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Quick Dinner Rolls will be on your table in just 45 minutes! These are fluffy dinner rolls that are perfectly soft, easy to make, fast, and they’re the perfect side dish.
Yeasted Dinner Rolls
You may be asking: How can this yeast recipe be done so quickly? I’ll let you in on a little secret: using a lot of yeast will make them rise faster and essentially be done faster as well. These are perfect for when you need rolls, but don’t have all day to wait for them to rise!
This recipe makes 12 perfect dinner rolls that are perfectly soft. They freeze well, taste amazing, and go great with butter as a side dish for any meal.
Ingredients Needed
- Warm Water: You’ll want to heat the water about 30 seconds in the microwave. If you have an instant read thermometer it should read between 100-110°F.
- Active Dry Yeast: There is no substitute for this in this recipe. Make sure you’re using active dry yeast, not instant. You need 2 tablespoons, so get 3 packets or a jar.
- All-Purpose Flour: I always use all purpose flour in my bread recipes because it’s what I have in my pantry, but bread flour will work as well.
How to make 45 Minute Dinner Rolls
- Place the water, olive oil, sugar, and yeast in a large bowlLet the mixture rest for 15 minutes – it will get very frothy!
- Mix in the salt and flour You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left).
- Place dough on a cutting board and knead until it comes together in a cohesive ball.
- Section into 12 pieces and roll each into a ball.
- Place the rolls in a 9×13” baking dish sprayed with cooking spray. Let rest for 10 more minutes.
- Brush the tops with melted butter. Bake for about 10 minutes at 400°F, until the tops start to get golden.
Expert Tips
- Using an instant read thermometer will ensure that your water is the proper temperature to awaken (not kill) the yeast.
- It’s easiest to do this with a stand mixer fitted with the dough hook – it will knead it all for you! If you don’t have a mixer you can stir the dough until you can’t anymore (once it’s become a shaggy dough). Turn it out onto a lightly floured surface and knead until the dough comes together.
- I love brushing the tops of my rolls with melted butter before baking.
- You know dinner rolls are done when the tops of your rolls become golden.
- Start making these rolls before the rest of your dinner, so you can cook while they rise.
FAQs
How long do these last?
These rolls will last around 2-3 days. You can freeze leftovers for up to 3 months.
Why didn’t my dinner rolls rise?
Make sure your yeast is not expired and that your water is not too hot (or not hot enough). It should be between 100-110°F to activate the yeast properly.
45 Minute Dinner Rolls
Mixer to table in under 45 minutes, these dinner rolls are the perfect addition to any meal!
Total Time 45 minutes
Ingredients
- 1 cup (237ml) warm water (between 100-110°F, approx 30 seconds in the microwave)
- ⅓ cup (79ml) olive oil
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (17g) active dry yeast
- ½ teaspoon salt
- 3 cups (372g) all-purpose flour
- 1 tablespoon (14g) unsalted butter , melted
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish sprayed with nonstick cooking spray.
- Place the water, olive oil, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings!
- Mix in the salt and flour using the dough hook. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.
- Place dough on a cutting board and knead lightly until the dough comes together.
- Section and roll dough into 12 balls. Place the rolls in prepared pan. Let rest for 10 more minutes.
- Brush with melted butter. Bake for about 10 minutes, until the tops start to get golden.
Recipe Notes
- Using an instant read thermometer will ensure that your water is the proper temperature to awaken (not kill) the yeast.
- It’s easiest to do this with a stand mixer fitted with the dough hook – it will knead it all for you! If you don’t have a mixer you can stir the dough until you can’t anymore (once it’s become a shaggy dough). Turn it out onto a lightly floured surface and knead until the dough comes together.
- I love brushing the tops of my rolls with melted butter before baking.
- You know dinner rolls are done when the tops of your rolls become golden.
- Start making these rolls before the rest of your dinner, so you can cook while they rise.
Recipe Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 98mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 5mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
When I was a young girl, my mom used to buy these frozen dough balls and then just let them thaw, rise and bake. I’m wondering if you could make these ahead and freeze? Would be great for Thanksgiving dinner. Thanks!
I don’t see why not, I’ve made cinnamon rolls and done that before! Maybe I’ll try it, but let me know if you do!
Can you use complaining oil?
I’m sorry, I’m not sure what that is?
last night I was so bummed that I had forgotten to buy rolls to go with dinner. And then I remembered that you posted these quick and delicious looking rolls! I’m SO glad I remembered because they were perfect and we all loved them! Thanks Dorothy. You saved dinner! 🙂
Yay Holly! I’m so glad you liked them. 🙂 xo
I’ve been searching everywhere for the perfect dinner roll recipe and these look perfect! The only problem is that I don’t have a stand mixer/dough hook so I was wondering if there’s any way to make this recipe without one?
Yes! You can stir until you can’t anymore, then turn it out onto a floured surface and knead it until the dough comes together. I haven’t done that, but it’ll work! Enjoy!
Has anyone given any thought as too just splitting it 6 times instead of 12 and trying to make your own Sandwich Buns? I wonder if that would work…
You could totally make it into 6 instead of 4. I think they’d be perfect as buns – I’ve used them on turkey sandwiches. Hamburgers would be good too – but they’re a little more dense than traditional hamburger buns. 🙂
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