* Exported from MasterCook *
Rolls, No-Knead Whole Wheat
Recipe By : Deborah Patrauchuk - Sicamous, British Columbia
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 oz active dry yeast -- (1 pkg)
1 1/4 cups warm water -- (110 to 115F)
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
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 375F. Stir batter down. Set aside 1/4 cup batter.
Fill muffin cups coated with nonstick cooking spray half full. Top
each with 1 teaspoon reserved batter. 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.
Yield: 1 dozen.
Prep: 15 min. + rising
Bake: 10 min.
1 roll equals 139 calories, 2 g fat (1 g saturated fat), 5 mg
cholesterol, 212 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g
protein. Diabetic Exchange: 1-1/2 starch.
Description:
"Tender and moist, these easy whole wheat rolls boast a great herb flavor"
S(Internet Address):
"http://www.tasteofhome.com/recipes/no-knead-whole-wheat-rolls";
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Per Serving (excluding unknown items): 139 Calories; 2g Fat (15.0%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber;
5mg Cholesterol; 200mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.