1 Bowl 1 Hour Perfect Dinner Rolls

by Holly on September 19, 2009

While I posted a link to the original recipe I got from My Kitchen Cafe quite a while ago, I didn’t realize until recently when I was looking at the recipe on Melanie’s blog again that other than the ingredients list, I really don’t make these rolls the same way. I thought, that being the case, and since I have so many friends and family that ask for this recipe so often, that I should share what I’m actually doing.
The original way to make these rolls works just fine, don’t get me wrong, but I have added in a few shortcuts that work really well for me – including changing the type of yeast I use – which makes these really pretty quick to make. I can start and finish the recipe and have hot rolls to eat in about 1 hour. It may take some time to get that fast due to shaping all the rolls, but once you get the hang of it, you’ll get faster and faster too. Even then, it will probably only take you about an 1 1/2 hours at the very most. This recipe makes perfect, soft, light dinner rolls every time. What I really love about the recipe is that the ingredients list is short and lean, with stellar results.
If you are looking for an easy, fairly quick soft dinner roll recipe that delivers wonderful results – look no further!
Perfect Dinner Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all-purpose flour, lightly spooned into measuring cup, then leveled off
In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
To the yeast mixture, add the oil, salt, and 2 cups of the flour – on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture. Still on low speed, add 1 cup of the remaining flour and incorporate. Switch to the dough hook and add the remaining 1 cup flour. On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Turn the speed to medium and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place the dough in the bowl – turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 20 -30 minutes.
Turn the dough out onto a lightly floured surface and gently deflate into a rectangle. Cut it in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. Take each piece of dough and cup it lightly under the palm of your hand on a clean surface. Press lightly and start rotating and rolling the dough ball quickly so that it forms a nice little ball of dough. Once you get some practice, you can do this with both hands at the same time and really speed up the process.
Place each rolled piece of dough into a lightly greased 9×13 baking pan in rows of 4 about 1/2-inch apart. Cover the rolls in the pan with a lightly greased piece of plastic wrap and let rise to double while your oven is preheating to 400 degrees F (200 degrees C) – about 20 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!

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{ 36 comments… read them below or add one }

Nancy/n.o.e September 19, 2009 at 4:44 pm

Love the way these rolls look! Great adaptations to a great recipe. I'll most likely use the fp when I make them, so I'll let you know how that works.

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Jennifer September 19, 2009 at 5:05 pm

These look delicious! I have them bookmarked to make soon!

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Melanie September 19, 2009 at 6:57 pm

Glad these rolls have been such a hit for you Holly. Your changes look great. I also use instant yeast and the dough rises incredibly fast. They are a great roll to make in a pinch.

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Barbara Bakes September 19, 2009 at 10:08 pm

Your rolls do look perfect! I'm not sure I could ever do both hands at once though!

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haleysuzanne September 19, 2009 at 10:27 pm

Ooh – these are just what the doctor ordered! Soft dinner rolls = always welcome at my house.

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Maria September 20, 2009 at 12:18 am

Those look perfecto! I need to make them so we can use our homemade jam!

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Michelle September 20, 2009 at 12:25 am

Gorgeous rolls and the recipe looks like a great recipe too!

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Susan September 20, 2009 at 12:46 am

These rolls look fabulous! Thanks for sharing the recipe. May have to try them this weekend.

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Snooky doodle September 20, 2009 at 9:42 am

wow these are so perfect!

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Peggy September 20, 2009 at 2:30 pm

these look great! definitely perfect for the busy work week!

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Jacque September 21, 2009 at 1:25 am

Oh my! Those do look perfect and delicious!… and in an hour?

Efficient too 🙂

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Johnny September 21, 2009 at 8:07 am

OK these sound easy enough for me to do. And would really love to Suprise wife with some homecooked Rolls on my dinner night. But one questions. How can I adapt Receipe for not having a Mixer bowl like the one in instructions. I have a plain ole hand mixer. Can anyone please push me in right direction on doing this. Thank you

johnnychet@gmail.com

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Peabody September 21, 2009 at 8:51 am

Those are some perfect looking buns.

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doughmesstic September 21, 2009 at 1:45 pm

Thanks Holly! These are perfect for me to try! I have such issues with bread – maybe these will be a winner for me!

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Dolce September 21, 2009 at 3:04 pm

These look perfect indeed. I will give them a try for my next party!

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Di September 24, 2009 at 1:23 am

Those look so good! And quick is even better. =)

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Zeitgeist September 24, 2009 at 9:17 pm

You rolls made my eyes rolls!! Those are perfect, golden looking rolls! Thanks for posting and for sharing!

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Pamela October 1, 2009 at 12:53 am

Oh yay! I love a good post about rolls. So perfect for the fall and all the yummy soups I am going to be making soon. Thanks

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Nancy/n.o.e February 27, 2010 at 12:15 am

Holly, I finally posted the rolls that I baked back in January from your recipe. Thanks so much for sharing this one; I'll be baking them again!

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Simply Life May 1, 2010 at 11:21 am

wow, these look so good!

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Carlie October 9, 2010 at 1:53 am

Thanks for posting this recipe! It so yummy! and I love that I can make these "last" minute. Now, I just need to figure out Texas Roadhouse's cinnamon butter and that would make them much more yummy! Thanks again!

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sarahe December 26, 2010 at 12:18 am

made these tonight for Christmas dinner w/my husband–they are wonderful and his favorite homemade rolls so far 🙂

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Jennifer October 4, 2011 at 5:40 pm

The two rise times at a minimum come to 40 minutes and baking time is 13 minutes which makes 53 minutes plus 5 minutes of kneading and the time to measure and mix plus the time to roll and cut equals about 2 hours for me (highly distracted with my family). This could be done in about an hour and a half but I can’t see how it could be done much faster. 🙂 The double yeast amount sure helps it rise quickly though and we’re looking forward to these rolls tonight (still faster than most recipes). Thanks!

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Holly October 4, 2011 at 11:01 pm

Hi Jennifer! Thanks for the feedback. I hope you enjoyed the rolls. It made me think it would be interesting now down the road to see again how long it would take me to make these rolls. I’ve since realized that I may not have calculated in all the mixing time. I think you are right and if you add in the mixing and even gathering ingredients that it’s all probably closer to the 1 1/2 hours which I did mention too in the post, though not in the recipe. I’ve been thinking about some more ideas on how to cut down on the time even more and will have to revisit this soon. Thanks for the reminder!

Holly

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Magen October 16, 2012 at 8:30 am

Can you freeze these?

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Holly October 16, 2012 at 9:16 am

Hi Magen,

I’ve frozen the dough balls as well as the rolls with good results. I would suggest actually making the rolls all the way through the baking process and just partially baking them till they are very light golden (almost still white). That way you can do a ‘brown and serve’ bake instead of having to take the dough out, thaw it, then let it rise, then bake. If you want to freeze the rolls after they’ve been completely baked, you can do that too, just rewarm them carefully so they don’t burn… but even then I’ve had good success with them fully baked, then frozen, then thawed. It’s a pretty forgiving recipe as long as you don’t let the dough over-rise. Hope that helps!

Holly

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Georgia November 18, 2012 at 3:13 pm

I tried cutting the recipe in half but the “dough” was just a goofy super sticky mess. Is it not supposed to come together to form a tighter less sticky dough like most bread doughs? Have you tried halving it before? Thanks!

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Holly November 18, 2012 at 9:49 pm

Hi Georgia,

Sorry that happened to you! Personally I’ve never halved the recipe, but I have had the dough turn into a goopy mess. Depending on the heat in your house and the amount of rising time for the rolls if the dough over rises that first time it can get goopy due to the amount of yeast. To troubleshoot what happened it would help me if you can tell me three things. (1) Around how warm is your kitchen? (2) How much yeast and what kind did you use when you halved the recipe? And (3) How long did you let the dough rise the first time?

Holly

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Georgia November 29, 2012 at 4:20 pm

It actually was goopy before I even got to let it rise. I tried it again the other day and it worked much better, I may have just done the math wrong (well that’s embarrassing). Thanks for the input and great recipe!

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Georgia November 18, 2012 at 3:14 pm

*goopy sorry, not goofy

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Jen February 28, 2013 at 9:29 am

These were GREAT! I put an extra tbsp of sugar in mine because I like my rolls a little sweeter and they turned out AMAZING. I won’t even bother looking for any other dinner roll recipes to use in the future! After a devastating failure bringing homemade rolls to Thanksgiving last year (they were just horrible, dense and disgusting) I can now proudly make these instead! Yippee!

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Holly February 28, 2013 at 9:32 am

That’s awesome Jen! I’m so glad you loved them! I will totally add some more sugar next time and indulge.

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Ellen December 16, 2013 at 1:46 am

These rolls are just PERFECT! I’ve tried many recipes over the years from books and websites, but this is one of the two I keep using. This is the best in that it doesn’t take so long to make, and comes out great tasting every time. I’ve shared with a friend who loved the rolls, and she shared with several people already. With a nice (but not too hard) crust and soft inside, these rolls are perfect for mini sandwiches, as well. Thank you for posting this recipe!

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Holly December 20, 2013 at 7:52 am

Thank you Ellen! I’m so glad they have worked out for you. They are still a favorite of ours as well.

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Lindsey Rivers August 6, 2015 at 2:05 pm

Wowww! My husband made these rolls today. They look ever so professional when they come out of the oven. This will be my go-to for always! Thank you for tweaking this recipe..all we can say is “Heavenly!”

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Holly August 9, 2015 at 11:58 am

Thank you for the feedback Lindsey! I’m so glad you loved them!

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