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Quick Dinner Rolls

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Quick Dinner Rolls can be on the table in about an hour! These homemade rolls are light and fluffy, and go perfectly with just about any meal. Slather with butter when they are fresh out of the oven for an irresistible treat.

Quick Dinner Rolls piled high in a blue and white towel lined basket.

Not only are these rolls delicious, but the smell is intoxicating!! Your kitchen will smell like a bakery, and might just bring curious neighbors to you door.

Fifteen shiny dinner rolls in a white baking dish.

This recipe is the perfect easy yeast rolls recipe for beginners!

What you will need:

Water, oil, yeast, egg, salt, butter, sugar, flour in white bowls to make quick dinner rolls.
  • Yeast – I used active dry yeast, but instant an be substituted. Just add along with the dry ingredients.
  • Olive Oil – this is the only oil that I use and it works perfectly in this recipe.
  • Water – warm filtered water between 100 and 110 degrees adds the perfect warmth to help activate the yeast.
  • Granulated Sugar – helps to feed the yeast and add an additional layer of flavor, without adding too much sweetness.
  • Egg – one large cage-free egg. The yolks are darker than regular eggs which adds a deeper, richer color to the rolls.
  • Butter – unsalted is used to make the rolls as well as to brush on when they come out of the oven.
  • All-Purpose Four – King Arthur’s is my favorite. Bread flour can be substituted.

How to make soft and fluffy dinner rolls:

Combine the warm water, oil, sugar, and yeast together in the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl.

Oil, water, and yeast in the bowl of a stand mixer.

Give the mixture a quick stir to combine, then let sit until yeast is bubbly. This can take anywhere from 10 to 15 minutes depending on room temperature and age of your yeast.

Foamy yeast mixture in the bowl of a stand mixer.

Preheat oven to 400 degrees. Grease a 9 x 13 baking pan and set aside.

Stir in egg, softened butter, and salt.

Add the flour, one cup at a time until you have a soft dough that is not sticky, about 5 minutes with a stand mixer or 15 minutes by hand.

Divide dough into 15 equal pieces and roll into balls on a floured work surface.

13 raw dough balls on a floured marble surface.

Place in the prepared baking pan and cover with a sheet of parchment paper, then a linen towel.

15 balls of raw dough in a white baking dish.

Let rise for 10 to 40 minutes in a warm place.

15 risen balls of dough in a white baking dish.

Bake in the middle rack for 10 to 12 minutes, until tops are lightly browned. Remove from oven and brush with melted butter.

Melted butter brushed over 15 baked dinner rolls in a white baking pan.

Serve warm with softened butter.

Looking down on 15 butter-topped dinner rolls in a white baking pan.

How to store dinner rolls:

Allow rolls to cool completely before storing to avoid them getting soggy from the heat. Place in a large zipper topped bag or airtight container.

For best flavor and texture, use these rolls within 3 to 5 days.

How to Freeze:

Unbaked

After the rolls are shaped and placed in the baking pan, tightly cover with plastic wrap and foil. Place the pan in the freezer – use within one month.

To bake, allow the rolls to defrost on the counter covered with a dish towel for 1 to 2 hours. Once they are thawed and puffed back up, bake as directed.

Baked

Allow rolls to cool completely! Place the rolls on a baking sheet and cover with plastic wrap. Place in the freezer for 2 hours, then transfer to a zipper top freezer bag or an airtight container. This is keep them separated, and make it easier to remove them individually.

When ready to eat, remove from freezer and allow to thaw to room temperature. Reheat in the microwave just before serving if desired.

Recipe Notes & Tips:

  • If your water is too hot, the yeast will die. If your water is too cold, it will not rise.
  • Check the expiration date on jar of yeast before starting. If it is expired, throw it out. Old yeast will not work.
  • If your yeast does not bubble – the water was the wrong temperature or your yeast is dead. Go buy a new jar and try again.
  • Instant Yeast can be used in place of the active dry yeast. Add it with the flour, there is no need to activate it in water.
  • I live in the desert, the air is very dry. If you live in a humid climate, your dough “may” be stickier. If so, add 1 tablespoon of flour at a time until dough can be handled.

Tools used to create this recipe:

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Enjoy!!

Quick Yeast Dinner Rolls piled high in a blue and white towel lined basket.

Quick Dinner Rolls

Quick Dinner Rolls can be on the table in about an hour! These foolproof rolls are light, fluffy, and go perfectly with just about any meal.
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Course: Bread
Cuisine: American
Keyword: quick yeast dinner rolls
Prep Time: 15 minutes
Cook Time: 10 minutes
Time to Rise: 30 minutes
Total Time: 55 minutes
Servings: 15 Servings
Calories: 188kcal
Author: Lisa Johnson

Ingredients

  • 1 cup warm water 100-110 degrees
  • .33 cup olive oil
  • .25 cup granulated sugar
  • 2 tablespoons active dry yeast
  • 1 large egg beaten
  • 1 tablespoon softened butter
  • 0.5 teaspoon sea salt
  • 3.5 cups all-purpose flour it an take 3 to 4 cups total depending on climate
  • 2 tablespoon melted butter to brush on baked rolls + more for the baking pan

Instructions

  • Combine the warm water, oil, sugar, and yeast together in the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl.
  • Give the mixture a quick stir to combine, then let sit until yeast is bubbly. This can take anywhere from 10 to 15 minutes depending on room temperature and age of your yeast.
  • Preheat oven to 400 degrees. Butter a 9 x 13 baking pan and set aside.
  • Stir in egg, softened butter, and salt.
  • Add the flour, one cup at a time until you have a soft dough that is not sticky, about 5 minutes with a stand mixer or 15 minutes by hand.
  • Divide dough into 15 equal pieces and roll into balls on a lightly floured work surface.
  • Place in the prepared baking pan and cover with a sheet of parchment paper, then a linen towel. Let rise for 10 to 40 minutes in a warm place.
  • Bake in the middle rack for 10 to 12 minutes, until tops are lightly browned. Remove from oven and brush with melted butter. Serve warm with softened butter.

Notes

  • If your water is too hot, the yeast will die. If your water is too cold, it will not rise.
  • Check the expiration date on jar of yeast before starting. If it is expired, throw it out. Old yeast will not work.
  • If your yeast does not bubble – the water was the wrong temperature or your yeast is dead. Go buy a new jar and try again.
  • Instant Yeast can be used in place of the active dry yeast. Add it with the flour, there is no need to activate it in water.
  • I live in the desert, the air is very dry. If you live in a humid climate, your dough “may” be stickier. If so, add 1 tablespoon of flour at a time until dough can be handled.

HOW TO STORE DINNER ROLLS:

Allow rolls to cool completely before storing to avoid them getting soggy from the heat. Place in a large zipper topped bag or airtight container.
For best flavor and texture, use these rolls within 3 to 5 days.

HOW TO FREEZE:

UNBAKED

After the rolls are shaped and placed in the baking pan, tightly cover with plastic wrap and foil. Place the pan in the freezer – use within one month.
To bake, allow the rolls to defrost on the counter covered with a dish towel for 1 to 2 hours. Once they are thawed and puffed back up, bake as directed.

BAKED

Allow rolls to cool completely! Place the rolls on a baking sheet and cover with plastic wrap. Place in the freezer for 2 hours, then transfer to a zipper top freezer bag or an airtight container. This is keep them separated, and make it easier to remove them individually.
When ready to eat, remove from freezer and allow to thaw to room temperature. Reheat in the microwave just before serving if desired.

Nutrition

Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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