1-Hour Dinner Rolls

Soft, fluffy, and ready in just 1 hour, these homemade 1 hour dinner rolls are perfect for any meal. With simple ingredients and easy steps, you can enjoy warm, golden rolls in no time. Ideal for busy weeknights or special occasions when you're short on time but what to impress!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 16

Rise time 30

Total Time 51

Servings dinner rolls

Calories 159kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/2 cups whole milk
2 Tbsp. unsalted butter
1 large egg, room temperature
2 Tbsp. vegetable oil
3 3/4 - 4 cups bread flour, spooned and leveled, plus more for dusting
1/4 cup granulated sugar
2 standard packets (4 1/2 tsp.) rapid rise yeast/fast acting yeast
1 tsp. salt

Egg wash and finishing

1 egg, lightly beaten with a splash of water
2-4 Tbsp. softened butter, for brushed on baked rolls
flaky sea salt, I use Maldon

US Customary - Metric

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Instructions

Preheat the oven to 170°-180°F. Or whatever your oven will go to at the lowest, mine is 175°F. Spray a 9x13-inch oven-safe baking dish with nonstick spray or spread with softened butter. Set aside.
Heat the milk and butter in a microwave-safe bowl or measuring cup for about 1 minute or until warm, ~115-120°F is perfect. Be sure to use a thermometer to ensure it’s not too hot or too cold. The butter doesn’t need to be completely melted, just softened.
1 1/2 cups whole milk, 2 Tbsp. unsalted butter
Whisk in the room-temperature egg and oil. If this step significantly drops the temperature, microwave just for another few seconds to bring it up to that sweet spot range.
1 large egg, room temperature, 2 Tbsp. vegetable oil
Whisk together the flour (start with 3 ¾ cup), sugar, yeast, and salt in the bowl of a stand mixer. Add the dough hook. Slowly add the milk mixture on low speed.
3 3/4 - 4 cups bread flour, spooned and leveled, plus more for dusting, 1/4 cup granulated sugar, 2 standard packets (4 1/2 tsp.) rapid rise yeast/fast acting yeast, 1 tsp. salt
Increase the speed to medium-low and knead for 6-8 minutes. The dough will be smooth, and a little sticky is OK. If it still feels very sticky, add 1 tbsp. Flour at a time and knead again. Cover tightly with plastic wrap and rest for 5-10 minutes.
Turn the dough out onto a lightly floured surface. Flour your hands and using a bench scraper, divide the dough into 2 logs and then cut into 15 equal portions. I like to use a kitchen scale to make sure they’re measured perfectly, each roll will weigh ~60-65 grams.
To shape each roll, pinch the dough at the bottom, roll it on the counter under the palm of your hand with a gently touch until it comes together in a smooth ball (see video for more guidance).
Place dough balls in the prepared 9x13 pan. Cover with a clean kitchen towel. Transfer the rolls to the oven, but turn the oven OFF and all the rolls to rise again for 20 minutes. They should double in size.
Remove the rolls from oven. Turn the oven to 375°F. Once preheated, brush the tops of the rolls with the egg wash.
1 egg, lightly beaten with a splash of water
Bake the rolls for ~16-18 minutes, keeping an eye on them so the tops don’t brown too fast. If they are, you can tent a piece of foil over the tops. They should have golden brown tops, and an internal temperature of 190°F-200°F is perfect. Remove from the oven and brush with softened butter. Sprinkle flaky sea salt on top.
2-4 Tbsp. softened butter, for brushed on baked rolls, flaky sea salt, I use Maldon
ENJOY!

Video

Notes

Room temp: Once completely cooled, store them at room temperature in an air-tight baggie for up to 2 days. I don't like putting them in the fridge because they can dry out.

Freezing: For longer storage, you can freeze the baked rolls. Place the cooled rolls in a resealable freezer bag or wrap them individually in plastic wrap and then in aluminum foil to prevent freezer burn. Label the bag with the date.

Nutrition