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.
I tried these, they were perfect! Thank you so much!
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!
These are simple but amazing and tasty!
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
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!
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!
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!
Randi – I’m so glad you liked the rolls! Thanks so much for letting me know!
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!!!!
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!
These are great! The taste and texture reminds me of the rolls my grandmother would make! I would definitely recommend these to anyone!
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!
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!
I bet these would be great as hot dog buns – what a great idea, 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