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.
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 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
60 Minute Dinner Rolls are soft and tender yeast rolls that are made from scratch - start to finish - in just 1 hour!
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
- 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.
- 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.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- 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.
Recipe Notes
*Nutrition facts are estimates.
More easy, homemade bread recipes!
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30 Minute Cinnamon Sugar Knots
60 Minute Pull Apart Rolls
70 Comments
Jayda
March 30, 2018 at 12:41 pmCan 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?
Kate
March 30, 2018 at 6:34 pmUnfortunately, this dough will over-rise if it is going to sit for a few hours. I have several other dinner roll recipes that require longer rising times if you’re interested.
Ruth
November 22, 2016 at 10:09 pmThis recipe looks wonderful…I’m going to try it. Have you ever used this recipe with other shapes–crescent rolls, for instance.
Kate
November 22, 2016 at 11:54 pmThanks! Yes, I’ve made this dough into crescent rolls and regular dinner rolls, and it’s worked well both ways.
Heather Walters Schudiske
July 29, 2016 at 11:50 amHi 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!
Kate
July 30, 2016 at 9:55 amI’m so glad that you like the rolls! They’re one of our favorites, too. =) Good luck with your new site!
Angie Carroll
December 19, 2015 at 8:36 pmI 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?
Kate
December 19, 2015 at 9:51 pmYes, you add the yeast and water to the milk mixture in step 4.
Sadie
March 6, 2017 at 1:03 pmI 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.
Kate
March 6, 2017 at 5:19 pmSo glad that you liked it! This is one of my family’s favorite recipes. =)
Whitny
November 21, 2015 at 8:11 pmI’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?
Kate
November 22, 2015 at 9:19 amYep! You will be just fine with 2% milk. =)
Sally Wilson
August 6, 2015 at 11:11 pmI 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.
Kate
August 9, 2015 at 1:07 amI’m so glad that you liked them! =)
Sharon
April 30, 2015 at 2:57 amDo you think I could substitute bread flour in this recipe?
Kate
April 30, 2015 at 9:55 amI’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.
Amanda
November 23, 2014 at 8:38 amI 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!!
Kate
November 23, 2014 at 9:18 amI’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!
Ellen
November 22, 2014 at 1:37 pmHi 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!
Kate
November 22, 2014 at 2:34 pmI’m so glad that you liked the rolls! I’ve doubled the recipe, and it works out just fine that way. If you have any questions, please let me know!
Ellen
November 22, 2014 at 2:43 pmThanks so much!!
Kelly
November 20, 2014 at 6:30 pmThese look delicious! First time bread maker here with a quick question, what are you using to grease the bowl & muffin pan?
Thank you!
Kate
November 20, 2014 at 6:58 pmThanks! To grease the bowl, I use just a little vegetable oil, and then I wipe it around the bowl with a paper towel. For the muffin pan, I use a nonstick cooking spray. If you have any other questions, let me know!
Kelly
November 21, 2014 at 1:03 pmThank you! Trying them today and can’t wait!
Kate
November 22, 2014 at 2:36 pmAny time! I hope you enjoyed them!
Kelly
December 10, 2014 at 3:08 pmThank you Kate!! They turned out flawlessly and we’re quickly devoured. Your directions were so clear and spot on. Another quick question, have you tried these with whole wheat flour? If so, did you need to change any measurements?
Thank you,
Kelly
Kate
December 10, 2014 at 9:39 pmHi Kelly! I’m so glad that you enjoyed them! Yes, I’ve made them with part whole wheat and part all-purpose flour. Here’s that recipe – https://www.ihearteating.com/2014/11/14/60-minute-whole-wheat-dinner-rolls/. Again, so glad that you liked them!! =)
Courtney
March 24, 2014 at 5:36 pmI 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!
Kate
March 26, 2014 at 2:44 pmI 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!! =)
Courtney
March 26, 2014 at 3:01 pmThank you for your help, I’ll try that next time I make them and let you know how they turn out! :)
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Christi Ohran
November 27, 2013 at 3:37 pmThese 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!
Kate
November 27, 2013 at 3:57 pmThanks! 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!!
Lani
November 21, 2013 at 4:28 pmI 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?
Kate
November 21, 2013 at 4:32 pmSorry 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. =)
jen
November 18, 2013 at 9:44 pmJust wondering if you think this recipe would work in a savory scroll? i.e. press out and fill with cheese, roll up and bake?
Kate
November 18, 2013 at 9:53 pmI haven’t tried it, but I would guess that it would work. If you try it, I’d be interested to hear how it works out. =)
Andrea
November 14, 2013 at 2:34 pmI’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.
Kate
November 15, 2013 at 12:17 pmI’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!!! =)
Karyn
November 10, 2013 at 11:12 pmFirst bread I have made in my life. Easy peasy, and yum! Will be using this recipe again.
Kate
November 11, 2013 at 12:16 amI’m so glad you found it to be easy and enjoyed the recipe!! =)
Adeline
October 31, 2013 at 4:58 amHi 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
Kate
October 31, 2013 at 8:27 pmHi! I’m so glad that the rolls worked out well for you and that your first yeast rolls were a good experience! =)
Joy
October 21, 2013 at 3:33 pmCan I make this with out a bread mixer? How long would I need to kneed it if doing so by hand?
Kate
October 21, 2013 at 4:12 pmYes, 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!
Marylynn
October 20, 2013 at 5:22 pmWould it be alright to use ‘bread machine yeast’ in this?
Kate
October 21, 2013 at 11:16 amI’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!
Marylynn
November 5, 2013 at 5:13 pmTried 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.
Kate
November 5, 2013 at 9:26 pmI’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!!
Kim Beaulieu
September 15, 2013 at 5:54 pmI swear I can smell these. They look so good. I saw them earlier on pinterest and fell in love with them.
[email protected] Cooking with Curls
August 12, 2013 at 11:53 amOh man, I wish I had seen this BEFORE I started my take 3 hours dinner rolls :) I will need to try these next time!!!
kateheartseating
August 12, 2013 at 11:56 pmI’m sure your rolls will be worth the 3 hours! =)
Heather @ French Press
August 10, 2013 at 1:09 pmyou make the MOST gorgeous breads and rolls
kateheartseating
August 10, 2013 at 11:16 pmThank you so much, Heather!! That’s such a huge compliment!! =)
mel jones
August 25, 2013 at 9:43 amhi, 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
August 25, 2013 at 9:59 amSorry 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!
Christie - Food Done Light
August 10, 2013 at 9:52 amI adore homemade bread and rolls and love how quick and easy your are. They look so adorable too. Can’t wait to try them.
kateheartseating
August 10, 2013 at 11:15 pmThanks so much, Christie! That’s so nice! I hope you enjoy them!! =)
Deliaann
August 2, 2013 at 1:35 amYou mentioned a recipe for No Knead bread that you do the night before. Can you share that recipe?
kateheartseating
August 2, 2013 at 5:09 pmSorry about that! That part now links to the no knead recipe. =)
Toya R
May 5, 2013 at 8:02 pmlove it
kateheartseating
May 5, 2013 at 11:06 pmThanks!! =)
Lokness @ The Missing Lokness
April 26, 2013 at 6:37 pmThese dinner rolls look so cute and perfect! Love making homemade bread. The house smells fantastic. Definitely trying this soon!
kateheartseating
April 26, 2013 at 7:05 pmThanks!! Hope you enjoy the rolls! =)
Chung-Ah | Damn Delicious
April 24, 2013 at 3:09 amSeriously – there’s nothing better than freshly baked bread! Definitely need to try this!
kateheartseating
April 24, 2013 at 10:40 amI totally agree! Freshly baked bread is one of my favorite things! Hope you enjoy the rolls!! =)
Debi @ Adorned From Above
January 3, 2013 at 3:10 pmthese look delicious. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2013/01/week-in-review-and-wednesdays-adorned.html
Debi @ Adorned From Above
kateheartseating
January 3, 2013 at 3:14 pmThanks! I will =)
dianaramblesdotcom
January 2, 2013 at 1:19 pmI can see why this is a favorite post. Thanks for linking up at the Best of 2012 Party! I am following via Pinterest now!
WordPress.com Support
January 2, 2013 at 4:32 pmThanks so much!!