The best One-Hour Dinner Rolls: Soft, Buttery & Fast!
The Magic of an Hour-Old Bread Basket
There’s a special kind of magic that happens when you place a basket of warm, homemade rolls on the dinner table. That faint wisp of steam, the irresistible scent of yeast and butter filling the kitchen—it’s the universal signal that a truly comforting meal is about to begin. For the longest time, I thought this kind of magic required an entire day of patience and a master baker’s touch, much like my more rustic Easy Irish Soda Bread.
Then I discovered this recipe. These One-Hour Dinner Rolls are my little secret, my proof that you can have the coziness of from-scratch bread without the wait. They’re soft, feathery-light, and have that perfect buttery pull-apart texture that even rivals a decadent Monkey Bread. The first time I made them, watching my family devour the entire batch before the main course even hit the table, I knew this recipe was a keeper. It’s the kind of simple, rewarding bake that turns an ordinary Tuesday into a small celebration.
One-Hour Dinner Rolls: Soft, Buttery & Fast!
Course: BreadsCuisine: AmericanDifficulty: Easy12
rolls20
minutes20
minutes150
kcal1
hourI used to think homemade rolls were an all-day affair, until this recipe changed everything. Now, the dream of having a basket of warm, buttery, pull-apart rolls on the table in just one hour is my go-to reality for any meal.
Ingredients
1 ¼ cups – Warm Water – (about 110°F/43°C)
2 tbsp – Unsalted Butter – (melted, plus more for brushing)
2 tbsp – Granulated Sugar
1 packet – Active Dry Yeast – (2 ¼ tsp)
1 tsp – Salt
3 – 3 ½ cups – All-Purpose Flour – (divided)
Directions
- In a large bowl, combine the warm water, melted butter, sugar, and yeast. Let it sit for 5-7 minutes until foamy.
- Stir in the salt and 2 cups of the flour until a wet, shaggy dough forms.
- Gradually add the remaining flour, about ½ cup at a time, until a soft dough ball forms that pulls away from the sides of the bowl. You may not need all the flour.
- Turn the dough onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 25 minutes, or until nearly doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
- Arrange the dough balls in a greased 9×13 inch baking pan. Cover and let rise for another 20 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Bake for 18-20 minutes, or until the tops are golden brown.
- Immediately upon removing from the oven, brush the tops with melted butter. Serve warm.
Notes
- Test Your Water Temp: The water should be warm to the touch, like a pleasant bath, not hot. Too hot, and it will kill the yeast; too cool, and it won’t activate properly.
- Don’t Over-Flour: The dough should be slightly tacky but not sticky. A softer dough leads to a lighter, fluffier roll.
- The Warm Rise is Key: For the fastest rise, place the covered bowl in an oven with just the light on, or on top of the preheating oven.
- Make Them Ahead: You can shape the rolls, cover the pan tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking the next day.
The Secret to Their Fluffy Perfection
So, what’s the secret to getting such soft, bakery-worthy rolls in just one hour? It’s all about a warm environment! That quick, single rise is the heart of this recipe. Don’t be shy about finding the warmest spot in your kitchen—near a preheating oven, on a sunny windowsill, or even in a slightly warmed (then turned off) oven. This cozy warmth wakes the yeast up and gets them working double-time to give you those beautifully puffed-up rolls.
Whether you’re rounding out a weekend breakfast, need a quick snack with a pat of jam, or want to impress your guests at dinner, these rolls are your new best friend. I hope they bring as much warmth and joy to your table as they have to mine.
Happy Baking!
The Bake Mode Team
