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.
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!