1-Hour Soft and Buttery Dinner Rolls

This classic 1-Hour Soft and Buttery Dinner Rolls recipe is easy to make, full of great buttery flavor, and just as warm and comforting as always.

1-Hour Easy Dinner Rolls Recipe

Growing up, I was always the pickiest kid at the dinner table.

But especially so on Thanksgiving.

While my extended family would pile their colorful plates high with a bounty of turkey and gravy, every kind of casserole, stuffing, cranberry sauce and veggies galore, my picky little plate, by contrast, was a study in monochrome.  I would quickly bypass all of the veggies to pick out a small slice of turkey (white meat only, I insisted), a big scoop of mashed potatoes (sans-gravy, of course), maybe a small scoop of corn (had to meet Mom’s one vegetable quota), and then — the best part of the entire meal — one of my grandmother’s famous soft and buttery dinner rolls.  Atop which I would pile another dinner roll.  And another.  And another.

What my plate lacked in diversity, it made up for in height.  I could balance an impressive mountain of carbohydrates when it came to those dinner rolls!

Fast forward thirty years, and I still look forward to good dinner rolls on Thanksgiving just as much.  Granted, they are now surrounded by a much more balanced array of veggies (the more, the merrier), dark turkey meat (finally saw the light!), and gravy on everything (yum).  But warm pan of soft and buttery dinner rolls each holiday is still a must.  And since I rarely make them nowadays, when I do bake up a batch, I want the real deal rolls that I grew up with.  I’m talkin’ all-purpose flour, plenty of butter, yeast and rise times and the whole nine yards — this recipe right here.

And the good news?  This recipe is actually surprisingly simple to make, especially if you’re new to working with yeast.  And it can be ready to go from start to finish in just one hour. So if you’re looking for a solid dinner rolls recipe to make this Thanksgiving (or any night of the year), I thought it was time to bump this one back to the top of the blog today for you to bookmark.  I think you’re going to love them!

 

How To Make Dinner Rolls

1-Hour Dinner Rolls Ingredients:

As with many classic bread recipes, the ingredient list for this one is super-simple.  To make this 1-Hour Dinner Rolls recipe, you will need:

  • Water and Milk: These will serve as our base liquids for the bread dough.
  • Melted Butter: Which we will both bake into the rolls and brush on top.
  • Honey: Just a little bit to add a hint of sweetness.
  • Active Dry Yeast: This recipe calls for 1 tablespoon active dry yeast which — if you are buying the little packets — is a little more than one packet.  So be sure to purchase two!
  • All-Purpose Flour: This is the only flour with which I’ve tested this recipe.  It may work with others, but I can’t say for sure.
  • Salt: To bring out all of these delicious flavors.

1-Hour Buttery Dinner Rolls Recipe

How To Make Dinner Rolls:

Alright, if you’re nervous about working with yeast, hakuna matata.  We’re in this together!  To make these dinner rolls, simply…

  1. Warm the liquid ingredients.  In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (ideally 110°F, but anywhere between 95°F-115°F will do), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body temperature.
  2. Add yeast.  Pour the liquid mixture into the large bowl of a stand mixer (affiliate link).  Then sprinkle the yeast evenly on top, and give it a quick stir with a fork to combine.  Wait for five minutes, or until the yeast is foamy.
  3. Add dry ingredients.  Then add in 3.5 cups of flour (not all of the flour!) and the salt.
  4. Mix.  Using the dough-hook, mix on medium-low speed until the dry ingredients are 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.  Then form the dough into a ball with your hands and transfer it to a greased bowl.
  5. Let the dough rise.  Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
  6. 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 a greased 9×13-inch 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.
  7. Bake.  Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
  8. Brush with more buttah.  Remove the baking dish from the oven, and brush the tops of the rolls with butter.  (Yum.)
  9. Serve warm.  And enjoy!

1-Hour Dinner Rolls

What To Serve With These Dinner Rolls:

If you happen to be making this dinner rolls recipe for the holidays, feel free to check out our full collections of Thanksgiving, Christmas or Easter recipes.  But otherwise, these rolls would be delicious served with any of the following faves:

Easy Dinner Rolls Recipe

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1-Hour Soft and Buttery Dinner Rolls Recipe
4.9 from 36 reviews

1-Hour Soft and Buttery Dinner Rolls

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

Description

This 1-Hour Soft and Buttery Dinner Rolls recipe is surprisingly easy to make…and irresistibly delicious!


Scale

Ingredients

  • 1 cups water
  • 2 tablespoons melted butter
  • 1/2 cup milk
  • 2 tablespoons honey
  • 1 tablespoon active-dry yeast*
  • 3.5 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • extra melted butter, for brushing on top

Instructions

  1. Prep your oven and baking dish.  Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside.
  2. Warm the liquid ingredients.  In a microwave-safe bowl or measuring cup, stir together the water, milk, butter and honey.  Then microwave for 1 minute, and give it a stir.  Then continue microwaving it in 15 second intervals, until the mixture is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body temperature.
  3. Add yeast.  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, and give it a quick stir with a fork to combine.  Wait for five minutes, or until the yeast is foamy.
  4. Add dry ingredients.  Then add in 3.5 cups of flour (not all of the flour!) and the salt.
  5. Mix.  Using the dough-hook, mix on medium-low speed until the dry ingredients are 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.  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 a greased 9×13-inch 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.  Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
  9. Brush with more butter.  Remove the baking dish from the oven, and brush the tops of the rolls with butter.  (Yum.)
  10. Serve warm.  And enjoy!

Notes

*I buy my yeast in bulk.  But if you’re buying the packets, note that 1 packet contains 2.25 teaspoons yeast.  So this will call for a little more than 1 packet.

(Recipe originally published 2016, instructions updated in 2018.)

This post contains affiliate links.

1-Hour Soft and Buttery Dinner Rolls Recipe

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

  1. I was exactly the same as you! I loved dinner rolls so much – and bland, plain food in general. I only ate the bread of Chinese BBQ pork buns and plain mantous without sauce when I was young. (And I still am like that)

    Charmaine Ng

  2. Yum! Those look so soft & fluffy!
    Kari

  3. Love anything easy and quick. I wish you lived near me, lol. Have a wonderful Christmas!

  4. What kind of milk do you use? Whole, 1%, 2%, buttermilk, skim? Want to get it right!

    • Hi Leslie — we use 2% or whole milk, but you could use 1% or buttermilk if you wanted (the higher the fat percentage, the more flavor these will have)! We hope you enjoy! :)

  5. Ali – these look SO good. I love how quick and easy these are! Although I’m probably not going to make them for Christmas in my opinion they can be made any time of the year!

  6. Several in my family need/wish gluten free. Have you tried to make gluten free? I find most “all-purpose gluten free flour” to not work the same as regular all purpose flour. Your suggestions and experience would be helpful. Thanks

    • Hi Jim! We have not experimented yet with making these gluten free. You’re welcome to give these a whirl with a gluten-free ap flour blend though. If you do, definitely let us know how they turn out!

  7. Fellow reformed picky eater here, my Thanksgiving plate was just like yours! Although I may not have even taken any turkey ? these rolls look pretty amazing, can’t wait to try them!

  8. Those dinner rolls look absolutely perfect! I can relate to being the pickiest person at the table haha. Nothing has changed and I’m 24 :)

    Erin

  9. What? Only one hour? Easy, I have to give it a try. I love simple recipes. 

  10. Feathery, perfect carbohydrate bliss. 

  11. Ooooo these sound so yummy and really easy.
    I’m gonna make these for Christmas dinner :)
    Thanks for the recipe!

  12. Do you think these would store well for up to 3 days? I’m thinking of making them in advance and driving with them for Christmas. They look delicious!

  13. Will this work with skim milk? 

    • Hi Monica! We haven’t tried these with skim milk, so it’s hard to say. You could definitely try it (it should work fine), but we think 2% or whole milk works best because there’s more fat and flavor. Either way, we hope you enjoy these!

  14. Your dinner rolls look amazing! Definitely trying making them! Happy Holidays! :)

  15. is it plain old flour or bread flour?

  16. I added some chopped rosemary and roasted garlic…mmmmm. They are divine. Thanks for the recipe!

  17. These are getting baked right now for a family dinner.  Thinking I’ll have to double the recipe from now on.  Can they be frozen before second rise?

    • Awesome, we hope you and your family enjoyed these, Donna! :) And yes, we think you would be fine to do that. Here are some guidelines for how best to do that:

  18. wow! this look yummy. i wanna try to make at home.

  19. Made these on Christmas and that came out flawlessly!  HUGE hit.  Thank you!  I want to make a double batch next time.  

  20. Whoa!!  I wish I found this pre-christmas… If I made them a bit larger, say double the size (for game-day sandwich rolls), is there a certain amount or % that I am looking for them to rise before baking?  

  21. Looks delicious! Does this recipe work without a stand mixer?

    • Hi Jocelyn! Yes, you could definitely still do this without a stand mixer. You can knead by hand, it’ll just take a little more doing. :) We hope you enjoy these!

  22. These rolls are the best! They turned out so light and fluffy at the end! I love that this uses honey as the sugar! I used some GloryBee Raw Montana Honey to make mine. Also, we don’t keep cow’s milk in my household, but we do use Almond Breeze Original Unsweetened Almond Milk; which I substituted for the half cup of milk required in the recipe. I used unsalted butter in the water/milk/honey mixture. I used about a tablespoon of salted butter to run over the tops of the freshly baked buns once out of the oven. You don’t really need to melt the butter first. Just take a room temperature stick of butter, and then run it over the tops. After running them with butter I covered them with a basic cotton kitchen towel while they cooled. We had them tonight fresh from the oven with spaghetti. I can’t wait to make hot ham and Swiss Cheese sandwiches with the leftovers! Thank you for sharing this recipe. <3

    • Thank you for your sweet words, Rebecca — we’re so thrilled you loved these and the you were able to make them work with the almond milk! :)

  23. These look so delicious and easy to make. Can they frozen the re-warmed?

    • Thanks, Sylvia — we hope you enjoy them! And yes, they can definitely be frozen and then re-warmed (we’d recommend re-heating them in the oven).

  24. these look SO good! how would the recipe be altered if you didn’t have a stand mixer?

    • Thanks, Michelle, we hope you can give them a try! And you can most definitely do these without a stand mixer, it’ll just require you to hand-knead the dough and will just take a bit longer.

  25. Made these a few times now and we love them!  I would love to learn how to prepare the dough and then freeze it to take out to bake another time. Could you help me with some guidelines for that? Thanks!!

    • Hi Libby, we’re so glad you guys enjoy these! For freezing, when making your dough, make sure your melted butter is completely cooled, and use cool water instead of warm (so don’t microwave in step 2). Then after you mix your dough, skip the last direction in step 3 (no need to let this rise). Then you can shape your dough into rolls, and place on a parchment-lined baking sheet, cover it with plastic wrap, and freeze. Once the rolls are completely frozen, you can transfer them to a well-sealed freezer-safe bag (they will be good frozen for two weeks, but no longer). When you’re ready to bake, allow around 4-5 hours for them to thaw and then rise at room temperature. Then you can bake! We hope this helps! :)

  26. When i see it, i think its so delicious.. thanks for your sharing, i will be try at my home.

  27. I am going to try them, thanks.

  28. 5 stars
    I’ve made these twice in a row and they are to die for delicious! I’ve been testing different recipes for Thanksgiving and this is the winner. My kids inhaled them all yesterday so I made another batch today for dinner tonight. Great easy recipe for those of us who are just starting to dabble in the art of bread making :)

  29. 5 stars
    I made these for my family today. They were wonderful,
    And so easy. I would not change a thing…

  30. 5 stars
    I made these for breakfast this morning. They turned out really good. Next time I am going to make a garlic butter to put on top.

  31. 5 stars
    These are absurd – absurdly easy, and absurdly delicious! We just devoured half the pan. With how quick these are, a rarity in yeast goods usually, I think they’ll become a staple. Thanks for this awesome recipe!

  32. 3 stars
    I made the them tonight but wasn’t too happy with the outcome. They looked good but had to keep them in the oven for an extra 5 minutes because the inside wasn’t completely cooked and I could actually taste the yeast flavor in them. Next time I will add more salt because the flavor just wasn’t there and I’m a pretty good baker so don’t know what happened.

  33. 5 stars
    Made these and they were so good! I make my own rolls but they take longer than an hour and this was a great fast alternative and dare i even say I even like it more than my normal roll recipe that i grew up on. 😬

  34. 5 stars
    These were lovely! I made them tonight for a dinner with some friends. They turned out just as you said — soft and with a lovely texture. And the flavor with nice too.

    I usually just take a bread loaf recipe and make them into rolls and am always disappointed at their dense texture. I was much happier with this recipe. It will be printed and saved in my recipes binder.

  35. Question–How far ahead can I make the dough before putting them in the oven?

  36. 5 stars
    This is a great foolproof recipe. I made a smaller square pan of 9 rolls and froze the rest of the dough balls. Beautiful.

  37. 5 stars
    I’ve made this recipe multiple times and my family and I LOVE it as a special addition to a delicious meal. Thanks for an amazing recipe yet again. I also will continue experimenting with adding herbs, cheeses, etc. love it!!!

  38. 4 stars
    These were great! Only suggestion is that they could use a little more sweetener of some kind.

  39. How there,
    Looks yummy!! Do you fast rising yeast or regular traditional yeast?

  40. Amazing dinner rolls and oh so easy to make.

  41. I don’t have a stand mixer, I usually use my bread machine on the dough setting, would that work with these?

  42. Can you make the dough ahead of time and refrigerate? I would love to be able to assemble at my MIL house.

  43. Can’t wait to try these! My husband loooves rolls and I love the fact that these only take about an hour! Perfect for when advance planning hasn’t worked out so well (and what usually nixes yeast rolls from the menu). :)

  44. Any suggestions for using Rapid Rise yeast as opposed to regular yeast? Thanks

  45. Oh my!! Good dinner rolls, as well as good bread, are my downfall. I will be making these very soon. Not going to wait for Thanksgiving. They look so good!!! Thank you for posting this!

  46. These look great! And will go with any meal! I don’ have a stand mixer (tiny kitchen!) – do you think mixing by hand for a few minutes would work?

    • I just made these a little bit ago. I do not have a stand mixer- I kneaded them for about 6 min. These were great rolls.

  47. Just made these! Kids lovvvvvveeeeedddd them! So easy to make! Thank you!

  48. I cannot wait to try these. Yeast has always intimidated me and every time I’ve tried to use it the recipe just doesn’t turn out great. These look amazing!

  49. 5 stars
    Dinner time was fast approaching, and I really wanted to serve rolls. I was skeptical 1. That yeast rolls could be made in an hour and 2. That they would taste good. But I gave it a whirl and was SO pleasantly surprised – these are soft, buttery, and delicious! Everyone enjoyed them very much, and they were extremely quick and easy to make. Dinner saved! :)