Bread/ One Hour {or Less} Bread Project/ Yeast Breads

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! A great beginner yeast bread recipe.

{Quick and Tasty} 60 Minute Dinner Rolls 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.60 Minute 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.

More easy, homemade bread recipes!

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30 Minute Garlic Knots

30 Minute Cinnamon Sugar Knots

30 Minute Cinnamon Sugar Knots

60 Minute Pull-Apart Rolls

60 Minute Pull Apart Rolls

 

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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!

Course bread, Side Dish
Prep Time 51 minutes
Cook Time 9 minutes
Total Time 1 hour
Servings 12
Author i heart eating

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.

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68 Comments

  • Reply
    Ruth
    November 22, 2016 at 10:09 pm

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

    • Reply
      Kate
      November 22, 2016 at 11:54 pm

      Thanks! Yes, I’ve made this dough into crescent rolls and regular dinner rolls, and it’s worked well both ways.

  • Reply
    Heather Walters Schudiske
    July 29, 2016 at 11:50 am

    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
      Kate
      July 30, 2016 at 9:55 am

      I’m so glad that you like the rolls! They’re one of our favorites, too. =) Good luck with your new site!

  • Reply
    Angie Carroll
    December 19, 2015 at 8:36 pm

    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
      Kate
      December 19, 2015 at 9:51 pm

      Yes, you add the yeast and water to the milk mixture in step 4.

    • Reply
      Sadie
      March 6, 2017 at 1:03 pm

      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
        Kate
        March 6, 2017 at 5:19 pm

        So glad that you liked it! This is one of my family’s favorite recipes. =)

  • Reply
    Whitny
    November 21, 2015 at 8:11 pm

    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
      Kate
      November 22, 2015 at 9:19 am

      Yep! You will be just fine with 2% milk. =)

  • Reply
    Sally Wilson
    August 6, 2015 at 11:11 pm

    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
      Kate
      August 9, 2015 at 1:07 am

      I’m so glad that you liked them! =)

  • Reply
    Sharon
    April 30, 2015 at 2:57 am

    Do you think I could substitute bread flour in this recipe?

    • Reply
      Kate
      April 30, 2015 at 9:55 am

      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
    Amanda
    November 23, 2014 at 8:38 am

    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
      Kate
      November 23, 2014 at 9:18 am

      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
    Ellen
    November 22, 2014 at 1:37 pm

    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
      Kate
      November 22, 2014 at 2:34 pm

      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!

      • Reply
        Ellen
        November 22, 2014 at 2:43 pm

        Thanks so much!!

  • Reply
    Kelly
    November 20, 2014 at 6:30 pm

    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
      Kate
      November 20, 2014 at 6:58 pm

      Thanks! 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!

      • Reply
        Kelly
        November 21, 2014 at 1:03 pm

        Thank you! Trying them today and can’t wait!

        • Reply
          Kate
          November 22, 2014 at 2:36 pm

          Any time! I hope you enjoyed them!

      • Reply
        Kelly
        December 10, 2014 at 3:08 pm

        Thank 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

  • Reply
    Courtney
    March 24, 2014 at 5:36 pm

    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
      Kate
      March 26, 2014 at 2:44 pm

      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
        Courtney
        March 26, 2014 at 3:01 pm

        Thank you for your help, I’ll try that next time I make them and let you know how they turn out! :)

  • Reply
    20+ of the Best Roll Recipes
    March 12, 2014 at 12:44 pm

    […] Glaze Lion House Rolls (aka: Best Roll Recipe Ever) Best Homemade Rolls Ever Brioche Thins Quick & Tasty 60 Minute Dinner Rolls Hawaiian Sweet Rolls Fluffy Bread Machine Rolls Jalapeno Cheddar Dinner Rolls Cake Mix Rolls […]

  • Reply
    Christi Ohran
    November 27, 2013 at 3:37 pm

    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
      Kate
      November 27, 2013 at 3:57 pm

      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
    Lani
    November 21, 2013 at 4:28 pm

    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
      Kate
      November 21, 2013 at 4:32 pm

      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
    jen
    November 18, 2013 at 9:44 pm

    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
      Kate
      November 18, 2013 at 9:53 pm

      I 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. =)

  • Reply
    Andrea
    November 14, 2013 at 2:34 pm

    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
      Kate
      November 15, 2013 at 12:17 pm

      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
    Karyn
    November 10, 2013 at 11:12 pm

    First bread I have made in my life. Easy peasy, and yum! Will be using this recipe again.

    • Reply
      Kate
      November 11, 2013 at 12:16 am

      I’m so glad you found it to be easy and enjoyed the recipe!! =)

  • Reply
    Adeline
    October 31, 2013 at 4:58 am

    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
      Kate
      October 31, 2013 at 8:27 pm

      Hi! I’m so glad that the rolls worked out well for you and that your first yeast rolls were a good experience! =)

  • Reply
    Joy
    October 21, 2013 at 3:33 pm

    Can I make this with out a bread mixer? How long would I need to kneed it if doing so by hand?

    • Reply
      Kate
      October 21, 2013 at 4:12 pm

      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
    Marylynn
    October 20, 2013 at 5:22 pm

    Would it be alright to use ‘bread machine yeast’ in this?

    • Reply
      Kate
      October 21, 2013 at 11:16 am

      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
        Marylynn
        November 5, 2013 at 5:13 pm

        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
          Kate
          November 5, 2013 at 9:26 pm

          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!!

  • Reply
    Kim Beaulieu
    September 15, 2013 at 5:54 pm

    I swear I can smell these. They look so good. I saw them earlier on pinterest and fell in love with them.

  • Reply
    [email protected] Cooking with Curls
    August 12, 2013 at 11:53 am

    Oh man, I wish I had seen this BEFORE I started my take 3 hours dinner rolls :) I will need to try these next time!!!

    • Reply
      kateheartseating
      August 12, 2013 at 11:56 pm

      I’m sure your rolls will be worth the 3 hours! =)

  • Reply
    Heather @ French Press
    August 10, 2013 at 1:09 pm

    you make the MOST gorgeous breads and rolls

    • Reply
      kateheartseating
      August 10, 2013 at 11:16 pm

      Thank you so much, Heather!! That’s such a huge compliment!! =)

      • Reply
        mel jones
        August 25, 2013 at 9:43 am

        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
          kateheartseating
          August 25, 2013 at 9:59 am

          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!

  • Reply
    Christie - Food Done Light
    August 10, 2013 at 9:52 am

    I adore homemade bread and rolls and love how quick and easy your are. They look so adorable too. Can’t wait to try them.

    • Reply
      kateheartseating
      August 10, 2013 at 11:15 pm

      Thanks so much, Christie! That’s so nice! I hope you enjoy them!! =)

  • Reply
    Deliaann
    August 2, 2013 at 1:35 am

    You mentioned a recipe for No Knead bread that you do the night before. Can you share that recipe?

    • Reply
      kateheartseating
      August 2, 2013 at 5:09 pm

      Sorry about that! That part now links to the no knead recipe. =)

  • Reply
    Toya R
    May 5, 2013 at 8:02 pm

    love it

    • Reply
      kateheartseating
      May 5, 2013 at 11:06 pm

      Thanks!! =)

  • Reply
    Lokness @ The Missing Lokness
    April 26, 2013 at 6:37 pm

    These dinner rolls look so cute and perfect! Love making homemade bread. The house smells fantastic. Definitely trying this soon!

    • Reply
      kateheartseating
      April 26, 2013 at 7:05 pm

      Thanks!! Hope you enjoy the rolls! =)

  • Reply
    Chung-Ah | Damn Delicious
    April 24, 2013 at 3:09 am

    Seriously – there’s nothing better than freshly baked bread! Definitely need to try this!

    • Reply
      kateheartseating
      April 24, 2013 at 10:40 am

      I totally agree! Freshly baked bread is one of my favorite things! Hope you enjoy the rolls!! =)

  • Reply
    Debi @ Adorned From Above
    January 3, 2013 at 3:10 pm

    these 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

    • Reply
      kateheartseating
      January 3, 2013 at 3:14 pm

      Thanks! I will =)

  • Reply
    dianaramblesdotcom
    January 2, 2013 at 1:19 pm

    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
      WordPress.com Support
      January 2, 2013 at 4:32 pm

      Thanks so much!!

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