Quick Dinner Rolls

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Quick Dinner Rolls

Quick dinner rolls are your speedy solution for unbelievably soft, fluffy, and comforting homemade bread ready in about an hour!

Prep Time25

Cook Time13

Rise Time35

Total Time1 13

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1½ cups warm water
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour, more or less as needed
3 tablespoons melted butter, for brushing on top
coarse sea salt for sprinkling on top

Instructions

In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy.
Add the butter, salt, and 3 cups of flour, and mix until combined. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 20 minutes.
Preheat the oven to 400°F and line a 9x13 pan with parchment paper or spray with cooking spray.
Gently punch the dough down and divide into 12 equal-sized pieces. Roll each piece into a ball and space evenly in the prepared pan. Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes.
Bake 13-15 minutes, or until golden brown.
Remove and brush with butter. Let cool slightly before serving and enjoy!

Video

Notes

Recipe tips.

Kneading for 3-5 minutes develops gluten, which gives the bread its structure, but over-kneading can make the dough tough.
Find a warm spot for your dough to rise. This could be on top of a warm oven, a sunny spot, or a proofing drawer.
Let the dough rise until about doubled in size. If it rises too large, it will cave in and will not be usable.
We often double to recipe so we have some to bake now and freeze some dough balls to bake later.

Freeze the dough. After you have shaped the dough balls, do not let them rise a second time; place them in the freezer. Once solid, transfer them to a freezer Ziploc and freeze for 1-2 months.

To use, place in a baking pan, cover with plastic wrap, and thaw overnight in the fridge, and then let them rise at room temperature for another 1-2 hours, or until they have doubled their original size. Bake as directed.

Store baked rolls at room temperature in an airtight container for 2-3 days, or freeze in a freezer bag for 2-3 months.

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