot chicken and your “throw your potatoes into the crock pot all day” baked potatoes and a veg. It was a complete heavenly homemaker dinner and a huge success! Thank you!

    [Reply]

  35. Diane says

    I made these for the second time. I’m so glad I decided to try them! I’ve tried a few short-rise rolls, and they were a little weird… but these are beautiful and light and probably the best whole-wheat roll I’ve ever made. The first time I made them, I used a cup of soft white wheat and the rest hard red, and I think it made them extra light. Tonight I just used all hard red and it was still quite tasty. Thank you so much for sharing!

    [Reply]

  36. says

    I made these the other night in the form of hamburger and hot dog buns. Thank you! They were delicious! I included a link on my blog to your fabulous recipe so that others can enjoy your great recipe. Keep up the good work :)

    [Reply]

  37. Alisha says

    I loved these and am making a huge batch today to freeze. How long do you think I need to let it defrost and rise on counter before baking? Not sure how long they take to defrost and hate to not have them ready in time for dinner one night. They were so so tasty we all can’t ever get enough!

    [Reply]

    LindseyforLaura@HHM Reply:

    It would probably take at least a few hours of defrosting and rising…I would give it 4-6 hours minimum just to be sure. If you take them out first thing in the morning you will have more than enough time by supper.

    [Reply]

  38. michelle says

    Am I reading this right that the recipe calls for 2 Tablespoons of yeast? isn’t that a lot? I have never used more than the 2 1/4 teaspoons with 3 cups of flour. just checking…sometimes there are type errors when writing the recipes.

    [Reply]

    Laura Reply:

    Yes, although it seems like a lot, 2 Tablespoons is correct. :)

    [Reply]

  39. Rachel says

    Just letting you know that these are some of the best whole wheat rolls I’ve made! My family of 5 love them and I know that we are all getting REAL food in our bodies :) Thanks!!

    [Reply]

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