No Knead Whole Wheat Rolls

I’m sure you’ve heard that old expression,”when it rains, it pours’?

It’s so very true, and so incredibly fitting at this moment in my life.

Literally and figuratively, everything is happening at once. Between the house selling (and subsequent packing), the rental we are procuring, purchasing land for our new ranch (more on that later), and new business opportunities, I’ve had to take several moments to pause and not go into panic mode trying to keep everything straight.

And when I say pause for a moment, what I really mean is I pour myself a glass of wine, take a deep breath, and call my mother and/or father.


Or, I head into the kitchen to bake something. Which is going to become increasingly difficult over the next 3 weeks, because I’ve started packing up all my baking supplies. If things get really stressful, I might be forced to venture over to Mom’s house and borrow a pan or two so I don’t completely lose my mind.

Note to self: my mixers and one set of measuring cups/spoons will be the very last kitchen items packed. 🙂

No Knead Whole Wheat Rolls – adapted from Serious Eats

1 1/2 cups warm water, divided (I used 1 3/4 cups water)
1/2 ounce active dry yeast
1 teaspoon salt
1 tbs. sugar
2 cups whole wheat flour
1 1/2 cups all purpose flour

In a large bowl, combine yeast and 1/2 cup warm water. Stir to combine then let sit for 5 minutes. Add remaining 1 cup water, salt, sugar, and both flours to the bowl and stir for 2 minutes. Cover the bowl with plastic wrap or a dish cloth and let sit until doubled in volume, about 45 minutes.

Preheat oven to 400°F. Line two baking sheets with parchment paper. Divide dough into 12 equal portions, lightly rolling each portion into a ball and placing on the baking sheets. Let buns sit for 15 minutes to rise some more. Bake buns until golden and lightly crisp on top, 20-25 minutes.


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