Soft and fluffy One Hour Rolls are a fail-proof, easy yeast recipe that anyone can make. Perfect for a Holiday dinner like Thanksgiving and easy enough for family diner too!
Course bread, Side Dish
Keyword easy dinner roll recipe, one hour rolls
Prep Time 40minutes
Cook Time 15minutes
Total Time 55minutes
1½cupshot watersee notes below
1tablespoonactive dry yeast
Prepare a 9 x13 baking dish by spraying with cooking spray or lining with parchment paper. Set aside.
In a small bowl stir together the sugar and yeast. Pour into the bottom of the bowl of a stand mixer. Pour the water over it and let it sit for 5 minutes. It should be really frothy and bubbly at the end. * I turn my kitchen tap all the way to hot and use that water. I don't use a thermometer.
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 will 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 sea salt. 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!
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. Melted Butter : I always save some of this 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 to spread on top of the warm rolls.