One Hour Dinner Rolls are made with this easy yeast rolls recipe. Buttery, soft, fluffy dinner rolls are undeniably delicious & literally, take just 60 minutes to make! My favorite roll recipe ever! The perfect recipe for holidays & gatherings.
I love bread. Actually, what I should say is that I’m completely obsessed with bread. I LOVE it so much. It’s definitely a weakness for me.
So when I was looking through all the amazing recipes by all the bloggers in our recipe swap group I was super excited for the chance to make these soft & fluffy one-hour rolls from The Baker Upstairs.
I mean beautiful, perfect dinner rolls in an hour- I’m all for that. Even though this is a yeast roll recipe, it still only took an hour. I have to tell you- these were OVER THE TOP AMAZING! I’m completely swooning over these.
I was so drawn to this recipe because it gave me a chance to use my beautiful, new casserole dish that I’m seriously crushing on.
Normally I would have made these in my standard casserole dish– but once I picked up this new one, there’s no looking back. Somehow pulling these out of a pretty dish made them even better. 🙂
One Hour Dinner Rolls recipe
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I must say, I shared these first ones with my son because he was helping me with the photos. Then we each had a couple with our soup at dinner & there must have been a few more enjoyed at some point between then & dinner the next day.
So that meant that the next day there were 7 left.
My son looked at me & asked how I wanted him to split them up between the 4 of us. I looked at him like he should know better than to ask- he already knew the answer.
If I were a good mom I would have told them to each have 2 & I would take the last one. Did I? Nope! Because I’m obsessed with bread, they each got ONE & I had the remaining 4.
Yes- I did- I ate 4 in one sitting & didn’t regret it one bit. I enjoyed every single buttery, salty, fluffy bite.
We make these all the time- because these are INSANELY DELICIOUS!
I encourage you to go visit Alicia & see all her drool-worthy recipes. You won’t be disappointed!
My favorite recipe of hers- these carmelitas! AMAZING- I’m telling you.
Here are some commonly asked questions
Please see the following frequently asked questions we get for these rolls. This will help assure that they turn out perfect each & every time you make these.
That’s a lot of sugar- can I reduce the amount?
No. While it may seem like a lot, it does not make these rolls sweet in any way. The sugar helps the yeast to ferment & rise, so you have nice fluffy rolls.
That’s a lot of salt- can I reduce it?
Also no to this question. This really helps add to the flavor & helps while the dough is rising. If you would like less salt, use unsalted butter.
What is the best way to store leftover dinner rolls?
We never have leftovers of these rolls. However, if you happen to have a few extra laying around, place the leftover rolls in a zip-top bag or airtight container. This recipe should keep at room temperature for up to 3 days.
Why are the rolls dry, not soft & fluffy when I pull them out of the oven?
Because ovens are hot & dry & suck the moisture out of everything. This is where the second coat of butter comes in.
Just brush a little bit of melted butter over the tops & let them cool a bit. This makes the rolls soft & squishy & everything you look for in a roll.
How many can this serve?
I make about 20 rolls with this dough. So for my family of 5 – it’s good for about 1 dinner. But if each guest had 2, you could feed 10 people.
How do you make soft bread rolls
Can this recipe be doubled?
Yes, absolutely if you are working it by hand. This dough fills my mixer. So I usually don’t double the recipe. I typically do them back to back.
What if I don’t have a mixer or can I use a hand mixer?
A mixmaster or hand mixer won’t be the right way to go. You want something with a dough hook, not beaters.
In this case, the mixture can be worked by hand with a large rubber spatula or wooden spoon & then, later on in the recipe, you would need to knead the dough by hand.
My son did it this way since he didn’t have a stand mixer when he moved out & he was able to get them to turn out the same on his first try.
HOW TO MAKE ONE HOUR DINNER ROLLS?
- Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. (if your bowl is chilled or your room is cool this could take longer)
- Add butter, salt & 3 cups of the flour, and mix until combined.
- Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. (do not add too much flour!)
- Let the mixer knead 3-5 minutes, until smooth.
- Cover with plastic, place in a warm spot and let rise 20 minutes.
- Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray.
- Punch down the dough & divide into 20 equal sized pieces.
- Roll each piece into a ball and space evenly in the prepared pan.
- Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown. ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)
- Remove and brush with butter.
- Let cool slightly before serving.
How do I get 20 rolls out of this dough?
I have found that the best way is to quarter the original ball of dough. Then I roll each into a log & cut it into 5 even pieces.
My dough didn’t rise, what happened?
Most of the time this means your water was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 95-105 degrees is best.
What is the best yeast?
You can use rapid rise, premium or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.
More Must-Try Dinner Rolls
- 30-Minute Garlic Parmesan Dinner Rolls
- One-Hour Brown Bread Dinner Rolls
- Copycat Olive Garden Breadsticks
These need more flavor.
I have actually received this comment & was shocked. Only later did I learn that the person didn’t brush them with butter before or after baking & didn’t add the salt at the end either.
So please don’t omit these ingredients or steps. They are there for a reason & they are what make these rolls over-the-top delicious!
DINNER ROLLS
Ingredients for One Hour Dinner Rolls
- warm water
- yeast- I used rapid yeast
- granulated sugar
- butter-softened
- salt
- all-purpose flour
- melted butter
- sea salt flakes
Products I love when making these incredible dinner rolls…
This dinner roll recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made homemade rolls before, & you might be a bit nervous – but you’re going to love these turn out. I have made a list below of the things I absolutely can’t live without when it comes to making this roll recipe.
fluffy dinner rolls
If you love this easy dinner rolls recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!
best ever light and fluffy dinner rolls
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One Hour Dinner Rolls
Ingredients
- 1½ cups warm water 95-105 degrees
- 1 tablespoon yeast I used rapid yeast
- 2 tablespoons granulated sugar
- 2 tablespoons butter softened
- 1 teaspoon salt
- 4 cups all-purpose flour more or less as needed (I used 3-3/4)
- 3 tablespoons butter melted
- sea salt flakes for sprinkling on top
Instructions
- Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. (if your bowl is chilled or your room is cool this could take longer)
- Add butter, salt & 3 cups of the flour, and mix until combined.
- Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. (do not add too much flour!)
- Let the mixer knead 3-5 minutes, until smooth.
- Cover with plastic, place in a warm spot and let rise 20 minutes.
- Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray.
- Punch down the dough & divide it into 20 equal-sized pieces.
- Roll each piece into a ball and space evenly in the prepared pan.
- Brush with melted butter, sprinkle with sea salt and let rise for an additional 15-20 minutes.
- Bake 13-15 minutes, or until golden brown. ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)
- Remove and brush with butter.
- Let cool slightly before serving.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Ashley says
My family and I absolutely love this recipe but I’m trying to plan ahead for Thanksgiving. Can I make these the night before and refrigerate or freeze the dough?
Rhonda says
When I made these last year, I cooked them the night before and brushed them with butter, left them covered on the counter overnight and then baked them for about 10 min to warm them up and brushed them with butter and a dusting of salt and it was like they were fresh baked. I’m doing it again this year – these are the most perfect rolls – hope this helps 😊
Maria says
Do you use the hook or paddle attachment on the mixer ?
Gina Kleinworth says
The dough hook works best!
S Stevens says
Can you make these with whole wheat flour?
Gina Kleinworth says
I’m sure that you probably could, but I can’t say how the end result would be as I have not tried it. I would imagine they would be denser than when using all-purpose.
Susan says
First time making yeast rolls. These are simple to make for a beginner and delicious. I added some extra salt and Costco no-salt herb seasoning to the butter I brushed on the rolls. I will definitely make these again. This added alot of flavor and some crunchy texture. Thanks for a great recipe!
Mary says
I don’t have a mixmaster will it turn out the same using a hand mixer? They look delicious!
Gina Kleinworth says
Hi Mary, A mixmaster or hand mixer won’t be the right way to go. You would want something with a dough hook, not beaters. In this case, the mixture can be worked by hand with a large rubber spatula or wooden spoon & then, later on in the recipe, you would need to knead the dough by hand. My son did it this way since he didn’t have a stand mixer when he moved out & he was able to get them to turn out the same on his first try.
Robyn says
Perfection
Marisa says
My dough is runny any tips on how to fix it? I did all of the flour.
Gina Kleinworth says
The only thing I can think of that would cause this is the temperature of your room or the elevation of where you live. For making the rolls, I would continue adding flour, 1/4 cup at a time until it starts to pull together. Another option when the dough is not pulling together is to treat it like the dough in Artisan Bread, in which you sprinkle flour on top, then pull off a portion you need, then shape quickly into a ball, developing the outer skin, keeping the freshly floured side out. Like this recipe here (https://www.kleinworthco.com/crusty-artisan-bread/) In general, kneading dough in a mixer will always need a bit more flour. Basically, when you’re kneading normally, you might work in 1/2 cup or so of extra flour.
Lisa Hightire says
This is a marvelous recipe, thank you. The rolls baked up perfectly fluffy. Can this recipe be used to make bread ? If yes, how many loaves in an 8×5 bread pan?
Gina Kleinworth says
That’s great. I had someone tell me that they put the dough in a loaf pan (I’m assuming more than 1) and baked for about 30 minutes & it turned out great. I have not tried it yet though so watch your baking time since ovens & elevation varies so much.
Carol Ann Brake says
I made these today to go with our stew for supper, they were so good. Easy to make too.
Meagan says
Hi! These rolls look amazing and I would love to make them this evening to go with our dinner. Because of the yeast shortages due to the pandemic, I could only find Active Dry Yeast. Do you have a recommendation for how to change the recipe if the yeast isn’t rapid rise? Thank you!!
Gina Kleinworth says
That will still work, it just might take a bit longer to proof & rise- so they won’t be done in the 1 hour time frame. I would guess maybe 10-20 min longer.
Menaka Gunawardena says
I made the rolls today and it came out well though I used margarine as I could not get butter due to curfew.
May be it will be better if I used butter and I used active dry yeast.
I still feel it can be softer.
Please advice.
Gina Kleinworth says
It is definitely the butter. It makes all the difference, unfortunately.
Tammy Carnahan says
Can a use a gluten free flour for this recipe?
Gina Kleinworth says
I have not tried making this gluten-free. However, I have heard that there are certain gluten-free flours (https://amzn.to/2YdsXew) out there that do allow for a one-to-one replacement. You could give them a try & see how it turns out. If you do this, please come back here & let me know the results. I would love to hear about it.
DavidA says
Love, Love, 💘 this Recipe! Use it with my kitchen-aid mixer, truly easy! Glad I found this over 2 years ago!
Brenda says
OMG is all I can say! These are like a perfect soft roll/pretzel combination! We will be making these often!! My husband and I loved them!!!
Melanie says
We usually do Rhodes Rola for holidays but I could t get any so I tried these. Never will I do Anything else again. These are amazing! So easy and they could easily be done during the week too! I have been experimenting with breads lately and this is the first time doing rolls. They were fabulous. Thank you for a great recipe. They are a very close rival to my grandmas old recipe. Happy easter!
Susan Hall says
Best roll recipe yet. Yes, use lots of real butter lol. My family went crazy. Simple. Good.
Tabatha says
These were so tasty, my family said “it’s like we’re at a restaurant”!
We modified to used active dry yeast by letting them rise for 45 minutes on the first rise and 20 minutes on the second. We also used butter to coat the casserole dish instead of cooking spray.
Such a tasty and easy addition to dinner!
Jessica L says
Wow these are delicious! Easy recipe too! Very happy with how they turned out!
Susan says
Delicious recipe. But it takes so long to get to the actual recipe. Too many ads and over large pictures make it difficult to navigate the page. A link on the top of the page which jumps you directly to the recipe who be helpful.
Beenie says
I made these this evening and the recipe took way more flour than it called for. When I added all the way up to the full 4 cups, the dough was nowhere near thick enough. It was still almost liquidy and I measured the ingredients exactly. I kept adding flour until it finally started to pull away from the bowl. I probably used at least another one full cup of flour, if not 2 cups more. I went ahead and followed the directions and baked the rolls. I baked them for the time required at the right temperature. The rolls tasted good but we’re still doughy in the center. I’m not sure what I did wrong. I measured the water exactly to 1.5 cups. Any suggestions?
Priscilla Weber says
go to dinner rolls the family loves them..