Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

No-Knead Crispy Whole Wheat Bread Rolls

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

I decided to try out these No-Knead Crispy Whole Wheat Bread Rolls, as I have been baking the 4 Ingredient Artisan Bread for the past 2 years.

As Rafiki (Lion King) said: Change is good. Without it, life can get a little mundane. So try something new!

Verily, as I love to experiment and as I have been baking the 4 Ingredient Artisan Bread for close to 2 years, at least 2 to 3 times per week, I thought it was time to try something different.

This one appealed to me as it’s no-knead, and although I do not mind doing it, I just prefer a no-knead version, so when I saw the following, I just had to try it. As I always do, I immediately changed the ingredients to suit my personal tastebuds and to our liking.

History of Bread

The Bread was central to the formation of early human societies.

An interesting read about No Need vs. Knead Bread

What’s the Difference Between Active Dry Yeast and Instant

Yeast when baking bread?

Active dry yeast needs to be dissolved in water before use, while instant yeast can be mixed right into dry ingredients. Please read the full article here if you’re interested to find out why sometimes a recipe will call for active dry vs instant yeast.

No-Knead Crispy Whole Wheat Bread
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Knead Crispy Whole Wheat Bread Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author:
  • Prep Time: 15 minutes
  • Bake Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 16 bread rolls 1x
  • Category: Bread Recipes


One funny thing about this recipe is that all the ingredients need to be weighed with a scale. OK, it’s strange, but that part I did just to test out the recipe, but promise that the next time I make it, I will convert the water, salt, and oil to ml, but for now just follow it as I made it.


Units Scale
  • 1200 g of whole wheat bread flour
  • 700 g of water (I used 350 g of regular tap water, and 350 g of boiling water) mixed in a large mixing bowl.
  • 30 g of fine table salt (Personal note: next time I will use a little less salt)
  • 50 g of oil. I prefer to bake with Olive Oil, but you can use regular oil if you prefer.
  • 24 g (2 x 12 gr packets) of instant dried yeast


  1. Carefully weigh out all your ingredients. (Next time I will measure it out in ml)
  2. Mix the flour and the salt in a large bowl.
  3. In a separate container mix the water (tap and boiling water) and add the yeast, then dissolve it in the water and lastly add the oil and mix it through.
  4. Pour the liquid mixture over the dried ingredients and mix everything to form a soft dough.
  5. I started off by only using a large wooden spoon, but you may wish to use your hands to get all the dry ingredients incorporated and mixed through. As mentioned, I did not knead the bread, it’s just easier to mix it by hand, especially 1.2kg of flour.
  6. Cover the bowl with cling wrap and place a tea towel over it and let rise for a minimum of 2 hours.
  7. If your kitchen is cold, you can place it outside in a sunny spot. I left it outside for one hour and then brought it back in and left it on the countertop for the remainder of the time.
  8. While the dough is proofing, prepare 2 baking trays and cover them with parchment paper, and set it aside.
  9. After the proofing period, remove the dough and divide the dough into 16 equal portions. If you’re very particular, (which I am not) feel free to weigh the entire ball of dough and divide it by 16, to work out the weight in grams of
    each ball of dough. I am not that fussy, so I just eyeballed it and roughly divided it into 16 balls.
  10. Form the balls and place them on the parchment paper and cut the top of the dough with a sharp knife. You can do three horizontal lines or an X.
  11. Once done, I placed the baking trays on top of the stove, while I heated the oven to 180C / 350F.
  12. This helped the balls of dough to double in size, and it took roughly 30 minutes.
  13. Dust the top of the dough with regular white flour, or if you wish, you can add some sesame seeds or any other you prefer, to the top of the dough, but it’s totally optional. I played around with it as it’s the first time I tried and adapted
    this recipe.
  14. Once ready bake the bread rolls until golden brown or baked through. I baked it for 30 minutes.
  15. Next time, I will prepare some egg wash (another part of my experiment) and paint the tops of the bread rolls and then sprinkle the seeds over as it will be easier to stick to the bread rolls.
  16. I will for sure bake these bread rolls again. It’s a winner and my husband also
    approved of it.


I saw this recipe and as I have been baking the 4 Ingredient Artisan for close to 2 years, at least 2 to 3 times per week, I thought it’s time to try something different.

This one appealed to me as it’s no-knead – and although I do not mind doing it, I just prefer a no-knead version, so when I saw the following, I just had to try it.

I immediately changed the ingredients to my liking.

Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes


  • Serving Size: 1
  • Calories: 6120
  • Sugar: 104
  • Sodium: 11647
  • Fat: 89
  • Saturated Fat: 18
  • Unsaturated Fat: 57
  • Trans Fat: 1
  • Carbohydrates: 1031
  • Fiber: 144
  • Protein: 300
  • Cholesterol: 0
Recipe Card powered byTasty Recipes

More delicious bread recipes for you to bake at home

  1. 3 Cup Cheese Bread or Scones
  2. Spring Onion Beer Cheese Bread
  3. 5 Easy Amazing Bread Recipes for Beginners
No-Knead Crispy Whole Wheat Bread
No-Knead Crispy Whole Wheat Bread

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star