Serving homemade dinner rolls is not just for special occasions anymore! This one hour dinner roll recipe is easy enough to prepare as you are making a weeknight meal. The recipe is foolproof and requires no stand mixer, lots of kneading, or long dough rise time.
This One Hour Dinner Rolls recipe uses regular all-purpose flour; no bread flour required. Rapid rise yeast helps get fluffy dinner rolls in a short period of time. Slather the dough balls and baked rolls in melted butter for buttery and soft dinner rolls your family will love.
Looking for more dinner rolls recipes? Try Challah Rolls, Pull-Apart Potato Rolls, and Sweet Potato Rolls.
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Why you'll love this recipe for easy dinner rolls
- Ready in one hour! This is the perfect recipe to make on a weeknight to serve with dinner. I make them about once a week while dinner is cooking. My family loves dipping these buttery rolls in sauce or slathering them in butter on the side of their Baked Ziti.
- No mixer or dough hook attachment needed for this homemade bread recipe. Everything is done by hand with very minimal kneading. And magically, you get fluffy rolls that are way better than anything you can buy at the grocery store.
- No long rise times that are secretly adding to the time it takes to make these delicious yeast rolls. This recipe uses 2 packets of rapid-rise yeast (about 14 grams) instead of active dry yeast which cuts down on the rising time without making them taste overly yeasty.
Ingredients needed to make the perfect dinner rolls
- Water: I use regular tap water for this recipe. Use filtered water or bottled water if you prefer the taste.
- Milk: I recommend using whole milk or 2% milk. I would not recommend using skim milk. The fat in whole or 2% milk helps add to the richness of these enriched rolls. (Enriched dough simply means the dough includes butter, egg, and milk giving it more fat, sugar and dairy). I have not tried making this bread dough with non dairy milk such as almond milk or soy milk, so I do not know how it will work.
- Butter: I recommend using unsalted butter so you can control the amount of salt added to the yeast dough. You will need one stick of butter divided in half. Half the butter will go in the dough and half will be used for for brushing tops of dough and baked rolls.
- Sugar: Use regular granulated sugar. I have not tried this dough with sugar substitutes like honey, stevia or monkfruit sweetener.
- Instant yeast: Otherwise known as rapid-rise yeast. If you only have active dry yeast, this recipe will still work, however, the rise times may be a bit longer. I would recommend adding at least 10 minutes on to each of the rest times when the dough is rising a bit. Be sure to check the expiration date of your yeast before using to ensure it will help your bread rise.
- Flour: Regular all-purpose flour or plain flour works best in this recipe
- Salt: I like to use fine seat salt, but any salt will work
- Egg: One large egg, about 57 grams, helps add richness and flavor to this favorite roll recipe. Be sure to remove it from the fridge at least 30 minutes prior to starting this recipe so it can come to room temperature. Lightly whisk the egg with a fork.
How to make one hour homemade rolls
This recipe takes one hour to make. You will notice that the resting times for the dough are active times for you as the baker. I made this recipe in a way that those times are used actively instead of sitting around waiting.
For instance, while the dough is resting for the second rise, that is when you will prepare the baking dish by melting the butter and brushing it on the baking pan.
Here are the detailed instructions:
Step 1
To a large measuring cup, add water, milk, and butter. Cover with a paper towel or wax paper. Warm in the microwave for 60 seconds then stir until the butter is fully melted. Check the temperature and return to the microwave and heat in 15 second increments until temperature reaches 100-110ºF. Do not exceed 110º.
The butter may not look melted at first. If the temp is 100-110ºF, it will melt if you keep stirring. Resist heating more to melt the butter as this will cause the temperature to be too high to keep the yeast alive and active.
Step 2
To the warm milk and warm water mixture, add the sugar and sprinkle in the yeast. Stir or whisk to combine and set aside.
Step 3
In a large mixing bowl, add 3 ½ cups of flour and salt. Stir or whisk to combine. Reserve remaining ½ cup of flour for later.
Step 4
Make a well in the center of the flour and add lightly whisked egg then pour in milk/yeast mixture. Be sure to scrape out all of the yeast mixture using a rubber spatula. Use a wooden spoon to stir the ingredients until they come together in a shaggy dough.
Step 5
Generously flour a work surface with some of the remaining flour and dump dough out onto it. Turn dough over to coat both sides in flour. Knead gently a few times until all the loose bits of flour come together in a ball and you have a somewhat smooth ball.
If the dough is very sticky, sprinkle some of the reserved ½ cup of flour, a tablespoon at a time, onto the dough and knead in until a smooth dough forms that isn’t overly sticky. You may not use all the flour.
Step 6
Cover the dough with a clean towel and allow to rest while you prepare the baking dish, about 10 minutes. This is technically the first rise, even though you will see very little to no increase in volume of the bread dough.
Step 7
While the dough is resting, melt the remaining 4 tablespoons of butter in a microwave safe bowl or pyrex measuring cup. Be sure to cover the top with a paper towel or wax paper to prevent the butter from exploding all over your microwave. Once melted, use a pastry brush to butter the bottom and sides of a 9x13 inch pan. Set aside the buttered pan and the remaining melted butter.
Step 8
Remove the towel from the dough and press the dough gently into a square about 1 inch thick. Cut the dough into 5 rows of 3 equal pieces to make 15 rolls (or 4 rows of 3 so make 12 slightly larger rolls). If using a scale, the total dough should weigh about 1000 grams, so each piece should weigh 66-67g if making 15.
Pick up one piece of dough at a time to shape into a ball. To do so, fold in the corners to gather them together, pinching to seal. Turn dough ball so it is right side up and cup your hand around it, circling your hand around the dough to form a smooth ball. Place shaped dough balls into the prepared pan in 5 rows of 3 (or 4 rows of 3 if making 12). Dough balls may be touching.
Step 9
Cover the baking dish with the clean towel and let rise for 20 minutes. This is the second rise. Dough will rise just a bit. Meanwhile, preheat the oven to 375°F.
Step 10
After 20 minutes, remove the towel and brush tops of the dough balls gently with melted butter. Sprinkle with flaky salt, if desired. Bake rolls for 18-20 minutes or until the tops of the rolls are golden brown and the internal temperature measures 200ºF.
Step 11
Remove from the oven and immediately brush liberally with the remaining melted butter. Serve rolls warm with butter or jam.
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How to Store One Hour Dinner Rolls
To store one hour dinner rolls, allow them to cool completely and cover tightly with plastic wrap or place in a plastic bag sealed with a twist tie. You may also store the cooled rolls in an airtight container. Store rolls at room temperature for up to 4 days. Bread will last about one week if stored in the fridge.
To freeze, place rolls in a single layer on a baking sheet and place in the freezer for at least one hour. Transfer frozen rolls to a freezer bag and store in the freezer for up to 3 months.
The best way to defrost these rolls is to remove as many as you need and allow to thaw at room temperature. Warm at 50% power in the microwave for 30-60 seconds or toast. Read more about how to reheat bread in the oven.
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Ingredients
- ¾ cup water
- ½ cup milk
- 4 tablespoons unsalted butter cut into small pieces
- ¼ cup granulated sugar
- 4 ½ teaspoons instant yeast
- 3 ½ - 4 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg lightly whisked, room temperature
- 4 tablespoons butter for brushing tops of bread
- flaky salt optional, for sprinkling on rolls
Instructions
- To a large measuring cup, add water, milk, and butter. Cover with a paper towel or wax paper. Warm in the microwave for 60 seconds then stir until the butter is fully melted. Check the temperature and return to the microwave and heat in 15 second increments until temperature reaches 100-110ºF. Do not exceed 110º. The butter may not look melted at first. If the temp is 100-110ºF, it will melt if you keep stirring. Resist heating more to melt the butter as this will cause the temperature to be too high to keep the yeast alive and active¾ cup water, ½ cup milk, 4 tablespoons unsalted butter
- Add the sugar and sprinkle in the yeast. Stir or whisk to combine and set aside.¼ cup granulated sugar, 4 ½ teaspoons instant yeast
- In a large bowl, add 3 ½ cups of flour and salt. Stir or whisk to combine.3 ½ - 4 cups all-purpose flour, 1 teaspoon salt
- Make a well in the center of the flour and add lightly whisked egg and pour in milk/yeast mixture. Use a wooden spoon to stir the ingredients until they come together in a shaggy dough.1 large egg
- Generously flour a work surface and dump dough out onto it. Turn dough over to coat both sides in flour. Knead gently a few times until all the loose bits of flour come together in a ball and you have a somewhat smooth ball. If the dough is very sticky, sprinkle some of the reserved ½ cup of flour, a tablespoon at a time, onto the dough and knead in until a smooth dough forms that isn’t overly sticky. You may not use all the flour.
- Cover the dough with a clean towel and allow to rest while you prepare the baking dish, about 10 minutes. This is technically the first rise, even though you will see very little to no increase in volume of the bread dough.
- Melt the remaining 4 tablespoons of butter in a microwave safe bowl or Pyrex measuring cup. Be sure to cover the top with a paper towel or wax paper to prevent the butter from exploding all over your microwave. Once melted, use a pastry brush to butter the bottom and sides of a 9x13 inch baking dish. Set aside the buttered pan and the remaining melted butter.4 tablespoons butter
- Remove towel from the dough. Press dough gently into a square about 1 inch thick. Cut into 5 rows of 3 to make 15 (or 3 rows of 4 to make 12 slightly larger rolls). If using a scale, the total dough should weigh about 1000 grams and each piece should weigh 66-67g, if making 15.
- Pick up one piece of dough at a time to shape into a ball. Fold in the corners to gather them together, pinching to seal. Turn dough ball so it is right side up and cup your hand around it, circling your hand around the dough to form a smooth ball. Place shaped dough balls into the prepared pan in 5 rows of 3 (or 4 rows of 3). Dough balls may be touching.
- Cover with the clean towel and let rise for 20 minutes. Dough will rise just a bit. Meanwhile, preheat the oven to 375°F.
- Brush tops of dough gently with melted butter. Sprinkle with flaky salt, if desired. Bake rolls in the preheated oven for 18-20 minutes.
- Once the tops of the rolls are browned (internal bread temp = 200°F), remove from the oven and immediately brush liberally with melted butter.
Notes
- To store one hour dinner rolls, allow them to cool completely and cover tightly with plastic wrap or place in a plastic bag sealed with a twist tie.
- You may also store the cooled rolls in an airtight container.
- Store rolls at room temperature for up to 4 days.
- Bread will last about one week if stored in the fridge.
- To freeze, place rolls in a single layer on a baking sheet and place in the freezer for at least one hour. Transfer frozen rolls to a freezer bag and store in the freezer for up to 3 months.
- The best way to defrost these rolls is to remove as many as you need and allow to thaw at room temperature. Warm at 50% power in the microwave for 30-60 seconds or toast. Read more about how to reheat bread in the oven.
Comments
Laurie C
These rolls came out perfectly! I live at close to 7000 feet elevation and my baking has been a struggle. But these were soft and delicious without having to make any adjustments. Quick and easy recipe to follow, too. I will be making these rolls frequently!
Kimberlee Ho
This is great to know, thanks so much for baking this recipe and sharing your feedback!!
Josie L
This recipe is amazing! I’ve made yeast breads for years, and have tried other “fast” recipes, but none compare to this one. I made these twice this past week for two dinner parties and friends raved and asked for the recipe. This is a keeper!! Thank you!
Kimberlee Ho
So thrilled to hear this, Josie! They are for sure a favorite in my house, too.
Amber
Great, quick, easy recipe! I make breads fairly often and I wanted to make some rolls in a pinch with dinner and these were perfect. Came together well and quickly and came out soft and fluffy and just perfect - better than rolls I have put much more time and effort into. My family absolutely loved them. This will be my go to roll recipe from here on out!
Kimberlee Ho
Wow how wonderful to hear, Amber! Thanks for sharing your experience.
Diana
These were PERFECT for our Christmas dinner! I totally spaced and forgot to order my popovers so I was frantic to find a recipe. I love to cook and bake but bread has always been a challenge for me. These truly were perfection!!! I did use a thermometer on the water temp and glad I did as it was much hotter than I had thought.
Kimberlee Ho
These rolls fit exactly that scenario! They're also great for weeknight meals because they're so quick. Glad you found the recipe and it worked well for you 😊 .
Zoe
These turned out to be the best rolls I’ve ever had. I normally mess up any recipe having to do with dough but this one was straight forward and so easy to follow. I even realised halfway through I didn’t have any egg so I used plain greek yogurt instead and it still came out perfectly. Definitely will be making again
Kimberlee Ho
Good to know it works well with greek yogurt in place of the egg! So glad you enjoyed them, Zoe!