Name: No Knead Honey Wheat Dinner Roll Recipe
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Ingredients: .25 ounces active dry yeast (1 package); 1¼ cups water; 2 cups all-purpose flour; 1 cup whole wheat flour; 2 Tablespoons butter (softened); 2 Tablespoons honey; 1 teaspoon salt

No Knead Honey Wheat Dinner Rolls Recipe

If you are looking for an easy homemade rolls recipe, this no knead honey wheat dinner recipe is the one you need. It is such an easy bread recipe that you can whip up to serve with dinner and enjoy the taste of freshness.

No Knead Honey Wheat Dinner Rolls on a plate cut in half with butter spread on them

Our no knead honey wheat dinner roll recipe is great when you’re in a pinch but you are looking for a quick whole wheat rolls recipe to go with your next meal. And to be honest, these rolls are so good, whoever you serve them to will probably think you worked super hard on them.

I recently bought a new sign for my kitchen that reads “I just love carbs” and it’s so true. I always feel like I need some sort of roll or bread with my dinner.

Well with this recipe you can either make these rolls ahead knowing you will want them, or throw them together last minute. Either way, they are going to taste amazing.

If you love carbs like me, then you are going to want to try our Texas Roadhouse Rolls Copycat Recipe, 30 Minute Homemade Rolls Recipe, and definitely don’t miss out on our Easy Homemade Rolls Recipe. They are all delicious in their own way, so be sure to make them all.

Ingredients needed to make No Knead Honey Wheat Dinner Rolls Recipe

Ingredients You Need to Make No Knead Honey Wheat Dinner Roll Recipe:

Active dry yeast
Water
All-purpose flour
Whole wheat flour
Butter
Honey
Salt

A basket full of No Knead Honey Wheat Dinner Rolls

How To Make No Knead Honey Wheat Dinner Roll Recipe:

Begin by placing the packet of active dry yeast in a large bowl with the warm water, mix it together and let it for 5 minutes until the mixture becomes frothy.

Note: The ideal temperature for the water is about 110 degrees. You don’t want it too warm or it will kill the yeast.

Adding honey to No Knead Honey Wheat Dinner Rolls dough

After the mixture is frothy, add in the all-purpose flour, whole wheat flour, honey, butter, and salt.

No Knead Honey Wheat Dinner Roll dough ingredients in a mixing bowl

Mix everything together in a stand mixer for about 3 minutes or until everything is combined, but do not knead the mixture.

No Knead Honey Wheat Dinner Rolls dough in a bowl with a clean towel on top

Now place a clean dish cloth over top of the bowl and let the dough rise in a warm place (I like to use a warm oven) until it has doubled in size.

This should take about 30 minutes or so.

No Knead Honey Wheat Dinner Rolls dough risen in bowl

Once the dough has doubled, punch it down to release the air that has built up, and preheat the oven to 375 degrees.

No Knead Honey Wheat Dinner Rolls dough in muffin tin

Then, get out your muffin tin, spray it with nonstick cooking spray, and fill each of the tins half the way with the bread dough.

Cover the muffin tin with your clean towel and let the dough rise one more time for about 15-20 minutes or until they are about doubled in size.

Then you will need to place the muffin tin in the oven for 10-15 minutes, or until they become a nice golden brown color.

Cooked No Knead Honey Wheat Dinner Rolls in muffin tin

Allow the rolls to cook in the muffin tin for a minute and then move them to a wire rack.

Top view of No Knead Honey Wheat Dinner Rolls with butter

Then serve them warm with some butter (yumm!) and enjoy!

To Make this Make-Ahead Rolls Recipe You Will Need:

Large mixing bowl
Stand mixer (I love my KitchenAid mixer)
Clean kitchen towel
Muffin tin
Nonstick cooking spray

What if I Don’t Have Whole Wheat Flour?

While the whole wheat flour is how this recipe gets part of its name, it does not mean you can’t make this recipe if you don’t have it.

I would suggest just using all all-purpose flour in place of the whole wheat flour. No need to change the amount of flour, it would be a 1 for 1 exchange.

Why isn’t My Dough Rising?

It can be super crusting when you’ve put in the work to make your bread and for some reason it is not rising like it should be. There can be a few reasons for this.

Taste of Home has a great article going over why your bread is not rising. Look it over to see if any of their ideas might be why your bread dough is not responding properly and see what they say to do to fix it.

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Load Up on Your Carbs this Holiday Season with all of Our Delicious Rolls Recipes:

Enjoy Dipping These Scrumptious Rolls in Soups like These:

No Knead Honey Wheat Dinner Roll Recipe

5 from 1 vote

I felt like a true domestic goddess when my husband came home to these warm rolls and slow cooker beef stew. Trust me- if I could make these rolls, you could probably make them blindfolded.

Prep Time 50

Cook Time 15

Total Time 1 5

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Ingredients

Equipment

Instructions

In a large bowl, dissolve yeast in warm water (about 110 degrees) and let rest for 5-10 minutes.
Add remaining ingredients.
Beat on low speed in a stand mixer or mix by hand for about 3 minutes (the dough will be sticky). Do not knead.
Cover with a clean dish cloth and let rise in a warm place until doubled (about 30 minutes).
Punch the dough down.
Preheat oven to 375 degrees F.
Spray a muffin tin with nonstick cooking spray and fill each muffin tin half full with dough. Cover and let rise for about 15-20 minutes (they should almost double in size during that time).
Bake for 10-15 minutes or until golden brown.
Cool for a minute and then move to a wire rack.
Serve warm.

Notes

While the whole wheat flour is how this recipe gets part of its name, it does not mean you can’t make this recipe if you don’t have it.

I would suggest just using all all-purpose flour in place of the whole wheat flour. No need to change the amount of flour, it would be a 1 for 1 exchange.

Nutrition

Calories: 139 kcal · Carbohydrates: 26 g · Protein: 4 g · Fat: 2 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 5 mg · Sodium: 213 mg · Potassium: 67 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 59 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

No Knead Honey Wheat Dinner Roll on a plate cut in half topped with butter

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Questions & Reviews

Laura @ Lauras Baking Talent says:

These are great! Thanks for sharing :)
Brittany says:

These look so easy and yummy! Can't wait to try! Brittany :D
Holly Waterfall says:

Camille! I so needed this. I had a wheat roll fail a few weeks ago and have been scared to try again. These will have to happen soon!
Prairie Wife says:

Stopping by your site today was perfect timing. I'm making an elk stew today and these will go perfectly with it, thanks!
DarTo says:

I had to try this recipe. My dough was not sticky but rather like a normal bread recipe so I formed the rolls into balls instead of using the muffin tins. I did make a slight change when I made them. I used molasses instead of honey since that is something that I had in my pantry. I love raisins in breads so I added some raisins. The result was a wonderful dinner roll. I was impressed by how quick & easy the recipe is. The rolls are light & tender. They were a great addition to our Sunday evening Chili meal. I will keep this recipe & plan to make it frequently. Thank you for sharing.
tinasdeliciousdishes.com says:

Love the smell of baking breads. These sound so easy, so I'll be trying this recipe.
Terry Call says:

I am not a roll maker, but there's no sugar in this recipe. Is the honey enough to make them sweet?
Cyd says:

Yes, just follow as directed.
Annie says:

I just tried this recipe. My dough is pretty wet, only slightly sitcky and did not double in size after 30 minutes. If it supposed to be very sitcky? Is it supposed to be rapid rise yeast? The recipe doesn't specify but with other no knead bread I've made it required rapid rise yeast.
Camille says:

Hi Annie! I am so sorry to hear that your dough is sticky! I am definitely not a bread expert, so I am not exactly sure why it would be so sticky! I didn't use rapid rise yeast, but I think that it would be fine if you did. My dough was a little on the sticky side, but I just added a little more flour and it worked fine. It's funny- some days it's stickier than others (I have heard that sometimes the weather/humidity/altitude can make a difference). Anyway, I am sorry that I am not much help! Have a good day!
Patricia Baslom says:

Just ran across your No Knead Honey Wheat Rolls. I've never been successful making rolls so I gave this one a try. Surprise...Success. Thank you so much. Hubby even went back for seconds!
Devon says:

I don't make much bread cause I dislike kneading. I will have to give this a try.
Jen says:

I too have never had luck with baking breads or rolls! I am a great cook and baker in all other realms but not breads. I decided to give your recipe a go since it used some whole grains( I used 1/2 white and 1/2 wheat) and it turned out great and was SOOO easy and quick! I am adding these to my Thanksgiving menu now! THANKS!
Lydia says:

these were a big hit at Thanksgiving dinner tonight. So easy to make & so yummy. Thanks for the recipe.
Emily says:

Hey, all I have on hand is unbleached all-purpose flour, do you think I could sub that? Thanks! :)
tammy says:

My step-daughter made these for us last week and they were so yummy! I can't wait to make them myself. I was wondering if you've ever increased the wheat flour and decreased the white flour?
Cyd says:

Wheat flour and white flour don't exactly measure up equally. Wheat flour is very dense. You may want to check out our 30 minute rolls that use white flour.
Linda says:

These sound delicious...but how irritating to have to watch an advertisement before I can copy & paste to my personal cookbook!
Mariya says:

Followed exactly..with fresh yeast...my rolls did not rise. Sad day.
Katina Koehler says:

Can these be made the night before and kept in the fridge to be baked the next night?
Momma Cyd says:

Yes, risen dough CAN be placed in a refrigerator. Putting risen dough in the fridge is a common practice of home and professional bakers alike. Since yeast is more active when it's warm, putting yeasted dough in a refrigerator or chilling it slows the yeast's activity, which causes dough to rise at a slower rate. For ease of handling and scheduling convenience, many purposefully adjust bread recipes to have their second rise in the fridge.
Efrat says:

Perfect easy and quick recipe! Exact instructions. I've made it three times already. Once 2 types of flour, once white flour and once bread flour. Always successful. The dough is not sticky and easy to work with, so I grease my hands and place it as balls on baking paper in a pan at 200 degrees for about 25 minutes. Wow. Thank you for a recipe that will always be with us