As the title promises, light and fluffy dinner rolls are a one bowl, one hour recipe that is simple enough for any home cook. Brush melted butter over the rolls before and after baking for a golden color and buttery flavor.
These classic dinner rolls have been a staple around our table since I first published them back in 2012 (!). With the holidays ahead and more of us possibly staying closer to home this year, I thought I’d give this very old blog post a bit of a dust off and refresh. These are all new photos, but this is the same well-loved recipe.
Check out the comments to hear from many fans of these rolls. And even if you’ve never made homemade dinner rolls, give this one a try. They are easy, and turn out great every time! And pair them with this twist on classic Tomato Soup or easy, Instant Pot Lemon Chicken and Orzo Soup and you'll have dinner in no time!
Ingredients
- Fast-Acting or “Instant” Yeast – This dough rises quickly and requires yeast labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise. Do NOT use “Active Dry Yeast” for this recipe; it needs to be dissolved in water before using.
- Unsalted Butter - Butter shows up in this recipe in two places. Mix some softened butter into the dough and brush melted butter over the tops before and after cooking.
- Warm Water - Use water that is warm to the touch. Check the label on your brand of yeast for the recommended water temperature to get the best results.
- Sugar, Flour, Kosher Salt - Standard pantry ingredients for bread-baking.
How to Make Dinner Rolls Ahead
To make the dinner rolls ahead, bake them as written and allow them to cool completely. Cover tightly and store at room temperature for up to 24 hours.
To Reheat: To reheat the rolls place a piece of foil on a sheet pan. Add the rolls and brush them with some melted butter. Enclose the rolls tightly with foil, sealing the edges. Warm the rolls in foil in a 350°F / 177°C oven for about 15 minutes. Serve immediately.
To Freeze and Reheat Dinner Rolls (Updated November 2020)
To Freeze: After testing many different methods, I have found that the best way to prepare and freeze these dinner rolls is to bake them completely as directed. Allow them to cool and then freeze flat on a baking sheet until solid, 2 to 3 hours. Transfer to a freezer-safe bag and freeze for up to 3 months.
To Reheat: Take the rolls out of the freezer about 3 hours before baking and let fully defrost at room temperature. Place them on a sheet pan and cover tightly with foil. Bake, covered, in a 350°F / 177°C oven until warmed through, 20 to 25 minutes. Brush generously with melted butter.
More Easy Homemade Bread
Favorite Tools
1-Hour Light and Buttery Dinner Rolls
Equipment
- Stand Mixer
- 9x13 Baking Dish
Ingredients
- 1 ½ cups Warm Water (110°F / 43°C)
- 1 tablespoon Instant or "Fast-Acting" Yeast
- 2 tablespoon Granulated Sugar
- 2 tablespoon Unsalted Butter, softened to room temperature (2 tablespoon = 28g)
- 4 cups All-Purpose Flour, divided (4 cups flour = 500g)
- 1 teaspoon Kosher Salt
For topping:
- 3 tablespoon Unsalted Butter, melted (3 tablespoon = 40g)
- 1 teaspoon Sea Salt or Kosher Salt
Instructions
- In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
- Lightly grease a 9×13 baking pan.
- To the yeast mixture, add 2 tablespoon softened butter, 2 cups of flour, and salt (making sure that the salt is added on top of the flour and doesn't come in contact with the yeast until you begin mixing). Mix on low until the ingredients begin to come together.
- Add remaining 2 cups of flour and mix again on low until flour is fully incorporated.
- Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (You will know it is ready when the dough starts to make a slapping sound as it hits the sides of the bowl.)
- Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes. (Note: I like to turn on the oven's light and let the dough rise inside the oven. The light produces just enough heat to help the dough rise quickly.)
- Turn the dough out onto a lightly floured surface and form it into an even ball.
- Using a serrated knife, cut the dough into quarters. Slice each quarter of dough into 6 even slices (you should have 24 even pieces of dough). With lightly floured hands, roll each piece of dough into a ball.
- Place rolled dough in even rows in prepared pan.
- Heat oven to 400°F / 200°C. Cover the rolls with a dish towel and put them near the warm oven to rise for 20 minutes.
- Lightly brush the rolls with half of the melted butter (reserve the other half).
- Bake until golden brown, 18 to 22 minutes.
- Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.
- Flip the pan over to remove the rolls.
Notes
Nutrition
*This post contains affiliate links*
Isabelle @ Crumb
What a great pick! I love freshly baked rolls, but I usually don't have the time to prepare them far enough in advance... so the idea of being able to make perfectly fluffy rolls in an hour? Colour me excited.
BTW, I was assigned your blog for my SRC pick this month - I made your chickpea and sweet potato curry on a crappy rainy day, and it was a huge hit. Thanks for a great recipe. 🙂
Jess
Isabelle - you'll have to try these! I never have time to bake my own bread for dinner when there are other things to make, but this recipe makes it so easy!
Jo
Can these rolls be frozen for a few days?
Jess
Hi Jo. These rolls can absolutely be frozen for a few days. Either before or after baking. I prefer to freeze them once they are in the pan (formed into balls) but before baking. I let them come to room temperature before baking.
Kathy
Do they rise first after they thaw or do you just put them in the oven after thawing?
Jess
Hi Kathy. I get so many questions about this this time of year that I just updated the recipe with freezer instructions. I let them go through both rises and then freeze. To reheat, I just let them defrost at room temp for 1 hour and then bake. You can actually bake them straight from the freezer, but I find they cook more evenly if allowed to defrost for a short time first. Hope that helps!
Tina M.
Wonderful recipe! Made soft pretzels with some of the dough.They were to die for! I will use this recipe for soft pretzels from now on! Very easy, very tasty and lots of options!
Thanks Jess!
Jess
Oh what a good idea! I think we'll have to do soft pretzels this week - I bet that was so good!
Kerry
These were wonderful. I needed a non-dairy recipe so I substituted vegan butter sticks and it turned out great. I'm making and freezing the dough today to bake on TG. Can you tell me how long it takes for a pan of frozen rolls to come to room temperature? Thanks for a great recipe!
Jess
I'm so glad you liked these Kerry, and so glad to hear the the substitution worked. I've found that if I take the frozen pan of rolls out in the morning for lunch or around lunch for dinner, they bake up well. That's not super precise, but I'd leave them out for 3-4 hours at room temp before baking. (I've also had great success with taking them out of the freezer and putting them the fridge for about 24 hours; then they just need about 30 to 60 minutes at room temp before baking.)
Volare
Two small issues for experienced bakers, but big ones for newbies.
1. 1 1/2 cups water is not enough to hydrate 4 cups of flour. I needed two cups.
2. even with proofed or rapid rise yeast these rolls took two hours not twenty minutes for the first proofing. Once they start to rise the dough doubles easily. You don't want the first proof to go much beyond doubling. Remember your using a tablespoon of yeast.
Other than those two issues which may be seasonal and humidity related, it's a great recipe.
Cristy
I think this may depend on where you live. I’ve made this recipe to the T for years now and always get asked if I can make them to bring for Thanksgiving. I also make them for my kids or soup nights. I’ve never experienced any of these issues. However, I live near sea level. Also, I would look for instant yeast. If you let it rise for too long, you risk having the dough over proof before you’ve ever put it in the oven. I would stick with 20 minutes per proof but my trick to creating a warm environment sufficient for the yeast to activate well is to take a cup of hot tap water (as hot as you can get) and put it in the microwave for 2 minutes. Then stick the cup in the corner and cover the bowl with a slightly moist and clean dish towel. Your dough should at least double in 20 minutes using this method. (It’s never failed me before and got this from another blog)
Ginny
LOVELY! Love these photographs. I cooked from Holly's blog last year---she has some amazing recipes, that's for sure!
I'm going to have to make these rolls. We could all use a few extra minutes to do something else (like get the pile of dirty dishes out of the sink) on Thanksgiving day!
Holly
Yay! I love that you made these rolls! They really are so good. Now I can see myself putting a batch together... problem is they always just get devoured before dinner! Thanks for the lovely write-up!
Jess
Holly - So true! I really can imagine these disappearing before they ever make it to the table. Thanks for the great recipe - I will definitely make it again and again!
cookingrookie
Perfect rolls! And beautiful step by step photos. I love your cutting technique - I simply tear small pieces of dough and my rolls are all of different sizes 🙂
Lesa @Edesia's Notebook
Wow, I can't believe these only take an hour. I always use store-bought rolls on Thanksgiving, but I guess I need to get my butt in gear and start making some real ones! They are beautiful.
Claire @ Claire K Creations
My grandma would absolutely love these. Who doesn't love a soft, buttery roll?! It's my turn to host our little group Christmas party this year so maybe these will have to feature on the menu.
Lisa~~
I'm always impressed with people make breads, your rolls look amazing.
If you haven't already, I'd love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.
Lisa~~
Delishhh
These looks amazing - and your pictures are fantastic!
Karista
This is my weakness. Buttery, yummy, dinner rolls. Perfect for Thanksgiving Jess! So beautiful they look like they came from a bakery. 🙂
Jess
Totally my weakness too, Karista. I have such a soft-spot for bread still warm from the oven.
sara
Love this recipe - so nice to have a dinner roll recipe that doesn't take hours! 🙂
Jess
Sara - I completely agree! It's so satisfying to make these yourself, but I love that this recipe takes so little effort.
Averie @ Averie Cooks
lovely! just saw them on FG and I have been on a big bread making kick too! I want one of these next!
Jess
Averie - you've got some awesome bread on your site - a number of them have been officially bookmarked for my holiday baking purposes!
Aly
Would it hurt for these rolls to proof a little longer?
Jess
Hi Aly - sorry for the delayed response. Perhaps you've already given this a try, but I don't think a little longer to proof would hurt the rolls. I've tried both putting them the fridge for a longer proof of a couple hours (I bring them out about 15 min before baking) and leaving them at room temp for about 30 minutes longer than the recipe calls for. Both have worked well. The recipe is fairly forgiving, so I think they'll turn out well even if they over-proof.
Sherine
Do you think i could make and or them in the pan in the evening and put them in the fridge to cook them in the morning?
Jess
Hi Sherine - since these use fast acting yeast, I couldn't let them rise in the fridge overnight because they might over-rise and get too puffy. Instead, I'd put the pan in the freezer at night and let them defrost / come to room temp for about 2 hours before baking.
Nerd With Taste
I love butter rolls! Like, I literally DREAM about them in my sleep! And it's great, because they are good all year round... thanks! ~ nerdwithtaste.wordpress.com
sally @ sallys baking addiction
Jess - BEAUTIFUL rolls.. Simply exquisite. I love your photos. I draw so much inspiration from them! I plan to make my first bread EVER sometime soon 🙂
Joanne
These look wonderful! I love that they only take 1 hour!
Jess
You would never know it by how tasty they are, but the speed of these is certainly their best feature!
Maureen
Is there a better accompaniment to any meal with sauce or gravy than a soft buttery roll to mop it up? Beautiful rolls!
Kerin
I have tried and failed so many times to make homemade dinner rolls. Can not wait to try this recipe!
One question, can i make the dough in the morning and then bake later?
Jess
Kerin - I was curious about that myself, but didn't have a chance to try it. I think they might rise quite a bit because they use so much yeast, but if you put them straight in the fridge after rolling the dough into balls, I still think they would be good if they rested in the fridge for a few hours. If you try it - please let me know how it goes!
Kerin
I made the dough and let it rise...after cutting and making the rolls, I let the pan sit on the counter covered for a few hours...no issues at all, everyone absolutely loved them!
Jess
Kerin - that's great to know! I'm going to make these again on Thanksgiving, and was worried about the rise time being different than the first time I made them. It's good to know that they're not too temperamental. 😉
Gunther
Probably goes without saying, but don't make these with whole wheat without major adjustments. I should have had a second rise, but was in a time crunch. Major flop, but of no fault of this recipe.
Flavor was good, but dense. For whole wheat, you'll need more water and more proofing time. Milk would probably help.
4 stars as I would suggest a 2nd proof (even if using white flour), but I didn't use recipe as written.
Jess
Gunther - thanks so much for your notes on this. I have it in my plans to develop a whole wheat version of these rolls, but as you know, changing from all purpose to whole wheat flour requires many adjustments to the recipe. There will be lots more testing involved before the whole wheat version goes live!
Valerie
i just made these and they came out extraordinarily soft and fluffy!
Jess
Valerie - I'm so glad to hear it!
PolaM
Wow! these look amazing! I would love to try them!
Peggy
What a wonderful pick for this months SRC! Going to keep these in mind for Thanksgiving, for sure =)
Susan
I love cooking and baking, but I've always been afraid of yeast. I made these for Thanksgiving and they were so easy and sooooo good! I will be making these a lot!
Jess
Susan - I'm so glad to hear it!
Sumika
I Looove rolls. or any carb!
So... I DO have all the time today. I wanted to make this this morning and maybe put them in the fridge before I let them rise again the second time right before dinner??
I know I could use any other more time consuming recipe, but I found yours and I really want to make them 🙂
Jess
Hi Sumika! I did this the second time I made them - I made these in the morning and put them right in the refrigerator. Once I pulled them out, they were pretty much ready to put in the oven - no need to do much of a second rise. These are pretty resilient, so try them with whatever time you have. Enjoy!
C. Beth
These are fast becoming a staple at our house! By the way, I have put them in the fridge for the 2nd rise, and that worked great. I've also been using regular yeast since that's what I have. I just let it proof a bit longer, and increase the first rise time a little bit.
Jess
They're a great stand-by dinner roll - we've made them many times since the first as well. Thanks so much for your note about refrigerating them for the first rise - this will definitely come in handy for making them a bit early next time!
Jenn
If I make the dough in the morning do I let it rise once and after the first rise if I cut the dough and put it into the baking dish can I put them in the fridge and just take the out and put them inthe oven when I ready to bake them? Or do I need to let them come to room temperature? I will be making these for Christmas eve!
Jess
Hi Jenn! I'm so sorry I missed your note before the holiday, but I hope these worked out for you! What did you end up doing? I probably would have removed them from the fridge and put them straight in the oven since they have so much yeast in the dough (they would probably do just fine without extra time to come to room temp), but I imagine either way would work.
Terri
Jess, could I replace 2 cups of all-purpose flour with 2 cups of wheat flour?
Jess
Terri, I haven't tried it, so I can't say for sure if it will work. With as much yeast as these have in them, they might still come out light and fluffy, even with some amount of whole wheat flour. It certainly would be worth experimenting with, and I'd love to hear how it turns out!
Ginger davidson
How can I make them if I don't have a mixer nd want o do them the old kneading way
Alyssa
I was just wondering if you could make these with Whole Wheat flour?
Jess
I haven't tried that yet, Alyssa. You might try a mix of half whole wheat and half all purpose flour to test it. I'm afraid that they won't be as light and fluffy when made with whole wheat flour instead of all purpose, but I would imagine they'd still be good!
Melissa
I must say that these are absolutely the easiest and best tasting homemade dinner rolls ever! My family LOVED them.. They were so fluffy and buttery and tasted better then the rolls I have bought in the store.. My dad came to visit and I gave him a couple and he told me "next time I come don't get me cookies, just make me some more of these rolls" and coming from a guy that loves his cookies I knew they were a hit!! I will be making another batch this evening ... They are a MUST try, you won't be disappointed !
Jess
Melissa - thanks so much for taking the time to stop by! These are a favorite in our house, so I'm so glad to hear they were in yours as well!
Rachel
These are incredible!!! They blew my go-to dinner roll recipe out of the water, and took about half the time. I realized at 5 that I needed rolls to go with dinner at 6...Googled "1 hour rolls" and voila. I think I ate seven of them 😉 These will be on the table quite often at my house. I might add a little white whole wheat next time to see how that works.
Jess
Rachel - I'm so glad they worked out! I make them all the time now - so easy. Do let me know how it goes with the whole wheat version!
Cyn
This recipe ROCKS!
I used half and half bread flour and AP flour. They turned out so soft and pillowy.
I can't believe it took me less than 1.5hr from start to finish (gathering ingredients all the way to sitting down and chowing them).
I might add a little more salt next time but that's about it.
Thanks so much for sharing the recipe.
Jess
So glad you liked them, Cyn! It's one of my favorites - and so fast.
Charlotte
Wow- this is now my go-to recipe. This came out so soft and fluffy (not to mention buttery!) but I tripled the butter... I melted it, greased the pan with it, and rolled my rolls in it. After rising, I brushed the tops again. After baking, I brushed the tops again! I easily ate 2 in 1 serving. I added 1 tsp of garlic powder, just to see what would happen. OUT. OF. THIS. WORLD. So easy. So yummy. If a 13 year old can make this (me) and have it come out so heavenly, it's a win recipe. Yum. I think I'm gonna go sneak another bun.
Jess
Charlotte - thanks so much for your note!! I'm so glad they turned out - and I love that you added garlic powder - yum - I'll definitely try that next time!
lp
Will these work the same if you do not have a stand up mixer?
Jess
Hi LP - I haven't tried kneading them by hand, but I bet it would work!
Melissa
Yes they do, I was on vacation and my father in law wanted me to make him some but he didn't have a stand mixer so I had to knead them by hand in the HOT Arizona summer and they still came out great. Everyone loved them! Definitely worth the work!
Monica
This sounds awesome - I've got to try it!
Andrea
just tried these, beautiful dough rolls came out so soft definitely will reuse recipe
Mamta
Dear Jess
Tried out the dinner rolls, they came out great. Thanks a lot for the recipe.
Cynthia
I need to know what size ball to make these rolls.
I've tried making bread and rolls in the past but
they never turn out. I am getting ready to try these
now. Sounds easy and the look delicious.
Andrea
my husband loves these so i have made them all different sizes from small to big loafs. if you follow the steps they come out great no matter what. cut them into 6 equal pieces than quarter those pieces and you'll have dinner roll size. good bakingQ
angela
Could you freeze these and make them ahead of time?
Jess
Angela, I often make a batch of these and freeze the ones we don't eat right away. I defrost them completely at room temperature and then bake them just long enough to heat through.
If you know you're going to freeze the whole batch, I really think it would work to cover them tightly in the baking pan and freeze the whole thing before you bake them. Just let the entire pan come all the way to room temp before you bake the rolls. These are best within a few hours after they come out of the oven.
Kathy
I have made this so many times and they are delicious. I want to try to freeze them after I cook them. Are they as good as fresh out of the oven?
Jess
Kathy - I actually think they are very good even reheated after cooking. I'll make a batch and freeze the leftovers and then reheat in the microwave (on defrost setting) or oven. I just left you a separate note because my favorite way to freeze is to let them rise first, but freeze before baking.
Heather
These are fantastic. As I'm coming back here to make them a third time I had to stop and say what a great recipe. Thanks so much!
ROY
THESE WERE THE VERY BEST ROLLS THAT I HAVE EVER HAD AND YES I EVEN MADE THEM MYSELF. NOT BAD FOR A GUY WHO DOES NOT COOK OFTEN. THANKS JESS FOR HELPING ME OUT.
krish
omg!!!! thank u so much....this was the first time i baked it with instant yeast and they came out so nyc n fluffy........thank u so so so much.....though it burnt a bit at d bottom bcoz of my carelessness :p but still they were awesome...!!!
Jenn
Thank you so much for sharing this recipe! I was in a pinch today because I forgot to pick up frozen rolls for our Christmas dinner. I did a quick Google search and came across your posting. These rolls are amazing! So much better than the frozen rolls I usually buy....and just as easy. Thanks again!
Andrea
Have made this more times than i can count perfect everytime! this recipe never disapoints i've also made them into loafs by only splitting dough in half and still amaizing.
Marise
WoW! the rolls are delicious and the cook up there in the photo, who is brushing butter on the rolls.....sure is skinny! -inspite of making and eating home made rolls!
Sian Lunt
Thank you, thank you, thank you. I have been looking for a fail safe fluffy white roll recipe I could actually bake for ages. I tried making these by hand last night (after work since it is such a quick recipe) and they came out perfect!
You are awesome!
Tiffany
I don't have a stand mixer, would this be a hard recipe to mix by hand?
Hoor Al-Sammarraie
My momma told me to make those at 10 pm because she didn't have any bread to make my siblings' school lunch. On oh good Lord, they taste so good and are so fluffy even though they might seem dense. Thanks a bunch <3
Heather
I've commented before, but I had to come back and say, you know, you can shape these differently and get wonderful hot dog and hamburger rolls, too. Don't skip the butter and salt at the end for those.
Gayle
Made these rolls a couple weeks ago and my kids and grandkids loved them. My bread loving son has requested them several times since and will be thrilled to see them at dinner. Great recipe!
Andrea
Hello! I'm just curious about the sugar in them...can I sub that for honey? Or regular sugar? I'm not sure about the physics on baking...is the sugar for flavor (can I skip it?) or is it necessary for the actual bread to let's say ...rise?
Thank you!
Jess
Andrea - you can certainly substitute honey or any other sweetener. You're right though - you'll need some form of sugar to encourage the yeast to rise.
Mae
Amazing! And amazingly easy! I have made other rolls and these were the best. None left. Thank you so much for the recipe!
Kwilder
I absolutely never respond to these posts but I had to this time. These are by for the very best yeast rolls that I've ever made and I've tried quite a few. :)) My family adored these will become a family heirloom recipe to be passed down for generations.
Pamela
Thanks for sharing this recipe! I made it using dairy free ingredients and they were delicious! Making them again today but as hot dog buns. Not sure how they will turn out as buns but they were amazing as rolls.
Yummy stuff!
Jess
I bet these would be great as hot dog buns - what a great idea, Pamela!
Pamela
Just wanted to follow up with you. I have made these several times as hot dog buns and hamburger buns. My family gobbles them up. Made the hot dog buns again last night and after they ate, they ate a bun on their own! I don't add the topping for buns because of the size but they are amazing with or without the buttery topping. Thanks again. I'm going to try this as a loaf of bread too! With my son having a dairy and soy allergy, it's so hard finding bread for him. This is so quick and easy to whip up. I wasn't feeling well yesterday and still made these because they're so simple. x
SM Young
These are great! The taste and texture reminds me of the rolls my grandmother would make! I would definitely recommend these to anyone!
Jess
Thanks so much for letting me know - I think I love them so much because they remind me of rolls my grandmother used to make as well!
Emma
These could not be more delicious!!!! They take so little time, yet I think they may possibly be the best bread rolls I have ever tasted! I've made these multiple times already and plan on making them many more!
Ariel Beal
WOW.
I was desperate to make some tasty buns today as my home was a bread desert. I didn't have any fancy ingredients, and am baking impaired. I found thus recipe off google by chance.
Even though I don't have a mixer, had to hand knead this, and my yeast was ULTRA sketchy, they turned out A M A Z I N G. Better than store bought.
I'm bookmarking this link, and never using another Rd iOS again.
Thank you!!!!
Randi
I made these rolls tonight, hand kneaded too, they were absolutely perfect, I won't ever need another recipe, and I have tried lots. It's my first time on your website and I am so thrilled I found it! I want to try all of your recipes! I also enjoy your blog.
Thankyou! Love from Canada!
Jess
Randi - I'm so glad you liked the rolls! Thanks so much for letting me know!
Sarah Gucciardo
So I just finished making these for dinner tonight. I recently quit my job to take care of our newborn baby. So now I'm trying to save money wherever I can...
Home cooked meals...here I come...
I can cook decently enough, however baking is not my forte.
But in the name of saving money for the first time in my life I made yeast rolls. I was terrified, I second guess everything I was doing and voila, Thea golden delicious buttery babies came hot and fresh out of the oven!
These are better than Mrs. Shuberts rolls! And if I can make them, anyone can!
Thank you!
Jess
Sarah - congratulations on the new baby AND your new gig as a full-time mom! Baking is not my forte either, but a few simple go-to recipes have completely turned my baking routine around. Thanks so much for your sweet note - good luck with future home cooking projects!
Paige
We made your one hour cinnamon rolls this week and I thought, "I bet it can make this dough, and use it as dinner rolls too", glad to know you had the same idea!
Paige
https://thehappyflammily.com
Mel
These are simple but amazing and tasty!
Suze
These are the easiest and best rolls we have made. I'm getting the hang of making them and each time they get better and better. My husband always made the bread in our house, now I'm the bread winner! Thanks so much for such an easy recipe!
Glamour
I tried these, they were perfect! Thank you so much!
George
Sooooooooo good!!!
I needed a quick dinner roll for the meal I was making for my wife and I and found this little gem of a recipe! SO quick and easy! Admittedly, I did modify a bit by simply using Rapid Rise put directly into (all) the dry ingredients and then adding the water while mixing, but it turned out (I'm guessing) just as good! I needed to prove a bit longer since my house was so cold, but the texture and flavor were to die for. I think I had 2 before dinner, 3 with dinner, and 2 for snack afterward 🙂 My wife liked them so much she told me to bookmark the page so I could make them again (and again... and again!) Super easy, super awesome! Thanks for the recipe!
Jess
Awesome! So glad you liked them George! These have saved many a last minute meal for us over the years. I'll have to try it with your shortcut though!
Tulan
I made these rolls one hour ago. Fantastic!!! A big hit with my family.
I am going to make two dozen for the veterinarian office tomorrow. I take the vet office baked goods through out the year because it is a fantastic group of caring people who give so much to the community.
Thank you for sharing this great recipe.
Jess
Tulan - what a wonderful thing to do! I'm so glad you enjoyed these and will be able to share them with such a wonderful group of people.
Sally Martin
Scan these be made up and frozen before baking? Traveling for thanksgiving so would like to let them thaw, rise and bake at location. Thanks!! Sally
Jess
Hi Sally! I've made them this way with great success. I let them rise for about 30 minutes before freezing, then let them defrost / rise before baking. Just don't forget to bring the butter to brush over top - that's key!
Narda Dixon
WOW...been looking for an easy dinner roll recipes for years. This is the one. Light and buttery, EASY. My go to recipe from now on. Thank you!!!
Frank
Thanks, Narda! Hope you enjoy! 🙂
Betty
I followed the recipe but my yeast water isn’t creamy. It’s been five minutes.
Frank
Betty, I would check and make sure the yeast is new. Sometimes if the yeast is too old, it dies. If it is new yeast, just proceed with the recipe and you should be fine. 🙂
Sydney Melson
Best dinner rolls I’ve ever made! Definitely going to be my go to recipe for rolls!
Jess
Hi Kaylen - I'm so sorry to hear that. Can you tell me which direction confused you?
Kristin
These were soooo good!! I don’t usually like rolls at all, but wanted to make some sort of bread quickly for dinner and decided to give them a try. The salt and butter on top really added to them. They were so light and soft. I may make them again this weekend. Just make sure you don’t over-bake them, otherwise they may dry out and loose their airy texture.
Jess
So glad you liked them Kristin and thanks so much for your note! Great point - this is a recipe to really watch for over-baking. If baked just right, they're my all-time favorite rolls.
Kimmola
Tried making dinner rolls 3 times but the results were disastrous. I think the dough was too thick, not properly kneaded ( I used a stand mixer with the dough hook). My dough wasn’t smooth nor supple. I left the dough kneading in the mixer for a while so I don’t even know what went wrong! All I know is that it was a total disaster. I really wanna learn to make dinner rolls but I’m too traumatized to attempt it again.
Ps- I followed the recipe of a renowned YouTube food blogger to the T.
Jess
Hi Kimmola - I'm not sure what might have gone wrong. Was the YouTube blogger featuring the exact same recipe? Perhaps it was a different version?
Many issues with bread stem from the fact that the yeast has gone bad. Yeast is super sensitive and sometimes is even bad when you buy it from the store and use it right away. If you feel up for trying it again, I'd definitely recommend first getting a new batch of yeast. It can definitely take some time to master bread baking, but I promise this is a great recipe with which to hone your skills! I hope you'll give it another try at some point.
Nick Mueller
I am a professional Chef = I needed a quick recipe in a pinch - this is a wonderful recipe - my customers were thrilled - and I was so proud to serve these. I baked them close together and "Top Split" them with a knife to use them as miniature buns for an appetizer sized fried clam roll. They were perfect and delicious!
Thank you so much!
Jess
What a compliment Nick! Thanks so much for letting me know! These do always seem to impress, but if they pass the chef test, that's the real deal. P.S. yum - that appetizer sounds SO good.
Nick Mueller
Thank You Jess! They really are superb. We made them again for a different use this time, and they were received so very well. What a great recipe! I see a lot of questions about whole wheat, which I am curious about too - I will let You know my results!
Best Wishes - NIck
Stephanie Debus
I made these rolls and they were extremely delicious although they turned out quite dense inspite of that they disappeared in record time. I'm not sure what I did wrong because I followed the recipe exactly as written. Any ideas on what happened?
Jess
Hi Stephanie. I often find that dense rolls / breads are a result of using too much flour. If you didn't add any extra flour, you might try decreasing the amount you use by 1/4 cup next time. There are so many factors that affect bread, your environment and ingredients may just require that the recipe needs a bit of tweaking. I've never had these turn out dense, so perhaps that will do the trick. Thanks so much for writing in!
Beth
Perfect!
carie
Can this be made by hand without using a mixer?
Carrie Twine
These were great! I tried them just now. I can never EVER make yeast rolls. This is the first time I've ever had them work well. THANKS!
Frank
Nice! They really are so easy and we hear from many folks that they are able to add these little beauties to their repertoire. 🙂
Vijaya
Hi from kathmandu, nepal. I tried out the receipe came out super, however crust was white how to get light brown crust. Advise.
Jess
Hi Vijaya - did you do the brush of butter over the top of the crust? If the rolls otherwise turned out good, I'd recommend just turning on the broiler for about a minute at the end of cooking. Keep a close eye on them so they don't burn, but that should give them a nice golden crust. Perhaps it has to do with the altitude there in Kathmandu. (We had so hoped to make it to Nepal when we lived in Thailand, but never did - saving it for a future trip!)
shaedee
literally made this recipe on accident thinking it was a different one i used the week prior & now i'm like "other recipe, who?" these are the literal best, i was so shocked with how amazing these turned out that my mouth fell open and with the scalding pan still in hand walked it over to the living room to show my husband and even he was impressed! they are a family favorite of ours now. my toddler looooooves mama's bread. thank you so much for sharing this super quick & simple & BOMB A** recipe for fluffy, buttery rolls!
Biviji
Your recipe uses about 525 ml of water for 500 GM's of floor. Are we using too much water.
LISA BIGON
Sorry, I got to the party late but I'm a cook from way back and these are, hands-down, some of the best and quickest rolls I've ever made. I love your tips for making them turn out right and followed the directions to the letter. They were exceptional. I wish I had taken a picture of the finished rolls but, unfortunately, Hubby and son grabbed them straight from the pan, right out of the oven! Talk about 'hot rolls'....they were devoured without any additional butter. They were spongy and light inside, golden brown outside and had a yeasty aroma that just was amazing. Excellent job, Girl! These are a home run!! Thanks!
Jess
YAy! So glad you liked them Lisa! They're definitely a favorite of ours too, and hot out of the oven is hard to beat!
Allena Whittaker
Hi there! Made these for Thanksgiving dinner today and they had a lovely pillowy texture and great taste. I split the batch in half and froze a dozen, but I am wondering how long you think they will last in the freezer for? I froze them after the second rise. I am hoping they make it to Christmas (2.5 months away) thanks for the great recipe!
Jess
If you wrapped them up tightly, I definitely think they'll make it to Christmas, Allena!
Katie
I just made these tonight. It took about 8 min longer to cook, but wow! So delicious and fast! So soft! I'm sold! 💕
Jess
So glad you liked them Katie!
aya
how much the water in gram? please help thanks
aya
thanks for replying another comment but not mine btw😂👌😁
Lorena Wood
Just made these and ate them. I used about 1 C. wheat flower and rest white. Awesome, my daughter is in love! Were great with beef barley squash soup. I used the mixer, but you can do this by hand. I mixed up butter, parsley and salt for the toping.
Jess
Thanks so much for sharing that substitution Lorena - I love getting a little extra whole wheat action into our diets - I'll definitely try it with the wheat flour.
Richard
Simply easy and delicious! dinner rolls recipe. The rolls came out perfectly. Easy 5 stars.
Frank
Glad you liked them!
April
I just made these rolls and they are the absolute best! I just can’t believe I did it! I am no baker, and I want to double this recipe. Can I just double the ingredients & use the same times? This was my first time using yeast, so I literally have no clue what I’m doing!
Jess
Hi April! So glad it worked out! It's intimidating baking with yeast the first time, so congratulations! Glad you'll try it again. Yes - I've doubled this recipe, and I just doubled all of the ingredients. Everything will be the same, but I would recommend dividing the dough between two baking pans so that they cook evenly.
Jaroslsw
I have made these three times now, once with 1/2 cup milk instead of all water. I prefer all water. Well I suspect my instant yeast may not be up to snuff - I got it at an ethnic store and even added more, waited longer to proof and for the dough to rise but it still doesnt look like the photos. The finished product is still tasty and I have a toaster oven which had a proofing cycle. One can set it in 5 degree increments from 85-115. So this last time I measured everything super carefully and I ended up with pretty sticky dough. These really didn’t rise despite adding another Tbsp of yeast. Where did I go wrong? Thanks
Jess
I'm so curious as to what might have gone wrong here. I've never had trouble with these rising. Did you end up getting some new instant yeast? If dough doesn't rise, I'm with you - I usually suspect the yeast is the problem before anything else. Also just be sure that what you got was instant / fast-acting yeast.
Nick
Also - make sure that you are not adding the salt too early - Jess' recipe is near bullet-proof - we use it regularly in our professional kitchen with great success every time. I would add the salt on top of the flour in the second step - then mix. They really are fantastic rolls - thanks again Jess!
Jess
Oh Nick - thanks so much for chiming in! That's a great point. I'm going to add a note in the recipe now to flag that for others.
Ryan
Unreal
Regina
These rolls are awesome!! I have made them several times. I do swap out the dairy butter for vegan butter, which works perfectly. Thanks for such an easy and yummy recipe! 🙂
Jess
Thanks so much Regina! Glad to know that the vegan butter swap works well!
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Aubrey
Awesome recipe! Followed the recipe exactly but made 12 larger sized rolls instead of 24. They turned out perfect.
Silvana
Hi,
I am so excited to make these rolls but I only have regular yeast not rapid rise. Can the regular yeast still work?
Jess Smith
Yes! It should still work just fine as written. You'll need adjust the rise time for both rises. I'd guess that they will take about twice as long to rise. Keep an eye on the dough and make sure that it is round, puffy and doubled in size after the first rise. In the second rise, the dough balls should be nearly touching.
Terri Herman
Haven’t tried these yet but was looking for a recipe that did not use eggs, did use instant yeast & in a stand mixer. Only question: bread flour? Can that be used rather than all purpose? Looking forward to trying these! Also-read through all the comments & wow! Quite a positive bunch! Thanks!
Jess Smith
Hi Terri - sorry for the delay! Yes - these work great with bread flour, but there's no need to seek out out just for this recipe. I find that the texture is spot-on just using regular AP. Just made them last night - they're definitely a favorite at our house!
Anna
Needed a no milk bun recipe and this worked great. I used bread flour because it's what I had. Thanks for sharing.
Jess Smith
Great! So glad you liked it, and always good to know that bread flour worked here!