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These one hour dinner rolls are soft and fluffy, and really do take only about an hour from start to finish, including rising time. They are the perfect compliment to any meal.
I have always been really nervous to work with yeast dough because it seems so delicate and difficult to work with. But I love bread. I knew that eventually I would need to come to terms with my fears and this was the perfect recipe!
HOW TO MAKE ONE HOUR DINNER ROLLS
Since getting my Kitchen Aid Mixer, that dough hook attachment has been calling to me. I’ve seriously never used it in the two years I’ve had the mixer! I’m participating in a recipe swap and today I’m sharing this One Hour Dinner Roll recipe from my friend Alicia at The Baker Upstairs. It was the perfect opportunity to break out the dough hook attachment.
Folks, let me tell you – this is a great recipe! It was easy to follow, and the results are these delicious, soft and fluffy rolls that we thoroughly enjoyed. The only thing I did differently was to bake them in my cast iron skillet instead of in a 13″ x 9″ pan. I also did need to use almost a cup more flour than the four cups called for in the recipe, but the quantity is stated as being “more or less.”
The humidity and air temperature (hot, dry day versus a cold and rainy day) can cause difference in the absorption of flour, and can also drastically affect the dough’s ability to rise. I was baking on a cold and rainy day, so I needed more flour, and the rising took a little bit longer than it would have on a hot and dry day. It still works, you just may need to adjust the recipe slightly based on your location and the weather.
WE LOVED THESE SOFT AND FLUFFY DINNER ROLLS!
Nearly half of the rolls were gone even before dinner time…and there are only a few left now. If you’re a scaredy cat like I was, I think you should give this homemade dinner roll recipe a try. You’ll be amazed at how good and easy it is!
For more bread recipes, try these:
- Easy Parmesan Rosemary Dinner Rolls
- Pizza Pull Apart Muffins
- Frozen Dinner Rolls
- Cheesy Garlic Bread
- Honey Oat Quick Bread
Tools used to make these Homemade Dinner Rolls:
Stand Mixer – This baby is the workhorse of my kitchen and makes bread making a breeze.
Cast Iron Skillet –Â With a multitude of uses, a cast iron skillet is a great addition to your kitchen. It bakes and cooks evenly and requires minimal effort for upkeep. It also lasts forever!
One Hour Dinner Rolls
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter softened
- 1 teaspoon salt
- 4 cups flour more or less as needed
- 3 tablespoons melted butter for brushing on top
- sea salt, for sprinkling on top
Instructions
- In a large bowl or the bowl of a stand mixer with a dough hook attachment, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy.Â
- Add butter, salt, and 3 cups of flour. Mix until combined.Â
- Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (careful not to add too much flour!).
- Knead the dough 3-5 minutes, until smooth. Cover with a towel or plastic wrap and let rise for 20 minutes.
- Preheat the oven to 400 degrees F and line a 9 x 13 pan with parchment paper or spray with nonstick cooking spray. Gently punch the dough down and divide into 15 equal sized pieces. Roll each piece into a ball and space evenly in the prepared pan.Â
- Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes. Bake 13-15 minutes, or until golden brown. Remove from the oven and brush with more melted butter.Â
- Let cool for 10 minutes before serving.
Nutrition
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On the one hour dinner yeast rolls do you use Salted or unsalted butter… All purpose flour or a different kind? please and thank you…
Hi Janice, It’s all-purpose flour. I always use salted butter, but you can use either.
What temperature should the water be, not to kill the yeast?
Thank you!
Water temp for yeast is 105 degrees F.
I just made a batch of these, and they were easy to make and fantastic! I did a double proof by accident, but they still ended up great. Thanks for sharing this recipe!
Can you make these the day before? Would you shape them first or just refrigerate the bowl of unformed dough?
You could bake them and reheat them, but because they need the rising time, they couldn’t be prepped beforehand.
You do not say if the flour you used was self rising or not?? The rolls look delicious and I want to try them and not use the wrong flour.
Hi Teresa, Typially if a recipe calls for self rising flour it will be noted in the recipe. This recipe uses all purpose flour.
They look fantastic Kristin! Thanks for sharing my recipe. I definitely need to try them in a cast iron pan!