The Best Dinner Rolls In One Hour Or Less

by Maria on October 12, 2010

The best dinner rolls in one hour or lessMy friend Michelle, who I lovingly refer to as the Muffin Queen, is an awesome baker. Breads, rolls, cookies, muffins….what can I say she’s got a gift. Every recipe I’ve ever gotten from her is awesome and usually brings me a smathering (is that a word?) of compliments whenever I share the finished products.

This roll recipe she gave me is fantastic! It is the best, fastest, easiest roll recipe I’ve ever made. My favorite thing about the rolls are their texture. I like a roll that is a little dense. Not too dense but not really airy either. These rolls are perfect. Plain, dipped in soup, smothered with jam….no matter what way you go about eating these little gems, you will love them!

The recipe says this recipe takes an hour but once you get the hang of it you will be able to whip them out even faster. Little things like letting them rise in a warm oven will speed things up when you are in a hurry. Just make sure it isn’t too warm. I turn it on to 200° while I am mixing up the dough and then turn it off and put my glass bowl of dough in for about 10 minutes to rise. Anywho, 60 minutes is still about three times faster then my other favorite roll recipe so I’m pretty pleased with how quick these come together even if you don’t try to rush them.

60 Minute Rolls

4-5 cups flour (I use a cup or two of wheat flour and they still turn out delicious)
1 tsp salt
1/3 cup sugar
1 1/2 Tbsp yeast
1 cup milk (re-hydrated powdered milk works great here)
1/2 cup water
1/4 cup butter or margarine

Mix 1 1/2 cups flour, sugar and yeast. Heat milk, water, and butter until very warm (120-130°).   Add warm liquid to dry ingredients and mix on medium speed for 2 minutes. (If you don’t have a mixer you can use a whisk or fork. Add 1/4 cup flour and 1 tsp salt. Mix for two more minutes. Continue adding the rest of the flour until stiff dough forms. Knead on a lightly floured surface or in your mixer for 2-3 minutes. Place in greased bowl and let rise for 15 minutes (remember you can do this in the oven if you want….if you live in a cold drafty house you may want to do this to ensure your dough rising). Punch down and form dough into 20-24 small dough balls and place on baking sheet. Let rise 15 minutes. Bake at 350° for 20-25 minutes.

Dinner roll with honey Butter

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{ 67 comments… read them below or add one }

Destri October 12, 2010 at 6:38 am

Those look delicious! How did the move go? All settled in?

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Maria October 12, 2010 at 10:26 am

Thanks, pretty good, yes and no. Everything we need on a daily basis is settled in but I still have lots of things to go through and lots of organizing to do. How ’bout you?

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Jackie October 12, 2010 at 6:45 am

I’m going to admit, I’m a little bit skeptical. Only 1 hour? Do I have to use that special instant yeast or can I use my real stuff? They sure do look yummy, & if what you say about only an hour…this may be life changing. :)

p.s. I need to hear the scoop on your move. Call me when you get a minute.

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Maria October 12, 2010 at 10:23 am

Yes, they are life changing. I just use the yeast from costco. I think it is the normal kind. I was pretty sure they couldn’t really only take an hour, but its true and it is a wonderful thing. I call you this week. I just got to get through today and tomorrow and then I think things will calm down.

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jamie creative cupcakes October 12, 2010 at 7:18 am

These rolls look amazing. I’ve tried many times, but never seem to get them quite right. I am definitely going to try this recipe. Thanks.

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Maria October 12, 2010 at 10:25 am

I have a feeling this recipe is the one that will work for ya. Try the oven for rising.

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Lorene October 12, 2010 at 7:58 am

Yum! I am definitely putting some of these together soon. I love freshbaked rolls but they’ll taste even better after only an hour and not a whole morning of work!

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Maria October 12, 2010 at 10:25 am

Amen sister. That is my absolute favorite thing about these rolls. I really can’t believe how fast they are. And yet still so delicious!

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Suzanne October 12, 2010 at 9:37 am

this makes me want to make me some rolls “oh wait, already have some of them in the mid section” any still want them.

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Maria October 12, 2010 at 10:24 am

Ha Ha you are too funny. Have you seen your old, new neighbor yet? Jealous!

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Suzanne October 12, 2010 at 10:07 pm

not yet but we have a date for Thursday!

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Tina October 13, 2010 at 8:43 am

Ummm…those are making my carb addicted heart go pitter patter! Yum!
Best,
Tina

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Kristen October 18, 2010 at 8:49 am

I can never resist homemade bread or rolls, especially warm out of the oven with butter. Yours look incredible!

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Sabrina October 19, 2010 at 6:26 am

These look delish! I love yeast breads, but still haven’t tried my hand at rolls.

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Greta October 19, 2010 at 1:23 pm

I just made these are they are absolutely delicious!! Thank you very much for sharing!! I even shared the recipe with my neighbor and she was thrilled.

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Tina October 20, 2010 at 6:01 am

These look AMAZING! Having mac and cheese tonight, might as well make these too and go for an all out carb fest!

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Patty October 20, 2010 at 7:51 am

These look great! I am on the hunt for a new recipe for rolls for our first Thanksgiving with the in-laws! Perfect timing! I’ll have to give these a try!

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Maria October 28, 2010 at 6:26 pm

These would be perfect for thanksgiving. They are super good and quick enough you can make them that morning so they are still really fresh.

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Tammy @ Not Just Paper and Glue October 20, 2010 at 4:09 pm

I am always looking for a great roll recipe. I will have to try this one out!

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Lisa October 20, 2010 at 6:00 pm

This is the recipe for me. My family loves homemade rolls but it always takes me half the day to make them what with all the waiting time. Now, I can give them what they want and still have time to do other things.

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delia October 25, 2010 at 12:58 pm

I linked to you from Ucreate Foods. I am excited to try this!

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Kristen D October 26, 2010 at 3:40 pm

I am going to have to make these again when: my kids are not clingy, my tooth is not infected making my cheek the size of Texas (very painful), I do not have a headache, I am not pregnant and pukey, and my husband is not at work. Unfortunately, all of this was last night, but I WANTED HOMEMADE ROLLS, dangit! I am pretty sure that I killed the yeast by almost boiling the liquids. It was a happy accident, however. I saved the dough and made flat bread for lunch today. They were delicious! I look forward to trying them again when life calms down just a little bit.

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Destri October 26, 2010 at 7:09 pm

Ooo flat bread! I made them for cinnamon rolls the other morning and they were great for that too!

And yes, I think you totally deserve a pass, tooth, kids, preggers, sheesh.

Keep your chin up :)

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Laura November 11, 2010 at 3:36 am

My mother-in-law is known for her rolls, which I can never seem to duplicate, plus they take several hours. I made these with the hope they would come close, and they were AMAZING! I could barely tell the difference between hers and mine, and they truly did take only an hour! We ate them with homemade honey butter, and I only wish I’d had more. Thank you so much for the wonderful recipe! I know I’ll be making them all the time.

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Maria November 19, 2010 at 12:34 pm

Hooray for fast, easy, delicious dinner rolls. I am so glad I’m not the only one who feels like doing a happy dance about this life changing recipe. :)

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Greta January 7, 2011 at 9:32 pm

I made these again tonight for part of our dinner! “The Best EVER” as my girls say! :)

http://gretam.wordpress.com/2011/01/07/1711/

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AmberLee January 16, 2011 at 10:55 pm

made these today and they were delish. a huge hit with everyone. thanks for a great recipe.

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Amy March 9, 2011 at 6:45 am

I have made these twice now and they are delicious. The second time I made them as the perfect sandwich rolls! I even took a picture of the inside.

http://lifeonwillowdale.blogspot.com/2011/02/dinner-rolls.html

Thanks a million for the great recipe!!!!!

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Kim August 15, 2011 at 11:24 am

Would love to try these today. What kind of yeast do I use? The traditional is usually activated with warm water and sugar first. Also have bread machine yeast that can be used directly with the flour. Let me know ASAP. I look forward to trying them!!

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Destri August 15, 2011 at 11:52 am

Hi Kim, Maria is out right now, so you are getting me :). When I have used this recipes, I use fast acting yeast and it works great. I bet you could get away with traditional yeast as well. Also, I don’t need the full amount of flour the recipe calls for while some people do, so make sure to add one cup at a time. Let us know how it goes!
Destri

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Susan August 31, 2011 at 5:31 pm

Hey, am so happy to have found this website with this recipe. I lost my 1 hour Roll recipe years ago and have never duplicated it. They are in the oven now and smell delicious. Who can tell me how to form the rolls at the end and not end up with messy, ridge-y, Shar-pei looking balls?

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Destri January 30, 2012 at 7:04 am

Susan, sorry I am just replying. You made me giggle, because I had the same problem! I don’t have an answer, but will see if I can get one from Maria!

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Lea July 6, 2012 at 4:37 pm

I found this recipe today while looking for a FAST dinner roll recipe for my family.

Due to food allergies, I did have to change out the milk for water (added a tiny bit of extra dairy-free margarine to make up for the missing fat).

They didn’t rise as well as I’d hoped for, but the tasted amazing !

The recipe is a keeper for sure.

Thank you !

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Lea July 9, 2012 at 3:18 pm

I’ve made these a couple of times now. They are absolutely delicious !!

I used quick-rise yeast the second time, and they are so light. Perfection in a bun :D

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Debra July 15, 2012 at 1:49 pm

I got a Kitchenaid a few months ago and have since been trying to perfect my bread baking, with MUCH failure. This is the first recipe I have made that actually gave me soft, airy rolls! They had the perfect hint of sweetness to them. Thank you for sharing!!

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Jennifer August 22, 2012 at 2:46 pm

How much should the dough rise? I am not a skilled bread maker so hope I didn’t do anything wrong. It hasn’t risen too much :(

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Maria August 22, 2012 at 4:48 pm

Hi Jennifer, It will vary at times how much the dough will rise, could be a factor of the temprature of your milk mixture, could be age of yeast, or could just be no reason at all. As long as it has risen some, it should be fine, you can give it a little extra rising time if you don’t think it has risen enough. It should be around 1 1/2 times the size of when you started, and will sometimes even double in size.

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Samantha October 3, 2012 at 4:09 pm

Can I use bread flour for these or do I use all purpose? I have never made any type of bread or roll before but I’ve been trying new things, I think this would be a good start!

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Destri October 3, 2012 at 4:14 pm

Hi Samantha,
You know, I am not sure on this one! I would think so…I say give it a try :) I will check with the baking experts in the house too!

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Samantha October 3, 2012 at 4:17 pm

Thank you!!! I’ll let you know how it goes!

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Maria October 3, 2012 at 8:20 pm

Yes, you can use bread flour. :) They will be yummy!

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Destri October 3, 2012 at 10:58 pm

Thanks for the back-up :) I’ve been stressing she was making these for a potluck and they failed because I gave the go-ahead! Phew!

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Jill December 15, 2012 at 4:40 pm

I’m making these now… I will be back with an update after my family of 6 gets a hold of them! So far, they look beautiful!

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Jill December 15, 2012 at 6:03 pm

Oh My Goodness!!! I made them… I served them and I have 4 left… 4… out of 20!!!! My family of 6 devoured them!!! I will never buy dinner rolls again. Thank you so much!

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Jen December 23, 2012 at 10:47 pm

Made these tonight – really really easy to do. Warmed the dough in the oven and then cooked them, great and fluffy. Next time I would add some herbs and other stuff in just to make them more flavorsome, but the recipe is a great basic dinner roll even without additions.

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Kathi January 22, 2013 at 10:08 pm

I needed hamburger buns in a hurry and found this recipe. I forgot to add the butter, reduced the sugar to about 3T, and fudged here and there, but this recipe is very forgiving! I just divided the dough in to 6 large bun shapes and they were soooo good – I almost just wanted to skip the burger and just add butter. Now I want to try making cinnamon rolls! Thanks for posting!

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Maria January 23, 2013 at 6:59 pm

Wow, that is great, I am glad it worked out for you. This recipe is so great, I bet it would make tasty cinnamon rolls.

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Kiran January 31, 2013 at 6:21 pm

Hey thanks for the recipe! My buns are in the oven right now as I type this! I ended up not using all the flour and it found it to b e harder to mix with the whisk or fork. I ended up over kneading it I feel!

I”ll let you know how they turned out!

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Leah March 17, 2013 at 7:52 pm

Oh YUM. I found this recipe when I googled “holy crap it’s almost dinner time and I forgot the rolls”. Well, maybe not that exact phrase. Anyway, I came here and tried this recipe and WOW! They turned out so great. You’re right, the texture is perfect, they have a nice “chew” to them. Mmm. I made a pan of 20 and my family of four ate sixteen of them before I started smacking hands away. I printed off this recipe, it’s my new standard for rolls. I’ve been looking for a good recipe for a long time, this one is a keeper!!!

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Tanja March 22, 2013 at 8:37 pm

Thank you for posting! I’ve tried different recipes, but this one worked for me! They turned out great. I used two packages of highly active yeast in mine and slightly less flour (3 and 3/4), then glazed with butter when done. Yum!

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Naomi@WhatJoyIsMine August 20, 2013 at 10:12 pm

Maria…I finally got around to trying these rolls and they were delish! They were so easy to whip up, too. I am sharing your recipe over at my blog…www.whatjoyismine.net…tomorrow. Stop by and see. Thank you for sharing your recipe here. God bless.

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Maria August 27, 2013 at 8:57 am

So glad you liked them Naomi, They are so simple and delicious. I am a little late, but I will be right over to check out your rolls.

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Tapen Kumar September 21, 2013 at 4:11 am

Are your measures in UK gallons or US gallons – because there is quite a difference !

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Destri September 21, 2013 at 8:05 am

US measurements are used for this recipe!

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Wendy October 16, 2013 at 3:22 pm

Thank you for the delicious recipe. The rolls turned out great. I baked mine in 2 glass pie plates (10/plate) and it worked well. I will definitely be making them again!

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Margie November 7, 2013 at 12:48 pm

Just ran across this recipe…sounds great & want to try it for Thanksgiving. Question…I have to take these to someone else’s house for dinner. Can I put them together, get them in the baking dish & then transport and bake them when I get there? There would be approx. a 2 hour lapse before I could bake them. Or should I bake them at home before I leave. If so, what would be the best way to re-heat them when I get to my destination?

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Maria November 16, 2013 at 10:18 am

Hi Margie,
If the drive is two hours, you have two choices….you could mix the dough right before you leave and let it raise until you get there. When you get there quickly form the rolls and put them in the baking dish and let them raise in a warm oven if possible or in a warm area for 20-30 minutes and then bake them. If that won’t be possible, just cook them before you leave and then warm them in the oven when you get there. You can wrap them in tinfoil and put them in a 200 degree oven to warm them without drying them out.

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Patty November 14, 2013 at 5:34 pm

Is the yeast used in this recipe the rapid rise type yeast or the regular yeast in a jar?

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Maria November 16, 2013 at 10:06 am

Regular Yeast.

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Liz November 30, 2013 at 7:46 pm

I’ve never made bread rolls before, so this was my first attempt. They turned out awesome! I even screwed up by dumping all the flour in at once and accidentally used old yeast (I had to wait a little longer for them to rise), but they still were delicious and golden, not to mention the perfect texture. Thank you so much for recipe! :)

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Leslie January 31, 2014 at 12:02 pm

Can these be frozen? Is it better to freeze pre-baking or after baking?

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Maria February 2, 2014 at 1:59 pm

Yes they freeze really well if you cook them and then put them in Freezer bags after they have completely cooled.

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carolyn February 2, 2014 at 4:42 pm

if u don’t like using the oven for rising try microwaving a bowl of water for 10 min and then putting the dough in the microwave

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Sailor February 9, 2014 at 7:11 pm

Hello

Is the yeast mixed separate?

Thanks

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Maria February 11, 2014 at 11:06 pm

You stir the dry yeast in with the a little flour before adding the warm milk and margarine to it.

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Christine March 2, 2014 at 9:14 am

I made these today, and they were quick rolls indeed. I took a little longer than an hour because I got caught up working, but these were just dense enough but still completely roll like, soft and just slightly airy:) Great recipe!

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Haliza May 30, 2014 at 5:14 pm

I made these today and they were wonderful. The right texture, soft and slightly chewy- they reminded me of the rolls that are served at KFC (Kentucky Fried Chicken) outlets back home in Malaysia. Amazing stuff! And the bonus is – they are ridiculously easy to make! Thanks for a wonderful ‘keeper’!

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