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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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Recipe rating

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

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  1. These are some of the easiest and most delicious dinner rolls I ever made! I didn’t have milk so I used evaporated milk diluted with water and I kneaded by hand. They turned out beautifully! Soft, fluffy, and golden brown. I made them for Thanksgiving dinner and used them the next day to make sliders with the leftovers. I will definitely try some variations, adding cheese or herbs etc. These are just SO good!

  2. First time making rolls and they were easy to make and delicious to eat.

  3. These were very amazing and SUPER easy to make. Thanks so much for the recipe!!

  4. I love your “No Knead” bread so I gave this a try! The rolls came out super dense. I bought new yeast for this as recommended. Should I have used quick rise? I followed the steps religiously but the yeast never got “foamy” in those early steps

    • If your liquids were too hot when you put in the yeast, it will kill the yeast and it wont rise. Maybe that was your problem?

  5. Easy and fast but I’ve used this recipe 3x now and it never ever gets to the point where it’s “barely sticky to the touch” for me. It’s extremely sticky and I’ve adjusted the flour and the knead time and it still is almost impossible to work with. They bake off perfectly but getting them formed into balls is a doozy. But I’ll still use this recipe whenever I don’t have time to rise 2-3 hours.

  6. A Great Recipe. This is second or third time I have made these – always just as described, soft and buttery. I added some garlic powder to the tops and they were great. Next time, I will add it to the dough which is what I meant to do this time but I forgot :)

  7. Wonderful dinner rolls! Thank you for the recipe.

  8. Such an, easy, quick and delicious recipe! It’s so convenient for when you want rolls but are too short on time to wait for the dough to rise for a long periods. This recipe is great even if you’re not short on time. Flavor and texture are not compromised by the quickness of the recipe. Thanks for sharing!

  9. I used Bread Flour, and only had one packet of yeast, so not a whole teaspoon.. I don’t have a stand mixer so just used my hands. It still turned out FANTASTIC! Made these for Christmas dinner and it was the highlight of the meal!
    My kids are still talking about it

  10. These rolls were quick and easy and so delicious!! My grandson loved them and he doesn’t usually eat bread.

  11. I tried these tools and the yeast bubbled so it was good but they did not bake up light and fluffy

  12. Made these buns for the first time and they are super easy and so delicious! 😁

  13. Can you make the dough before and, and store in refrigerator of baking later? Thanks

  14. Easy and delicious. I’ve had a stroke leaving my left arm usless.
    But I can manage this recipe very well.
    Also, I often have company for meals and I can count on these rolls for a great addition

  15. Perfect consistency. Soft and buttery.

  16. I’m so excited to try this recipe! Question can this be used to make quick cinnamon rolls?

  17. We use this recipe often and it is a big hit. It is so quick and easy. Thank you. Can you use this recipe to make loaf bread and if so, how long should it be baked? Again, thank you.

  18. Wow! These are amazing and so incredibly easy – great for pleasing a crowd!

  19. I must say thank you for this recipe best ever 🥰

  20. First time I made them they came out great! Rather large though, so I’m making them smaller tonight, maybe not bake them as long, I will let you know!! So love this recipe, because I’m very challenged with yeast bread dough recipes, especially my mothers beloved cardamom bread braided bread. Wish me luck!

  21. Loving it!!!!
    Easy to make,
    Really quick bake.
    Legit recipe, thanks!!

  22. What brand of all purpose flour do you use?

  23. These were fast and turned out perfect!