Quick Dinner Rolls are soft, buttery, and ready in under an hour. Perfect for when you need a fresh bread option on the table fast. These rolls are sweet, fluffy, and simple to make with pantry ingredients, making them a dependable side dish for any weeknight meal.
I first made these rolls when I needed fresh bread in just a few hours before dinner. They baked up golden and soft, and ended up being a nice little morning treat spread with some jam with my coffee the next morning. I often serve these with a bowl of soup or stew, and they never disappoint.
Quick Dinner Rolls At a Glance:
- Soft, buttery rolls made with quick-rise yeast for just one 15-minute rise. No overnight wait required.
- Ready in under an hour from mixing bowl to table, using pantry staples you probably already have on hand.
- Delicious alongside soup, stew, or any weeknight dinner that needs a little something extra.
Jump to:
- Why You'll Love Quick Dinner Rolls
- Key Ingredients
- Ingredient Substitutions
- Variations
- Quick Dinner Rolls vs. Traditional Rolls
- Top Tips for Perfect Quick Dinner Rolls
- Common Mistakes to Avoid
- Storage
- Make Ahead and Freezing
- Serve With...
- More Bread Recipes
- Your Quick Dinner Rolls Questions, Answered
- 📖 Recipe
- 💬 Comments
Why You'll Love Quick Dinner Rolls
Quick and easy: Start to finish in just 40-50 minutes.
Pantry friendly: Made with basic ingredients you probably already have on hand.
Soft and fluffy texture: These rise beautifully and bake up tender with a lightly sweet flavor.
Key Ingredients
Bread Flour or All-Purpose Flour: Bread flour gives a softer, chewier texture, but both work.
Quick Rise Yeast: Speeds up the process for faster rolls without compromising the rise.
Unsalted Butter: Adds flavor and richness; use ghee or olive oil as alternatives.
Sugar: Enhances flavor and helps feed the yeast.
Egg: Adds richness and structure to the dough.
Ingredient Substitutions
- Use warm milk instead of water for a slightly richer roll.
- Swap brown sugar for white sugar to add depth with a hint of molasses.
- Substitute ghee or olive oil in place of butter if needed.
Variations
Garlic Herb Rolls: Add 1 teaspoon each of dried rosemary, basil, and garlic powder. Brush tops of baked rolls with garlic butter.
Cheddar Rolls: Mix in 1 cup shredded sharp cheddar cheese with the second flour addition.
Savory Onion Rolls: Top risen rolls with sautéed onions and egg wash before baking.
Quick Dinner Rolls vs. Traditional Rolls
Traditional dinner rolls usually call for active dry yeast and two separate rises, which can stretch things out to 2-3 hours or more. This recipe swaps in quick-rise yeast and just one 15-minute rise, so you go from mixing bowl to oven in well under an hour - without losing that soft, pillowy texture.
Top Tips for Perfect Quick Dinner Rolls
- Add flour gradually, 1 cup at a time, for better texture control.
- Keep your water between 100-110°F to activate, not kill the yeast.
- Let the rolls rise in a warm spot and away from drafts.
- Divide the dough evenly into 8 portions for uniform baking.
- Using a stand mixer? Mix on low speed with the dough hook for about 5 minutes instead of kneading by hand.
Common Mistakes to Avoid
Using cold butter, milk, or egg: Cold ingredients slow the yeast down and can leave you waiting longer than expected for the dough to rise. Let everything sit out until it's room temperature before you start mixing.
Overworking the dough: Too much kneading or mixing leads to dense, touch rolls instead of soft, pillowy ones. Mix just until everything comes together.
Opening the oven door too soon: Peeking before the rolls are set can cause them to sink in the middle. Wait until they're golden brown to check.
Skipping the butter brush after baking: Brushing warm rolls with melted butter as soon as they come out of the oven keeps them soft and adds extra flavor.
Storage
Leftover rolls should be stored in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat briefly in the microwave or toaster oven.
Make Ahead and Freezing
Make Ahead Dough: Prepare the dough through the first rise, then cover tightly and refrigerate for up to 24 hours. Let it sit out until it comes to room temperature before shaping and baking.
To Freeze Unbaked Rolls: Shape the rolls, place them on a lined baking sheet, and freeze until solid. Transfer to a freezer bag for up to 2 months. Thaw and let rise before baking as directed.
To Freeze Baked Rolls: Let the rolls cool competely, then freeze in an airtight bag for up to months. Thaw at room temperature and warm in the oven before serving.
Serve With...
Serve these rolls with hearty dishes that benefit from a little bread for soaking up flavor.
Your Quick Dinner Rolls Questions, Answered
Yes, but you'll need to plan for a longer rise time, and you may need to let the dough rise twice instead of once.
Yes, divide the dough into a greased muffin tin for individual rolls instead of the pull-apart version. Keep an eye on them near the end, since they may bake a few minutes faster.
Yes, just double all the ingredients and either use a larger dish or split the dough between two pie dishes.
When you make this recipe for quick dinner rolls, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Quick Dinner Rolls
Equipment
- Small saucepan , for melting butter
- Candy thermometer , optional, for water temperature
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Ingredients
- 2 tablespoons unsalted butter melted
- ¼ cup white sugar
- 1 cup warm water
- 1 teaspoon salt
- 1½ tablespoons rapid rise yeast
- 1 large egg beaten
- 3 cups all-purpose flour divided
Instructions
- In a large bowl, combine the water, melted butter, sugar, and salt. Stir to combine.
- Sprinkle the yeast over the top of the water mixture and stir to combine. Allow the yeast mixture to sit for 5 minutes, or until the yeast begins to foam.
- Whisk the egg well to be sure it is thoroughly combined. Add 1 cup of flour and the egg to the yeast mixture and stir until completely combined.
- Add another 1 cup of flour and stir to combine. At this point you should have a very soft and sticky dough.
- Add ½ cup of flour and stir until the flour has been worked into the dough. Sprinkle a working surface with some of the remaining ½ cup of flour. Turn the dough out onto the work surface, and knead the remaining flour into the dough. Use more or less flour depending on how sticky the dough is. You should have a soft dough that does not stick and pull by the time you are done.
- Divide the roll dough into 8 portions and shape the dough into a round ball. Place in a 9 inch round pie plate or baking dish that has been sprayed with cooking spray.
- Cover the roll dough and set in a warm, draft free spot and let them rise for 15 minutes, or until they have doubled in size.
- Bake in a pre-heated 350 degree oven for 10 minutes, or until the rolls have become golden brown.
Glenda turner says
I like to cook quick breads like this