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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Quick Dinner Rolls Recipe is fast, easy, and a favorite for any meal. With simple steps and reliable results, they’ve become a go-to for bakers of all levels.
- Quick & Easy: These buttery dinner rolls come together in just one hour, perfect for any night of the week.
- Perfect for Any Occasion: Soft, fluffy, and brushed with garlic butter—great for holiday meals or weeknight dinners.
- Beginner-Friendly: No special bread-making skills required—just mix, proof, and bake, with our updated and even more straightforward instructions to guide you.
- Tested & Trusted: Loved by millions, this recipe for buns with yeast delivers consistent, bakery-quality results every time. This recipe has helped many bakers start their bread-making journey with confidence.
Bold Bakers Loved This!
“I vividly remember how these 1 hour rolls looked the first time I had made them! Golden, soft, fluffy, perfectly round out of the oven. Wayyyyyy better than any store-bought or even restaurant-made ones! This recipe has taught me to understand how yeast works and how to observe the dough. It literally started my bread-making passion and there’s no way back. My hands down favorite!” — Rach from BBB Team
“I’m 13 years old and I made these last night as the buns for our barbecue sandwiches, and everyone loved them. They were so quick and delicious; easily my new favorite bread recipe. Thank you so much!” — Hopie
“I have failed to make perfect dinner Rolls all the time. This recipe is so perfect I can’t emphasize enough worth a shot. Amazing how appropriate is Gemma’s ratio to everything yet simple. ❤️” — Wafa
IMPORTANT NOTE: This recipe was improved and updated on 10/20/2024, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, troubleshooting, and more Pro Chef Tips.
Table of Contents
- What are 1-Hour Quick Dinner Rolls?
- Tools You Need for Quick Dinner Rolls Recipe
- Key Ingredients and Substitutes of 1-Hour Rolls
- How to Make 1-Hour Dinner Rolls
- Gemma’s Pro Chef Tips for One-Hour Dinner Rolls
- Make Ahead and Storage Instructions
- Trouble Shooting
- How do You Shape Dinner Rolls?
- What to Serve With This Easy Yeast Roll Recipe
- More Homemade Rolls Recipes
What are 1-Hour Quick Dinner Rolls?
1-Hour Quick Dinner Rolls are soft, fluffy bread rolls that can be prepared and baked in just one hour, providing a delicious homemade option for any meal.
- Light and Fluffy Texture: These homemade easy dinner rolls with yeast are known for their airy, tender crumb, making them perfect for pulling apart.
- Garlic Butter Brushed Finish: Often brushed with garlic butter, adding a savory flavor that enhances their appeal.
- Ideal for Any Meal: Versatile enough to serve as a side dish for dinners, a base for sandwiches, or enjoyed fresh out of the oven.
Tools You Need for Easy Yeast Roll Recipe
- Stand mixer with dough hook
- Or mixing bowl with wooden spoon
- Measuring spoons
- Measuring cups
- Measuring jug
- Cling wrap
- Kitchen towel
- Dough cutter or knife
- 9*13 inche baking tray
- Parchment paper
- Pastry brush
- Small microwave-safe bowl
Key Ingredients and Substitutes for 1-Hour Rolls
Bread Roll Dough
All-Purpose Flour
- It provides a steady structure but also a soft texture to the rolls, creating the framework for their texture.
- Substitute: You can substitute whole wheat flour for up to 50% of the all-purpose flour for more flavors and nutrients. Bread flour will be too chewy and hard to handle.
Granulated Sugar
- It enhances the flavor, helps to feed the yeast, and promotes browning during baking.
- Substitute: Honey or maple syrup (adjust liquid content accordingly) will work well. Note that sugar-free sugar substitutes may slightly slow down the proofing process.
Instant Yeast
- It acts as a leavening agent, helping the dough to rise and become light and fluffy.
- Substitute: For every teaspoon of instant yeast, use about 1¼ teaspoon of active dry yeast. Sponge it in the lukewarm milk that is used for this recipe for 5 to 10 minutes or until frothy then combine this yeast mixture with the rest of the ingredients.
Salt
- It enhances flavor and controls yeast activity, ensuring proper fermentation.
- Substitute: You can reduce the quantity as needed.
Butter (for dough)
- It adds richness and moisture, contributing to a tender crumb.
Warm Water
- It activates the yeast and helps dissolve the sugar and salt, contributing to the dough’s overall hydration.
- Substitute: Warm milk for a richer dough.
Warm Whole Milk
- It adds fat and flavor, enriching the dough and contributing to a soft texture.
- Substitute: Any dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk will work.
Garlic Butter
Butter (for garlic butter)
- It provides a rich, creamy base that carries the flavors of garlic and parsley.
- Substitute: Olive oil for a lighter option, though it will change the texture slightly. Or use ghee or clarified butter for a richer taste.
Garlic
- It adds a savory flavor and aroma, enhancing the overall taste of the rolls.
- Substitute: Garlic powder (use 1/8 teaspoon per clove) or roasted garlic for a milder flavor.
Parsley
- It adds freshness and a pop of color to the garlic butter.
- Substitute: Fresh chives or oregano for a different herbaceous flavor.
How to Make Quick Dinner Rolls Recipe
To Make the Bread Roll Dough
1. Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt.
2. Add fat: Add in the softened butter and mix on low speed until the butter breaks up into large breadcrumbs.
3. Add liquid: While still mixing, slowly stream in the warm water and milk. (Note: add enough water for your dough to form a tight ball and clean the bottom of the bowl. You might not need all the liquid)
4. Knead: Increase the speed to medium and knead until the dough is smooth and elastic, about 6-8 minutes.
5. Bulk fermentation: Add a splash of olive oil into the mixing bowl and coat the dough and the sides of the bowl. Cover tightly with cling wrap and a kitchen towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
6. Shape: 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 (2 oz) rolls. Roll each one into the shape of a ball.
7. Butter and line a 9 x 13-inch baking tray. Place the dough balls in the tray about 2 inches apart.
8. Final proof and bake: Cover the rolls with cling wrap and allow to rise again for about 20 minutes while your oven is preheating to 400°F (200°C).
Garlic Butter
9. Add the butter, minced garlic and parsley in a small bowl and microwave for about 25 seconds, or until the butter has melted. Set aside.
10. When the rolls have risen for the second time and joined together, lightly brush the rolls with half of the melted garlic butter (reserve the other half for after they are baked).
11. Bake until golden brown, roughly brown, roughly 18-22 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted garlic butter.
12. After cooling slightly pull apart and serve. Cover remaining rolls and store at room temperature for up to 2-3 days. They also freeze really well.
Gemma’s Pro Chef Tips
- I don’t recommend using bread flour as it will be too chewy and hard to handle. All-purpose flour has a lower gluten content which yields a softer, less chewy texture.
- To hand knead dough, turn it out onto a floured surface, flatten it, fold it over itself, push it down and away with the heel of your hand, then rotate and repeat for about 8-10 minutes until the dough is smooth and elastic.
- If you’re baking at a high altitude, you may need to make adjustments to your ingredients or baking time to achieve the best results. Check out my Guide to High Altitude Baking for details.
- To ensure or speed up the proofing process for your dough if it’s not warm enough in your kitchen:
- Place the dough in the Instant Pot, set it to the yogurt function at low heat, and cover it with a damp cloth. This creates a warm environment.
- Preheat your oven to the lowest setting for just a few minutes, then turn it off. Place a bowl of hot water on the bottom rack and the covered dough on the middle rack.
- Boil a cup of water in the microwave, then turn it off. Place the dough in the microwave (without the water) and close the door. The residual heat and steam will help the dough rise quickly.
- Fill a large bowl with warm water (about 100°F/38°C) and place a smaller bowl with the dough inside. The gentle heat from the water bath will help proof the dough faster.
- For even baking, consider preheating a baking stone or steel in your oven. This helps distribute heat evenly and can give your rolls a lovely crust.
- Freezing Raw Dough for Quick Dinner Rolls Recipe:
- Prepare the Dough: Follow the recipe until the first rise is complete and the dough has doubled in size.
- Shape the Rolls: After the first rise, shape the dough into rolls as instructed.
- Flash Freeze: Place the shaped rolls on a baking sheet lined with parchment paper, ensuring they are not touching. Flash freeze them for about 1-2 hours, or until solid.
- Store in Freezer Bags: Once frozen, transfer the rolls to a freezer-safe zip-top bag or airtight container. Label the bag with the date and type of rolls, and store them in the freezer for up to 2-3 months.
- Thawing: When ready to bake, remove the desired number of rolls from the freezer and place them in a greased baking dish. Cover them with plastic wrap and let them thaw in the refrigerator overnight or at room temperature for 1-2 hours until they have doubled in size.
- Final Rise: After thawing, allow the rolls to rise for about 30 minutes to an hour in a warm place until they are puffy.
- Bake: Preheat the oven as instructed in the recipe and bake the rolls according to the directions.
Make-Ahead and Storage Instructions for 1-Hour Quick Dinner Rolls Recipe
Make-Ahead:
- Prepare the Dough: Follow the recipe up to the first rise (aka “bulk fermentation”). Once the dough has doubled in size, proceed to shape the rolls.
- Refrigerate: Place the shaped rolls in a greased baking dish, cover them tightly with plastic wrap, and refrigerate. They can be stored in the fridge for up to 24 hours.
- Proof Before Baking: When ready to bake, remove the rolls from the refrigerator and let them sit at room temperature for about 60-90 minutes, or until they puff up before baking.
Storage Instructions:
- At Room Temperature: After baking, allow the rolls to cool completely. Store them in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days.
- Freezing: For longer storage, freeze the baked rolls. Place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 6 weeks.
- Reheating: To reheat frozen rolls, remove them from the freezer and let them thaw at room temperature for about 1 hour. Then, preheat the oven to 350°F (180°C) and place the rolls in a baking dish covered with foil for about 12-15 minutes, or until warmed through.
Trouble Shooting the Quick Dinner Rolls Recipe
Here are the common issues and solutions:
-
Dough Doesn’t Rise
- Cause: Yeast may be inactive or the environment may be too cold.
- Solution: Ensure your yeast is fresh. If using instant yeast, check the expiration date. If the dough isn’t rising, place it in a warmer spot. Check my Pro Chef Tips above.
-
Rolls Are Dense or Tough
- Cause: Over-kneading the dough or using too much flour.
- Solution: If your dough is dry, add more water as needed. Knead just until the dough is smooth and elastic.
-
Burned or Overly Browned Bottoms
- Cause: Oven temperature too high or using a dark bakingpan.
- Solution: Use an oven thermometer to check the temperature. If your pan is dark, consider reducing the oven temperature by 25°F (about 15°C).
-
Rolls Stick to the Baking Pan
- Cause: Insufficient greasing of the pan.
- Solution: Make sure to line the pan with parchment paper for easy removal.
-
Uneven Baking
- Cause: Rolls too close together or uneven oven heat.
- Solution: Space the rolls adequately in the pan (about 2 inches apart). Rotate the pan halfway through baking to ensure even cooking.
-
Flavor Lacking
- Cause: Insufficient seasoning or bland ingredients.
- Solution: Ensure you’re adding the correct amount of salt and consider incorporating herbs or spices into the dough for extra flavor.
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 punch the dough down, knocking out some of the air. Then, I divide dough in half.
Next, I roll each half of the dough into a log and then cut the log into eight 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 child-friendly and a great introduction to working with yeast.
What to Serve With This Easy Yeast Roll Recipe?
- Soups: Pair with tomato soup, chicken noodle, or potato soup for dipping.
- Salads: Serve alongside garden salads or Caesar salads for a fresh complement.
- Meats: Enjoy with roasted chicken, glazed ham, or beef pot roast to soak up the juices.
- Dips: Use the rolls to scoop up hummus, spinach dip, or cheese spreads.
- Cheese Platter: Add to a cheese board with assorted cheeses and cured meats.
- Vegetable Dishes: Pair with roasted veggies like garlic green beans or glazed carrots.
- Breakfast: Serve with scrambled eggs, and bacon, or spread with butter and jam.
More Homemade Rolls Recipes
- Apple Pie Crescent Rolls Recipe
- Gemma’s Best-Ever Cinnamon Rolls (No Knead)
- Pepperoni Pizza Rolls
- How to Make Waterford Blaas
- 5-Ingredient Traditional Scottish Baps Recipe
IMPORTANT NOTE: This recipe was improved and updated on 10/20/2024, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, troubleshooting, and more Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Quick Dinner Rolls Recipe
Make my Quick Dinner Rolls Recipe in 1 hour, brushed with garlic butter for a perfect addition to a Thanksgiving table or any weeknight meal.
Servings: 16 rolls
Make my Quick Dinner Rolls Recipe in 1 hour, brushed with garlic butter for a perfect addition to a Thanksgiving table or any weeknight meal.
Servings: 16 rolls
Ingredients
Bread Roll Dough
- 4 cups (1 lb 4oz/568 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablepoon instant yeast* (see notes below)
- 1 teaspoon salt
- 2 tablespoons (1 oz/28 g) butter, softened
- ¾ cup (6 fl oz/180 ml) warm water
- ¾ cup (6 fl oz/180 ml) warm whole milk
Garlic Butter
- 3 tablespoons (1 ½ oz/ 43 g) butter, room temperature
- 2 cloves garlic, finely minced
- 1 tablespoon parsley, finely chopped
Instructions
To Make the Bread Roll Dough
- In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, yeast and salt. Mix to combine.
- Add in the softened butter and mix on low speed until the butter breaks up into large breadcrumbs.
- While still mixing, slowly stream in the warm water and milk. (Note: add enough water for your dough to form a tight ball and clean the bottom of the bowl. You might not need all the liquid)
- Increase the speed to medium and knead until the dough is smooth and elastic, about 6-8 minutes.
- Add a splash of olive oil into the mixing bowl and coat the dough and the sides of the bowl. Cover tightly with cling wrap and a kitchen towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
- 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 (2 oz) rolls. Roll each one into the shape of a ball.
- Butter and line a baking tray 9 x 13 inch baking tray. Place the dough balls in the tray about 2 inches apart.
- Cover the rolls with cling wrap and allow to rise again for about 20 minutes while your oven is preheating to 400°F (200°C).
Garlic Butter
- Add the butter, minced garlic and parsley in a small bowl and microwave for about 25 seconds, or until the butter has melted. Set aside.
- When the rolls have risen for the second time and joined together, lightly brush the rolls with half of the melted garlic butter (reserve the other half for after they are baked).
- Bake until golden brown, roughly brown, roughly 18-22 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted garlic butter.
- After cooling slightly pull apart and serve. Cover remaining rolls and store at room temperature for up to 2-3 days. They also freeze really well.
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.
- I don't recommend using bread flour as it will be too chewy and hard to handle. All-purpose flour has a lower gluten content which yields a softer, less chewy texture.
- To hand knead dough, turn it out onto a floured surface, flatten it, fold it over itself, push it down and away with the heel of your hand, then rotate and repeat for about 8-10 minutes until the dough is smooth and elastic.
- If you’re baking at a high altitude, you may need to make adjustments to your ingredients or baking time to achieve the best results. Check out my Guide to High Altitude Baking for details.
- To ensure or speed up the proofing process for your dough if it's not warm enough in your kitchen:
- Place the dough in the Instant Pot, set it to the yogurt function at low heat, and cover it with a damp cloth. This creates a warm environment.
- Preheat your oven to the lowest setting for just a few minutes, then turn it off. Place a bowl of hot water on the bottom rack and the covered dough on the middle rack.
- Boil a cup of water in the microwave, then turn it off. Place the dough in the microwave (without the water) and close the door. The residual heat and steam will help the dough rise quickly.
- Fill a large bowl with warm water (about 100°F/38°C) and place a smaller bowl with the dough inside. The gentle heat from the water bath will help proof the dough faster.
- For even baking, consider preheating a baking stone or steel in your oven. This helps distribute heat evenly and can give your rolls a lovely crust.
- Freezing Raw Dough for Quick Dinner Rolls Recipe:
- Prepare the Dough: Follow the recipe until the first rise is complete and the dough has doubled in size.
- Shape the Rolls: After the first rise, shape the dough into rolls as instructed.
- Flash Freeze: Place the shaped rolls on a baking sheet lined with parchment paper, ensuring they are not touching. Flash freeze them for about 1-2 hours, or until solid.
- Store in Freezer Bags: Once frozen, transfer the rolls to a freezer-safe zip-top bag or airtight container. Label the bag with the date and type of rolls, and store them in the freezer for up to 2-3 months.
- Thawing: When ready to bake, remove the desired number of rolls from the freezer and place them in a greased baking dish. Cover them with plastic wrap and let them thaw in the refrigerator overnight or at room temperature for 1-2 hours until they have doubled in size.
- Final Rise: After thawing, allow the rolls to rise for about 30 minutes to an hour in a warm place until they are puffy.
- Bake: Preheat the oven as instructed in the recipe and bake the rolls according to the directions.
Nutrition Facts
Quick Dinner Rolls Recipe
Amount Per Serving (1 roll)
Calories 151
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 282mg12%
Potassium 35mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 2.5mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
For those who don’t use Facebook often, reposting here: My 1st try on dinner rolls from scratch! I’m beyond thrilled and can say for sure that they’re the best ever dinner rolls I’ve ever had! Crispy on the outside and so airy, fluffy and buttery even without much butter. Store bought ones are always over coated with butter for me. These absolutely taste heavenly perfect! I used Gerarda Cronin’s instant pot proofing method. For the 1st proofing, I put the dough in instant pot and set it on ‘yogurt-less’ for 20 minutes. Then I did the 2nd proofing on the… Read more »
I Am Having Trouble With Which Yeast I Have, The Bottle Just Says Yeast How Can I Figure Out Which One I Have?
Hi Gemma,
Would it be alright to use bread flour for this recipe? Thank you. By the way, I really love how you share your knowledge and expertise on baking to the whole world.
Best dinner rolls ever! Even fluffier this time! I think it was because the 2nd proofing got enough time. Half batch was cinnamon sugar , the other half was garlic salt butter.
Thanks a million Gem!
❤️Update
I keep the rolls in a container at room temperature. This morning I made one little sandwich with egg, cheese, pepperoni and pesto. One with some strawberry jam. The texture and not overwhelming yeast taste are so versatile either savory or sweet.
????????my ultimate favorite
(P.S. jam’s recipe
https://www.biggerbolderbaking.com/strawberry-jam-recipe-blackberry-raspberry/)
Dear Gemma, just wondering if I could make them slightly bigger and use them as burger buns?
Thank you so much for this detailed yeast roll recipe! I hope I have time this week to make them so I can share them for Thanksgiving with my family! Quick question – what if you did not roll them and left them in the square/rectangle shape they are when you cut them? Would that make a difference in anything other than the shape?
These dinner rolls turned out perfect and the aroma in the house is wonderful!
I am going to use this recipe to make rolls for a banquet. I need 100 of them. Is it easier to make small batches or double/triple the recipe?
I love this dough so much. Made bread sticks out of it with cheese, garlic salt, butter and homemade pesto. Less greasy than store bought bread sticks and so much better! Thanks Gem!