Quick Dinner Rolls

Soft, fluffy, quick dinner rolls ready in under an hour! Perfect for busy weeknights or holiday meals—homemade bread has never been easier.

Course Bread, Side Dish

Cuisine American

Keyword dinner rolls

Prep Time 40

Cook Time 12

Total Time 52

Servings rolls

Calories 159kcal

Author Kathleen

3 3/4 cups (490 grams) all-purpose or bread flour
2 1/2 teaspoons (one-1/4 ounces packet) instant yeast
3 tablespoons + 1 teaspoon (45 grams) granulated sugar
2 teaspoons (11 grams) fine salt
1 cup + 1 tablespoon (240-250 milliliters) whole milk, warmed to 110–115°F
5 tablespoons + 2 teaspoons (75 grams) unsalted butter, melted and slightly cooled
1 large egg at room temperature

Start preheating the oven to 400ºF (204ºC). Lightly butter a 9x13 baking pan.
In a large mixing bowl, whisk together the flour (3 3/4 cups), instant yeast (2 1/2 teaspoons), sugar (3 tablespoons + 1 teaspoon), and salt (2 teaspoons).
In a separate bowl or large liquid measuring cup, whisk the warm milk (1 cup + 1 tablespoon), melted butter (5 tablespoons + 2 teaspoons), and egg (1) until smooth.
Pour the wet ingredients into the dry and mix until a shaggy dough forms. Knead by hand or with a dough hook for 5–7 minutes, until the dough is soft and elastic. It may still be slightly tacky, but should pull away from the sides of the bowl cleanly.
Remove the dough onto a lightly floured surface. Divide the dough into 18 equal portions and roll each into a smooth ball. Arrange the rolls in the greased 9x13 pan.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot (about 75-80) for 20–25 minutes, or until noticeably puffy.
Preheat the oven to 400°F (204ºC) while the rolls are rising if you oven heats quickly.
Once the rolls have risen, remove the covering, brush with beaten egg, and bake for 12-15 minutes, or until golden brown and baked through. If needed, tent loosely with foil during the last few minutes to prevent overbrowning.
Brush warm rolls with additional melted butter before serving.

Don’t rush the rise: Even though these are quick, give the dough enough time to get noticeably puffy. You’ll get lighter, taller rolls.
The poke test: Gently press your fingertip into a roll — if it springs back slowly and leaves a slight dent, it’s ready to bake!
Avoid overbaking: Rolls should be golden brown on top and sound hollow when tapped. Overbaking will dry them out.
Make-ahead magic: Fully baked rolls can be rewarmed in a 300°F oven for 5–10 minutes — perfect for holiday prep.
Freezer-friendly: Bake, cool completely, and freeze up to one month. Reheat in a low oven until warm and soft again.