1 Hour Soft and Buttery Dinner Rolls

Is there anything better than freshly baked, homemade dinner rolls? These soft and buttery dinner rolls are light, fluffy, and tender with a delicate sweetness and rich buttery flavor. Fresh from the oven they make a perfect addition to any meal.

I found this recipe on Gimmesomeoven.com and have been making it ever since. The recipe always turns out soft, fluffy, buttery rolls. It uses a simple ingredient list, takes minimal time to rise, and the dough can be made with a stand mixer or kneaded by hand. And most importantly, it comes together in just an 1 hour or so. I also love that it’s very versatile. I can add garlic, herbs, cheese, or whatever strikes my fancy at the time.

Milk: I normally use 2% milk (because that’s what I have on hand), but you can use whole milk. I’ve not tried it, but it’s my understanding that you can substitute plant based milk, such as oat milk or almond milk.

Butter: Melted butter baked into the rolls and also brushed on top after baking.

Honey: Honey is used to add a hint of sweetness. It’s so much better for you than granulated sugar.

Active Dry Yeast: This recipe calls for 1 Tablespoon of yeast. I tend to buy my yeast in the 4 ounce glass container and keep it in the fridge. If you are purchasing your yeast in 0.25 ounce packets, you’ll need slightly more than one packet. Just be sure your yeast has not expired.

Flour: This recipe calls for all-purpose flour.

Salt: Salt brings out all those delicious buttery flavors. Feel free to sprinkle a bit of flaky salt on top of the warm rolls just before serving.

• Liquid ingredient temperature: Yeast is sensitive to temperatures. Too hot and it will kill the yeast. Too cool and the yeast won’t rise. When heating the liquid ingredients (water, melted butter, milk and honey), it’s essential that they be within the temperature range of 100-110 degree F. It should feel warm and not hot to the touch. I always test with a cooking thermometer just to be sure.
• Rise times: Don’t skip the rising times. They are essential for creating that soft, fluffy texture.
• Portioning the dough: Don’t worry about making all the rolls perfectly equal sizes.
• Make ahead option: If wanting to make ahead, follow the steps through shaping the rolls and placing them in the baking dish. Cover the dish tightly and refrigerate for up to 48 hours. When ready to bake, let them warm up to room temperature for 2 hours before baking. Then bake as directed.
• Add cheese: Mix 1/3 to 1/2 cups of freshly grated cheddar cheese to make cheesy rolls. Or sprinkle freshly grated Parmesan cheese on top of the rolls during the final 5 minutes of baking.
• Add herbs and/or garlic: Add 1 to 2 Tablespoons of finely chopped fresh herbs or 1 teaspoon garlic powder to the bread dough, or mix the herbs/garlic in the melted butter to brush on top of the rolls after baking.

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1 Hour Soft and Buttery Dinner Rolls

Recipe by Gimme Some Oven

0.0 from 0 votes

Course: Breads, Dinner, Kid FriendlyCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

15

minutes

Total time

1

hour 

Is there anything better than freshly baked, homemade dinner rolls? These soft and buttery dinner rolls are light, fluffy, and tender with a delicate sweetness and rich buttery flavor. Fresh from the oven they make a perfect addition to any meal.

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Ingredients

US Metric

• 1 cup 1 water

• 2 Tablespoons 2 butter, melted

• 1/2 cup 1/2 milk

• 2 Tablespoons 2 honey

• 1 Tablespoon 1 active-dry yeast

• 3 1/2 to 4 cups 3 1/2 to 4 all-purpose flour

• 1 teaspoon 1 fine sea salt

• extra melted butter, for brushing on top

Directions

• Prep baking dish: Grease a 9×13 inch baking dish with cooking spray, and set aside.
• Heat liquids: In a microwave safe bowl (or saucepan), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110 degrees F. It will be warm but not hot to the touch. (Alternately, you can heat the mixture over medium-low heat in a saucepan until it reaches 110 degrees F.)
• Add yeast: Pour the liquid mixture into a large bowl of a stand mixer. Sprinkle yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it’s foamy.
• Add dry ingredients: Add in 3 1/2 cups of flour (one cup at a time) and the salt.
• Mix: Use the dough hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
• Let the dough rise: Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
• Form the rolls: Gently punch the dough down and divide into 12 equal-size pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes. Meanwhile preheat the oven to 400 degrees F.
• Bake: Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
• Brush with more butter: Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
• Serve warm: Serve warm and enjoy.

Notes

• How to knead the dough by hand: If you do not have a stand mixer, no problem. For step 5 (mixing the dough), simply stir the dry ingredients into the dough as much as possible. Then turn the dough out onto a floured surface and knead by hand for 5 to 7 minutes until smooth, adding up to 1/4 cup of extra flour if the dough is too sticky.
• Active Dry Yeast: This recipe calls for 1 Tablespoon of yeast. I tend to buy my yeast in the 4 ounce glass container and keep it in the fridge. If you are purchasing your yeast in 0.25 ounce packets, you’ll need slightly more than one packet. Just be sure your yeast has not expired.
• Make ahead option: If wanting to make ahead, follow the steps through shaping the rolls and placing them in the baking dish. Cover the dish tightly and refrigerate for up to 48 hours. When ready to bake, let them warm up to room temperature for 2 hours before baking. Then bake as directed.
• Add cheese: Mix 1/3 to 1/2 cups of freshly grated cheddar cheese to make cheesy rolls. Or sprinkle freshly grated Parmesan cheese on top of the rolls during the final 5 minutes of baking.
• Add herbs and/or garlic: Add 1 to 2 Tablespoons of finely chopped fresh herbs or 1 teaspoon garlic powder to the bread dough, or mix the herbs/garlic in the melted butter to brush on top of the rolls after baking.

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