One Hour Rolls

One roll in a white plate. Close up shot.

These One Hour Rolls are soft & buttery, and a fail-proof easy yeast recipe for dinner rolls that anyone can make! Perfect for a Holiday dinner like Thanksgiving and easy enough for family dinner too!

Course bread, Side Dish

Cuisine American

Keyword easy dinner roll recipe, one hour rolls

Prep Time 45

Cook Time 15

Total Time 1

Servings rolls

Calories 99kcal

Author Jessica

Ingredients

1 tablespoon active dry yeast
2 tablespoons granulated sugar
1½ cups hot water see notes below
2 tablespoons butter softened
1 teaspoon table salt
3-4 cups all-purpose flour

Topping

3 tablespoons butter melted
sea salt or kosher salt optional

Instructions

Prepare a 9 x13 baking dish by spraying with cooking spray or lining with parchment paper. Set aside.
In the bowl of a stand mixer add the yeast and sugar. Stir together to combine.
Pour the hot water over it and stir. Let this sit for 5 minutes. At the end of the time the mixture should be frothy and bubbly looking.
Add softened butter, salt, and 3 cups of flour. Mix on medium-low speed, using the dough hook, until combined.
Add additional flour, 1/4 cup at a time, until dough pulls away from the sides of the bowl. The dough should still be slightly sticky and soft. Be sure to not add too much flour!
Knead for 5 minutes with the dough hook on low-medium speed.
It should look smooth. Cover with a towel and let rise for 20 minutes.
Gently punch down the dough and divide into 20 pieces (each piece will be a bit larger than a golf ball). Roll each piece into a ball and place into the prepared baking dish.
Brush rolls with the melted butter (I save some of this to brush on the rolls after they cook) and sprinkle with some sea salt if wanted.
Let rise, uncovered, for 15 minutes.
While rolls are rising heat oven to 400°.
Cook rolls for 15-18 minutes or until tops are golden brown. Serve warm!

Video

Notes

Water : A trick that I use for the water is to turn on the kitchen faucet all the way hot. I then use that water to pour into the yeast/sugar mixture. If the water is too hot then it will kill the yeast, but if it's not hot enough then it won't activate the yeast. If your mixture is not frothy and bubbly after the 5 minutes then you need to start over as it means your yeast was not properly activated or the yeast is just old.

Yeast : You need 1 tablespoon of active dry yeast for this recipe (NOT quick rise yeast) so I would suggest buying a small jar of it at the grocery store instead of the smaller packets. Once opened, store the jar in the fridge. Or buy the packets and measure out 1 tablespoon.

Butter : Make sure the butter is very softened so it incorporates nicely into the dough. If it's too cold or not soft enough then it will be harder to mix it into the dough without having butter chunks. I put mine in the microwave to get it really softened. You don't want it melted, but rather soft chunks of butter.

Melted Butter : I always save some of the butter called for in the 'topping' section of the recipe, to spread on top of the rolls when they come out of the oven. If you want lots of butter then just melt 2 tablespoons of butter (in addition to the 3 tablespoons needed for the topping) to spread on top of the warm rolls.

Nutrition