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.
Susan says
Easy, simple fluffy buns. Delicious! Will definately be making these again.
Sandi says
Amazing! I’ve always been able to make bread but rolls always eluded me until now. Now I can make these delicious rolls in no time and they’re as soft and tasty as the ones my mom made every week. Thanks so much for sharing this incredible recipe. Everyone who eats them raves about the taste and tenderness.
Janet Dousay says
This was the best yeast rolls I have ever made! My family absolutely went crazy. This is definitely a keeper.
Cindy says
This is by far the most simple and easy to make yeast roll recipe! And they taste WONDERFUL!! It is now my one and only yeast roll recipe!
Karen says
Loved this simple and yummy recipe. The rolls were very easy to make and a hit with the family
Marla says
OMG!!!! I just got these rolls out of the oven(no I didn’t let them cool very long) lol. I’m a bread lover too. These rolls will make you want to slap your momma(NO I wouldn’t slap my mom unless I’m ready to meet my maker) Easy to follow directions and didn’t take all day. Thank you Thank you.
Suzanne Stuller says
I have been making these dinner rolls for several years now and my family TOTALLY loves them. The melted butter brush on and the sea salt make all the difference in the world.
Jean Chamberland says
These are my ‘go to’ dinner buns. I get so many compliments from my friends. I even use these rolls for my sliders. There are so good and so easy to make.
Pam says
This amazing roll recipe is our new family favorite!!! Super easy instructions help you create the best ever dinner rolls in just an hour. Don’t be afraid to handle sticky dough. Follow the recipe exactly and you will be a superstar at your next potluck or holiday dinner. Thank you for sharing this 5 star recipe
Whitney says
I have made this recipe 5 times now…. In a month. I’ve shared rolls with family, friends, and coworkers. Each time, I’ve gotten amazing compliments and requests for the recipe. Wonderful, easy, economical rolls.
Courtney says
My go-to absolute favorite roll recipe! The only one I’ll use!!!
Donna says
I used WW and AP Einkorn flour for these and they came out amazing!! This is a keeper!
Harriet I. Cook says
I needed a quick recipe for Sloppy Joes buns. This worked quite well. Not as soft and fluffy as some of my recipes but the perfect texture to hold the Sloppy mixture!
Alterations:
I used milk instead of water, with a tsp of vanilla. Heated it quite warm with the butter in the milk. The sugar and 1Tbsp yeast (instant/rapid rise) went into the dry ingredients. Then the quite warm liquids mixed into dry. I think I used 4 1/4 cups bleached flour…but then we’ve had 90+% humidity! Made 12 in the 13×9″, 14 minutes. Just perfect for this dinner!
Cheyenne Miller says
These turned out great! I cut the recipe in 1/2 and made 9 rolls😊 delicious!
Darbi says
Can you use regular active dry yeast??
Gina Kleinworth says
Yes – it just might take a little longer to proof and for the dough to rise. So they won’t be quite one-hour anymore.
Barb says
Finally got some cooler weather here in Minnesota. Made chicken soup and these wonderful dinner rolls. My first time making rolls. These turned out fantastic!!! Thank you so much for sharing your time and talent!!!!
Grace says
My husband goes CRAZY for these rolls! So simple and quick
Lisa says
Not gonna lie! The first time I made these I could not for the life of me get to rise properly. So I said heck with it after over an hour waiting and they the whole thing in my dish. Pressed it down to cover up the whole pan. Put melted butter on it, seasoned them with salt, garlic and parsley and put it in the oven. Worse case scenario.. I threw them away and grabbed my Bisquick. Lol
That was the absolute BEST bread I’ve made. The whole pan was gone that night.
Today I made the actual rolls.
Figured out it was my water temp.
These are so delicious and easy to make. And hey.. try the pan bread too. It was really good. Excited to see the difference in taste once I pull these rolls out of the oven.
Thanks for the recipe 😊
Kim McKinney says
I made these exactly as recipe stated, they were so light, fluffy, flavorful! They were a huge hit. A few of us made some honey butter to eat with them, yum! I’m making them again tonight to take to a family dinner. 😊❤️
Tina Nuche says
What if I don’t have a stand mixer? Can they still be done?
Gina Kleinworth says
Yes – but you will need to knead the dough by hand on a well-floured surface. I discuss this further in the FAQ section of the post.
Brenda says
Made them exactly as the recipe said. Husband came home for dinner and grabbed one, looked at it and started to complain that there was salt on the top and how weird that was. He walked away eating the roll and was back in the kitchen within 30 seconds raving about how fabulous it was and he wanted more NOW! LOL Big thank you from someone who has always been bread “challenged”! This recipe is wonderful!
Meghann says
Made these for an early Thanksgiving dinner and they were the star of the show!
My only question is, my dough was super sticky when I went to roll them up. Should I have added more flour? It didn’t affect the taste or texture because they turned out amazing!
Thank you!
Gina Kleinworth says
That’s great to hear! Yes, I usually add a bit more flour or I turn it out onto a well-floured surface and just knead a bit into it – just until it is less tacky.
Liza says
Hi..I am planning to make this for thanksgiving, can i skip putting salt on top?
Thank you!
Gina Kleinworth says
You can – but I strongly encourage you to give it a try. It really makes the rolls better than anything you have ever had before. They will definitely be lacking flavor without it.
Liza says
Hello…will it still be good if I bake it a day before Thanksgiving?
Gina Kleinworth says
They are okay the day after – definitely not the same or as good as the same day.
Terri says
Can I use self rising flour and can I use coarse salt
Gina Kleinworth says
No, this recipe has not been tested with self-rising flour. That would be a completely different recipe as it would require eliminating a lot of other ingredients.
You can however make them with coarse salt you mentioned for the tops. I don’t recommend using it in the process portion of the recipe as that will change the final dough texture and consistency.
Rhonda Ortuno-Welch says
Can I make them ahead of time and keep them refrigerated until I pull them out to bake on Thanksgiving day.
Gina Kleinworth says
I believe so. I have never personally tried it. You might have to bake a little longer- just keep an eye on them toawrds the end.