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1 Hour Dinner Rolls

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My 1-Hour Dinner Rolls are brushed with garlic butter and lovely enough for a Thanksgiving dinner, but easy enough for a weeknight comfort meal.


Hi Bold Bakers!

In my opinion, every Bold Baker needs a great dinner roll recipe. What are the criteria for a great dinner roll? Delicious, easy to make, and fast. This recipe for my 1 Hour Dinner Rolls are all of those things and then some.

My rolls are brushed with garlic butter and baked in a pan, revealing a super savory, pull-apart-style roll that is lovely enough for a Thanksgiving dinner, but easy enough for a weeknight comfort meal.

Why Do These Dinner Rolls Take Only One Hour?

What makes these dinner rolls so fast is that they proof and baking in under 1 hour. While some yeasted bread dough requires fermenting or proofing overnight, these rolls proof super quickly, then they are shaped and proofed for another quick sprint before baking.

The nature of this kind of roll is light and fluffy with a yeasty flavor. These short proofing increments are what create the texture and favor. In addition to proofing quickly, the rolls bake in a flash as well, meaning you can make these alongside your dinner any night of the week. You do not have to have any special bread making experience to make these, it really is just a matter of mixing up the flour, water, yeast, milk and honey and letting the dough do all the work.

How Do You Shape Dinner Rolls?

After the dough is mixed together and has risen for the first time, then comes the fun part. I love to play with my food and these allow me to do just that. I punch the dough down, knocking out some of the air, then I divide the dough in half.

Then, I roll each half of the dough into a log, then cut the log into 8 equal pieces. From there I just use the palm of my hands to roll them into 16 rolls. You can see how kids would love to get involved in making these rolls, they are super kid-friendly and a great introduction into working with yeast if you’ve never done it before.

How Do You Reheat Dinner Rolls?

After lining them up in one sheet and letting the rolls rise again they should be puffed up and just hugging each other. I brush mine with garlic butter but you can use any flavored butter or seasonings you like. This adds lots of flavor and a nice golden brown in addition to scenting your home with FRESHLY BAKED DINNER ROLLS.

When they come out of the oven I tear them apart and dig in, so I doubt you will have many of these babies left over. If you do, though, they reheat really well in a low oven. These 1-hour dinner rolls are so nice toasted and served with bbq to make little sandwiches, and when stale they can absolutely be made into breadcrumbs or savory bread pudding.

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3.4 from 30 votes
1-Hour Dinner Rolls Recipe
Prep Time
20 mins
Cook Time
20 mins
Proofing
20 mins
Total Time
1 hr
 

My 1-Hour Dinner Rolls are brushed with garlic butter and lovely enough for a Thanksgiving dinner, but easy enough for a weeknight comfort meal.

Course: Side Dish
Cuisine: American
Servings: 16 rolls
Calories: 151 kcal
Author: Gemma Stafford
Ingredients
  • 1 1/2 cups (12floz/240ml) warm water
  • 1 tablepoon dried yeast
  • 2 tablespoons sugar
  • 2 tablespoons (1oz/28g) butter, softened
  • 1 teaspoon salt
  • 4 cups (20oz/568) all-purpose flour
Topping:
  • 3 tablespoons (1 1/2oz/ 43g) butter, melted
  • 2 cloves garlic, finely minced
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until foamy (this means the yeast has successfully been activated) — about 5 minutes.

  2. To the yeast mixture, add the butter, salt, and half of the flour. Mix on low speed until the ingredients begin to come together. Still on low-speed, add the remaining flour and mix for 1 minute.

  3. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 6-8 minutes.

  4. Transfer the dough into a lightly greased large bowl and cover tightly with cling wrap and a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.

  5. Turn the dough out onto a lightly floured surface and form it into an even ball. Using a dough cutter or knife, cut the dough in half. Roll each half of the dough into a long log. Cut each log into 8 rolls. Roll each one into the shape of a ball. 

  6. Line a baking tray with parchment paper. Place each rolled piece of dough about 1 centimeter apart.

  7. Cover the rolls with cling wrap and allow to rise again while your oven is preheating to 400°F (200°C). This will take around 20 minutes. 

  8. While the rolls are rising, mix together the melted butter and minced garlic in a small bowl. Set aside.

  9. When the rolls have risen for the second time and joined together, lightly brush the rolls with half of the melted butter and garlic (reserve the other half for after they are baked).

  10. Bake until golden brown, 15-20 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted butter.

  11. After cooling slightly pull apart and serve. 

  12. Cover and store at room temperature for up to 2 days. 

Recipe Notes

*You can replace the sugar with runny honey in the same quantity. You may need to adjust the liquids if you use a liquid sugar in any recipe.

Nutrition Facts
1-Hour Dinner Rolls Recipe
Amount Per Serving (1 roll)
Calories 151 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Cholesterol 10mg 3%
Sodium 282mg 12%
Potassium 35mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 2%
Vitamin C 3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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58 Comments

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  1. Stina on January 12, 2019 at 12:33 pm

    Hi Gemma!
    I love your chanel and I also love waffels🐶 Anyway I was wondering if I can replace white flour in this recipe or maby do half and half? It’s not that important but I’m trying to cut down on white flour😁 Whould love an answer
    Stina

    • Gemma Stafford on January 13, 2019 at 2:25 am

      Hi Stina,
      thank you for your kind words.
      You can take a look at this post (https://www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/). The balance in this recipe of white to brown flour works really well. For a dinner roll you need a little softness in the crust. I suggest you use 1/4 whole wheat flour and 3/4 white, that should not affect the result too much. You can experiment thereafter, to get them exactly as you like them. The extra fiber wil be a good addition to your diet,
      Gemma 🙂

  2. smpatel on January 10, 2019 at 11:40 am

    I am an ardent follower of yours and love your recipes. I happened to come across this recipe and decided to make it on the spur of the moment.

    They came out absolutely soft and fluffy as well as very delicious.

    I had to adjust the amount of water as 240ml was not enough. Please confirm if the quantity of water should be about 350ml.

    Thank you again.

    • Gemma Stafford on January 11, 2019 at 12:08 pm

      Hello! I’m delighted to hear that and thank you i will make a not of ti!

  3. Nikita on January 9, 2019 at 4:22 am

    I have been following your recipes for quite sometime now. Each and every one of them turn out really well. I love baking and your videos help me a lot since I learn by myself. I made the dinner rolls today and they are so good. I didn’t have butter on hand so I used clarified butter or Ghee as we call it in India. Your mug recipes are so good and so easy to make that I ended up putting on weight! 😀 Thank you for your recipes.

    • Gemma Stafford on January 11, 2019 at 10:37 am

      Wow i am delighted to hear that, next time submit a photo on biggerbolderbaking.com!

  4. Laural on January 4, 2019 at 4:18 pm

    I love baking 2 years i became ill and have not been in the kitchen is Christmas I found you on YouTube the 3 ingredients recipe’s are great the natella cookies, natella brownies, are wonderful I feel like I am able to bake again and not skipping on baking from scratch
    Great recipe’s and substitute ingredients. 😀

    • Gemma Stafford on January 7, 2019 at 11:06 am

      wow, thank you so much for the lovely message, i am delighted to hear that!

  5. Vale on December 22, 2018 at 2:21 pm

    They are soooo GOOD! Thank you so much for your recipes! Every one that I use turns out PERFECT!
    God Bless and Merry Christmas!

    • Gemma Stafford on December 22, 2018 at 5:36 pm

      Great job, i am delighted to hear that 😀 happy holidays!

  6. Rhonda on December 22, 2018 at 11:03 am

    Hi Gemma, Would the Quick Rise Instant Yeast work as well?

    • Gemma Stafford on December 22, 2018 at 5:41 pm

      Yes, that will work! Enjoy!

  7. Karen on December 18, 2018 at 8:29 am

    I’ve been a bit iffy with bread making in the past. But I’ve made three batches of these and they turn out great! I make them in Sunday and we have a few with dinner, then I freeze most of the batch and use the rest of the week.

    • Gemma Stafford on December 18, 2018 at 10:25 pm

      I’m delighted to hear that, Karen! Thanks for trying it out. I have more bread recipes coming in the new year.

      Best,
      Gemma.

  8. avafinn on December 15, 2018 at 5:25 pm

    Hello Gemma, with this dough, am I able to add a teaspoon of something in the middle of each and then cook them? Just thinking it would be a great snack for the kids for school. Maybe some shredded cooked chicken with mayo and onion. Would that work? Thanks

    • Gemma Stafford on December 16, 2018 at 7:14 am

      Hi there,
      I think you are better to avoid meats other than precooked sausage/salami etc. Cheese will be good, and you could add a little tomato paste with that. Chicken tends to have an odd taste when twice cooked, I would give that a miss. see too (https://www.biggerbolderbaking.com/pepperoni-pizza-rolls/) this is a useful one to have too, and you can change the filling.
      Thank you for being in touch,
      Gemma 🙂

  9. Melody Berrian on December 15, 2018 at 6:48 am

    I made the rolls yesterday and they were so yummy.

    • Gemma Stafford on December 16, 2018 at 5:45 am

      Hi Melody,
      good! I am really happy to hear this, it is a nice bread, I am delighted with your kind review,
      Gemma 🙂

  10. Kay Graham on December 4, 2018 at 2:48 pm

    Hi Gemma,

    I would love to make these rolls, but I don’t need so many. Can you freeze the dough for later use? And if so, how long can you keep them in the freezer?

    Thanks!
    Kay

    • Gemma Stafford on December 4, 2018 at 4:35 pm

      Hi there, great question! I would nut suggest freezing the dough but you can make the whole batch then freeze the baked rolls. They defrost and toast up super well 😀 Enjoy!

  11. Julie Bigboy on December 3, 2018 at 2:32 pm

    These were amazing at our Thanksgiving dinner, everyone present was so impressed that I’d made them! Making them again now (at the request of my family!)

    • Gemma Stafford on December 3, 2018 at 3:34 pm

      Hi Julie,
      I am delighted to hear this, thank you for letting me know,
      Gemma 🙂

  12. Sadia on November 29, 2018 at 8:33 pm

    Hi gemma I m big fan of yours.how ur baking items have beautiful golden color on top.do you you grill them?.kindly guide me I use cooking range for baking

    • Gemma Stafford on November 30, 2018 at 10:00 am

      Hello, no i do not grill them. I bake things normally in the oven.

  13. Sharonncee on November 24, 2018 at 1:58 pm

    I forgot to add 5 stars to my last comment!!

  14. Sharonncee on November 24, 2018 at 1:25 pm

    Oh Gemma!! I just made these rolls and they are so lovely and delicious!!
    I submitted a picture and even though they don’t look exactly like yours, (I think I should have put them closer together)
    they still turned out wonderful!!
    I can’t get enough of your fantastic videos and I’m learning so much!!
    Thank you Thank you Thank you!!

    • Gemma Stafford on November 24, 2018 at 5:55 pm

      I’m thrilled to hear that. Yes baking them close together ‘batch bakes’ them and it just gives a nice look and makes them fluffy also.

      Thanks Sharon 🙂
      Gemma.

  15. Nicole on November 23, 2018 at 1:05 pm

    I love your recipes and plan to make this today, should I use active or instant yeast?

    • Gemma Stafford on November 23, 2018 at 1:56 pm

      Hi Nicole,

      Thanks so much :). I used instant yeast which you are able to add directly into your flour. If you use active you need to add it into the water.

      Best,
      Gemma.

  16. Cathy Boyce on November 21, 2018 at 8:35 pm

    Hi Gemma,
    I love your recipes! I do have a question, the last sentence of the “Why Do These Dinner Rolls Only Take An Hour” you mention using honey but I do not see honey in the recipe.
    Thank you and Happy Thanksgiving!

    • Gemma Stafford on November 22, 2018 at 3:43 am

      Hi Cathy,
      sorry about that, I think I meant in place of the sugar, though either one speeds up the process and creates a light well risen dough/bread. Use in the same quantity too, 2 tablespoons of a light runny honey, or two tablespoons of sugar. The liquid sugar may affect the liquids quantity, so hold back these. 3/4 in one go, then the remainder more slowly, it takes very little extra to make the dough too wet.
      I will go back to edit the recipe, I notice too I am saying ‘Tablespoonss’ I really have to take my time!
      Gemma 🙂
      Thank you for bringing this to my attention, I will fix it,
      Gemma 🙂

  17. Jennifer on November 21, 2018 at 3:11 pm

    Can I make these gluten free or will they not turn out?

    • Gemma Stafford on November 22, 2018 at 3:17 am

      Hi Jennifer,
      If you buy a blend of flours designed for yeast baking, then you may get a reasonable result. These types of flours have a gum added, xanthan or Guar gum, to mimic the effect of gluten.
      This is the big issue for GF baking, it simply is not as successful as wheat baking, though some people who specialize in this area will say otherwise.
      A soda bread then is the best alternative (https://www.biggerbolderbaking.com/irish-soda-bread/) this can be made with all white flour too, and was our daily bread in Ireland growing up. Add dried fruits too for a sweet treat. This works well with GF AP flour.
      I hope this is of help,
      Gemma 🙂

  18. Ipsita on November 21, 2018 at 12:27 pm

    I am out of yeast but really wanna give this a try.. any suggestions on substitutes?
    Thanks Genma and Happy Thanksgiving to you three 😉

    • Gemma Stafford on November 22, 2018 at 3:01 am

      Hi there,
      No! I know there are suggestions out there, but really there is nothing which will do the same thing, apart from a sourdough starter.
      This is a process, but it is worth trying. It does take about 5 days though to harvest the natural yeasts from the environment. There is a method using beer too, though I have not done this for some time.
      The best alternative is a soda bread. (https://www.biggerbolderbaking.com/irish-soda-bread/) this can be made with all white flour/1/2 white and whole meal/or as I made it here. Can be formed into rolls too. This is a different texture to yeast bread, and needs to be consumed in one day, it was the daily bread in Ireland!
      Not much help I know, but the best I can offer,
      Gemma 🙂

  19. Martha Zarate hernandez on November 21, 2018 at 11:39 am

    Happy holidays,
    Gemma can I ad milk and water?

    • Gemma Stafford on November 22, 2018 at 2:43 am

      Hi Martha,
      Yes! That will work really well in this recipe. Actually milk powder works well in breads too and is a handy store cupboard thing.
      Happy Thanksgiving to you and yours, I hope you have a great bold baking day!
      Gemma 🙂

  20. Arpita on November 21, 2018 at 11:15 am

    Hi Gemma
    Can it be done in microwave.I have a convention mode in that.
    Arpita

    • Gemma Stafford on November 22, 2018 at 2:29 am

      Hi Arpita,
      When you use this type of oven as a convection oven it is no longer a microwave! A really great appliance to have, so versatile, lucky you.
      So, do not engage the microwaves at all, just the convection heat, 200C/400F for 20 minutes or so. Do keep an eye on them after 15 minutes, and bake a little longer if you wish.
      It is really important to learn to use this type of oven to get the best from it. If you do not have the instruction book most companies have tutorials online.
      Thank you for being in touch,
      Gemma 🙂

  21. Salva on November 20, 2018 at 12:55 pm

    Hi Gemma!
    I have tried this today. But, the problem is the color it’s not getting golden brown. But, it tastes really good. My husband loved it. I always have this color problem!!!

    • Gemma Stafford on November 21, 2018 at 6:36 am

      Hi Salva,
      Thank you for this kind comment, I am happy your husband liked this recipe. I hear that you are unhappy with the color. I can only think that this is to do with your oven. Let me know the type of oven. If it is a full sized conventional/convection oven there may be an issue with your thermostat.
      Thank you for being in touch,
      Gemma 🙂

      • Salva on November 29, 2018 at 8:07 am

        Hi Gemma,

        Thank you for the reply. Yeah, it’s full sized convection Oven☺.

        Thank you,
        Salva

        • Gemma Stafford on November 30, 2018 at 10:19 am

          It’s my pleasure 😀

  22. Ruth Broome on November 20, 2018 at 10:41 am

    1 tablespoon of salt? Are you sure. I would hate to spoil them if this is a typo.

    • Gemma Stafford on November 21, 2018 at 9:13 am

      Hi Ruth,
      No! oh dear, I am so sorry, this should indeed say one teaspoon. Thank you so much for catching this, and for letting me know. I have now edited the recipe,
      Gemma 🙂

  23. Chelsea on November 20, 2018 at 9:55 am

    Thanks for recipe! I have misplaced my bread hook and am wondering how easy it would be by hand. And are there any tips you have for making them by hand?

    • Gemma Stafford on November 21, 2018 at 3:41 am

      Hi Chelsea,
      That will be the old fashioned way, and nothing in the world wrong with that either.
      Here is what you are doing:
      Kneading dough has a few functions. Wheat has protein, which is usually indicated on the pack. The higher the protein the more useful for yeast baking, though All purpose flour works well at about 11.5% protein. When you knead, that is stretch the dough, these proteins start to get tangled up together, they form gluten, which allows bread dough to stretch and trap gas bubbles produced by yeast fermentation. These reactions will occur on their own to an extent, as in no-knead recipes, which is fermented dough, but kneading speeds up the process. You can make these rolls as a not knead dough too, check out the recipes here (https://www.biggerbolderbaking.com/?s=No+knead) this type of dough swaps time for kneading and is very effective.
      So, if and when you knead you add the water/liquids 3/4 in one go, then the rest until it comes together for you in a clean ball.
      Pop it out on to a lightly floured table ans stretch it, push it away with the heel of one hand, while holding it with the other. Rotate the dough, push and pull and you will feel it becoming more elastic in stretching, tighter in the roll. When it feels even textured, it is done. Prss your finger into the ball of dough, it should spring back, then it is ready for proofing.
      Try it, it is a very mindful activity, give yourself time to do it, it will take about 10 minutes.
      I hope this is of help, it is worth knowing, we cannot always rely on out kitchen aids.
      Gemma 🙂

  24. Wanda on November 20, 2018 at 9:03 am

    Thank you Gemma. 🦃🍗💝🤗

  25. Chit on November 20, 2018 at 5:53 am

    Hi Gemma! Am excited to try this tomorrow. I have a question tho. I like my bread on the side of a bit elastic? Not crumbly especially the next day. What is the key to that kind of bread! Thank you.

    • Gemma Stafford on November 20, 2018 at 12:00 pm

      Hi Chit,
      Try this one! Look at the way it peels away from its neighbor when baked, that is what you are looking for. The water content/liquid content of a bread really matters. The dough needs to be wet enough to stretch easily when being kneaded, it will dry as it develops. If you use a mixer with a dough hook, then you should add sufficient water/fluids to see a ‘foot’ forming in the bottom of the bowl, as though the dough is attached. Stop adding the liquids when this happens.
      3/4 of the required liquids at first too, then the remainder as required by your flour.
      My no knead dough recipes are a fermented dough, the pizza dough makes a really great plain white loaf, really moist and springy! you may also like that one!
      (https://www.biggerbolderbaking.com/best-ever-pizza-dough/).
      I hope this is of help Chit, thank you for being here with us,
      Gemma 🙂

  26. AJAY on November 19, 2018 at 10:03 pm

    Simply Brilliant !

    • Gemma Stafford on November 20, 2018 at 11:04 am

      That is very kind AJAY,
      Gemma 😉

  27. Marianne DeLano on November 19, 2018 at 9:07 pm

    Hi Gemma,
    Can these be baked at a later date. We have a small family but certainly love fresh rolls and would love to have fresh rolls two days in a row.

    Happy Thanksgiving to you and Kevin!

    • Gemma Stafford on November 20, 2018 at 11:00 am

      Hi Marianne,
      Yes! or par-bake them, then finish the bake when you need them. freeze the fully baked rolls too, and refresh in a hot oven. Make, proof and shape, then refrigerate, loosely covered. The rolls will continue to ferment in the fridge, they will need to come back to room temperature and be proofed for baking.
      A few ways for you, choose the easiest!
      Gemma 🙂

      • Stephanie on November 20, 2018 at 6:48 pm

        Seems there’s part of a sentence missing in your reply to Marianne. You say “or par-bake them, then finish the bake when you need them.” What was supposed to come before the word “or”? And how long should they be par-baked?

        My own question is whether I can make just half the recipe and, if so, should there be any changes to it?

        Thanks!

        • Gemma Stafford on November 21, 2018 at 7:15 am

          Hi Stephanie,
          I know we were talking about saving some for another time, either as raw dough, or partially baked, I will have to find that comment to be sure.
          Yes! it is easy to divide this type of recipe. The danger is always about over or under wetting the flour.
          Add 3/4 of the liquid in one go, then the remainder slowly, until you form a clean ball of dough.
          I think it best to write out the recipe, then change each ingredient, one by one, to be sure you adjust everything. There is an amount of yeast you cannot go below, but in this recipe you will be good to go with 1 1/2 teaspoons of yeast.
          I hope this is of help,
          Gemma 🙂

  28. Wanda on November 19, 2018 at 5:21 pm

    Thank you Gemma for another amazing and easy recipe. They look delish!!!!

    • Gemma Stafford on November 20, 2018 at 8:40 am

      Hi Wanda,
      Yes, and easy peasy!
      If you live in a cold Let it cool to just warm and there you go! This really speeds up the proofing, though time adds flavor!
      Thank you for being in touch,
      Gemma 🙂

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