One Hour Dinner Rolls
Published Oct 28, 2020•Updated Jul 04, 2025
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Got an hour? That’s all you need to make these incredibly light, fluffy one hour dinner rolls. I first created this recipe in 2012 and it has earned itself many super-fans over the years. You can be next! Just read on for more about this easy dinner roll method.
Amber says: ⭐⭐⭐⭐⭐ Awesome recipe! Followed the recipe exactly but made 12 larger sized rolls instead of 24. They turned out perfect.
These classic dinner rolls have been a staple around our table since I first published them back in 2012 (!). Check out the comments to hear from many fans of these soft, light, buttery rolls. And even if you’ve never made homemade dinner rolls, give this one a try. You just need one bowl. They’re easy and turn out great every time.
I love to serve them with everything from Thanksgiving favorites (my spatchcock turkey and favorite Thanksgiving sides beg for these homemade dinner rolls). Throughout the year I pair them with Creamy Tomato Basil Soup, Lemon Chicken and Orzo Soup, or Tuscan Kale and White Bean Soup.
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.
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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
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.
Printable Freezer Label
Print and attach the label below so cooking instructions are ready when you are!
More Homemade Bread Recipes
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One Hour Dinner Rolls
Equipment
- Stand Mixer
- 9×13 Baking Dish
- Serrated Knife
Ingredients
- 1 1/2 cups Warm Water (110°F / 43°C)
- 1 Tablespoons Instant or “Fast-Acting” Yeast
- 2 Tablespoons Granulated Sugar
- 2 Tablespoons Unsalted Butter, softened to room temperature (2 Tbsp = 28g)
- 4 cups All-Purpose Flour, divided (4 cups flour = 500g)
- 1 teaspoon Kosher Salt
For topping:
- 3 Tablespoons Unsalted Butter, melted (3 Tbsp = 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 Tablespoons 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
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.
So glad you liked them, Cyn! It’s one of my favorites – and so fast.
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.
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!
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 !
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!
I was just wondering if you could make these with Whole Wheat flour?
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!
How can I make them if I don’t have a mixer nd want o do them the old kneading way
Jess, could I replace 2 cups of all-purpose flour with 2 cups of wheat flour?
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!
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!
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.
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.
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!
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 🙂
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!