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.
Originally published 3/17/12. Last updated 3/22/19.
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.
No one will ever guess that they didn’t take you hours of kneading, rising, and prep.
How to make One Hour Dinner Rolls
Begin by heating the milk, sugar, and 2 tablespoons butter in a saucepan until the butter melts.
Let it cool to about 100F.
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.
Stir in the flour until the dough clings to the hook and clears the side of the bowl.
Knead the dough for 2 minutes. The dough should be smooth, elastic, and just slightly sticky.
Cover, and let it rise for 15 minutes.
Divide the dough into 12 equal pieces.
Then form 3 balls from each piece of dough.
Place the 3 dough balls into the grease muffin cup.
Repeat with the remaining pieces of dough.
Cover, and let it rise for 15 minutes.
Bake, and then brush rolls with remaining melted butter.
Can I use instant yeast instead of active dry yeast?
You can!
Substitute an equal amount of instant yeast and continue with the recipe.
There’s no need to wait for the yeast to proof.
More quick and easy bread recipes!
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60 Minute Dinner Rolls
Ingredients
- 1/4 cup milk¹
- 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.
Video
Notes
- Anything from skim to whole milk will work.
- Nutrition facts are estimates.
Trina says
Best and easiest rolls I’ve tried. Thanks!
Kate says
Thanks! I’m so glad that you liked the rolls! Thanks for commenting. =)
Canan says
I found this recipe at Pinterest. My rolles look fantastic and they taste perfect. Very easy and practical recipe. Thank you very much.
Kate says
Thank you! I’m so glad that you liked the rolls. I make these all the time for my family, and it’s nice to hear that other people are enjoying the recipe, too. Thanks for commenting! =)
Em says
These rolls have become one of my favorite recipes! I’ve made this recipe for years and make it for my family all the time.
Kate says
Thanks! I’m so glad that your family likes them. They’re a favorite at my house, too. =) Thanks for coming back to comment!
Jayda says
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?
Kate says
Unfortunately, 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 says
This recipe looks wonderful…I’m going to try it. Have you ever used this recipe with other shapes–crescent rolls, for instance.
Kate says
Thanks! Yes, I’ve made this dough into crescent rolls and regular dinner rolls, and it’s worked well both ways.
Heather Walters Schudiske says
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!
Kate says
I’m so glad that you like the rolls! They’re one of our favorites, too. =) Good luck with your new site!
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?
Kate says
Yes, you add the yeast and water to the milk mixture in step 4.
Sadie says
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.
Kate says
So glad that you liked it! This is one of my family’s favorite recipes. =)
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?
Kate says
Yep! You will be just fine with 2% milk. =)
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.
Kate says
I’m so glad that you liked them! =)
Sharon says
Do you think I could substitute bread flour in this recipe?
Kate 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.
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!!
Kate 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!
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!
Kate says
I’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 says
Thanks so much!!