Do you need a bread course for that special meal? Whip up homemade rolls instead with this easy yeast dinner roll recipe in 60 minutes. Golden brown and buttery these tender yeast rolls will be the talk of the meal.
Introduction
With this easy recipe, you can have the best homemade yeast dinner rolls from scratch in less than 1-hour with this easy recipe. Use your stand mixer or mix by hand, they are bound to become a family favorite for every day or the family feast.
These are the perfect starting point for the beginner bread maker with only six ingredients—super easy and quick. Just follow the easy step-by-step photo instructions.
I love bread. I know I shouldn't, but I do. My pick for the recipe of the year for the first year of this blog was Julia Childs French Bread - Simplified where I took a recipe that was 8 hours and nine pages and made it 5 hours and one page. One of my first success stories, if I do say so myself.
With the holidays coming, let's make some great homemade dinner rolls for the holidays.
My Rating
I'm the bread person, but my wife gave the five also. She said to repeat this anytime.
Why This Recipe Works?
I'm going to name the inspiration recipe this 30 Minute version from Six Sisters. There are multiple versions of 30 minute and 60 minute rolls on the blogs and food sites.
The common themes with all the recipes are doubling up the yeast and keeping it warm. The 30-minute ones use less rise time. But rising creates gluten, and that is great for taste and texture. Let's do 60 minutes for the best results.
While mixing by hand is possible, the stand mixer earns its kept in a recipe like this. If you want to knead by hand, knead for at least 5 minutes.
About Yeast
All dry yeast is the same organism but how much is alive and how it is processed is what makes quick or instant yeast different than plain old everyday dry yeast.
One package of yeast is 2 ¼ teaspoons. Typically, a recipe this size would use one package, but we are going for quick, so double the yeast.
I tend to keep yeast a long time, and it is good usually a long time after the "expiration date" if kept in the refrigerator but due to this, I always "proof" my yeast.
Even in "in-date," yeast can be bad, so I suggest always proofing to prevent disappointment.
While you can add instant yeast to the flour to distribute it, I like to distribute it with the fluid.
Making Homemade Roll—FAQs
Some roll recipes have milk, and some do not. The milk would make the texture softer, like sandwich bread vs. a French-type bread.
I find heating the milk to the right temperature complicates things, and a little ruffer texture is good for me. My recipe is without milk.
Feel free to substitute if you want a very soft texture.
Generally, with recipes like this, you can add up to 50% whole wheat flour without much modification—perhaps just a bit more fluid.
More than 50% becomes tricky. You need to get the texture right. You will see several comments where users have done this.
No, the egg helps the rise and texture. Not a good idea.
No, if it is "in date," skipping that step has almost no risk, but I have been burnt a few times with essential dishes.
If outdated or marginal yeast, always proof.
You proof the yeast (prove it is good) by adding to warm water and usually some sugar and waiting for bubbles which will take 5-10 minutes.
No, gluten-free baking is much more than just substituting for flour. And the texture of these rolls is all about the gluten formation.
You're good. Mix well in a bowl, then hand knead for 5-10 minutes. It's a bit of work but not as bad as it sounds.
No, 5 gives good results, but 10 minutes gives better results in gluten formation.
Two reasons are common. First is the yeast but if it proofed will with good foam, you should be OK.
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.
They should have a nice golden brown look, but if you are unsure, you can check the final internal temperature that should be 190° or more.
Can I Make a Half Recipe?
Sure. This is an easy recipe to cut in half or double. If you cut it in half, you can still use the whole egg or just the white.
All the amounts are half, but all the instructions are the same but the pan size. You can use 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.
📖Bread Recipes
Julia Childs French Bread – Simplified
🖼️Step-by-Step Photo Instructions
Simple everyday ingredients.
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. Note: you can substitute milk for water for a softer texture.
Add the proofed 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. You will need to add some additional flour until the dough is dry enough to climb the hook some 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 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 into a 2-inch diameter log. Cut into 12 even pieces.
Prep a 9 by 13-inch cake pan with a good spray of PAM. Form the dough into balls and place in pan. Cover with plastic wrap and allow to rise in a warm place until almost double in size —about 15 minutes.
Bake at 425° for 12-15 minutes until nicely brown. Cooking time may vary a little due to the oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and cool for a few minutes. If unsure, the internal temperature should be 190°.
📖Full Recipe
Easy Yeast Dinner Rolls in 60 Minutes
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
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. Note: you can substitute milk for water for a softer texture.
- While yeast is proofing, add 4 cups flour and 1 teaspoon salt to the stand mixer and mix.
- Add the proofed 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. You will need to add some additional flour until the dough is dry enough to climb the hook some 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 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 into a 2-inch diameter log. Cut into 12 even pieces.
- Prep a 9 by 13-inch cake pan with a good spray of PAM. Form the dough into balls and place in pan. Cover with plastic wrap and allow to rise in a warm place until almost double in size —about 15 minutes.
- Bake at 425° for 12-15 minutes until nicely brown. Cooking time may vary a little due to the oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and cool for a few minutes. If unsure, the internal temperature should be 190°.
My Private Notes
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 or just the white.
- 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 it's kept in a recipe like this. If you must do this by hand, knead for at least 5 minutes.
- "Proof" the yeast to be sure the yeast 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 rise 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.
- Good at room temperature for a few days but there is no preservative so they will mold fast.
- Good in the freezer for 2-3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally published September 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Carrie
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
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
Lin
These were easy enough. Looked nice. But no flavor. Won't make again.
Sharon Wallace
I'm gonna be BRUTALLY honest, short and not-so-sweet. MY.KNEADING.SKILLS.TRULY.(delete)! . . .:( HELP! :(
Dan Mikesell AKA DrDan
Hi Sharon,
Welcome to the blog.
I'm sure there is a YouTube video but there is very little hand kneading in this recipe and if you skip it, it will be fine. If you don't have a stand mixer that will do most of the kneeling, you will need a bit of real kneading.
A summery, form dough into ball on floured surface. Using the heals of your hands to push the dough away and flatten some then fold it back over and repeat over and over. It does not work well if the dough is very stick or your hands are not clean and having a bit of flour on your hands helps A LOT.
Enjoy your rolls.
Dan
Kat
This was delicious!
I used dark brown sugar because I didn't have white.
I also baked them on top of a chicken pot pie filling (made the sauce while the dough was rising/had prepped chicken and veggies the day prior). It was incredible! They baked perfectly and weren't soggy (I was worried they might be). I can't believe how fast everything came together. Love your site!
Dan Mikesell AKA DrDan
Hi Kat,
Welcome to the blog.
I have never used a yeast top on a pot pie but it should work... as you proved. I do love these rolls.
Thanks for the note and rating.
Dan
Linda Mcclellan
What if you don’t have instant yeast
Dan Mikesell AKA DrDan
Hi Linda,
Welcome to the blog.
All yeast is the same organism, how it is processed leads to the size of the granules and the amount of live organisms. So with the older versions, it will just take longer to rise. Go by the amount of rise not by time. My guess is that the old "active dry" yeast will take about twice as long but I haven't used it for about 30 years.
Dan
Nancy
Dan, a gentle suggestion: before you post anything it would be nice for my spelling fussiness if you could either proof read or have some one else do so and correct problems. Thank you for recipe, I have been making the identical one for years, guests are twice impressed, one with the fragrance of just baked bread when they come into the house and second, the wonderful taste. Lastly, do you have a simplified recipe for croissant rolls.?
Dorothy Hodge
I have NEVER made homemade from scratch rolls. I was looking for a recipe and I came across this one. Today is Thanksgiving and my husband had to work. I still cooked and I made these rolls. WOW, they came out so good and love the taste AND I FOLLOWED the recipe too. Have a BLESSED Thanksgiving!!
DrDan
Hi Dorothy,
Welcome to the blog.
Glad it worked well for you. I love the taste of fresh bread and these rolls have great texture with the double rise even though they are quick.
Thanks for the note.
Dan
Nushka
I made these both as rolls and as a whole bread (2 loafs, with a slight adjustment to the baking time). Both ways the result is excellent. Thank you, DrDan, for another easy recipe that promises to be an all-time favourite one.
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!
Andrea
Hi Dan,
Thanks for your answers.
It was my third attempt to make dinner rolls yesterday and I finally succeeded with your recipe. The first two, the bread was flat and hard even if I am sure the yeast was active. I really dont know what exactly happened.
This time I used instant yeast (instead of traditional), unbleached all-purpose flour (instead if bleached), a whole egg and salted butter.
However, I dont find the taste of the bread that good. My mom's bread was way more tasty but I cannot figure out what made it so different. For sure she did not put eggs in it. Unfortunately I cannot ask her as she passed away 15 years ago.
Anyway, for my short experience, your recipe is the best do far.
Thanks again for your help.
Andrea
DrDan
Hi Andrea,
Sorry it wasn't what you wanted. Most homemade bread does not have egg since they use a longer time at room temperature. Also, a lot of that "old fashion" homemade bread taste is from gluten development which takes longer than this recipe. You might want to look at https://www.101cookingfortwo.com/easy-everyday-bread/.
Dan
Andrea
Hello, 3 questions:
What exact type of floor is needed? Bleached, unbleached or bread flour?
As I will make half of recipe for my first try, what about the egg? Recipe says use the yolk while tip #4 says the whole or white? I am confused? Does it have to be at room temperature?
About the butter, salted or not?
Thanks
DrDan
Hi Andrea,
Welcome to the blog.
In order.
1) any of those will be fine. Anywhere on this blog where it says flour, it will mean all-purpose (AP) flour. I tend to use unbleached just since I don't care if it is pure white. I buy King Authur or Gold Metal usually. I don't think brand matters much. Bread flour would be fine but not needed. I don't usually have it around.
2) for a half recipe, it should be the whole egg or just the white. Your choice. The egg helps hold it together a bit but that is really mostly the white. The yolk does that a bit but adds fats also. So for half a recipe, you don't really need the whole egg but can put it all in. Or just the white. With the whole egg, a bit more flour is used but that is adjusted for as you add flour to get the right dough consistency. No need to be room temperature. I adjusted the text to be more specific.
3) Unsalted vs salted butter. I have totally given up caring about which. Salt is a "to taste thing" anyway and the small amount in butter doesn't matter. Only in a recipe where the butter is a main feature of the recipe, like butter cookies, would I care. A few of my earlier recipes, I did specify unsalted, but it really doesn't matter 99% of the time.
Hope this helps. Let me know if there are other concerns.
Dan
Jo Ann
Can I substitute whole wheat flour - part or completely?
DrDan
Hi Jo Ann,
Welcome to the blog.
I have done this with a 25/75 and a 50/50 mix. Both were fine. I have not tried 100% but it might require a tiny bit of water.
I think they worked well because of when mixing in the stand mixer and adding additional flour, the wetness is adjusted there.
Dan
Ashley
Hi,
I just have active dry yeast packets. Can I follow the same measurements of everything?
DrDan
Yes but no. The final results will be the same but there are more live yeast cells in Rapid-Rise Yeast, Instant Yeast, and Bread Machine Yeast. So it will just take longer for the yeast to kick in and work. Everything else stays the same. So the rise time would take longer.
Dan
Joe
Wow, another great recipe. Amazing rolls.
Darlene
I just have the container of yeast . Do you know how much is
in 2 packages?
DrDan
Hi Darlene,
A package of yeast is 2 1/4 teaspoon. So think of it as a light tablespoon.
Dan
Joan
My rolls looked amazing but were not quite done at 12 minutes in my conventional oven. I baked them another 3 minutes and they were almost perfect. I may need to add 1 more minute to the bake time. Your thoughts?
DrDan
Hi Joan,
Thanks for the note. I'm usually not quite so definite on the baking time and I think here is a good example why. Ovens vary so that might be part of it. But also if you look at my pictures, I use a darker baking pan which can cut a minute or two off also. So I'm changing the wording a little.
Thanks again
Dan
Linda
These rolls were unbelievable!?
DrDan
Thanks, Linda
Dan
DrDan
Thanks for the note. I do love these rolls and will be doing them for Thanksgiving if I can work them in.
Dan
Cerwyn
Once again ur the man! I made these today and I was too intimidated by the bread hook and recipes with 20 ingredients that take hours to try it before. this was easy, and fun! Best of all they were delicious! My husband loves bread and raved. I also made ur meatloaf with it and that was incredible as well! I've made 3 things from ur site and they all are great!