Soft 1-Hour Dinner Rolls

Dinner rolls brushed with butter in a pan.

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Soft, buttery dinner rolls ready in about an hour. Instant yeast and warm milk speed up the rise, so you get 12 golden, pillowy rolls without the long wait. Easy to make in a stand mixer or by hand.

Prep Time15

Cook Time20

Rise Time25

Total Time1

Course: Bread, Side Dish

Cuisine: American

Servings: Rolls

Calories: 202kcal

Author: Natasha Minocha

Ingredients

1 1/4 cups Warm milk
2 tbsp Instant yeast
2 tbsp Sugar
4 tbsp Butter, melted
3.5 cups All-purpose flour
1 tsp Salt
1 tbsp Butter, melted For brushing on the rolls.

US Customary - Metric

Instructions

In the bowl of your stand mixer, combine warm milk, sugar, and yeast. Mix and keep aside for 2-3 minutes, until it just starts to get foamy.
1 1/4 cups Warm milk, 2 tbsp Instant yeast, 2 tbsp Sugar
Add the melted butter, flour, and salt. Mix until a shaggy dough forms.
4 tbsp Butter, melted, 3.5 cups All-purpose flour, 1 tsp Salt
Using the dough hook attachment, knead the dough for 7-8 minutes, until a soft, smooth, elastic dough forms.
You can also knead the dough by hand for 8-10 minutes.
Line a 9 x 13 -inch pan with parchment paper.
Turn the dough out on your work surface and cut it into 12 equal pieces. Mine weighed about 70 gms each.
Shape each piece into a ball and place it on the prepared pan.
Cover the pan and proof the rolls for 15-20 minutes, until they are puffy.
How fast the rolls will rise will depend on how warm your kitchen is. If they are not puffy, leave them for a few more minutes.
While the rolls are proofing, preheat the oven to 190 C/ 375 F.
Bake the rolls for 18-20 minutes or until golden.
Brush the hot rolls immediately with melted butter. Serve warm!
1 tbsp Butter, melted

Video

Notes

Use warm milk, not hot or cold. Hot milk will kill the yeast and cold milk will slow down the rise.
The dough should be soft, smooth, and slightly sticky. Avoid adding extra flour while kneading or shaping. The softer the dough, the softer your dinner rolls will be.
Let the shaped rolls proof properly. Look for visual cues - they should be puffy and slightly jiggly.
Rising time will depend on how warm or cool your kitchen is. If your kitchen is cool, place the rolls in the oven with just the light on for 15-20 minutes. Don't turn the oven on. When the rolls are proofed, take them out, then preheat the oven and bake.
Don't skip brushing the hot rolls with melted butter for that bakery-worthy shine.
Weigh your ingredients using a kitchen scale for the most accurate and consistent results.

Nutrition