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    🏠Home » Recipes » Bread Recipes

    Easy Yeast Dinner Rolls in 60 Minutes

    Oct 27, 2021 | Last Updated Apr 9, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.71 from 31 votes

    Do you need a bread course for that special meal? Whip up homemade dinner rolls instead with this easy yeast roll recipe in 60 minutes. Golden brown and buttery these tender yeast rolls will be the talk of the meal.

    homemade dinner rolls in a blue bowl

    Table of Contents
    • Why This Recipe Works?
    • About Yeast
    • 🥣Ingredients
    • 👨‍🍳How to Make Homemade Dinner Rolls
    • ❓FAQs
    • ♨️How to Make a Half Recipe?
    • ❄️Storing Homemade Rolls
    • 📖Bread Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    With this easy recipe, you can have the best homemade yeast dinner rolls from scratch in less than 1-hour. 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

    My rating system. Great 5 out of 5

    I'm the bread person, but my wife gave them a five, also. She said to repeat this anytime.

    Why This Recipe Works?

    I will 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 used 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 for 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 always proof to prevent disappointment, but if "in-date," you can generally skip the proofing.

    While you can add instant yeast to the flour, I like to distribute it with the fluid.

    🥣Ingredients

    Flour

    This recipe uses all-purpose flour, but bread flour will give a finer texture.

    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.

    Yeast

    Use rapid or instant yeast, not active dry yeast.

    If the yeast 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.

    Egg

    Use a large egg. Do not skip the egg—it helps the rise and texture.

    Water or milk

    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.

    Other Ingredients

    Salt, butter, and sugar.

    👨‍🍳How to Make Homemade Dinner Rolls

    1. Dissolve and proof yeast in warm water with sugar.
    2. Add salt to the flour in a large bowl or stand mixer.
    3. Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix well and knead for 5 to 10 minutes in a stand mixer or by hand.
    4. Form into a ball and coat with oil. Cover and let rise ina warm area until doubled in size—about 15 minutes.
    5. Punch down on a floured surface and cut into 12 even pieces.
    6. Place in baking pan, cover and let rise again to double—about 15 minutes.
    7. Bake until nicely brown—about 12-15 minutes.

    ❓FAQs

    Can I make these dinner rolls gluten-free?

    No, gluten-free baking is much more than just substituting for flour. And the texture of these rolls is all about gluten formation.

    But I don't have a stand mixer?

    No, but it will decrease the work. You can 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.

    Do I have to kneed for 10 minutes?

    No, 5 gives good results, but 10 minutes gives better results in gluten formation.

    They don't seem to be rising as fast as stated?

    Two reasons are typical. First is the yeast, but you should be OK if it is proofed will with 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.

    When are the rolls done?

    They should have a nice golden brown look, but if you are unsure, you can check the final internal temperature, which should be 190° or more.

    ♨️How to 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 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.

    📖Bread Recipes

    Julia Childs French Bread – Simplified

    Great Everyday Bread

    Stand Mixer Lunch Lady Rolls

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Bread Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    flour with yeast and other ingredients for rolls

    Simple everyday ingredients.

    proofing yeast in warm water

    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.

    adding yeast to the stand mixer

    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.

    kneading dough on a mat

    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.

    the dough in a roll and cut into 12 pieces

    Place the dough back on the floured surface, "punch down," and roll into a 2-inch diameter log. Cut into 12 even pieces.

    rolls in a cake pan covered by plastic wrap

    Prep a 9 by 13-inch cake pan with a good spray of PAM. Form the dough into balls and place it in the pan. Cover with plastic wrap and allow to rise in a warm place until almost double in size —about 15 minutes.

    nicely browned dinner rolls still in a baking pan being brushed

    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 the oven, give them a light brushing of butter, and cool for a few minutes. If unsure, the internal temperature should be 190°.

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    📖Recipe

    nicely browned dinner rolls still in a baking pan being brushed

    Easy Yeast Dinner Rolls in 60 Minutes

    From Dan Mikesell AKA DrDan
    Do you need a bread course for that special meal? Whip up 60 minutes golden brown homemade dinner rolls instead with this quick and easy yeast recipe.
    Tap to leave a Rating
    4.71 from 31 votes
    Print Email CollectionCollected
    Prep Time: 45 minutes
    Cook Time: 12 minutes
    Total Time: 57 minutes
    Servings #/Adjust if desired 12

    Ingredients

    US Customary - Convert to Metric
    • 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.
      proofing yeast in warm water
    • 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.
      adding yeast to the stand mixer
    • 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.
      kneading dough on a mat
    • Place the dough back on the floured surface, "punch down" and roll into a 2-inch diameter log. Cut into 12 even pieces.
      the dough in a roll and cut into 12 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.
      rolls in a cake pan covered by plastic wrap
    • 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°.
      nicely browned dinner rolls still in a baking pan being brushed
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. 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.
    2. 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.
    3. 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.
    4. "Proof" the yeast to be sure the yeast is good and distribute it through the dough better.
    5. 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.
    6. Good at room temperature for a few days but there is no preservative so they will mold fast.
    7. 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

    Calories : 233 kcal (12%) | Carbohydrates : 42 g (14%) | Protein : 7 g (14%) | Fat : 5 g (8%) | Saturated Fat : 3 g (15%) | Polyunsaturated Fat : 0.2 g | Monounsaturated Fat : 1 g | Cholesterol : 28 mg (9%) | Sodium : 170 mg (7%) | Potassium : 118 mg (3%) | Fiber : 2 g (8%) | Sugar : 2 g (2%) | Vitamin A : 150 IU (3%) | Calcium : 4 mg | Iron : 2.3 mg (13%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 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.

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    Reader Interactions

    Comments

    1. Carrie

      November 11, 2021 at 3:53 pm

      5 stars
      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?

      Reply
      • Dan Mikesell AKA DrDan

        November 11, 2021 at 6:39 pm

        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

        December 25, 2021 at 5:32 am

        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

        December 27, 2021 at 8:36 pm

        I did make these as cinnamon rolls for Christmas, so easy and came out great😁

      • Bev

        February 01, 2022 at 8:50 am

        How did you adapt the recipe for cinnamon rolls. Thank you

    2. Lin

      November 23, 2020 at 5:49 pm

      3 stars
      These were easy enough. Looked nice. But no flavor. Won't make again.

      Reply
    3. Sharon Wallace

      February 20, 2020 at 11:29 am

      I'm gonna be BRUTALLY honest, short and not-so-sweet. MY.KNEADING.SKILLS.TRULY.(delete)! . . .:( HELP! :(

      Reply
      • Dan Mikesell AKA DrDan

        February 20, 2020 at 11:39 am

        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

    4. Kat

      March 18, 2019 at 8:38 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        March 18, 2019 at 8:55 pm

        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

        November 03, 2021 at 6:29 pm

        What if you don’t have instant yeast

      • Dan Mikesell AKA DrDan

        November 03, 2021 at 6:45 pm

        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

    5. Nancy

      January 24, 2019 at 3:00 pm

      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.?

      Reply
    6. Dorothy Hodge

      November 22, 2018 at 4:27 pm

      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!!

      Reply
      • DrDan

        November 22, 2018 at 11:14 pm

        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

    7. Nushka

      November 15, 2018 at 1:38 pm

      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.

      Reply
    8. Elina

      November 12, 2018 at 8:48 am

      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!

      Reply
    9. Andrea

      October 31, 2018 at 10:42 am

      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

      Reply
      • DrDan

        October 31, 2018 at 11:30 am

        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

    10. Andrea

      October 30, 2018 at 3:22 pm

      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

      Reply
      • DrDan

        October 30, 2018 at 4:19 pm

        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

    11. Jo Ann

      October 24, 2018 at 2:18 pm

      Can I substitute whole wheat flour - part or completely?

      Reply
      • DrDan

        October 24, 2018 at 4:08 pm

        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

    12. Ashley

      November 16, 2017 at 1:59 pm

      Hi,

      I just have active dry yeast packets. Can I follow the same measurements of everything?

      Reply
      • DrDan

        November 16, 2017 at 3:34 pm

        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

    13. Joe

      January 10, 2017 at 3:01 pm

      Wow, another great recipe. Amazing rolls.

      Reply
    14. Darlene

      January 06, 2017 at 2:56 pm

      I just have the container of yeast . Do you know how much is
      in 2 packages?

      Reply
      • DrDan

        January 06, 2017 at 4:21 pm

        Hi Darlene,
        A package of yeast is 2 1/4 teaspoon. So think of it as a light tablespoon.
        Dan

    15. Joan

      December 26, 2016 at 5:25 pm

      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?

      Reply
      • DrDan

        December 26, 2016 at 10:21 pm

        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

    16. Linda

      November 27, 2016 at 4:57 pm

      These rolls were unbelievable!?

      Reply
      • DrDan

        November 27, 2016 at 7:29 pm

        Thanks, Linda

        Dan

    17. DrDan

      November 21, 2016 at 11:36 pm

      Thanks for the note. I do love these rolls and will be doing them for Thanksgiving if I can work them in.

      Dan

      Reply
    18. Cerwyn

      November 21, 2016 at 11:03 pm

      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!

      Reply
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