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.
Jan says
I’ve made these 3 times now and husband asks for them every time. The butter and salt are a must. I also used regular yeast, not the rapid yeast, and let it sit about 45 min each time to rise. Easy for a beginner bread maker like me. Thank you!
Gretchen says
My family loved them! I think I may have kneaded it too much because they were a little to dense and not as fluffy as the picture looked but the butter and salt on top is perfect! I have never made home made rolls so everyone was impressed:) I will be making these again! thank you.
Gina Kleinworth says
Glad you enjoyed them! Actually, it is the kneading that creates the gluten in the dough that makes the light & fluffy. So I would recommend possibly kneading it a bit more to get that lighter texture next time.
Brittany says
Hello, I’m interested in making these for thanksgiving . Do you think I could use the dough setting on my bread machine to mix it ? If so, can I freeze the dough ? I’m traveling out of state for thanksgiving and am trying to make as much ahead of time that can travel as possible. Thanks for the recipe!
Gina Kleinworth says
I have heard that people do use the dough setting, but I don’t have a bread machine to test to see how that would work or what the result would be.
As far as freezing, shape the dough and place it onto either a parchment paper or silicone lined cookie sheet. Freeze on the cookie sheet for one hour. Once the dough has frozen, toss all of the dough into a large plastic zip-top bag and freeze until needed! To bake: Simply, place the frozen dinner rolls onto a greased cookie sheet. Spray the tops of the rolls with non-stick spray and then cover the rolls with plastic wrap. Let the rolls rise on the counter for 3-5 hours or until doubled. Bake at 400° for 15 minutes or until golden brown. Brush with melted butter after taking the rolls out of the oven.
Kristie says
These are truly the best rolls. They are delicious and easy to make. I roll mine into a snake then tie them in a knot. You can also brush them w a garlic butter for a delicious option!! Sooooo goood!!! It’s now my go to for rolls.
Dianne says
Can this recipe be halved.. for two people..
Gina Kleinworth says
I don’t see why not.
Anita says
I never actually saw the recipe! Can someone show it?
Saroj says
Perfect recipe. Ran out of white flour so used served whole wheat flour 2cups :1cup white flour . Rest everything was just as recipe suggested. Super rolls in an hour just as I was looking for.thanks so much
Gina Kleinworth says
You scrolled past the recipe to get to the comments section. The full printable recipe can be found directly above where the comments begin.
Mary Smith says
This is my new favorite roll recipe. I use it for all my rolls; dinner, garlic knots,etc. I also add a 1/8 c sugar to the first 3 c flour and use it for cinnamon rolls. My grandkids love it. Because it is so easy to make they can do all of it with very little help. They call it their rolls, lol.
KAITLYN E. says
Love these!! I’ve made them so many times I have memorized the recipe. I have made other rolls before that have taken 5 hours to make that can’t even hold a candle to these bad boys. YUM! My question is, do you happen to have any nutrition info on these? I recently started weight watchers so I would like to know how many I can have without using all my points in one dinner. Haha!
Keri says
So very happy I found this recipe! Made them yesterday and the results were perfect! I made 8 rolls (Instead of the 20) to use for sandwiches and burgers, and they were exactly what I’d hoped they’d be. I also used the 2:1 whole wheat flour to AP flour (as mentioned by a reviewer) and added 2 1/2 tsp vital wheat gluten to balance the WW flour. Just perfect! I will be making these regularly and am so happy! They really are so easy, so fluffy and soft, and are ready so quickly!
Jen says
Love this recipe $ have been making it nonstop! I use milk instead of water and think it works great!
Cassie Pattillo says
We LOVE these rolls!!! I’m wanting to make them tomorrow night, but may not have time to make them right before dinner. Would they still be ok if I made them tomorrow morning & then warmed them up right before dinner?
Gina Kleinworth says
Glad to hear it!!! We love them too. They do reheat well – just place them on a plate with a damp paper towel lightly covering them and reheat for a couple of seconds in the microwave.
Enjoy!
Donna Jones says
Can anyone tell me how to adjust this recipe for a bread machine? Tried as is, but it didn’t turn out quite right.
Gina Kleinworth says
Hi there Donna – I’m sorry I am unable to guide you in changing this into a bread machine recipe. In my experience, the recipe as it is written is actually much faster than using the bread machine. My machine takes 90 minutes to proof the dough – which is a full 30 minutes longer than this recipe takes to make start to finish.
Colleen Langlois says
This recipe is amazing.
I have made it several times now without fail.I have made small dinner rolls and have also divided the dough into larger rolls and baked an extra 5 minutes.This dough is so versatile.
It is also a perfect recipe to make a quick batch of cinnamon rolls.
Thank you so much for this wonderful recipe .
I wish we could post pictures on this site to show how great this recipe is.
Todd says
Making these for the first time today. Wondering if I could I bake these in my convection oven?
Gina Kleinworth says
I don’t recommend baking on convection. The overall baking time is about 15 minutes, so fortunately not a huge time commitment once you get to the baking part.
Joyce Deffenbaugh says
I don’t have a stand mixer. At what point do you knead the dough by hand? Right after mixing or later.
Gina Kleinworth says
At the same point where you would let the mixer knead the dough – step 4.