No Knead Homemade Whole Wheat Dinner Rolls

No Knead Homemade Whole Wheat Dinner Rolls - Ladi Pav

yield: 15 ROLLS prep time: 2 HOURS 10 MINUTES cook time: 15 MINUTES total time: 2 HOURS 25 MINUTES


  • 2 1/2 cups milk/use Non dairy for vegan version
  • 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
  • 2 tablespoon granulated sugar
  • 2 tablespoon butter/use Non dairy for vegan version
  • 1 teaspoon salt
  • 1/4 cup vital wheat gluten
  • 3 – 1/2 cups whole wheat flour, give or take a little


  1. Turn your Instant Pot on and press sauté button.
  2. Add milk and the butter to the pot and wait for the butter to melt. Turn the Instant Pot sauté function off once the butter starts to melt. The pot will still be hot so everything will melt and heat up nicely.
  3. IMPORTANT: At this point you might need to wait for few minutes to cool the mixture if the pot got too hot. The butter and milk mixture needs to be warm but not hot, so just test it with your finger. If it’s too hot then the yeast won’t work.
  4. Add the sugar, yeast and mix.
  5. Wait for 5 minutes to make sure that the yeast foams.
  6. Add the vital gluten in the flour, salt and mix everything together just until a sticky dough is formed.
  7. NOTE: if it’s humid where you are, you might need to use more flour
  8. Close the lid of your Instant Pot. Turn the valve to a sealing position.
  9. Press the Yogurt button and choose time of 1 hour. You need a model of Instant Pot that has this button.
  10. After one hour take the Instant Pot lid off. The dough should have at least doubled in size. It will be light and spongy.
  11. Preheat the oven to 425F.
  12. While the oven is preheating, form the rolls.
  13. grease a 13×9″ pan with oil or butter/
  14. if you like coat your hands lightly in vegetable oil, it will help with the dough not sticking to your hands.
  15. Take a little bit of dough and flatten it slightly, now imagine you are wrapping something inside that dough by stretching all the edges around it like a balloon.
  16. Place the ball seam side down onto the prepared pan.
  17. Repeat with the rest of the dough making 15 Dinner Rolls.
  18. Cover the pan with a kitchen towel and leave for 30 minutes to 1 hour for the rolls to rise in a warm place.( you can preheat your oven to 350*F after heated switch off the oven and place the tray with rolled dough in the oven to rise)
  19. Check the buns after 30 mins, brush the rolls with oil or butter.
  20. Bake in the fully preheated oven for 15 minutes until the rolls get golden brown in the middle rack of your oven
  21. NOTE: if it’s humid where you are, you might need to bake for 18- 20 minutes.


As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.

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