Delicious dinner rolls that are ready in just barely over an hour!
Can you believe Thanksgiving is almost here?! I am so excited! This year we are spending Thanksgiving with my family. I am the youngest of 8 kids and for the first time in a long time, we will have almost the whole entire family together! (Minus one brother that is out of state.) I can’t wait!
Dinner rolls are a must at Thanksgiving! Making homemade rolls can feel intimidating and time-consuming but with this recipe for Quick Dinner Rolls, they are ready from start to finish in barely over an hour! 1 hour 10 minutes to be exact. You can do it!
Rolls are not just for Thanksgiving. It’s perfect for snacks, sandwiches, breakfast, lunch, or dinner! You name it!
The above picture is when I made it again recently. (2020) I decided to make them smaller so I made 24. It is a little more time-consuming this way but my kids loved the small rolls!
I wanted to show you that you can make these rolls in the amount you would like, 12, 16, 20, or 24. The baking time only varies by a little. I baked the 24 for 15 minutes and I usually bake 12 for 15 minutes. I used my kitchen scale to get them the equal sizes but you can just try to make them the same size by looking at it and giving it your best guess.
How to Make Quick Dinner Rolls:
- Warm-up milk, water, and butter. (Tip, use whole milk for more flavor and a better texture.)
- Add sugar, salt, flour, yeast, and mix. (This recipe calls for instant or rapid-rise yeast which is SO easy to work with!)
- Cover tightly for 5 minutes and let sit.
- Shape the dough into rolls.
- Place in oven at 170 F for 20 minutes for it to rise.
- Increase heat to 350 F and bake for 15-20 minutes.
It’s so simple and yields delicious rolls!
In just barely over an hour, you will have fresh homemade rolls! These rolls taste fabulous! I served these at a recent dinner and everyone loved them! I also served them with a pretty and delicious Cranberry Citrus Butter. It was delicious!
If you’ve never made rolls before or don’t enjoy spending too much time in the kitchen, this is the recipe for you! These rolls are made so fast. They will be ready in no time!
This picture is the original picture I took for this post in 2013. I’m keeping it so you can see what it looks like to make 12 rolls.
One Year Ago: Triple Berry Pie
Two Years Ago: Chocolate Silk Pie
Three Years Ago: Ham and Cheese Quiche
- 3/4 cup milk
- 3/4 cup water
- 4 tablespoon butter, cut into cubes
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 - 4 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
- Pour the milk into a microwave-safe container. Add the water and the butter to the milk and microwave for 1 minute. Stir the milk and butter then microwave for 20 seconds and stir again.
- Put the milk/butter mixture in the bowl of a *stand mixer fitted with a dough hook attachment. Add the sugar and salt. Then add 2 cups of the flour and let it mix for 1 minute. Add the yeast and with the mixer on low, slowly add the remaining 2 cups of flour. You have enough flour when the dough scrapes the side of the bowl clean. If needed add up to ½ cup more flour. Mix on medium speed for 5 minutes. Cover with plastic wrap and let sit for 5 minutes.
- Preheat the oven to 170 degrees. Grease a 9x13 pan with butter or non-stick cooking spray. Spray your counter or a cutting board with cooking spray. Lay the dough on top of it. Take a sharp knife, spray it with cooking spray, and cut the dough into 12 equal pieces. Roll into balls and place them in the pan.
- Put the rolls in the oven. Let them rise for 20 minutes. Leave the pan in the oven and turn the heat up to 350 degrees. Bake for 15-20 minutes, until golden brown. (This includes the time it takes for the oven to increase in temperature.) Brush with a little butter, sprinkle of salt and serve warm.
*If you don't have a stand mixer, mix ingredients by hand and once all ingredients are combined, knead for 5 minutes.
Instead of making 12 rolls, you can decide if you'd rather make 16,20, or 24 rolls. Any of those amounts will fit in the 9x13 pan.
Since the rolls rise in the pan and then are baked if the bottoms come out slightly moist when the rolls are fully cooked you can turn the rolls over, upside down, and place them back in the oven for around 5 minutes until the bottom is dry.
Slightly adapted from Jaime Cooks it Up
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