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Whole Wheat Stir-and-Pour Dinner Rolls

November 12, 2015 by Laura 48 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

stir and pour rolls 1

The Stir-and-Pour Bread just keeps growing in all its amazing opportunities for easy baking.

First, we figured out that the concept of stirring together ingredients and pouring them into pans to make bread really does work.

Next, we experimented and learned that the recipe actually made a delicious variety of sandwich bread. We vowed to never knead dough again. (Well, not all of us vowed that. Maybe I’m the only one who vowed that. I guarantee that my kneading knowledge will be used less and less frequently from now on.)

Now, I am excited to share that by simply scooping the Stir-and-Pour dough into muffin cups, we can make dinner rolls!

Before

stir and pour rolls6

After

stir and pour rolls7

Voila

stir and pour rolls5

What did we ever do without this recipe?

Stir-and-Pour Dinner Rolls

Yum

4.8 from 6 reviews
Whole Wheat Stir-and-Pour Dinner Rolls
 
Save Print
Author: Laura
Serves: 20
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 1 egg (optional)
  • ¼ cup heavy cream (optional)
  • 2 cups warm water
Instructions
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour contents into buttered muffin tins or silicone muffin cups.
  4. Bake in a 350° for 20-25 minutes or until lightly browned.
  5. Serve right away.
3.4.3177

Can it get any easier?

Stir-and-Pour Dinner Roll Quick Tips

  • These Stir-and-Pour Dinner Rolls taste best fresh, right out of the oven. That means that while just about everything else on my holiday table will be made ahead of time and reheated while I put these rolls together about an hour before meal time.
  • Mix the dry ingredients the day before and set them aside for easy mixing as you prepare the rest of the meal.
  • A few hours before your meal, place a stick of butter on a plate to soften to serve with your rolls. You must butter these. It is a requirement.
  • The recipe makes 18-24 rolls, depending on how much dough you scoop into each muffin cup.

Whole Wheat Stir-and-Pour Dinner Rolls

If you’re interested in another real food dinner roll that I really love, you may want to check out these Whole Wheat Butterhorns. They do require kneading, but you can make them ahead and pull them out to bake right before meal time. Easy! You might also want to check out my No-Knead One Hour Dinner Rolls recipe. They are almost (but not quite) as easy as this Stir-and-Pour recipe. So many great options!

Other recipes in this series so far:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream

Getting Ahead for the Holidays

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Filed Under: Bread and Breakfast, Getting Ahead for the Holidays Tagged With: dinner rolls, easy recipe, no knead, real food, whole wheat

Comments

  1. Melissa W says

    November 12, 2015 at 8:05 pm

    I can’t wait to try this recipe!! Thanks!

    Reply
  2. Heather says

    November 12, 2015 at 8:22 pm

    I have still not taken the plunge to stir and pour bread. I love my bread machine because it does all the hard work for me and I just put it in pans and then bake. Such good stuff! Maybe I can give it a try with these rolls and then graduate up to the loaves :)

    Reply
  3. Jc says

    November 12, 2015 at 9:09 pm

    You may have addressed this elsewhere on your blog, but I have just found out my daughter might have a dairy allergy. I am breastfeeding and the pediatrician recommended I remove all dairy from my diet. Is there a good butter substitute? In some recipes, I have used coconut oil. Is there anything else I should try?

    Reply
    • Jenn says

      November 16, 2015 at 10:40 am

      I went completely dairy free to help solve ongoing constipation issues my child was having . I recommend the book Go Dairy Free. The author Alisa Fleming is editor of Allergic Living magazine and founder of the following site. Here’s the link for butter substitions: http://www.godairyfree.org/dairy-substitutes/how-to-substitute-butter

      Reply
      • Jc says

        November 18, 2015 at 8:58 pm

        Thanks!

        Reply
  4. alexa says

    November 12, 2015 at 10:03 pm

    I just made this bread today! I put it in the freezer so I can make stuffing with it! :)

    Reply
  5. Cheryl R says

    November 12, 2015 at 11:54 pm

    LOVE THIS! Thanks for all your great recipes.

    Reply
  6. Su says

    November 13, 2015 at 2:41 am

    EVERYONE must make this! I made the bread version and my whole family loved it. Thank you for soooo many great recipes.

    Reply
  7. Cheryl says

    November 13, 2015 at 5:03 am

    Thank you. These look easy

    Reply
  8. Suz says

    November 13, 2015 at 6:18 am

    Of course they taste best fresh and hot.. Sadly, I will have to make ahead in some fashion, as I need to bring rolls to a Thanksgiving dinner which is a 3-hour drive away. I’ll likely either make ahead and freeze, or try to make them that morning before we go (or day before). If you have any thoughts about which is the better option, I’d love to hear them! Thanks!

    Reply
    • cindy says

      November 13, 2015 at 9:53 am

      i wonder if you could do like a version of the brown and serve rolls….. mix them and make them ahead of time and SLIGHTLY undertake. then pop them in your host’s muffin tins at the gathering for like 5-8 min. more of cooking to warm them up and brown them…?

      Reply
      • cindy says

        November 13, 2015 at 9:54 am

        underbake – not undertake! sorry :)

        Reply
    • Kari Coppinger says

      November 13, 2015 at 10:05 am

      I’ve made both this recipe and Laura’s one hour dinner rolls. I prefer the later for the rolls. Last fall I made them for a party and after they finished all the rising steps, I put them in the freezer on a cookie sheet. After the froze, into a bag or container. Then to the hostesses home where I baked them to perfection. Everyone ooed and aahed. :-)

      Maybe you could do Stir and Pour rolls, freeze and take, then bake. Worth a trial run!

      Reply
    • Suz says

      November 13, 2015 at 11:46 am

      Thanks Cindy and Kari – great suggestions! I just tried the one-hour rolls recipe this morning with that very idea in mind, thinking they’d be more “formed” and easy to transport and give the final browning. Of course I forgot to underset the timer, so they’re fully baked, but I did pop half of them into the freezer and can at least see how they hold up thawed when we use them for lunch next week – and I’ll try the stir and pour next. Yay for Laura since she’s giving us these recipes in plenty of time to experiment; thanks Laura! : )

      Reply
    • Jane J. says

      November 16, 2015 at 8:54 am

      Not sure if you’re still checking these responses, but I have made the loaf bread version of this and frozen them. They have defrosted fine. I’m not sure why the roll size would be different (although I suppose it might be!) So maybe you can make them ahead after all.

      Reply
      • Suz says

        November 16, 2015 at 3:16 pm

        Good to know; thanks! I did make a batch of these (and also the one-hour rolls) and have frozen some of each, to taste test… Not many people were home, and yet somehow there were only a few of each left to freeze. : ) They look like they’d both work great!

        Reply
  9. Donna says

    November 13, 2015 at 8:45 am

    For my boys lunches I am thinking these would be great with browned ground meat or sausage and grated cheese added to the dough before baking…………..hmmmmmm, I just may have to try that soon! We love this recipe the bread is delicious. Thank you!

    Reply
  10. Kim says

    November 13, 2015 at 9:20 am

    Well, you can’t get much easier for rolls! Yay! THIS is the recipe I was most looking forward to this week but EVERY SINGLE ONE of them ended up looking scrumptious and I am so excited to try them out! Thank you so much for sharing all of these.

    Reply
  11. Robin says

    November 13, 2015 at 9:47 am

    We loved the stir and pour sandwich bread. May have to try these rolls soon!

    Reply
  12. Kari Coppinger says

    November 13, 2015 at 10:07 am

    Love Stir and Pour bread and rolls. So easy to make, I did it when I was only two-weeks post hysterectomy. (Well, with a little help from my mom who put them in and out of the oven and my step dad who did the dishes.)

    I do have to say though that personally, for dinner rolls, I prefer the one hour roll recipe you have. However, as long as there is bread, who cares?! Both are delicious!

    Reply
  13. Karen says

    November 13, 2015 at 11:07 am

    I definitely plan to give these a try. Thank you!

    Reply
  14. Roxanne says

    November 13, 2015 at 11:18 am

    I cannot wait to try this. My 19 year old son can eat his weight in rolls. He’s also very picky so if these pass his test, we’ll be making them quite often! Thanks for sharing all of your great and versatile recipes, Laura!

    Reply
  15. Rachel Anna says

    November 13, 2015 at 11:56 am

    Another awesome and easy recipe! I have heart-shaped silicone muffin cups that are just begging to be used for these rolls! Thanks, Laura!

    Reply
  16. Kimberly says

    November 13, 2015 at 12:01 pm

    Thanks for the “cooking before the holidays ideas”. Who wants to spend the whole holiday cooking… Ugh

    Reply
  17. kim t. says

    November 13, 2015 at 12:41 pm

    Hey Laura, all of your stir and pour posts has reminded me of this recipe that is super yum, albeit a bit salty if you’re not in the mood (but you can’t decrease the salt too much, i’ve found), you should try it! http://www.101cookbooks.com/archives/easy-little-bread-recipe.html
    I’ve also noticed that the moisture seems to make recipes fluffier, i’ve been trying to figure out why chocolate cakes come out cakey and vanilla cakes come out dense. I think it’s a moisture issue??

    Reply
  18. Ashley says

    November 13, 2015 at 1:49 pm

    Sounds good! Homemade butterhorns are our traditional bread, though.

    Reply
  19. Mrs L says

    November 13, 2015 at 2:04 pm

    How did I guess? ! Laura was at it again! Making it as simple as possible! (ASAP :-))

    Reply
  20. Stephanie says

    November 13, 2015 at 3:03 pm

    Loved the bread version of this recipe! Gonna try the rolls tonight. Thanks!

    Reply
  21. Kim says

    November 13, 2015 at 3:24 pm

    I love that your recipes are so simple!

    Reply
  22. Angela Wezowicz says

    November 13, 2015 at 4:08 pm

    the silicone baking cups are such fun!

    Reply
  23. Cheryl says

    November 13, 2015 at 4:11 pm

    Ooooohhhh. I’m going to try this.

    Reply
  24. Nikki says

    November 13, 2015 at 5:55 pm

    Yum! Can’t wait to try these!!

    Reply
  25. Shaela says

    November 13, 2015 at 9:22 pm

    Loved these! What did we do without them?

    Reply
  26. Sarah says

    November 14, 2015 at 7:33 am

    Can’t wait to try it!

    Reply
  27. Sue says

    November 14, 2015 at 5:22 pm

    Made these tonight to go with our dinner. So easy and delicious. Thank you!!!

    Reply
  28. Shonda says

    November 15, 2015 at 10:16 pm

    I need an easy roll recipe!

    Reply
  29. Melissa says

    November 16, 2015 at 9:15 am

    Must try! Love the “recipe card” feature to print out too.

    Reply
  30. Kristi says

    November 16, 2015 at 9:32 am

    Laura,
    Do you need to butter the silicone muffin wrappers? (or do anything with them when using them for muffins?) Thanks!

    Reply
    • Laura says

      November 17, 2015 at 2:58 pm

      Nope, no butter necessary for those! :)

      Reply
  31. Sheri says

    November 16, 2015 at 1:16 pm

    That recipe is great. Just made it last night and went perfect with homemade creamy chicken noodle soup. I laughed at myself for the directions of let the rolls sit in pan for 15 minutes after baking. That was the longest 15 minutes ever. I would have burned my mouth if you had not put that direction in. : )

    Reply
    • Laura says

      November 16, 2015 at 3:19 pm

      Wow, I do not know why I put that in the instructions. Aside from risking burning your fingers, you really should eat them right out of the oven!! 15 minutes…torture!! :)
      (I think I must have copied and pasted in the bread loaf version of this recipe and forgot to edit that part!)

      Reply
  32. Jane G. says

    November 18, 2015 at 8:34 am

    These sound perfect for weeknight dinners.

    Reply
  33. kentuckylady717 says

    November 23, 2015 at 5:41 pm

    These look yummy….and this is my kind of baking….approximately how much of the dough do you put in each muffin cup ? Do you butter the tops before baking also ?

    Never made bread, so need to know the exact amounts :)

    Reply
    • Laura says

      November 29, 2016 at 2:21 pm

      I don’t butter the tops, but you sure could! I put one large cookie scoop worth of dough into each cup. That’s about 2 Tablespoons. :)

      Reply
  34. Vera says

    November 29, 2016 at 6:02 am

    Could I half this recipe to make 24 mini rolls?
    How would I half egg?

    Reply
    • Laura says

      November 29, 2016 at 2:20 pm

      Yes, that would work. You can add the entire egg or skip it altogether and this will work fine!

      Reply
  35. Tracy Nicks says

    April 12, 2020 at 1:06 pm

    I made these today with a cream cheese frosting. We piped the frosting in the shape of a cross for Easter. I used half sprouted whole white wheat and half A/P flour. My dough was really wet. They turned out more like a cinnamon bread with icing. They were yummy, but I was hoping they would be more like a cinnamon roll. Reminded me a lot of monkey bread.

    Reply
  36. Joy says

    April 3, 2023 at 10:14 pm

    I needed a quick roll recipe to go with a beef roast. This recipe was easy, quick, & delicious! My family & I enjoyed them.
    Thank you for another yummy, time-saving recipe!

    Reply

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