I made No Knead Whole Wheat Rolls. I got the recipe from a Taste of Home email I received this morning. The recipe and picture can be found at Taste of Home: No Knead Whole Wheat Rolls and can be printed out from their website. I read the directions and decided it would be simple enough to make these. It only needs to rise once for 30 minutes and then again for 8-12 minutes. I didn't have to knead it. I could make it in my mixer by adding all the ingredients at the same time and mixing for 3 minutes. Besides, the ingredients were intriguing: honey, molasses, and Italian seasoning.
My yeast had been sitting in the refrigerator for quite a while, so I took it out and let it come to room temperature before using it. I then followed the directions for making the rolls. After letting my rolls rise for the first 30 minutes, I could tell that the old struggle I had with yeast was alive and well. It did not double in size. My inexperience with yeast caused me to move forward with the directions. My second rising for 8-12 minutes yielded the same pitiful results. I baked the rolls anyway. They were heavy like water balloons and just slightly doughy, but they were delicious. I make them sound so appetizing, don't I? Really, they were so good that two of my kids ate them for snack tonight instead of anything else they could have chosen. They want me to make them again and again.
Perhaps my yeast was too old. The temperature of my water in which I dissolved my yeast was just right, so it couldn't have been that. Thankfully I have a huge block of yeast I purchased at CostCo almost two years ago that I haven't opened yet. The date on it says it is good until May 2011. I've got a lot of baking to do in the next month so I don't waste all that yeast. Maybe the next time my bread will rise like it is supposed to. Here is the recipe. I have Greek seasoning in my cupboard. I think I'll try that next time.
No Knead Whole Wheat Rolls from Taste of Home
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 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
- 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. 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 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.
