Big Soft and Fluffy One-Hour Dinner Rolls

November 15, 2015

No more waiting forever for dough to rise, you can have these rolls ready from start to finish in one hour! This recipe is likely to become your new go-to and a family favorite! 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.

The Best Rolls Recipe

The Fastest Dinner Rolls Recipe!

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.

Enjoy!

Want to pin this recipe for later? Follow link HERE.

How to Make Dinner Rolls in 1 Hour

  • Preheat oven to 180 degrees.
  • In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.

Mixing dry ingredients in mixing bowl for rolls.

  • 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.

Heat butter with milk for dinner rolls.

  • Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice.

Mixing wet ingredients and dry ingredients for dinner rolls.

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).

Kneading dough for dinner rolls in mixing bowl

  • 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.

Shaping dough into rectangle on floured surface for dinner rolls.

  • Cut into 16 equal portions (don’t have to be exact).

Cutting dough into 16 portions for dinner rolls.

  • 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).

Roll dough balls in greased baking sheet

  • 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).

Rolls after rising in baking dish.

  • 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.

Rolls after baking and buttering in baking dish.

More Delicious Bread Recipes to Try!

Close up image of rolls showing fluffy texture and golden brown color on top.

One-Hour Dinner Rolls

4.88 from 47 votes

Soft and fluffy dinner rolls that are so easy to make and ready in one hour! Soon to be a family favorite!

Servings: 15 rolls
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
  2. 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).
  3. Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice.
  4. 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).
  5. Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
  6. 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)
  7. . 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.
  8. 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).
  9. 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).
  10. 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.
  11. Recipe source: Cooking Classy
Nutrition Facts
One-Hour Dinner Rolls
Amount Per Serving
Calories 185 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 239mg10%
Potassium 62mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 105IU2%
Vitamin C 0.2mg0%
Calcium 19mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: breads
Cuisine: American
Keyword: dinner rolls, Rolls
Author: Jaclyn

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414 Comments

  • Charlotte

    I have made rolls for years. These are absolutely the best and easiest. Thank you for such a fabulous recipe. I love it and they always disappear fast.

  • Niki

    Thank you for the recipe. The rolls were so great in such a short period of time! (I had to adjust for a dairy intolerance so used plant based butter and macadamia nut milk…they were still great!) A definite keeper!

  • Valerie

    These were amazing!!! I was worried at first because I read on another website that you have to heat up your milk/water to 120-130 degrees for rapid rise yeast, so my rolls did take longer to rise. However, I couldn’t let them rise in my oven because I was warming a ham at a higher temp, so that’s probably why. After the ham finished though, I popped them in for the second rise and they rose beautifully. After baking, I was so excited because they looked so soft and fluffy…and they were! Then I took a bite…I didn’t slap my mama, but I did squeeze my husband’s arm so hard he thought I was mad at him, lol. I’ve been looking for exactly these kind of dinner rolls for a long time, and I’m so glad I’ve found them! I’m getting rid of all of my other dinner roll recipes. Thank you so much for sharing this!

  • Bill W.

    Hi, Would like to try these, but don’t have a stand mixer. Would you give instructions for doing all by hand. Thanks

  • Carol M

    I have made these rolls a dozen times, they have come out perfect and delicious every time. Thanks for this great recipe!

  • Andrea Hatfield

    Hi Jaclyn! I want to make these for our Christmas dinner but was wondering if I could make the dough up and get it ready ahead of time? I hope to be able to get them to the point where I can just take them from the fridge and pop them into the oven. Do you think that would be okay?

    Merry Christmas!!

    • Jaclyn

      Jaclyn Bell

      I haven’t tried with this recipe but I have with other rolls and it works out well, but I usually let rest at room temp before baking. I’d probably switch to standard active dry yeast since it’s not as powerful as the other.