No-Knead Wheat Rolls - Emily Roeth

1 package (1/4 ounce) active dry yeast
1 tablespoon honey
1-1/4 cups warm water (110° to 115°)
1 tablespoon molasses
2 cups all-purpose flour 1 teaspoon salt
1 cup whole wheat flour 1 teaspoon Italian seasoning (optional)
2 tablespoons butter, softened

1. 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. Spray muffin cups with nonstick cooking spray.
2. Stir dough down. Divide dough into 12 pieces and place in muffin tin. Cover and let rise until doubled, about 8-12 minutes.
3. Bake at 350 or 375° (depending on how hot your oven gets) for 10-15 minutes or until golden brown. Cool for 1 minute before removing from pan to a wire rack. 

Yield: 1 dozen.