One Hour Dinner Rolls

Ever since I made my first batch of these dinner rolls that mix, rise, and bake in just ONE HOUR, I have not baked a loaf of bread.  (My husband might miss the bread a bit, but these satisfy my need for some warm lovin' from the oven.)  Now I should explain that I do like homemade bread a bit too much, but in reality, I probably only make a loaf or two a month.  I have made these four times in the past month or so...and one of them was a double batch.

I've since adapted this recipe to be my own for one hour dinner rolls, basically just adding more flour.   It's quick.  It's easy.  You can freeze the rolls.  Make it once, and you'll likely make them again, and soon!

Quick and Easy Dinner Rolls
1 cup warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast (I use instant/bread machine yeast)
1 teaspoon salt
1 egg, beaten
3 1/2+ cups flour

1. In a stand mixer, mix together water, sugar, oil, and yeast.  Let it stand for 15 minutes.  The yeast mixture will be bubbly.  (I use a rubber spatula to mix.)
2. Stir in salt and beaten egg.
3. Slowly mix in flour.  If you are not already using the dough hook, you'll want it here.  Dough will be sticky, but it should be manageable.  (Add more flour, if needed.)  Let dough rest in the bowl for 10 minutes, covered.
4. Liberally coat hands with oil or cooking spray.  (I need to do this repeatedly throughout the forming of dough balls.)  Pull off pieces of dough and form into a ball.  The balls might be about the size of a golf ball.   Place dough on parchment paper or greased cookie sheet, not touching.  Cover and let rise for 20 minutes.
5. Bake at 375° for about ten minutes.

This recipe makes about 24 rolls and easily doubles for freezer rolls.

Freezer Rolls
To freeze rolls, bake rolls until just turning brown.  (If you remove them from the oven too soon they will not be baked through.)   Remove from oven and cool completely.  Place in a freezer bag in a single layer.  To serve frozen rolls, remove the number desired from freezer and place in a preheated 375° oven for about 7 minutes, and they will taste like they just came from the oven (because they did).

To add to my kitchen bloopers, I made these simple dinner rolls for company.  When they were in the oven, I realized my mistake of leaving out the 1/3 cup of oil.  Upon tasting them, I thought they might be redeemed with a bit of salt since they had a pretzel-like taste at a later time.  (My husband didn't think they were suitable for the meal with our friends.) I dared to ask my friend her opinion about salvaging them with salt,  and she thought they were fine to eat with our Fettuccine Alfredo.  She's also very gracious, but I will say that we all ate the rolls without complaint.  (We had a few left over.  With these my husband and I melted a bit of butter on the top and sprinkled cinnamon and sugar upon them.  Not exactly Auntie Anne's but enjoyable...or at least edible!)

~ Annette {This Simple Mom}


  1. Fresh baked bread and rolls are delicious! And we enjoyed the sweet flavor of these rolls. Cinnamon and sugar on top sounds good too.

  2. These sound great! I use Rhode's frozen yeast rolls, but then that doesn't allow for deciding late in the day I want yeast rolls with dinner because then they need time to thaw and then rise. I'm making note of these for future reference!

  3. I would like to try this sometime.

  4. This is my go-to roll recipe. I have made it dozens of times over the past few years. Thank you f poo r this wonderful recipe!

    1. * should say: Thank you for this wonderful recipe!


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