Great homemade yeast dinner rolls in 60 minutes. Just fire up the mixer and follow these easy step by step photo instructions.
Editor’s Note: Originally Published September 10, 2016. Updated with expanded text and refreshed photos.
You can have the best homemade yeast dinner rolls from scratch in less than 1-hour with this easy stand mixer recipe. Bound to become a family favorite for every day or the family feast.
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.
So, I haven’t done bread for a while, and with the holidays coming, let’s get some great homemade dinner rolls for the holidays.
I’m going to name the inspiration recipe as 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 theme is doubling up the yeast. Obviously, the 30-minute ones use less rise time. But rising creates gluten, and that is great for taste and texture. I can do 60 minutes for great.
I’m the bread person, but my wife gave the 5 also. She said to repeat this anytime.
Pro Tips: Notes on 60-Minute Dinner Rolls
I’m republishing this now with the holidays approaching so you can do a little planning. I highly suggest doing a trial cooking of any “new to you” recipe a week or two before an important meal.
Some roll recipes have milk, some not. The milk would make the texture like sandwich bread vs. a French type bread.
Since I like the French texture more and find heating the milk to the right temperature complicates things, my recipe is without milk.
I wanted more gluten formation so a longer spin in the stand mixer and the second rise — all within the 60 minutes.
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 10 minutes.
A Yeast Note
All dry yeast is the same organism but how much is alive and how it is process is what makes quick or instant yeast different than plain old everyday dry yeast.
One package of yeast is 2 1/4 teaspoons. Normally, 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.
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.
While you can add instant yeast to the flour to distribute it, I like to distribute it with the fluid.
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.
I do not recommend bread storage in a refrigerator. But it will freeze well for up to 6 months.
Other Great Bread Recipes:
Simple everyday ingredients.
To 1 1/2 cup of 105 to 110-degree water add 2 tablespoon 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 and mix.
Add the proofed yeast, 1 egg and 4 tablespoons of melted butter. Mix on 2 with the dough hook for 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 took a full cup for me.
Turn onto a floured surface and knead a few times. Add more flour if very sticky. Form into a ball and place in oiled pan, cover with plastic wrap and allow to rise in a warm spot for 15 minutes until about doubled in size.
Place dough back on the floured surface, “punch down” and roll into 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 for 15 minutes until almost double in size.
Bake at 425 for 12-15 minutes until nicely brown. Cooking time may vary a little due to oven and pan. Darker pans cook faster. Remove from oven and give them a light brushing of butter and allow to cool for a few minutes.
Originally published September 10, 2016