With this quick yeast rolls recipe, you can have yeast dinner rolls ready in one hour! These easy dinner rolls are buttery, fluffy, and so wonderful!
Quick yeast rolls are easy homemade rolls that are ready from oven in just one hour. Many people are intimidated of homemade rolls because they are scared of working with the yeast. My recipe for these easy dinner rolls are not intimidating at all. Trust me, you can make these!
About this Recipe
These yeast rolls are perfect for the holidays, but they are also wonderful for any dinner all year long! If I have that fluffy yeast bread craving, I whip up these easy dinner rolls and freeze whatever I have left.
Most bread requires very simple pantry staples. Below is a list of ingredients you need to make these easy dinner rolls.
Grocery List for Quick Yeast Rolls:
- Milk - I typically use low-fat but you can use whole.
- Flour - Use all-purpose.
- Unsalted butter - Cut into small pieces.
- Salted butter - For brushing the tops of the baked rolls.
- Granulated sugar - For a nice crumb and texture.
- Instant yeast - Use one packet.
- Egg - For egg wash.
You'll need water for this recipe, as well, but I didn't include it in the grocery list because you should get it from your sink, right? Click here or scroll to the recipe card at the end of this post for full recipe ingredients measurements and instructions.
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make quick yeast rolls. The general steps are as follows:
Warm liquid ingredients in microwave, then sprinkle with yeast.
Stir in dry ingredients and mix until dough forms.
Cover and let rise 15 minutes.
Preheat oven and grease 9x13-inch pan.
Shape 20 dough balls and place in pan.
Cover and allow second rise for 15 minutes.
Brush with egg wash and bake 15 minutes.
Brush with additional butter and enjoy!
How to Shape Dinner Rolls
- To make uniform sized dinner rolls, first gently shape the dough into a rectangle, about 11x7-inch size. Cut into 20 equal squares.
- To shape the squares into balls, gently tug and tuck the sides under. Place the dough balls with the seams side down into the baking dish.
- While performing these steps, make sure you are very gently working with the dough. If you over do it, the yeast rolls will not be as fluffy.
Your Questions Answered
What is rapid rise or instant yeast?
This recipe for homemade rolls uses instant yeast (the same as rapid rise yeast). I like using instant yeast because it makes yeast rolls rise faster. It can shorten the rising time by 50%! To use instant yeast, you simply sprinkle it into the mixing bowl with the warm water mixture and do not have to wait for it to "bloom." Make sure the mixture temperature is between 95°F to 115°F before you add the yeast. Any cooler, the yeast will not activate, and any warmer, it will kill the yeast.
I like to make this super easy and use 1 complete packet of instant yeast, instead of scooping from a jar. If you measure from a jar, then 1 packet of instant yeast is about 2 1/4 teaspoons.
Can I use active dry yeast?
Although I recommend sticking with the recipe as written and use instant yeast, you may use active dry yeast in place of the instant yeast. To use active dry yeast in place of instant yeast, you will use 1 full tablespoon. You will also need to proof the yeast, which means after sprinkling it into the warm liquid mixture, stir and let set for 5 to 10 minutes until it "blooms."
When you work with bread dough, you want to use light hands. This means, work gently with the dough. Do not over-do it when shaping the rolls. To shape the dough balls, take a piece of dough and pull then tuck the sides under. It's really very simple. When you have tacky dough, it's really easy to work with!
More Yeast Bread Recipes:
- Soft Whole Wheat Rolls
- Buttery Cornbread Yeast Rolls
- Lion House Dinner Rolls
- Pretzel Rolls
- Honey Yeast Rolls
- Hawaiian Rolls
This recipe was originally published November 2019 and updated with optimized photo sizes November 2021.
Quick Yeast Rolls
- 1 cup low-fat milk
- 1/2 cup water
- 4 tablespoons unsalted butter , cut into small pieces
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 oz. instant yeast (one packet or about 2 1/4 teaspoons)
- 3 1/2 to 4 cups all-purpose flour
- 1 tablespoon salted butter , melted (for brushing over top of hot rolls)
For the egg wash:
- 1 large egg
- 1 tablespoon water
- Warm liquid ingredients: Combine the milk, water, 4 tablespoons butter, and sugar in a microwave-safe bowl. Microwave until temperature of the mixture reaches between 95°-115°F (about 1 minute). No cooler, no warmer. Use an instant read thermometer. Stir until butter is at least mostly melted.
- Combine with the yeast: Pour the heated mixture into the bowl of a stand mixer and add salt. Sprinkle the yeast over top.
- Stir in flour: Add 3 cups of the flour and mix on medium speed with the dough hook attachment. (I like to use the dough hook with my hand to get the ingredients combined then place dough hook onto the stand mixer to do the rest.) Continue to mix for 3 minutes while adding the remaining flour 1/4th cup at a time until dough is no longer sticking to the sides. I rarely use all 4 cups. You want it tacky, not too dry.
- Let rise: Cover the bowl with plastic wrap and set aside to rise for 15 minutes.
- Prepare oven and dish: While the dough is rising, preheat oven to 400°F. Lightly grease a 9x13-inch pan.
- Shape dough balls: Remove risen dough from the bowl and shape into 20 equal sized rolls. Place into the prepared dish. (I like to gently form mine into a rectangle and cut into 20 squares then gently tug and tuck the sides of each square to form a ball.) Make sure you handle the dough gently and do not over work it or you'll end up with tough rolls.
- Allow second rise: Place a clean damp towel over the rolls and let rise again for an additional 15 minutes. (You can let rise longer, up to 1 hour.)
- Brush with egg wash: In a small bowl, use a fork to beat the egg with the water. Brush the top of rolls with the egg mixture. (You will not use up the mix. Discard what's left.)
- Bake the rolls: Bake in the preheated oven for 20 to 25 minutes, until golden. The internal temperature should be at least 190°F.
- Brush tops with additional butter: Remove the baked rolls from the oven and brush immediately with melted butter. (I like to use salted butter for this.)
- Freeze: Allow to cool and place in single layer in freezer bag. Freeze up to 3 months.
- Thaw: Thaw at room temperature overnight.
- Reheat: 30 seconds or so in the microwave.