No Knead Wheat Dinner Rolls

I found this recipe on The Pioneer Woman website and once again added my own twists. You can just use a spoon to mix this but I was feeling lazy and just through everything into my KitchenAid mixer. This recipe made 48 rolls, next time I think I will cut it in half unless I am feeding the masses.


3/4 cup powdered milk
4 cups hot tap water
1 cup sugar
1 cup vegetable oil
4 cups whole wheat flour
5 cups all-purpose flour
2 packages or 4 1/2 teaspoons active dry yeast
1 teaspoon (heaping) baking powder
1 teaspoon (scant) baking soda
2 Tablespoons salt


Pour 4 cups of warm water into a stock pot or Dutch oven. Add powdered milk, sugar and oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture. Remove from heat and allow to cool to a temperature of 90 - 110 degrees.

When the mixture is the right temperature add in 4 cups of wheat flour and the yeast. After the yeast and flour are nicely incorporated, add 4 cups of all-purpose flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, baking powder, baking soda and salt. Stir (or knead just a bit) until combined.


When it’s all mixed, you can put it in the fridge, covered, for up to two days before using the dough (which means you can go make the dough NOW if you’re using it tomorrow.) Or, if you make it the day of, you can just leave it on the counter until you need it. Keep in mind, though, that the dough will continue to rise (though more slowly in the fridge) so you’ll have to occasionally punch it down if it overflows. NOTE: If you do refrigerate the dough, be sure to remove it from the fridge an hour or two before you need it.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.