Warm buttery dinner rolls from scratch in just 60 minutes. These 1 hour soft & fluffy dinner rolls are so easy to make they’re sure to become a family favorite!
Quick Rise Dough
Holidays always meant that mom was going to make a big batch of dinner rolls. I always looked forward to eating more rolls than anything else… I really loved them! Now that I’ve got a little family of my own, I love to make rolls for special meals like Easter, Thanksgiving and Christmas dinners.
Every once in a while I’ll make a batch of these rolls to go with a weeknight meal, but waiting around for rolls to do their thing, just isn’t mine! So I decided to see if I could come up with a recipe for the softest, fluffiest dinner rolls that would only take 1 hour from start to finish. Today I’m sharing them with you!
By creating a quick-rise dough, it’s easy to get a batch of rolls made and baked within 60 minutes. A little oven proofing helps these rolls rise in no-time, something I find extremely appealing about this recipe! So let’s get started… the clock is ticking!
How to Make Quick Rolls
WET INGREDIENTS. In a medium size microwave safe bowl or a glass measuring cup, combine the honey, butter, water and milk. Place it in the microwave and heat it until the butter is mostly melted. Whisk the mixture until it all of the butter has completely melted. Allow it to rest on your counter until it reaches 110-115 degrees. We want it to be warm, not hot.
DRY INGREDIENTS. While the mixture is cooling, combine the flour, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment (recipe below gives instructions for those who don’t have a mixer).
COMBINE. With the mixing speed on low, pour the slightly cooled liquids into the bowl of the stand mixer, then add the egg. Mix until a tacky dough forms. The dough is going to look EXTREMELY sticky. It’s ok to add a sprinkle of flour here and there, but don’t overdo it or your rolls will be hard as a rock.
KNEAD. Switch to the dough hook and knead until a nice ball forms, about 5 minutes. Turn your oven on to 200 degrees.
REST. Transfer the ball of dough to a lightly floured surface and sprinkle a bit of flour on top. Cover with plastic wrap and allow the dough to rest for 5 minutes. Resting will help the gluten form and will create a lighter fluffier roll. It’s a necessary step!
FORM. Next, butter a ¼ sheet pan (I prefer using a deep one with tall sides to help the rolls rise up). Cut the ball of dough into 12 equal size pieces. I like to do wedges so it looks like a sliced pizza, but any method will work. Roll the pieces into taut balls and place in the prepared pan.
QUICK RISE. Turn OFF your oven and cover the rolls with plastic wrap. Place them in the oven and allow them to rise (proof) for 25 minutes.
BAKE. Once they have doubled in size and the sides are touching, turn your oven ON to 375 degrees and bake them for 15-20 minutes. When you peek in your oven and see that the tops of the rolls are a deep golden brown in color, it’s time to take them out.
Feel free to lather these homemade rolls with warm butter, honey, or homemade jam! We also like to serve them as a side for soups and pastas. here are some of our favorites.
Keep these rolls STORED in an airtight container at room temperature for 3-4 days. To REHEAT, heat the rolls wrapped in foil on a pan at 350 for 15 minutes.
The are two options for FREEZING.
- Freeze dough: let the dough rise for 20 minutes and then wrap the pan tightly in foil before freezing it for 4-6 months. Take the dough out 1 hour before you want to bake the rolls to defrost. Bake after 1 hour of defrosting using the same temperature and bake time, you may have to add on an extra 5-7 minutes.
- Freeze baked rolls: freeze baked rolls for about 6 weeks in a freezer-safe bag.
For more of our favorite homemade rolls, try:
- Homemade Crescent Rolls
- Whole Wheat Dinner Rolls
- Buttery Pull Apart Rolls
- Sweet Hawaiian Dinner Rolls
1 Hour Dinner Rolls Recipe
- 2 3/4-3 cup all purpose flour
- 1 tbsp instant yeast - quick rise
- 1 tsp kosher sea salt
- 1/4 cup honey
- 1/4 cup unsalted butter - cut into tablespoons
- 1/2 cup water
- 1/4 cup whole milk
- 1 egg - room temperature
- 2 tbsp salted butter - melted (for brushing)
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast and salt.
- In a microwave safe bowl (or 2 cup glass measuring cup), combine the honey, butter, water and milk. Heat in the microwave until the mixture is warm and the butter is almost melted (it took about 1 minute on HIGH in my microwave), remove and whisk to ensure the butter melt completely. Allow to sit on the counter until it reaches 110-115 degrees before adding it into the flour mixture.
- Add the warm milk mixture and egg, mix on low until a soft and sticky dough forms.
- Preheat the oven to 200 degrees.
- Switch to the dough hook and and knead on low for 5 minutes or until the dough becomes elastic. Transfer to a lightly floured surface, sprinkle the top with a light dusting of flour and cover with plastic wrap. Allow the dough to rest for 5 minutes.
- Once the dough has rested, cut it into 12 equal pieces. Roll into circles and place into a well-buttered quarter sheet pan (I like to line mine with parchment paper for easy removal, I butter the parchment and the bare sides of the pan). Cover the pan with plastic wrap. Turn OFF the oven and place the covered rolls inside to rise for 25 minutes. The rolls should have doubled in size and the sides should be touching.
- Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove plastic and bake the rolls for 15-20 minutes or until the centers are lightly golden brown in color. Just keep an eye on them, they may take a bit longer.
- Remove from the oven and brush with the two tablespoons of melted butter. Serve immediately.
RECIPE AND PHOTOS UPDATED 1/10/18