If you want to give baking a try and think it takes too long to make homemade bread, then give these one hour dinner rolls a try. They are every bit as good as any dinner roll recipe you will find, and they only take an hour to make!
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One Hour Rolls Recipe
3/4 c. milk
4 tbsp. butter
3/4 c. hot water
4 tbsp. sugar
1 tsp. salt
4 1/2 c. flour
1 tbsp. yeast*
Combine butter and milk in a glass bowl or measuring cup. Microwave for 1 1/2 minutes.
Preheat oven to 170 degrees.
Place butter and milk in your mixing bowl. Add hot water. Water should be very hot tap water. Hotter than lukewarm, but not boiling. Add sugar, salt, and 2 c. flour. Stir. Stir in yeast.
Saf Instant Yeast, 1 Pound Pouch
Place dough hook on mixer* and add remaining flour. Knead with dough hook for 5 minutes. If you don’t have a mixer with a dough hook, then knead by hand.
Place dough in a greased bowl, and cover the bowl tightly with plastic wrap. Let it sit for 5 minutes.
Grease the bottom of a 13x9x2-inch baking dish.
Using a sharp knife or pastry cutter, cut the dough into 12 equal pieces.
Flatten each piece and tuck the edges underneath, smoothing each piece into the shape of a ball. Place the balls smooth side up in the greased baking dish.
Place pan in oven and let the dough rise for about 20 minutes. Rolls should have risen above the edge of the pan.
Leave the pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes (set timer as soon as you change the temperature).
That’s it! I’ve baked several different types of dinner rolls, and these one hour dinner rolls are every bit as good as the ones that take longer to rise. I didn’t find any difference in the texture or the way they tasted. They are a keeper!
*I use a KitchenAid stand mixer for making homemade breads and rolls.
Related Dinner Roll Recipes
- no knead dinner rolls
- garlic pull apart bread
- pretzel rolls
- Hawaiian sweet rolls
- Red Lobster biscuits
- homemade cinnamon rolls
Follow my favorite recipes board on Pinterest.
22 Comments on "One Hour Dinner Rolls"
These turned out great!! I used around half whole wheat, and they are every bit fluffy and soft as white! It is so easy to make them just an hour before supper and go amazing with soup!
I love this recipe and have made it a handful of times as is with much success! We do have slight dairy allergies in our house and I try to limit how much white flour I use. I have modified this recipe to accommodate that for us as follows and I think it’s even better. I switch coconut oil for the butter, almond/oat/cashew milk for the milk, coconut sugar for sugar and do a mixture of fresh ground spelt and kamut in place of half of the wheat. Yummy! Thank you for a great quick bread recipe!!
These rolls turned out perfectly! I have had other hour dinner roll recipes fail, so I was a bit nervous- but they were so good! Fluffy and delicious! Thank you!
Delicious rolls, quick and easy recipe. Thanks for sharing!
Found this recipient 2 years ago during a Thanksgiving pickle. I have been using it ever since. It is hands down one of the best roll recipes I have ever used and everyone loves them!! I get requests for them for every party we go to!
Wonderful recipe. Turned out perfect and very easy to make. Thank you!
This is the easiest, yet simply delicious bread recipe I have found yet! The steps are so easy to follow and the result is fabulous, even for a novice bread baker like me. Thank you ever so much for this recipe!
I just tried this recipe with brand new yeast. The rolls did not rise at all. What could I have done so wrong. They are very dense!!! Help! The picture shows beautiful puffy rolls!
I made these yesterday and was a little concerned about adding the yeast after half the flour..but wow. They turned out perfect and exactly as you said. I followed the recipe to the letter and wouldn’t change a thing. Only for a dinner party I think I’ll make 24 small rolls instead of the 12 large ones as people often just want a small roll. I’ll be making these weekly! Thank you so very much for your work and sharing!
When the recipe calls for yeast, does it mean regular or quick rise/instant yeast?
I’ve been holdin on to this recipe for awhile, but today it’s cold and I’ve put a pot of homemade vegetable beef soup on the stove and thought, why not today? The rolls came together quickly and was very easy using the dough hook with mixer. I was pleasantly surprised at how soft the dough had gotten after the initial 5 minutes. Mine did not rise to the top of the 13x9x2 pan, but rose enough that I went to turn the oven up and set the timer. I did brush an egg white on top. After 20 minutes I pulled them out as they were browning quickly. Very soft center with a more crusty top and bottom. I will make again, but I think I will let increase the first rise in bowl to 15 minutes and hope that this will allow the yeast to perform better.
Love this recipe! It’s my go to when I’m short on time. The key to this recipe is getting the milk and water VERY hot! If you add the yeast directly to the very hot liquid, it will kill the yeast and your rolls won’t rise. That’s why you add very hot liquid then half the flour then the yeast. That order is important. You won’t kill the yeast when you follow the directions precisely, but your liquids have to be hotter than you would normally for rolls that take longer to rise. Keeping the dough warm throughout the process is how you get the best rise too. As soon as you’re done kneading, cover with plastic wrap to keep in all the warmth. The bowl should feel warm from the outside. After it rests 5 minutes, form the rolls and put in the 170 degree oven. Keep the dough warm! This recipe never fails me and I absolutely love it! The first time I made it, I underbaked the rolls a bit. The bake time ends up being closer to 18 or 20 minutes for me, but it can be hard to tell when rolls or bread are fully baked. Always lean on the side of baking longer. If you brown the tops too much, spread butter on the rolls as soon as they come out of the oven and it will soften the tops. If this recipe didn’t work the last time you did it, try again because it’s fantastic when you get it just right! Thanks for the recipe!
These dinner rolls were ALMOST as good as I remember mom taking all day to make! They went together just as easily as described, and we haven’t even finished the first batch, and my family is asking that I make them again! Thanks for the wonderful recipe and the perfect instructions. I tried to take a picture, but there were a bunch of hands in the way!
Can these be made in advance and baked later?
My rolls didn’t rise either. It could’ve been that some of my yeast was old or my liquid cooled too much. I don’t know. They tasted ok just not fluffy. I will try again with fresher yeast.
Tasty. I usually make one of two bread recipes, but wasn’t expecting a crowd, so tried these rolls, which were faster and pretty good!!
I think I’ll add the yeast to the liquid next time to encourage it a bit. My flour was really cold, so it took a bit longer to rise. (Didn’t realize my canister of flour was low, and I keep extra in the freezer.)
Forgot to take a photo.
Thanks for the recipe!!!
These were the best dinner rolls that our family has had in a long time. Thank you for the recipe. This will be our go to recipe.
You’re very welcome, our family loves them too I make them all the time!
I followed this recipe twice. Both times my rolls didn’t rise as much and never would cook completely n the middle. Also I could not get them to brown on top. Any suggestions?
Hi! It could be a couple of things…are you sure your yeast was still good? If you have old yeast, that will definitely affect how much your rolls rise. Or it could just be a bad batch of yeast. Sometimes humidity is a factor when making bread but since this is done entirely in the oven, this shouldn’t be a problem. Also, do you move your baking rack around in the oven? It took me years to figure out I needed to do this. If the rack is down too far in the oven, this would keep your rolls from browning on top. You want the rack to be just below the center of the oven. Sorry, I hope this helps! I made this recipe several times during the holidays, so I know the ingredients and instructions are correct.
I made these rolls, but tweeted the instructions just a hair, I have had poor results with bread when I have added the yeast to all the other ingredients. I warmed the water and milk added the butter, sugar and yeast. My mother always said that the yeast needed the warm milk to activate it and the sugar to “feed” on. While the yeast sat I measured out the flour and got everything else ready. Then the butter had melted and the yeast was foamy. My dinner rolls tripled in size and the cinnamon rolls doubled during the 20 mins of resting in the warm oven.
FYI – I made these on a cold day in Kansas while it was snowing.