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60 Minute Dinner Rolls

Posted by: / Breads, Yeast Breads

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60 Minute Dinner Rolls are soft and tender yeast dinner rolls that can be made from scratch – start to finish – in just one hour! A great easy dinner roll recipe.

60 Minute Dinner Rolls in a muffin tinWhat 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.

60 minute dinner roll dough60 minute dinner roll dough

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How to make dinner rolls

These 60 Minute Dinner 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.

60 Minute Dinner Rolls in a silver muffin tin

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60 Minute Dinner Rolls

60 Minute Dinner Rolls are soft and tender yeast rolls that are made from scratch - start to finish - in just 1 hour!

Author: i heart eating
Prep Time: 51 minutes
Cook Time: 9 minutes
Total Time: 1 hour
Course: bread, Side Dish
Cuisine: American
Keyword: bread, rolls
Servings: 12 rolls
5 from 2 votes
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Ingredients

  • 1/4 cup low-fat milk
  • 2 tablespoons granulated sugar
  • 1/4 cup butter divided
  • 3 1/2 teaspoons dry active yeast
  • 3/4 cup warm water 105F – 115F
  • 2½ –3 cups all-purpose flour
  • 1/2 teaspoon 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.

Recipe Notes

*Nutrition facts are estimates.

Nutrition facts per serving (1g)

Calories: 55kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 135mg
Potassium: 40mg
Carbohydrates: 3g
Sugar: 2g
Protein: 1g
Vitamin A: 2.5%
Calcium: 0.8%
Iron: 0.4%

60 Minute Dinner Rolls are soft and tender yeast rolls that are made from scratch - start to finish - in just 1 hour! A great beginner yeast bread recipe.
Pin43K
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  2. Can I make these before hand? Is it going to affect the rolls if the dough sits in the bowl for a few hours? And then bake right before I serve dinner?

    Reply

  3. This recipe looks wonderful…I’m going to try it. Have you ever used this recipe with other shapes–crescent rolls, for instance.

    Reply

  4. Hi Kate! I found this post about a year ago and these wonderful rolls have been a staple in our freezer (and dinner table) ever since. So thankyouthankyouthankyou for sharing this awesome recipe (and the whole wheat version!). I recently started a site/blog for my voice-over business and just had to share your recipe, totally giving you cred. Here is my post if you want to check it out: (LINK REDACTED)

    Thank you again!

    Reply

  5. 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?

    Reply

    • I made this easy recipe on Sunday and WOW, the house smelled wonderful while the bread baked. The bread was better than I believed it would be since there were no eggs added. Can be confusing, I added all liquids together. Rolls turned ut GREAT.

      Reply

  6. 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?

    Reply

  7. 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.

    Reply

    • 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.

      Reply

  9. 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!!

    Reply

    • 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!

      Reply

  10. 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!

    Reply

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

    Reply

  12. 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!

    Reply

    • 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!! =)

      Reply

  13. 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!

    Reply

    • 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!!

      Reply

  14. 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?

    Reply

    • 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. =)

      Reply

  15. 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?

    Reply

  16. 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.

    Reply

    • 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!!! =)

      Reply

  18. 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

    Reply

    • 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!

      Reply

    • 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!

      Reply

      • 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.

        Reply

        • 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!!

      • 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
        .

        Reply

        • 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!

  30. 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!

    Reply