Soft, fluffy, tender – everything you want in a dinner roll is right here. Made in just an hour from start to finish. The fastest, tastiest, and easiest dinner roll you’ll ever have!
I happen to have an unnatural obsession with bread. And by that, I mean that I always have some frozen dough stashed in my freezer just in case my cravings wake me up at wee hours. Oh yes, it does happen to me sometimes. You can’t be a certified bread-o-holic if that hasn’t happened to you yet. 😂
How to Make Soft and Fluffy Dinner Rolls in an Hour?
Like many of you, looking at these soft and fluffy rolls always triggers hunger pangs. The good news is, you can easily achieve a soft and fluffy dinner roll without impatiently rolling out or kneading the dough like a classic dinner roll.
This version of dinner rolls only needs a single quick rise – around 20 minutes, maybe more, depending on the interior temperature of your kitchen – before it gets ready to be baked.
To achieve this, you’ll need to use rapid rise yeast (also called instant dry yeast, quick yeast or instant yeast) to make fluffy and soft rolls in just an hour. Here are few things you need to remember though when dealing with rapid rise yeast:
- Rapid rise yeast or instant yeast has a finer texture compared to active dry yeast’s larger granules.
- Active dry yeast needs to be dissolved in warm water for it to be activated. If the yeast is still alive, it will become foamy or bubbly within few minutes before you can mix it into the dry ingredients. Rapid rise yeast on the other hand can be mixed right away into the dry ingredients. No proofing needed!
- Rapid rise yeast dissolves and activates quickly in the ambient moisture of the dough.
- Active dry yeast is highly perishable, so you always need to check the expiration date. For rapid rise yeast, it can be refrigerated up to one year
- You can use these two interchangeably, although, you have to remember that active dry yeast slows down the rise
How Long Can Dinner Rolls Be Frozen?
For a busy mom like most of us here, planning ahead is a great help when you have tons on your checklist. Fortunately, these One-Hour Dinner Rolls can be prepared ahead so you can save more time when preparing a meal for your family.
- You can freeze your dinner rolls after they’re completely baked. Let them cool first before wrapping them tightly with aluminum foil. Place the wrapped baked dinner rolls in freezer bags or storage containers and freeze them for up to a month.
- You can also freeze unbaked dinner rolls after shaping them. Just place them at least half and inch apart in a parchment-lined baking sheet and let them puff a bit (but not ready to bake). Then flash freeze them for a few hours until solid and transfer them in freezer bags or storage containers and freeze for up to a month.
- If you’re planning to make these rolls a day or two in advance, you can transfer the shaped rolls in their baking dish/sheet, cover and refrigerate. Or refrigerate the dough just after it has risen and before shaping them into rolls.
How Do You Warm Up Frozen Dinner Rolls?
To reheat frozen baked dinner rolls, thaw them the night before serving at room temperature with a loose foil covering. Then reheat for 10 minutes in a 300F oven.
For unbaked rolls, remove them a day before you plan on baking and arrange them in a baking pan, cover and let them thaw overnight in the fridge. On the day of baking, allow them first to puff up at room temperature about an hour. Bake them as directed.
Check out the detailed info HERE from TheKitchn.com on how to make dinner rolls ahead of time.
Serve this heavenly-smelling One Hour Dinner Rolls during special occasions like Thanksgiving or Christmas. Basically, you can serve them anytime you want! I love them paired with a warm bowl of soup or stew for dinner. Heck, I even love these dinner rolls for breakfast slathered with a big slab of butter or jelly. They actually taste amazing the next day!
Watch How To Make It
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Easy Dinner Rolls
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Ingredients
- ¾ cup (187.5 ml) water
- ¾ cup (183 ml) milk
- 4 tablespoons (56.7 g) butter , softened
- ¼ cup (50 g) sugar
- 1 1/2 teaspoon (8.5 g) salt
- 3 ¾- 4 cups (468.75 – 500 g) all-purpose flour
- 2 1/4 – 3 teaspoons (7 -10 grams) rapid rise yeast (See notes 4)
Topping
- Melted butter
Instructions
- Grease a 9×13 baking pan with baking spray or oil. Set aside.
- Combine warm water, milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Add to a standing mixer.
- Add about 3 ½ cups of flour, together with the yeast and mix for at medium speed, using a paddle hook. Add in enough additional flour (if needed) to make soft dough. You want the dough to be slightly stick.
- Switch with hook dough and mix for about 6-8 minutes.
- If mixing by hand, turn dough into floured board and mix , for about 6-8 minutes
- Next divide dough into 15 pieces and roll to form balls. For even balls you might want to use a scale to measure evenly.
- Place dough into 9 x 13 greased pan.
- Cover with a clean cloth and let rise in a warm place (see notes ) for about 20 minutes or until doubled.
- Bake rolls in at 350 Degrees F. oven for about 15-20 minutes, or until golden brown.
- Remove rolls from oven and immediately brush with melted butter.
- Let it cool slightly before serving.
Tips & Notes:
- You can add your favorite flavor in these rolls. Sweeten it with honey or sprinkle with some herbs.
- If you don’t have a stand mixer, you may mix the ingredients with a sturdy wooden spoon until you achieved the needed dough texture.
- If your house is in a colder area, the rising time may increase beyond the said 20 minute. With that, you need to place it in a warmer environment (between 80-90°F) for it to rise quickly. A good hack for this is to place your dough inside the microwave oven (turned off) alongside with a cup of steaming hot water. Keep the door closed so the heat won’t escape. Or for bigger batches of dinner rolls, you can heat your oven to 150°F, then turn it off and quickly place your dough inside the oven with doors closed,
- 1 package (2 1/4 teaspoons) rapid rise yeast works. However, for faster rising use 3 teaspoons yeast, especially in a cold setting. Store leftover yeast in an airtight container or glass jar and place it in the freezer. You can use the yeast straight out from the freezer.
- These dinner rolls are almost foolproof. You may replace butter with oil or swap half of the flour with whole-wheat. Please use your best judgement when making substitution or adjustment for this recipe.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
How To Make Easy Dinner Rolls
Grease a 9×13 baking pan with baking spray or oil. Set aside. Combine warm water, milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
Add to a standing mixer.
Add about 3 ½ cups of flour, together with the yeast and mix for at medium speed, using a paddle hook. Then pour in enough additional flour (if needed) to make soft dough. You want the dough to be slightly stick. Switch with hook dough and mix for about 6-8 minutes.
If mixing by hand, turn dough into floured board and mix .
Next divide dough into 15 pieces and roll to form balls. For even balls you might want to use a scale to measure evenly.
Place dough into 9 x 13 greased pan. Cover with a clean cloth and let rise in a warm place (see notes ) for about 20 minutes or until doubled. Bake rolls in pre-heated oven for about 15-20 minutes, or until golden brown. Remove rolls from oven and immediately brush with melted butter. Let it cool slightly before serving.
Gena says
In directions it say to add flour with yeast and mix “for at medium speed with paddle hook”. Mix how long at medium speed?
ImmaculateBites says
Mix for about 1-2 minutes until all the ingredients have been thoroughly mixed.
Essie says
Hello:
Can I substitute the butter with Crisco butter flavor shorting?
ImmaculateBites says
Yes you can.
Lisa says
Can this be made in bread machine? (dough cycle only) finishing by hand
ImmaculateBites says
It sure can.
Regina Carter says
Hello do you have to have salt or can you substitute for something else?
imma africanbites says
You can just leave out the salt, if desired.
Donna Galick says
Can I use regular active dry yeast
imma africanbites says
Hi, Donna. Yes you can. But you have to dissolve the active dry yeast with the warm water mixture. If the yeast is still alive, it will become foamy or bubbly within few minutes before you can mix it into the dry ingredients. Please be advise that the rise of the dough may take quite long compared to using the rapid yeast. Please do let me know how it went for you.
Alicia says
Hi, can I replace the sugar with honey?
imma africanbites says
Hello, Alicia. Yes, you can replace it with honey.
Sandy says
Ugh* Whole Wheat Flour!
Sandy says
Does the recipe have to be tweaked of using While Wheat Flour?
imma africanbites says
Hi, Sandy. I haven’t tried it myself using whole wheat flour. But I suggest that you start with swapping half of the flour with whole wheat. Please use your best judgement when adjusting the baking time.
Pauline Dougans says
Help please, is your all purpose flour what we call self raising flour in England?
ImmaculateBites says
No it’s regular or plain flour .
Marilyn Horner says
Can you use self-rising flour?
ImmaculateBites says
In this recipe it’s best to go with regular (all purpose flour).
Debra says
Self rising flour ?
ImmaculateBites says
All purpose flour .
Lisa Stone says
I just made these and they were lovely.,
P says
Hi, how’s best to substitute the step in the recipe using the microwave to warm up the mix, can it be warmed up on the hob instead?
imma africanbites says
Hi. Yes, you can do it on the hob instead. Just make sure that the milk mixture is not too hot (at 120°F or more) or the yeast will die.
Salmah Wachiko says
Am making mine now.
ImmaculateBites says
Thanks for giving it a try . Do let me know how it works out for you.
Jackie Skewes says
Wow made these rolls they are fantastic love lovely and taste lovely
imma africanbites says
Awesome! Good to hear that, Jackie. And I’ll be making this one, too, for tonight. Happy weekend!
Linda says
I’m SO excited to find this recipe. I’ve tried several but this is the BEST and the EASIEST!
Thank you for posting it…
Imma says
Thanks girl! Your support doesn’t go unnoticed 🙂 I’m so happy you enjoyed!
Diana says
I tried these today…omg. they are everything you described; soft, fluffy and very delicious. Thank you.
You are my ‘go to’ girl for everything delicious.
ImmaculateBites says
Awesome! Thanks Girl! Appreciate you.
Barbara C. Hardison says
In the list of ingredients right above “topping” it calls for 2 1/4- 3 teaspoons (7 -10 grams) (See notes 4)…..what? assuming yeast.but can’t find note 4
imma africanbites says
It’s yeast. Please see note #4. Thanks.
Yvonne-b@live.co.uk says
Can you freeze them
ImmaculateBites says
Yes you can.
Laura says
I couldn’t find a mote 4 either
imma africanbites says
Hi. I just moved the notes inside the recipe box. You should be able to see Note #4 about yeast. Thanks