Quick Dinner Rolls

Easy and versatile Quick Dinner Rolls are perfect for weeknights or holiday feasts! Enjoy fluffy homemade rolls in under 1 hour.

Course Side Dish

Cuisine American

Keyword dinner roll recipes, quick dinner rolls, quick roll recipe, quick rolls

Prep Time 25

Cook Time 15

Total Time 40

Servings dinner rolls

Calories 133kcal

1 cup warm water make sure it's not too hot! It should be between 105 to 115℉.
⅓ cup olive oil
¼ cup white sugar
2 Tablespoons active dry yeast see notes for Instant Yeast
1 egg beaten
1 Tablespoon butter softened; allow it to sit at room temperature to soften before making the rolls
1 teaspoon salt non-iodized salt works best for baking
3 to 4 cups all-purpose flour see FAQ if you want to use whole wheat flour
⅛ cup milk room temperature

Preheat the oven to 400°F. In a large bowl, combine warm water, olive oil, white sugar, and yeast. Allow the mixture to sit for about 8-10 minutes until the yeast becomes bubbly.
1 cup warm water, ⅓ cup olive oil, ¼ cup white sugar, 2 Tablespoons active dry yeast
Stir in the beaten egg, softened butter, and salt.
1 egg, 1 Tablespoon butter, 1 teaspoon salt
Using a stand mixer with a dough hook attachment or your hands, mix in the all-purpose flour one cup at a time until you have a soft dough that isn't overly sticky. We used about 4 cups of flour, but it may take you anywhere from 3-4.
3 to 4 cups all-purpose flour
Sprinkle a bit of flour on top of your dough, then knead it by hand for 10 minutes (or 5 minutes with a stand mixer).
Divide the dough into 18 pieces and shape them into balls.
Place the dough balls on a greased 10 by 15-inch pan and cover them with parchment paper and a kitchen towel.
Let the dough rise for 10 minutes in a warm place, but if you have more time, you can let them rise for up to 30 minutes.
Lightly brush the rolls with milk and bake them on the middle rack in the oven for 15-17 minutes or until they're just browned.
⅛ cup milk
For the finishing touch, top the rolls with melted butter or garlic butter immediately after baking.

Use warm water, not hot: Hot water can kill the yeast, so be cautious with the temperature. It should be between 105 to 115°F.

Knead the dough well: Ten minutes of kneading by hand, or five minutes with a stand mixer, is the goal for the perfect soft and chewy rolls.

Don't rush the rising: You can extend the rising time if you wish, but 10 to 30 minutes should be sufficient for the perfect flavor development in these rolls.

Milk for a golden finish: Brushing the rolls with milk before baking gives them that beautiful golden brown color on top.
How to use Instant Yeast: Unlike active dry yeast, Instant Yeast does not need to be activated in warm water before using. Mix it in with the dry ingredients, using the same amount you would for active dry yeast.