This easy dinner roll recipe is ready in an hour. You can serve delicious homemade yeast dinner rolls that are the perfect addition to any meal. Soft and fluffy, these easy yeast rolls will become a family favorite. Make a full recipe for the whole family or a small batch half recipe for smaller needs.
🥣Ingredients
Flour
Yeast—rapid or instant yeast
Pantry ingredients—egg, salt, butter, and sugar
Jump To (scroll for more)
- 🥣Ingredients
- 👨🍳How to Make 60-Minute Dinner Rolls—Step-by-Step Photo Instructions
- ✔️When are yeast rolls done?
- 🥣Ingredient notes and variations
- 📋Other Roll and Bread Recipes
- 📅Make them ahead
- ⬇️How to make this a small batch half-size recipe
- ❄️Storing homemade rolls
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
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!"
Even beginner bakers can make this recipe for yeast dinner roll from scratch in about 60 minutes. It's perfect for every day or at holidays like Thanksgiving or Christmas.
With only six ingredients you already have, just follow the easy step-by-step photo instructions using the stand mixer or mixing by hand.
👨🍳How to Make 60-Minute Dinner Rolls—Step-by-Step Photo Instructions
1. Mix yeast and sugar in warm water. Mix flour and salt in a mixing bowl.
2. Mix the yeast mixture, egg, and melted butter into the flour mixture.
(Stand mixer not required.)
3. Knead in the stand mixer or by hand for 5 to 10 minutes.
4. Move to a bowl, cover, and let rise to double—about 15 minutes.
5. Punch down the dough on a floured surface, form into a 2-inch roll, and cut into 12 even pieces.
6. Place in a baking pan, cover, and let rise again to double—about 15 minutes.
7. Bake at 425° for 12-15 minutes until nicely brown. Brush with butter while hot
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️When are yeast rolls done?
They should have a nice golden brown look, but if unsure, you can check the final internal temperature, which should be 190° or more.
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🥣Ingredient notes and variations
Flour—all-purpose flour, but bread flour will give a finer texture. You can add up to 50% whole wheat flour without much modification—a bit more fluid will be needed.
Yeast—Use rapid or instant yeast, not active dry yeast. One package of yeast is 2 ¼ teaspoons.
Optional milk—you can replace the water with milk for a softer texture.
Make them cheesy with a ⅓ cup of shredded cheddar cheese.
Make them garlic with a teaspoon of garlic powder. I combine this with cheese and extra butter.
Add some herbs, like rosemary or parsley, in or on the top.
📋Other Roll and Bread Recipes
Check out my other dinner roll recipes, Lunch Lady Rolls and Honey Wheat Rolls. For larger needs, try Julia Childs French Bread or my Basic White Stand Mixer Bread.
📅Make them ahead
- Follow the recipe to the point of cutting individual rolls and placing them in the pan. Stop after this step.
- Seal tightly with plastic wrap and refrigerate for up to 48 hours.
- Remove from the refrigerator and let them set at room temperature while still covered and let them rise.
- Bake as directed.
⬇️How to make this a small batch half-size recipe
This is a very easy recipe to cut in half to make a more "for two friendly" 6 rolls instead of 12 rolls.
- Use the recipe card and adjust the number from 12 to 6.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- If you cut it in half, you can still use the whole egg or just the white.
- You can use a 6 by 9, a 9-inch round, or an 8 by 8 square baking pan.
❄️Storing homemade rolls
Cooked rolls can be stored air-tight at room temperature for 2-3 days. But realize these are not commercially baked and have no preservatives.
I do not recommend bread storage in a refrigerator. But it will freeze well for up to 3 months.
❓FAQs
No, gluten-free baking is much more than just substituting for flour. And the texture of these rolls is all about gluten formation.
No, but it will decrease the work. You can mix well in a bowl and hand-knead for 5-10 minutes. It's a bit of work, but it is easier than it sounds.
No, 5 minutes will give good results, but 10 minutes gives better results in gluten formation.
Two reasons are typical. The first is the yeast, but you should be OK if it proofed well and had good foam.
The second is just not keeping it warm. If it is slow rinsing, give it more time to get to the right amount of rise.
📖The Recipe Card with Step-by-Step Instructions
Easy Dinner Rolls
Video Slideshow
Ingredients
- 4-5 cups flour
- 2 pack instant yeast
- 2 tablespoons sugar
- 1 ½ cup water - 110°
- 1 teaspoon salt
- 1 egg - use yoke if cutting recipe in half
- 4 tablespoons butter
Step-by-Step Instructions
- To 1 ½ cup of 105° to 110° water add 2 tablespoons sugar and 2 packages of instant dry yeast. Mix well and allow to proof for a few minutes. While yeast is proofing, add 4 cups flour and 1 teaspoon 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 to 10 minutes. Slowly add additional flour until the dough is dry enough to climb the hook and pull away from the side. Do a small amount 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 everything in a large bowl with a wooden spoon or rubber spatula. The dough will be sticky, and as you work with the dough, add more flour a bit at a time until the dough is only a bit sticky but still soft. Hand kneed for 5 to 10 minutes.
- 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.
- 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 9 by 13-inch cake pan with PAM 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 at 425° for 12-15 minutes until nicely brown. 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°+.
Recipe Notes
Pro Tips
- An easy recipe to cut in half. Use a 6 X 9, 8 X 8, or 9-inch round pan. If half, you can still use a whole egg.
- If this is a "new to you" recipe. Please do a trial cooking to be sure it is for you before any 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 issue with failure. If you are having issues, stop looking at the clock and go by the amount of rise.
- They are good at room temperature for a few days, but because they do not contain a preservative, they will mold quickly.
- Good in the freezer for 2-3 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.