60 Minute Dinner Rolls are soft and tender yeast dinner rolls that can be made from scratch – start to finish – in just one hour! This is an easy dinner roll recipe that’s perfect for beginners.
I can’t think of much that smells better than freshly baked bread. 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 one of my go-to recipes.
I first published this recipe in 2012, and I’ve lost count of how many times I’ve made a batch or two of these rolls. They’re 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 bread that you can make while you get dinner ready. Best of all, the rolls are so light and fluffy, and no one will ever guess that they didn’t take you hours of kneading, rising, and prep.
“We love these rolls! Definitely a Sunday night favourite at our house. I add a table spoon of honey to the melted butter that gets brushed on at the end. Amazing! No fail recipe! Thank you” – Megan
Ingredient notes and substitutions
- Milk: For the softest rolls, I recommend using whole milk. However, I’ve used 1% milk, 2% milk, and almond milk in this recipe.
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- Yeast: To use instant yeast in place of active dry yeast, substitute an equal amount of instant yeast and continue with the recipe. There’s no need to wait for the yeast to proof.
- Warm water: It’s important that the water be warm enough but not too hot. Water that is too hot can kill the yeast.
How to make 60 minute dinner rolls
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Begin by heating the milk, sugar, and 2 tablespoons butter in a saucepan until the butter melts.
Step 2: Let it cool to about 100F.
Step 3: Add the milk mixture, water, and yeast to a mixing bowl. Let the yeast sit for 5-10 minutes, or until foamy, if using active dry yeast.
Step 4: Stir in the flour until the dough clings to the hook and clears the side of the bowl.
Step 5: Knead the dough for 2 minutes. The dough should be smooth, elastic, and just slightly sticky.
Step 6: Cover, and let it rise for 15 minutes.
Step 7: Divide the dough into 12 equal pieces.
Step 8: Form 3 balls from each piece of dough. This will give you cloverleaf rolls. You can make them into a different shape if you prefer.
Step 9: Place the 3 dough balls into the grease muffin cup. Repeat with the remaining pieces of dough.
Step 10: Cover, and let it rise for 15 minutes.
Step 11: Bake, and then brush rolls with remaining melted butter.
Recipe Tips!
- Mixing by hand: You can mix the roll dough by hand. You’ll just need to add about 2 minutes to the kneading time.
- Doubling the recipe: I’ve doubled this recipe, and it works well to double it.
- Variations: I’ve added dried Italian herbs and brushed the rolls with garlic butter after baking. I’ve also brushed the baked rolls with honey butter for a bit of extra sweetness.
- Freezing: I’ve frozen the baked and cooled rolls. Just be sure to let the rolls cool completely before placing in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover rolls in an airtight container at room temperature. The rolls will keep for up to 3 days when properly stored.
More quick and easy bread recipes!
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60 Minute Dinner Rolls
Ingredients
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1/4 cup butter divided
- 3 ½ teaspoons dry active yeast
- 3/4 cup warm water 105F – 115F
- 2 ½ – 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Grease a 12-cup muffin tin; set aside.
- 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.1/4 cup milk, 2 tablespoons granulated sugar
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.3 ½ teaspoons dry active yeast, 3/4 cup warm water
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.1/2 teaspoon salt
- 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.
- 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.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 15 minutes.
- Turn the dough onto a lightly floured surface, and divide into 12 equal pieces.
- Form each piece into a ball and cut each ball into thirds.
- Place 3 dough balls in each muffin cup.
- Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.
- Melt remaining 2 tablespoons butter. Set aside
- Bake at 425ºF for 9-12 minutes, or until the rolls are golden brown.
- Brush rolls with melted butter.
- Remove from pans, and cool on wire racks.
Notes
- Anything from skim to whole milk will work.
- Nutrition facts are estimates.
Nutrition
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Originally published 3/17/12. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Carrie says
I can’t believe how good these taste. Thank you for this very clear, and easy to follow recipe!
Kate says
Thank you so much!
Mimi says
For a quick bread, these are great! I used 2-1/2 cups flour. I think next time I’d use a little more flour. My dough was very sticky. Rolls still turned out great though! Thank you for a very nice recipe!
Kate says
Thank you!
Jonah says
First off, GREAT ROLLS! I did use a bread machine to make my dough. It turned out great. I use 350 grams of flour which approximates to 2.5 cups. I do like to break this into 8 instead of 12, we just prefer more with each serving. Thank you!
Kate says
Thank you!
Glenda says
Can these be made with a bread machine?
Kate says
I’ve haven’t tried this recipe in a bread machine to say for certain. If you give it a try, I’d love to hear how it turns out!
Mary Infante says
Love this recipe! With it being just hubby and I at home, this is a quick and easy way to have homemade bread any time. I’m going to see if this will work as a loaf as well. Should be fine with adjustments to cooking time.
Kate says
Thank you! I’d love to hear how it works as a loaf!
Jada says
These turned out really good! They were fast, easy, and so soft. Definitely saving this recipe!
Kate says
Thank you so much!
Barney Crocker says
don’t forget to add the salt with the flour….
Kate says
Yes, you’ll add the salt with the flour in step 5.
Chery says
This recipe is really good!! The only change I made was to increase the amount of salt from 1/2 tsp to a full tsp. I will definitely add this recipe to my collection:)
Thank you!!
Kate says
Thank you!
Megan says
We love these rolls! Definitely a Sunday night favourite at our house. I add a table spoon of honey to the melted butter that gets brushed on at the end. Amazing! No fail recipe! Thank you.
Kate says
Thank you so much!
Lori Friday says
Can you double or triple the muffin dinner role recipe?
Kate says
I’ve made double batches of the rolls, and it has worked well. I haven’t tried to make a triple batch of rolls.
Kalina says
These are amazing! Very successful recipe! I only added some poppy seeds on top
Kate says
Thank you! I’m glad that they turned out well for you!
Cherray says
Hello so I want to make these rolls for Thanksgiving and want to make them ahead of time (tomorrow) can I do that then just warm them up before serving?
Kate says
Hi! Yes, that should work out fine. Hope you have a good Thanksgiving!
April Jackson says
These are just like rolls my grandmother used to make. What if I don’t have the hook attachment for my mixer, will it still work?
Kate says
It will! You can mix the rolls by hand. You’ll just need to add about 2 minutes to the kneading time.