These quick and easy dinner rolls are soft, fluffy, and ready in just 60 minutes. With simple ingredients and no tricky steps, you can have fresh, homemade bread fast.
This 60-minute dinner roll recipe is beginner-friendly, weeknight-fast, holiday-worthy, and easy to scale down for a small batch.
Jump To (scroll for more)
- 🥖 Why These Quick Dinner Rolls Work Every Time
- 🥣 Ingredients for Easy Dinner Rolls
- 👨🍳 How to Make Quick Dinner Rolls in 60 Minutes - Step-by-Step
- When Are Yeast Rolls Done?
- 📅 Make These Dinner Rolls Ahead
- ⬇️ Small Batch Dinner Rolls (Half Recipe)
- ❄️ How to Store Dinner Rolls
- 📋 Other Roll and Bread Recipes
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Elina:
⭐⭐⭐⭐⭐
"This was my first time making rolls. Thank you so much for all your included tips, all your posts are so well thought out and I love that it shows you keep beginners in mind. The rolls turned out great, it's a 5 star for me!"
🥖 Why These Quick Dinner Rolls Work Every Time
- Beginner-friendly: Straightforward steps that don't require special equipment.
- Fast: Fresh, fluffy dinner rolls in just 60 minutes.
- Small batch option: Make a full dozen or scale down to six rolls without changing the process.
- Every occasion: Weeknights, holidays, or anytime you want warm homemade bread on the table.
🥣 Ingredients for Easy Dinner Rolls
- Flour: All-purpose is standard, but bread flour will add a little extra softness. Do not use whole wheat flour.
- Yeast: Rapid-rise or instant yeast - the key to making quick dinner rolls with a soft, fluffy texture. Do not use active dry yeast - it has fewer live yeast cells and slows the rise.
- Pantry staples: Egg, salt, butter, and sugar.
- Milk option: Swap water for milk for an even softer roll.
- Flavor add-ins: Shredded cheese, garlic powder, or herbs can be mixed in or sprinkled on top.
ℹ️ What to Know - Why This Recipe Works So Fast:
Using double the rapid-acting yeast compared to traditional rolls cuts the rise time dramatically while keeping them tender.
👨🍳 How to Make Quick Dinner Rolls in 60 Minutes - Step-by-Step
This is the quick overview - see the printable recipe card at the bottom of the post for exact amounts and full instructions.
1. Mix the Dough
In one bowl, combine yeast and sugar with warm water (105°-110°F). In a separate bowl, mix flour and salt.
Add the yeast mixture, egg, and melted butter to the flour mixture. (A stand mixer makes it easier, but isn't required.)
2. Knead and First Rise
Knead in the stand mixer or by hand for 5-10 minutes. Transfer dough to a bowl, cover, and let rise until doubled - about 15 minutes.
✅ Pro Tip: Yeast dough won't rise well in cool conditions. Place it in a warm, draft-free spot, or use an oven's proofing setting if available.
3. Shape and Second Rise
Punch down the dough on a floured surface, shape into a 2-inch roll, and cut into 12 even pieces.
Place in a baking pan, cover, and let rise again until doubled - about 15 minutes.
4. Bake
Bake at 425°F for 12-15 minutes, until golden brown. Brush with butter while hot.
When Are Yeast Rolls Done?
They should be golden brown on top. If unsure, check with a thermometer - the center should be 190-195°F.
📅 Make These Dinner Rolls Ahead
- Follow the recipe through shaping the rolls in the pan.
- Cover tightly with plastic wrap and refrigerate for up to 48 hours.
- Before baking, bring to room temperature while still covered and let rise. Bake as directed.
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⬇️ Small Batch Dinner Rolls (Half Recipe)
Cutting this recipe in half gives you 6 rolls instead of 12 - just right for a smaller table.
How to make a half recipe:
- Adjust the number of servings in the recipe card from 12 to 6.
- Use the ingredient amounts from the list, not the instructions.
- Use a whole egg or just the white.
- Bake in a 6×9, 9-inch round, or 8×8 square pan.
❄️ How to Store Dinner Rolls
Fresh rolls are best enjoyed within a couple of days, so plan to eat them while they're at their peak.
Storage Tips:
- Store airtight at room temperature for 2-3 days - there are no preservatives, so that's all you can expect.
- Avoid refrigeration - it dries bread out.
- Freeze for up to 3 months.
📋 Other Roll and Bread Recipes
Try my other dinner roll recipes:
- Lunch Lady Rolls - scaled down from the huge lunchroom version to make 10-12 rolls.
- Honey Wheat Rolls - a small batch whole wheat alternative to this recipe, making 6 rolls.
For larger loaves, see Julia Child's French Bread or my Basic White Stand Mixer Bread.
❓FAQs
No. Gluten-free baking is much more than swapping the flour, and the texture of these rolls depends on gluten formation.
No, but it makes kneading easier. You can mix in a bowl and knead by hand for 5-10 minutes to make these quick dinner rolls. It's more work, but easier than it sounds.
No. Five minutes will give good results, but 10 minutes will develop more gluten for the best texture.
Usually it's one of two things:
Yeast: Check the use-by date and make sure it proofed with good foam.
Temperature: Yeast dough won't rise well in a cool spot. Move it to a warm, draft-free area, or use a proofing setting in your oven.
Yes. Cut the recipe in half for 6 rolls, using the amounts in the ingredient list (not the instructions). A whole egg or just the white will work.
📖The Recipe Card
Easy Dinner Rolls (Quick 60-Minute Recipe)
Video Slideshow
Ingredients
- 4-5 cups flour
- 2 packets rapid or instant yeast
- 2 tablespoons sugar
- 1½ cup water (110°F)
- 1 teaspoon salt
- 1 egg
- 4 tablespoons butter
Step-by-Step Instructions
Mix the Dough and Knead
- To 1½ cups of 105°-110°F water, add 2 tablespoons of sugar and 2 packets of rapid or instant dry yeast. Mix well and allow to proof for a few minutes. While yeast is proofing, add 4 cups of flour and 1 teaspoon of salt to the stand mixer or large bowl and mix.
- Add the yeast mixture, 1 egg, and 4 tablespoons of melted butter to the flour mixture.Stand Mixer: Mix on 2 with the dough hook for 5-10 minutes. Slowly add additional flour until the dough is dry enough to climb the hook and pull away from the side. Do it in small amounts at a time. It will generally need most of the remaining cup of flour. Turn onto a floured surface and knead a few times to check the texture. Add more flour if it is very sticky.Hand Mixing: Mix all the ingredients in a large bowl using a wooden spoon or rubber spatula. The dough will be sticky, and as you work with it, add more flour a bit at a time until the dough is only slightly sticky but still soft. Knead by hand for 5-10 minutes.
First Rise
- Form into a ball and place in an oiled pan, cover with plastic wrap, and allow to rise in a warm spot for 15 minutes until about doubled in size.
Shape and Second Rise
- Place the dough back on the floured surface, "punch down," and roll it into a 2-inch diameter log. Cut into 12 even pieces.
- Prep a 9X13-inch cake pan with cooking spray. Form the dough into balls and place them in the pan. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 15 minutes.
Bake
- Bake at 425°F for 12-15 minutes until nicely browned. Cooking time may vary slightly depending on the oven and pan. Darker pans cook faster. Remove from the oven, brush lightly with butter, and cool for a few minutes. If unsure, the internal temperature should be 190°-195°F.
Recipe Notes
Pro Tips
- An easy recipe to cut in half. Use a 6X9-inch, 8X8-inch, or 9-inch round pan. If half, you can still use a whole egg.
- If these homemade dinner rolls are new to you, please conduct a trial cooking session to ensure it suits you before serving it at a holiday or company meal.
- While mixing by hand is possible, the stand mixer earns its place in a recipe like this. If you must do this by hand, knead for at least 5 minutes.
- "Proof" the yeast to ensure it is good and distribute it through the dough better.
- If you keep your home cool, you will need to use a slightly warmed oven to raise the dough. This must be kept warm-this is the most common failure issue. If you are having issues, stop looking at the clock and go by the amount of rise.
- They'll keep at room temperature for a few days. Without preservatives, they mold quickly.
- Freeze for up to 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published September 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Carrie says
I didn't change anything for the cinnamon rolls. After the first rise I rolled it out and spread on the sugar and then rolled it up cut them and let rise. They came out the same as the rolls do. They were excellent.
I also used this recipe for donuts, they came out great too.
Carrie says
These are so easy, I have been making them all week! I am wondering if this recipe would be good for a loaf, or buns I'm scared to try what are your thoughts?
Dan Mikesell AKA DrDan says
Hi Carrie,
Welcome to the blog.
While this is not written for a loaf of bread, most bread doughs are interchangeable. So, just use this recipe but cook like my everyday bread. https://www.101cookingfortwo.com/easy-everyday-bread/
For buns, it also "should work. Cook to color and internal temperature.
If you do these things, please report back here since others may have the same questions.
Dan
Carrie says
I did make these in a loaf, they came out a little dry. My next project is cinnamon rolls lol. I love this easy recipe I'm hoping it works because I love cinnamon rolls.
Carrie says
I did make these as cinnamon rolls for Christmas, so easy and came out great😁
Bev says
How did you adapt the recipe for cinnamon rolls. Thank you
Lin says
These were easy enough. Looked nice. But no flavor. Won't make again.