Where have these rolls been all my life?? Seriously I’ve been waiting around hours for dough to rise when all along I could have had these rolls that can be ready, yes ready in one hour! This recipe is now going to be my go-to roll recipe, no doubt. They are just the way a dinner rolls should be, big, soft and perfectly fluffy. And they have this delicious melt-in-your mouth buttery flavor. They would make your mom and grandma proud.
I’ve been sharing so many soup recipes lately and realized I need share some sort of easy bread recipe to go along with them. Seriously, fall and winter meals don’t get much butter than a hearty bowl of warm soup and a hot roll fresh from the oven. Comfort food at it’s finest.
If you want more rolls, or if you’d rather they were a bit smaller you could definitely cut them into smaller portions (I might do 5 rows of 4, and shape into a rectangle instead of a square to cut). But in my mind I’m thinking we each just always have two rolls at my house, so instead I’ll just make them bigger. Dinner rolls are usually fairly small so I just decided to make them the size I think their soft, tender goodness deserves.
The first few times you make them it may take a little bit longer than 1 hour, maybe 1 hour 15 minutes but once you get the hang of it they’ll be a breeze to make.
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One-Hour Dinner Rolls
Yield: 15 rolls
- 3 3/4 - 4 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp rapid rise yeast
- 1 1/2 tsp salt
- 3/4 cup cool water
- 2/3 cup milk
- 4 Tbsp unsalted butter , diced into 1 Tbsp pieces, plus more for tops
- 1 1/2 tsp lemon juice
Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it's softened through).
Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.
Recipe source: Cooking Classy