Fresh-baked dinner rolls seem to fall into two categories: the kind you bake from the tube from the grocery store, or the kind that takes you most of an afternoon to mix, rise, and bake. Looking for a somewhere-in-between solution, we discovered the one-hour dinner roll. These won't replace the perfection of tender, yeasty rolls, but if you need a roll ready in about an hour, look no further.
Rolls That Require Pantry Staples (and No More)
Some bread doughs are made better with the addition of bread flour or malt powder, but one of our goals for this recipe was to rely on pantry staples. You can easily swap the milk for water or leave off the butter if you run out of either. Prefer a whole-wheat roll? Swap half of the all-purpose flour with whole-wheat. You can even use melted butter in place of the oil, if you need buttery rolls. These rolls are nearly foolproof.
Fast Rolls Mean Big Yeasty Flavor
One of the things that makes this roll recipe different from our classic dinner roll recipe is the ratio of yeast to flour and moisture. This is what affects the dough's short rise time. With a only a single rise in this roll recipe, the yeast won't transform into sugar and alcohol like it does in normal bread production. That flavor sticks around, resulting in a roll with lots of yeasty flavor — not a bad tradeoff for a roll that can be mixed and baked in under an hour.
Easy Variations for Flavor
This dough is a great starting place for herbed rolls or it can be baked into buns for burgers and sandwiches or wrapped around sausage. It can be buttered and rolled in herbs for garlic knots or pull-apart rolls, or folded into the classic Parker house shape before baking. Take advantage of its versatility and use it how you need it from breakfast to dinner.
More dinner roll ideas: 5 Classic Dinner Rolls
How To Make 1-Hour Dinner Rolls
Makes 12 dinner rolls
What You Need
Cooking spray or melted better for the baking dish
1 1/2 cups
warm milk or water (about 105°F)
active dry yeast
(4 cups) all-purpose flour, divided, plus more for shaping the rolls
Melted butter and kosher salt, for sprinkling on the rolls
Measuring cups and spoons
9x13-inch baking dish
Prep the oven and baking dish: Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or melted butter; set aside.
Proof the yeast: Combine the water or milk, sugar, oil, and yeast in the bowl of a stand mixer. Set the mixture aside for 5 minutes to give the yeast a bubbly jumpstart.
Mix the dough: Attach the dough hook to the stand mixer. Add 15 ounces (3 cups) of the flour, egg, and salt to the yeast mixture and mix on medium speed for 5 minutes. Add the remaining 5 ounces (1 cup) of flour and mix on medium speed for 10 to 15 minutes to create a sticky dough. At the 6-minute mark during the second mix, the dough should pull away from the sides and slap the sides of the bowl.
Divide the dough: Generously flour a work surface. Transfer the dough onto the work surface and divide into 12 equal portions (about 3 ounces each). Loosely roll and fold each portion into a ball, then place them side by side in the prepared baking dish, 4 across and 3 down.
Rise the rolls: Cover the dish with a kitchen towel and let the dough rise until doubled in size, about 10 minutes.
Bake: Bake until golden brown, 12 to 15 minutes.
Finish and cool: While the rolls are still warm, brush the tops with melted butter and sprinkle with additional salt. Remove from the pan immediately to cool slightly before serving.
Storage: These rolls are best if eaten within a day or two, but will keep in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months and reheated, straight from the freezer, in a warm oven.