1 Hour Honey-Wheat Yeast Rolls (No-Knead)

P1040638Sometimes, a day just isn’t conducive to making bread- you just might not have the time put into the process of making the dough and allowing 2 rises.

But, you can still have fresh yeast rolls for dinner!

This is a great roll recipe that I love to use because it is so quick- just one hour, plus baking time, to beautiful soft dinner rolls- and delicious, too!

They are just lightly sweet from honey, and use half white and half wheat flour, yet still deliver a light roll- not dense. And to make things even better, there is no kneading the dough!

If you are new to working with yeast, this would be a great recipe to get you started.


  • 2/3 cup boiling water
  • 3 Tbs. unsalted butter
  • 2 Tbs. honey
  • 1 tsp. salt
  • 2 generous tsp. yeast
  • 1 egg, beaten
  • 1 cup white-wheat flour
  • 1 cup white flour

Add water and butter to a saucepan. Bring to a boil. Once boiling, pour into a mixing bowl.

Add honey and salt; Stir

Allow to cool down a little bit- just wait several minutes. (3-5).

Add yeast and beaten egg. Stir.

Add flour and stir with mixer on low just until the flour is all combined. If the dough looks very sticky- you can add a little more flour. Start with a Tbs. at a time until the dough looks a little more soft. (though it is supposed to be slightly sticky)

Gather it together in the bowl and turn it over. You can just keep it all in that bowl.


Cover the bowl with a clean, warm, damp towel. Let rise in warm place for 30 minutes.

(TRICK: I will often turn my oven on the lowest setting, (170 on my oven) for 5 minutes. I then turn it off and put the bowl with the dough inside the slightly warm oven, to ensure a warm environment that helps with the rising process.)


After the dough has risen, turn on to a lightly floured surface- on both sides of the dough, so it is not so sticky. Pat it out.


Cut pieces from the dough. You can gently fold the ‘corners’ of the pieces under slightly, that form a “ball”. This should give you a nice dinner roll shape. (Don’t fret over the shape too much)


Place these on a greased cookie sheet or baking stone, or you can place them side by side in a round cake pan. (it is fine if they touch in the pan)

I usually get 10-13 rolls.

Leave uncovered (or you can cover with a warm, slightly damp towel again.) Let rise another 25 minutes.


Bake at 400 for about 9-11 minutes, or until starting to brown. Don’t allow them to burn- keep an eye on the bottoms!





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