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Soft, fluffy, and downright delicious, these Quick Dinner Rolls come together in under an hour to grace any dinner table with homemade warmth.
Whether you’re hosting a family gathering or just craving fresh bread, these Easy Homemade rolls hit the spot every time. You know what? There’s something special about yeast-kissed dough rising in a warm kitchen, especially when butter melts over each golden bun. I first stirred up this simple baking recipe on a busy weeknight—and now it’s become a fast favorite for holiday feasts, potlucks, and last-minute dinners. With everyday ingredients and clear, friendly steps, you’ll whip up soft, tasty dinner rolls that rival bakery versions without any fuss.
Why You’ll Love This Recipe
- Ready in under 1 hour, from mixing dough to buttery rolls on the table
- Uses pantry staples—flour, yeast, sugar, salt, butter, water/milk
- Soft, fluffy texture that stays fresh for days (if you can resist!)
- Versatile: serve with soup, stew, or slather with jam for breakfast
- Hands-on time is just 15 minutes—let the oven do the rest
- Foolproof rise, even if you’re new to yeast bread (warm water makes it simple)
- No fancy equipment needed—just a bowl, a whisk, and a baking sheet
- Scales easily: double or halve the batch to suit your crowd
- Kid- and grandkid-approved—my 7-year-old tester gave these five stars
Ingredients
- 1 cup (240 ml) warm water or milk (110°F/43°C)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 Tbsp granulated sugar (or honey, for a subtle sweetness)
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 3 Tbsp unsalted butter, melted (plus extra for brushing)
- 1 large egg, room temperature (adds a tender crumb)
Substitutions & Tips
- Whole wheat or white whole wheat flour (use half whole wheat for fluffy texture).
- Butter can be swapped for coconut oil for a dairy-free twist.
- Milk yields richer rolls; water makes them lighter.
Directions
- Bloom the yeast. In a large bowl, whisk warm water/milk, sugar, and yeast. Wait 5–7 minutes until foamy (if you don’t see bubbles, the yeast may be old—swap in fresh).
- Stir in egg and butter. Beat in the egg and melted butter until smooth. This little fat boost helps create that soft, tender crumb.
- Add dry ingredients. Sprinkle flour and salt over the liquid. Using a wooden spoon or spatula, mix until a shaggy dough forms.
- Knead gently. Transfer dough to a lightly floured surface and knead about 5 minutes—just until it’s smooth and springy. If the dough sticks, dust with a pinch more flour.
- First rise. Place the dough ball in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rest in a cozy spot (about 75°F) for 20–25 minutes, until doubled in size. Tip: a slightly warm oven (turned off) works wonders.
- Shape the rolls. Punch down the dough gently. Divide into 12–15 equal pieces (I use a kitchen scale for consistent buns, about 45 g each). Roll each piece into a smooth ball.
- Second rise. Arrange rolls on a greased or parchment-lined baking sheet, leaving 1″ between them. Cover loosely and let rise 15–20 minutes until puffy.
- Bake. Preheat your oven to 375°F (190°C). Brush rolls with melted butter, slide them in, and bake 15–18 minutes until golden on top. They should sound hollow when tapped.
- Finish with butter. Right out of the oven, brush again with melted butter for extra softness and shine.
Servings & Timing
- Yield: Makes 12–15 rolls
- Prep Time: 15 minutes (mix, knead, shape)
- Rise Time: 45 minutes total (20 + 20–25 minutes)
- Bake Time: 15–18 minutes
- Total Time: About 1 hour
Variations
- Garlic-Herb Rolls: Stir 1 tsp garlic powder and 2 Tbsp chopped fresh parsley into the dough.
- Cheesy Knots: Wrap each dough piece around a cube of mozzarella before shaping.
- Sweet Vanilla Rolls: Swap sugar for 2 Tbsp honey and add 1 tsp vanilla extract.
- Whole Grain Boost: Replace 1 cup flour with oat flour and sprinkle oats on top.
- Spicy Jalapeño Cheddar: Fold diced jalapeños and grated cheddar into the dough.
- Vegan Version: Use almond milk, coconut oil instead of butter, and a flax “egg.”
Storage & Reheating
Store cooled rolls in an airtight container at room temperature for up to 2 days—they stay soft and fresh. For longer life, freeze in a zip-top bag (max 1 month). Reheat from frozen at 350°F (175°C) for 10–12 minutes or microwave a slice for 15 seconds to revive that fresh-baked taste.
Make-ahead tip: You can shape the rolls, cover tightly, and refrigerate overnight; bake next morning right from the fridge (just add a few extra minutes to bake time).
Notes
- Warm ingredients = happier yeast. Aim for 110°F liquid; anything hotter can kill the yeast.
- I tested this recipe five times, tweaking sugar levels and rise times; this version hit perfect flavor and speed.
- If your kitchen is cold, turn on the oven light and rest bowls inside for cozier proofing.
- For extra shine, brush rolls with an egg wash (1 egg + 1 Tbsp water) before baking.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Yes—reduce to 2 tsp instant yeast and skip the foam-proof step; mix it right with dry ingredients.
Q: My rolls ended up dense. What went wrong?
A: Likely under-proofed or too much flour; try letting the dough rise longer or using slightly less flour.
Q: Can I bake these in a muffin tin?
A: Absolutely—muffin tins give you perfectly shaped buns and slightly crisper edges.
Q: How do I know when the dough has doubled?
A: A simple finger test works: poke gently, and if the dent springs back slowly and partially remains, it’s ready.
Q: Are these dairy-free?
A: Swap milk for water or plant-based milk and butter for oil/coconut oil to make them vegan and dairy-free.
Q: What’s the best way to reheat leftovers?
A: Wrap in foil and warm at 350°F for 8–10 minutes, or microwave one roll wrapped in a damp paper towel for 15–20 seconds.
Q: How do I get the tops extra glossy?
A: Brush with melted butter after baking, or use an egg wash before baking for a golden sheen.
Q: Can I add seeds or toppings?
A: Sure—brush rolls with egg wash then sprinkle sesame seeds, poppy seeds, or coarse salt before baking.
Conclusion
These Quick Dinner Rolls deliver homemade warmth faster than you’d expect—soft, fluffy, and brimming with buttery flavor. I hope they become your go-to for family meals, potlucks, and cozy nights in. Give them a try, then drop a comment below or share your favorite variation! For more baking tips and tasty bread recipes, be sure to explore my Easy Garlic Breadsticks or Cinnamon Swirl Rolls next. Happy baking!
Quick Dinner Rolls
Ingredients
- 1 cup warm water or milk warm water or milk (110°F/43°C)
- 2 ¼ tsp active dry yeast active dry yeast (1 standard packet)
- 2 Tbsp granulated sugar granulated sugar (or honey, for a subtle sweetness)
- 3 cups all-purpose flour all-purpose flour plus extra for dusting
- 1 tsp fine sea salt fine sea salt
- 3 Tbsp unsalted butter unsalted butter, melted (plus extra for brushing)
- 1 large egg large egg, room temperature (adds a tender crumb)
Instructions
- In a large bowl, whisk warm water/milk, sugar, and yeast. Wait 5–7 minutes until foamy.
- Beat in the egg and melted butter until smooth.
- Sprinkle flour and salt over the liquid. Mix until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead about 5 minutes until smooth and springy.
- Place the dough ball in a lightly oiled bowl, cover tightly, and let rest in a cozy spot for 20–25 minutes until doubled in size.
- Divide dough into 12–15 pieces, roll each into a smooth ball.
- Arrange rolls on a baking sheet, cover and let rise 15–20 minutes until puffy.
- Preheat oven to 375°F, brush rolls with butter, bake 15–18 minutes until golden on top.
- Brush again with melted butter for extra softness and shine.
