{Quick and Tasty} 60 Minute Dinner Rolls

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60 Minute Dinner Rolls Follow Me on Pinterest

What smells better than freshly baked bread (other than freshly baked cookies)? There’s pretty much nothing that smells better. So, when we want fresh bread, but I didn’t plan ahead and start a loaf of no-knead bread the night before, this is my go-to recipe. These rolls are quick and tasty, and, from start to finish, they’re ready in about an hour (hence the name). These are the perfect rolls for those nights when you want dinner ready and on the table in an hour, and no one will ever guess that they didn’t take you hours of kneading, rising, and prep.

Quick and Tasty (60 Minute) Dinner Rolls
 
Ingredients
  • 1/4 c. low-fat milk
  • 2 T. granulated sugar
  • 1/4 c. butter, divided
  • 3 ½ tsp. dry active yeast
  • 3/4 c. warm water (105F – 115F)
  • 2 ½ –3 c. all-purpose flour
  • 1/2 tsp. salt
Instructions
  1. Grease a 12-cup muffin tin; set aside.
  2. In a small saucepan, stir milk, sugar, and 2 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
  3. Pour the milk mixture into the bowl of a stand mixer.
  4. Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
  7. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 15 minutes.
  10. Turn the dough onto a lightly floured surface, and divide into 12 equal pieces.
  11. Form each piece into a ball and cut each ball into thirds.
  12. Place 3 dough balls in each muffin cup.
  13. Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.
  14. Melt remaining 2 tablespoons butter. Set aside
  15. Bake at 425ºF for 9-12 minutes, or until the rolls are golden brown.
  16. Brush rolls with melted butter.
  17. Remove from pans, and cool on wire racks.

{Quick and Tasty} 60 Minute Dinner Rolls Follow Me on Pinterest

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Comments

  1. Angie Carroll says

    I have just tried making these and I am confused. Point 4. do I add the yeast and water to the milk mix at this stage or if not when do I add it?

  2. Whitny says

    I’m going to be making these for the first next week for thanksgiving. Your recipe calls for low fat milk all I have is 2% milk is that going to be ok to use?

  3. Sally Wilson says

    I was looking for something quick and easy for a last minute meal and these were perfect :-). I don’t have a mixer so I did it all by hand. The only thing I changed was that I used almond milk. This is a definite keeper. Thanks for sharing.

    • says

      I’ve never made this specific recipe with bread flour. I have substituted the two flours before in other recipes, and it’s been fine, so I would guess that it would work in this one, too.

  4. Amanda says

    I am in a pinch and need to make these all of the sudden, I only have whipping cream….can I make this happen?
    Thank you for sharing!!

    • says

      I’m sorry, but I usually use 1% milk. Since whipping cream has such a different amount of fat, I’m not sure how it will work. If I had to guess, I think it might work, but I would probably cut back the butter to 1 tablespoon to account for some of the extra fat. Again, that’s just a guess, though. Good luck!

  5. Ellen says

    Hi there,
    These were my first experience with any bread baking and they were delicious! I’m hosting 18 people for thanksgiving and was wondering how I would go about making a larger amount of dough in one shot seeing as this recipe yields 12 rolls and I’m sure to need many more than that! Thanks so much!

  6. Kelly says

    These look delicious! First time bread maker here with a quick question, what are you using to grease the bowl & muffin pan?
    Thank you!

  7. Courtney says

    I am wondering at what point (if any) these would be freezable? Thanks for your help, and my husband said these are the best rolls he had ever eaten! :) We love them!

    • says

      I haven’t tried freezing them, but I would guess that you would want to freeze them after shaping and before the second rise. I’m so glad that you like the rolls! If you try freezing them, I’d be interested to hear how it turns out. Good luck!! =)

  8. Christi Ohran says

    These look amazing and I’ve scrolled through the comments and don’t see if you have a non-dairy substitute for the milk that would work? I don’t do milk but really want to try these!

    • says

      Thanks! I sure do! I have made the rolls with unsweetened almond milk, and it works just fine as a substitute. I hope that helps! Have a great Thanksgiving!!

  9. Lani says

    I am sorry to bother you but I am confused. You said divide into 12 pcs and 3 in each muffin cup, does that mean only 4 rolls for this recipe? Do I need to double maybe? Or am I misunderstanding?

    • says

      Sorry that wasn’t clear. You divide the dough into 12 pieces, and then you divide each piece into 3 pieces. So, you’ll have 3 little balls of dough in each of the 12 muffin cups (for 36 total balls of dough). I hope that made more sense. If not, feel free to ask away! Sometimes things are more clear in my mind than they come out on here. =)

  10. jen says

    Just wondering if you think this recipe would work in a savory scroll? i.e. press out and fill with cheese, roll up and bake?

  11. Andrea says

    I’m so glad I found these! I’m in charge of rolls for Thanksgiving. I tried them and they are delicious! They very much remind me of the ones my grandmother use to make :D. The only thing is, I had to use 4c of flour to get the dough right. They turned out amazing, so I’m glad the additional flour didn’t weigh them down.

    • says

      I’m so glad that you enjoyed them! And you were smart to start off with less flour. It’s really humid here, so I try to put a range to compensate, but I’m glad you found an amount that worked!!! =)

  12. Adeline says

    Hi Kate,
    I tried the dinner rolls recipe today and it came out just perfect.Its my first experience with working with yeast.Thank you so much.
    Adeline
    Chennai India

    • says

      Yes, you could mix the rolls by hand. You’ll probably have to double the kneading time. You want the dough to be a little sticky so that it pulls back when poked but not be so sticky that it comes off on your finger. I hope that helps!

    • says

      I’ve used dry active and instant but not bread machine yeast. I’m sorry, but I’m not familiar enough with bread machine yeast to say one way or the other. If you try it, I’d be interested to hear how it turns out, though!

      • says

        Tried with bread machine yeast and it all turned out delicious! I also did this by hand since I don’t have a mixer and my bread machine was occupied. I was worried that it was too dry when mixing it, so I had to add maybe 1/2 cup of warm water to make sure the last 1.5 cups of flour got incorporated properly. That was too much water though so I had to sprinkle some flour on to bring it back to where it should be.
        Marylynn recently posted…Items available for order this Fall and WinterMy Profile

        • says

          I’m glad to hear that you liked the rolls and that they worked with the bread machine yeast!! Thank you for taking the time to come back and let me know!!

      • mel jones says

        hi, is there any chance you can tell me if the c after the ingredient means cup, and if the t after sugar is teaspoon or table spoon please?? im in England and am confuddled with youre measurements lol. thank you xx
        .

        • kateheartseating says

          Sorry for the confusion! The T is tablespoon. In all of my recipes, c =
          cup, T = tablespoon, and tsp = teaspoon. I hope that helps! If you have
          any other questions, please feel free to ask!

  13. dianaramblesdotcom says

    I can see why this is a favorite post. Thanks for linking up at the Best of 2012 Party! I am following via Pinterest now!

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