Foolproof Quick Dinner Rolls are soft, fluffy, buttery, and quick! They’re perfect on your dinner table for holidays, potlucks, or weeknights. These rolls are so incredibly easy to make and wonderfully delicious, the perfect addition to any meal!
You can make these rolls from start to finish in 40 minutes. I actually adapted this recipe from one that advertised as a 30-minute roll, but it took mine longer than 10 minutes to cook. I may have made my rolls slightly larger and that was the discrepancy in the cooking time.
Regardless, having homemade rolls in under 40 minutes is quite an accomplishment! Furthermore, there is no kneading required! Let your mixer do all the work!
HOW TO MAKE FOOLPROOF QUICK DINNER ROLLS
- In a small(ish) glass bowl, combine warm water, yeast, and sugar. The water needs to be between 120 and 130 degrees Fahrenheit. Allow this mixture to sit 15 minutes. It should be really foamy and bubbly.
- In the bowl of your stand mixer, add the yeast mixture, butter, flour, salt, and egg. Start mixing it using the dough hook attachment. Add the remaining flour ½ cup at a time.
- Mix until the dough forms a ball and pulls away from the bowl.
- Shape dough into 12 balls and place in a 9×13 pan. The dough will be a little sticky. Therefore, I find it easier to use a spring release scoop. The scoop also ensures each roll is the same size. The scoop I use holds approximately 1/4 cup. (You can make them smaller. Smaller rolls will bake faster.)
- Next, allow the rolls to rest for 10 minutes. If you have more time, you can let them rester longer. However, they need a minimum of 10 minutes.
- While the rolls are resting, preheat your oven to 350 degrees F. Bake for 14 to 16 minutes or until tops are just golden brown.
BUTTER FOR FOOLPROOF QUICK DINNER ROLLS
You can whip together a quick Honey Butter by mixing (
WHAT IF I DON’T HAVE A MIXER?
You can mix the dough by hand if you don’t have a mixer with a dough attachment.
CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can substitute an equal amount of oil for the melted butter in this recipe.
Furthermore, you can use all-purpose or bread flour for the flour.
HOW DO I KNOW IF MY YEAST IS STILL GOOD?
I wrote Tips for Baking with Yeast that will answer a lot of your questions about cooking with yeast.
A few years ago I got to cook a Thanksgiving meal with Patricia, the founder of Sister Schubert rolls. I learned so much from her about baking bread. One of the important tips she shared was how to test to see if yeast is still alive.
To test yeast to find out if it’s still active add one teaspoon of sugar to 2 and 1/4 teaspoons of yeast and 1/4 cup of warm water. Wait 10 minutes and if the mixture bubbles and develops a yeasty aroma, the yeast is still good.
The most important item to have when cooking with yeast is a good thermometer to measure your water or liquid temperature. Lukewarm water, that’s water between 120 and 130 degrees F feels cool to the touch. This is why I recommend being accurate with a thermometer. If your water is too hot it will kill the yeast. If it’s too cold the yeast won’t activate. Without active, live yeast the bread won’t rise.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES!
- Soft Fluffy Yeast Rolls
- Cream Cheese Buttermilk Biscuits
- Whole Wheat Flour Pizza Dough
- Sweet Onion Corn Bread
- Crazy Bread: Master Dough for Everything
- Crazy Bread Dough Focaccia
- Easy Pizza Dough
Foolproof Quick Dinner Rolls
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Save To Your Recipe BoxIngredients
- 1 cup warm water
- 2 tablespoons active dry yeast
- ¼ cup granulated sugar
- ⅓ cup butter melted, not margarine
- ½ teaspoon salt
- 1 large egg at room temperature
- 3 and ½ cups all-purpose flour or bread flour
Instructions
- In a glass bowl, combine the warm water, yeast, and sugar. Allow the mixture to rest for 15 minutes.
- Add the butter, flour, salt, and egg into the yeast mixture and mix using a dough hook.
- Shape dough into 12 balls and place in a 9x13 pan. Let dough rest for 10 minutes.
- Preheat oven to 400 degrees.
- Bake for 15 minutes or until the tops are golden brown.
Nutrition
BelindaCarney says
I couldn’t resist the appeal of this dish. Thanks for share
linda ledesma says
I love the ease of this recipe, but I don’t own a stand mixer…I have always just made my breads in a bowl, mixed by hand. I think I could easily adapt this one to that it seems..great recipe