1-Hour Soft and Buttery Dinner Rolls
1-Hour Soft and Buttery Dinner Rolls are simple to prepare by hand or with a stand mixer, and it tastes divine when served hot from the oven.
For years, I’ve relied on this recipe, which consistently produces the most exquisitely soft, fluffy, buttery rolls. But the fact that the ingredient list is short, the rising times are brief, and the dough can be produced either by hand or with a stand mixer is what makes me so smitten with it. The fact that everything can be put together quickly—in just a few hours—makes this recipe more manageable on hectic weeknights when you’re yearning for some fresh bread. It’s also a lifesaver on holidays when you’re juggling a million things at once.
1-Hour Soft and Buttery Dinner Rolls Ingredients
- one water cup
- melted butter, two tablespoons
- 0.5 cups of milk
- Honey, two tablespoons
- 1 teaspoon dried active yeast up to 4 cups of all-purpose flour
- 1 teaspoon of sea salt, fine
- more melted butter can be used as a topping
- Prepare your baking dish and oven. The oven should be at 400°F. Set aside a 9 x 13-inch baking dish that has been sprayed with cooking spray.
- Make the liquids warm. Stir the melted butter and water together in a microwave-safe bowl or saucepan, then add the milk and honey and stir until combined. Microwave the blend for 1 moment and give it a mix. Microwave the mixture for another 15 seconds until it reaches 110°F. It will be warm to the touch but not hot. Alternately, you can heat the mixture until it reaches 110°F in a saucepan over medium-low heat.)
- Put yeast in. Empty the fluid combination into the huge bowl of a stand blender. The yeast should be evenly distributed on top. Give it a quick stir with a fork to combine it, and then let it activate for five minutes until it becomes foamy.
- Add the dry items. The salt and 3 1/2 cups of flour, but not all of it, should be added.
- Mix. (For hand-kneading the dough, see alternative instructions in the notes below.) Mix the dry ingredients in with the dough hook on medium-low speed until combined. Add 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. If the dough is sticking to the sides, keep adding flour.(Use no more than four cups of flour in total.) Mix on low for another four to five minutes, or until the dough is smooth. After that, using your hands, roll the dough into a ball and place it in a bowl that has been greased.
- The dough should rise. For 15 minutes, cover the bowl with a damp towel or paper towel and let it rise briefly.
- Create the rolls. Divide the dough into 15 pieces of equal size and lightly punch it down. Place the dough balls in the greased baking dish and form them into balls. The dough balls should continue to rise for another 15-20 minutes after being covered once more in a damp towel or paper towel.
- Bake. Bake for 15 minutes, uncovered, or until the rolls are cooked through and lightly golden brown on top.
- Use more butter to brush. Brush the tops of the rolls with melted butter before transferring the baking dish to a wire cooling rack.
- Keep warm. Then enjoy while still warm!
- Yeast: Usually, I buy my yeast in bulk. However, the packets that weigh 0.25 ounces each contain 2.25 teaspoons of yeast. Therefore, one tablespoon will require slightly more than one packet.
- How to manually knead the dough: No problem if you don’t have a stand mixer! Simply incorporate the dry ingredients as much as possible into the dough during step 5, which is mixing the dough. After that, transfer the dough to a floured surface and knead by hand for 5 to 7 minutes until smooth.
- If the dough is too sticky, add up to 1/4 cup more flour.