These quick and easy yeast dinner rolls are soft, fluffy, and homemade in just 60 minutes. With rapid-rise yeast and simple pantry ingredients, they’re perfect for beginners and easy to scale down into a small-batch bread for weeknights or holidays.
Jump To (scroll for more)
- 🥖 TL;DR (Quick Answer Box)
- 🥖 Why These Quick Dinner Rolls Work Every Time
- 🥣 Ingredients
- 👨🍳 Quick Overview: 60-Minute Yeast Dinner Rolls
- 🌡️ 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!"
🥖 TL;DR (Quick Answer Box)
What it is: Soft, homemade yeast dinner rolls that rise and bake in about 60 minutes—easy enough for beginners, and perfect for weeknights or holidays.
Why you’ll love it: Warm, fluffy, and buttery—no kneading machines, no long waits. Make a dozen or a small batch, both come out bakery-good.
How to make it: Use rapid-rise yeast, mix and knead 5–10 minutes, let rise twice, then bake at 425°F until golden brown. Fresh bread, fast.
Jump to the Recipe Card or continue reading for details and options.
🥖 Why These Quick Dinner Rolls Work Every Time
This recipe uses rapid-rise yeast and a streamlined one-hour method to make soft, fluffy rolls without the long proofing times. It’s built for beginner bakers—simple steps, clear timing, and forgiving dough that still turns out bakery-good every time.
🥣 Ingredients
- Flour: All-purpose works best. Bread flour adds softness; skip whole wheat.
- Yeast: Rapid-rise or instant yeast. Don’t use active dry—it rises too slowly.
- Egg, butter, sugar, and salt: Simple pantry staples for flavor and texture.
- Milk option: Swap water for milk if you want an even softer crumb.
- Flavor add-ins: Mix in or top with cheese, garlic powder, or herbs.
👨🍳 Quick Overview: 60-Minute Yeast Dinner Rolls
1. Mix: Combine warm water (105–110°F), sugar, and rapid-rise yeast. Stir in flour, salt, egg, and melted butter to form a soft dough.
2. Knead: By hand or with a stand mixer for 5–10 minutes until smooth. Cover and let rise 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: Punch down, divide into 12 pieces, and place in a greased pan.
4. Second Rise: Cover and let rise again for about 15 minutes.
5. Bake: 425°F for 12–15 minutes until golden. Brush with butter while hot.
This is the quick overview — see the printable recipe card at the bottom of the post for exact amounts and full instructions.
🌡️ When Are Yeast Rolls Done?
They should be golden brown on top. If you’re unsure, check with an instant-read thermometer — the center should be 190–195°F.
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📅 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 until puffy.
- Bake as directed.
⬇️ Small Batch Dinner Rolls (Half Recipe)
Cutting the recipe in half makes 6 rolls instead of 12—perfect for smaller needs or everyday dinners.
How to make a half batch:
- Adjust servings in the recipe card from 12 to 6.
- Follow the ingredient list amounts, 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 within a couple of days, so plan to enjoy them while they’re at their peak.
Storage tips:
- Keep airtight at room temperature for 2–3 days.
- Avoid refrigeration—it dries bread out.
- Freeze up to 3 months; wrap tightly in plastic and foil for best texture.
📋 Other Roll and Bread Recipes
Try these other easy yeast bread recipes:
- Lunch Lady Rolls – scaled down from the classic cafeteria version to make 10–12 soft rolls.
- Honey Wheat Rolls – a small-batch whole-wheat twist that makes 6 rolls.
For larger loaves, check out:
❓ FAQs
No. It just makes kneading easier. You can mix and knead by hand for 5–10 minutes—the dough should feel smooth and elastic.
No. Gluten-free flour doesn’t develop gluten structure, so the rolls won’t rise or hold texture the same way.
No. Five minutes will give good results, but 10 minutes will develop more gluten for the best texture.
Usually, it's the yeast age or room temperature. Check that the yeast is fresh and keep the dough in a warm (80–90°F) spot.
Yes. After kneading, form the rolls, place them in the pan, let rise 10–15 minutes, then bake. They’ll have a rougher, more homemade texture but still come out soft and fresh.
📖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.