Shelly's Recipe

NO-KNEAD WHOLE WHEAT ROLLS

Category: Bread

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110 to 115 degrees)
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.