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.
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!
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…!!!
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.
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!
Could you freeze these and make them ahead of time?
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.
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?
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.
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.
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
Dear Jess
Tried out the dinner rolls, they came out great. Thanks a lot for the recipe.
just tried these, beautiful dough rolls came out so soft definitely will reuse recipe
This sounds awesome – I’ve got to try it!
Will these work the same if you do not have a stand up mixer?
Hi LP – I haven’t tried kneading them by hand, but I bet it would work!
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!