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1-Hour Soft and Buttery Dinner Rolls

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My favorite 1-Hour Soft and Buttery Dinner Rolls recipe is easy to make by hand or with a stand mixer and absolutely heavenly served warm out of the oven.

1-Hour Dinner Rolls Recipe in Baking Dish

Is there anything better than a freshly-baked pan of homemade dinner rolls?

Actually, yes — this easy dinner rolls recipe that can be ready to go in just one hour!

This recipe has been my go-to for years and always yields the most perfectly soft, fluffy, buttery rolls. But I especially love it because the ingredient list is simple, the rise times are minimal, and the dough can be easily made either by hand or with the help of a stand mixer. And everything can come together quickly in just an hour or so, which makes this recipe more do-able on busy weeknights when you’re craving some homemade bread, and also super-helpful on holidays when you’re trying to multi-task all the things.

Many of you have also asked about make-ahead options with this recipe over the years, so I have updated the post with instructions for how to make the bread dough in advance. And I have also included some fun variations if you would like to make your rolls more garlicky, herb-y, cheesy, or whatever other add-ins sound fun.

Bottom line, this dinner rolls recipe is a keeper and never lets me down. So if you are looking for a good one to add to your repertoire, bookmark this one and give it a try!

1-Hour Dinner Rolls Recipe | 1-Minute Video

Dinner Rolls Bread Dough Before Baking

Homemade Dinner Rolls Ingredients:

Before we get to the full recipe below, here are a few notes about the ingredients that you will need to make this homemade dinner rolls recipe:

  • Water and milk: These will serve as our base liquids for the bread dough. I used dairy milk, but you are welcome to sub in a plain plant-based milk (such as oat milk or almond milk) instead.
  • Melted butter: Which we will both bake into the rolls and brush on top.
  • Honey: To add just a hint of sweetness.
  • Active dry yeast: This recipe calls for 1 tablespoon of yeast. So if you are purchasing your yeast in 0.25-ounce packets, you will need slightly more than one packet.
  • Flour: I have only tested this recipe with all-purpose flour. But if you try out different flours, please let us know how it goes in the comment section below!
  • Salt: Which we will mix into the rolls to bring out all of those delicious buttery flavors. Feel free to sprinkle a bit of flaky salt on top of the warm rolls just before serving too!

Brushing Dinner Rolls with Melted Butter

Tips For How To Make Dinner Rolls:

The full recipe is included below for how to make these dinner rolls, but here are a few helpful tips to keep in mind too:

  • Be sure that your yeast has not expired. This is one of the most common reasons for why a batch of bread dough does not rise. Double-check the expiration date on any yeast that may be hanging out in your pantry. And if the yeast does not begin to puff and bubble up after 5 minutes once it has been added to the wet ingredients, toss out the batch and start over with new yeast.
  • Double-check the temperature of the liquid ingredients. When heating the liquid ingredients (water, melted butter, milk and honey), it’s essential that they be within the temperature range of 100-110°F. If the mixture is too hot, it can kill the yeast. If it is too cool, the yeast may not activate. The mixture should feel warm and not hot to the touch, but I always recommend testing the mixture with a cooking thermometer just to be sure.
  • Don’t skip the rise times. They are essential to helping the dough rise and create that soft and fluffy texture we’re going for.
  • No worries about perfection. When portioning the dough into 12 rolls, don’t worry about them all being perfectly equal in size. They will all bake up together in the pan, and if some are slightly larger or smaller, hakuna matata. :)

1-Hour Soft Dinner Rolls in Pan

Possible Recipe Variations:

Here are a few other possible variations that you could make to this dinner rolls recipe:

  • Make-ahead option: For make-ahead dinner rolls, follow the recipe through the step that you shape the individual rolls and place them in the baking dish. Then tightly cover the baking dish and refrigerate for up to 48 hours. Transfer the dish to the counter and let it warm up to room temperature for 2 hours before baking, and then bake as directed.
  • Make it vegan: Use plant-based milk and butter and your preferred sweetener in place of honey.
  • Add garlic: Add in 1 teaspoon of garlic powder to the bread dough to make the rolls more garlicky, and/or you could also simmer some minced garlic with butter to brush on top of the rolls after baking.
  • Add herbs: Add in 1 to 2 tablespoons of finely-chopped fresh herbs (such as rosemary or parsley) to the bread dough to add flavor to the rolls, and/or you could also mix some fresh herbs in with the melted butter to brush on top of the rolls after baking.
  • Add cheese: You can also mix in 1/3 to 1/2 cup of freshly-grated cheddar cheese to make cheesy rolls. (Or I also love mixing in some freshly-grated Parmesan, and then sprinkling some on top of the rolls during the final 5 minutes of baking.)

Soft Dinner Roll Closeup

More Favorite Bread Recipes:

Looking for more easy bread recipes to add to your repertoire? Here are a few of my faves…

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1-Hour Soft and Buttery Dinner Rolls Recipe

1-Hour Soft and Buttery Dinner Rolls

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 15 servings 1x


My favorite 1-Hour Soft and Buttery Dinner Rolls recipe is easy to make by hand or with a stand mixer and absolutely heavenly served warm out of the oven.




  1. Prep your oven and baking dish.  Heat the oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
  2. Heat the liquids. In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined.  Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture over medium-low heat in a saucepan until it reaches 110°F.)
  3. Add yeast.  Pour the liquid mixture into the large bowl of a stand mixer.  Sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
  4. Add dry ingredients.  Add in 3 1/2 cups of flour (not all of the flour) and the salt.
  5. Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined.  If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.  (Only use up to 4 cups of flour total.)  Continue mixing on low speed for 4-5 minutes until the dough is smooth.  Then form the dough into a ball with your hands and transfer it to a greased bowl.
  6. Let the dough rise.  Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
  7. Form the rolls.  Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish.  Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
  8. Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
  9. Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
  10. Serve warm. Then serve warm and enjoy!


Yeast: I typically purchase my yeast in bulk. But if you are using the 0.25-ounce packets, they each contain 2.25 teaspoons of yeast.  So you will need slightly more than one packet to yield 1 tablespoon.

How to knead the dough by hand: If you do not have a stand mixer, no prob!  For step 5 (mixing the dough), simply stir the dry ingredients into the dough as much as possible.  Then turn the dough out onto a floured surface and knead by hand for 5 to 7 minutes until smooth, adding up to 1/4 cup of extra flour if the dough is too sticky.

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732 comments on “1-Hour Soft and Buttery Dinner Rolls”

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  1. I tried it with the fast acting yeast… no need to let it bloom the first time. The key is to make sure that the “liquids” aren’t too hot when you add the yeast. Too hot a liquid=kills the yeast. I also let the dough rise to more than twice its size before portioning into balls. 2nd time to rise was only 10 min after that.

    Tip: if you are using a stand mixer, try warming your metal or glass bowl. I turned my bowl upside down and placed it under running hot tap water, then dried it up with a towel and used it immediately before it turns cold again. Yeast loves warmth.

  2. I love these rolls! So easy and tasty. Was wondering if anyone has tried it with wheat flour?

    • Hi! I have tried with wheat flour and I did not love it compared to other whole wheat dinner roll recipes I’ve tried. But this is my favourite recipe for all purpose flour!

    • I have actually! They came out great!

  3. Can I make them ahead and reheat them? I want them to be warm, but I know the oven will be full for thanksgiving! What do you recommend so I don’t ruin them in the re-heating phase?

    • I tested this out over the weekend with the plan to do the same and it worked out perfect. I kept them in the fridge overnight and set them out for about 30 minutes prior to reheating. I put them in the over for 8 minutes at 300 degrees and they tasted great still.

  4. Can I bake these at 325? I’m making Thanksgiving dinner and that’s what the oven needs to be at for the Turkey. I could bake them this morning but I’d rather they be fresh out of the oven.

    • I’ve tried this once for the same reason. They were a little more “golden” so just keep a good eye on them :)

    • I keep coming back to this recipe for heartier weeknight fare like stews and meatloaf and this time I decided it was time to say thanks!

      We’re a fan of sweet rolls to mop up savory sauces and I often add an extra palmful of white sugar. Even if you don’t like things quite so sweet I 10/10 recommend mixing your brushing butter with a little dab of honey.

      If you leave them uncovered overnight, the leftovers make a phenomenal quick and casual bread pudding to drizzle maple syrup over for breakfast.

    • If you’re roasting your turkey, it’ll have to rest a bit before you cut into it. That’s the perfect time to bake your rolls.

  5. Delicious! I do use 1 1/2 teaspoon of salt because they are just a bit better that way. Made these to go with chicken noodle tonight. I’ve made these 3 times and will keep making them to make dinners special.

  6. Super easy to make and my family loves it! We make it anytime we have soup for dinner.

  7. First time making these right now cause every roll recipe for some reason I failed at. I can bake pretty good but rolls fail me every time. Everyone pray my rolls turn out good! Lol

  8. I have never made homemade.ade buns before nor am I a great cook .These buns are so easy to make and the recipe is easy to follow .I baked my buns in a muffin tin they turned out great all buns were consumed with in the day everyone loved them and I already have another batch cooling .

  9. These were incredible. My new go to for soft, pillows buns.

  10. These buns are AMAZING! I made the recipe as is and they lasted approx 10 mins in my family of 4. I will definitely double the recipe next time I make them, and they’re already demanding that I make them again. I’ve started baking bread recently and this has been the easiest recipe so far. Thank you so much for sharing this!!….also, they go really well with homemade cream of mushroom soup.

  11. I’ve been making this recipe for a couple of months now and it’s a hit. Today I decided to switch it up and I used bread flour instead of all purpose and I used 1 1/2 teaspoons of salt instead of 1 teaspoon! Definitely a game changer. I’ll be using bread flour from now on! I also did a honey butter on top.

  12. Look great and very easy.I love this recipe.Have pics don’t know how to upload.

  13. Tried this easy 1 hr. dinner roll recipe. Followed the recipe exactly, and it turned out perfect! Everyone loved them and it was so quick and easy. Thank you so much for sharing this recipe with us!!!:)

  14. These are phenomenal. I followed the recipe exactly, except they weren’t quite browned enough (likely my oven) so brushed with butter and broiled for 30 seconds.

    They are the perfect texture! Not too dense, but not too “fluffy”.

    An awesome, inexpensive, quick recipe for someone who is trying yeast baking for the first time. ❤️

  15. Hi there! I want to make these for Thanksgiving. I’m wondering if the dough can be made the day before and baked on Thanksgiving day?

  16. Instead of regular yeast I use 1 tablespoon of instant yeast. These rolls are perfect, I also change up the seasoning also I put cheese ( any type,) in the middle. After making rolls for over 50yrs my husband said he never really liked them but loves these. My coworkers beg me to make more for them. Thanks for this recipe

  17. I made these this wkend. And they came out really good. I froze them. I was wondering if you could give the weight of flour you used. I feel more confident with weighed flour in breads. I made a double recipe. converted the flour to grams and used 420g per recipe. I ended up adding a little more and kneading the dough a bit more after taking it out of the mixer. Maybe my speed on the mixer wasn’t high enough. That being said I do not make a lot of bread so I am no expert.

  18. I don’t often leave reviews but my husband loved these so much he told me to volunteer to make them for thanksgiving dinner. Thank you for the recipe!

  19. I have made a lot of dinner rolls using many recipes. This one is by far the easiest but tastes exactly like the long drawn out recipes. Definitely a winner!!

  20. These came out great. Followed the recipe exactly. So pleased. Will make them for Thanksgiving. I did nickname them ugly rolls though as the tops did not brown. It could have been because I had other items in the oven, including something above the rolls. So, if they don’t brown up next time I will finish them off with a little broiling for color only.

  21. First time making these buns. Absolutely awesome ❤️. They were just as said really easy from start to finish. Thank you have always been freaked about doing anything with yeast, not anymore this will 100% will use this recipe again
    . Thank you

  22. I’ve made this so many times that I should review it. We love these rolls! I frequently make 6 and use them as big hamburger buns. If I do that, I can get away with using just one packet of yeast. Wonderful and adaptive recipe. Made them once and didn’t need buns after all, so I just used to dough to make your cinnamon rolls.

  23. Don’t think my rating went through before — sorry!!

  24. This recipe sounds great. I am wondering if it can be baked and frozen to thaw and heat up for thanksgiving.

  25. Can this dough be prepared ahead of time, frozen and then baked the day you need them? If so would you freeze them before the second rise? Or after? I would like to make these ahead but bake them the day of.

    • I think you’d want to make them like brown and serve rolls, if you want to freeze them. Freezing is going to stop the yeast action. So get them through the second rise and bake them JUST until they begin to turn golden. Ideally, catch them before they start to brown. But you want the rising done and a crust developed. Then take the out, cool them, and freeze them. The day of, bake them to golden.

      Alternatively, and maybe easier, just store the dough in the fridge. After the first raise, knock it down, cover it, shove it in the fridge. Depending on how long you’re going to leave it in there, you may need to knock it down again every day or two. Then the day of, take out to warm up the dough, when it’s at room temp, make balls, and do the final rise before baking.

  26. My house is cool. Afraid won’t rise correctly. Can I pit oven on and put them in there ..turning off oven and leave door open? Thinking 200 degrees???

    • I often have my oven preheated for the rolls and I’ll put the bowl of rising dough on top of the oven. The heat emanates a bit from the back left burner. It helps things along when I do that.

    • I do this all the time. Set your oven at its lowest temperature (mine is 170°), turn it off after 3 minutes, then put the dough in and close the door. It works great!

  27. Getting ready to make these.

  28. I love these rolls and have made them several times now. I’d like to try to make the day before. With the make ahead option, do you allow the second rise in the dish before putting it in the fridge? Or just shape them and cover?

    • I was wondering the same thing!

    • Me too! I did only 1 rise last night before putting in fridge and just took them out of fridge for the 2 nd rise. It also doesn’t say whether or not you should cover them when they come out of fridge . Any advice appreciated since dinner is in 3 hours!!!

  29. I haven’t made these yet but was wondering if a food processor could be used instead of a hand mixer. I don’t have a stand mixer. All your comments are positive so I am anxious to make them.

  30. Amazing. Brought tears to my eyes with the first bite. Everyone begged my friend for the recipe!!!! Will be making for Christmas!!!! They are so special!

  31. So easy and soooooo delicious!!

  32. Made these today for Thanksgiving dinner. I really didn’t like the taste but I believe that was from the honey. Could you exchange sugar in place of the honey?