I wanted to try out one more dinner roll recipe before deciding which one will be making my Thanksgiving Day menu.
I’m always ready to try bread recipes that are ready in less time because I don’t have the patience for long recipes. So when I saw this one hour dinner roll recipe, I knew I had to try it out.
This recipe is breeze compared to your average yeast bread recipe and the one hour goes by fast. The breads came out soft and fluffy too.
It’s not my favorite dinner roll recipe but it is good when you need something quick.
I’ll be sticking to this recipe for my Thanksgiving dinner rolls, but I’ll definitely use this one again when I need something easier and faster.
I followed a recipe I found on Inquiring Chef, who adapted it from Phemomenon. The only slight change I made was making my rolls bigger.
More Recipes
One Hour Dinner Rolls
Ingredients
- 1 ½ cups water warmed to 110°F
- 1 tbsp instant yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour (see note)
For the Topping
- 3 tbsp unsalted butter melted
- 1 tsp sea salt
Instructions
- In a stand mixer fitted with the dough hook, combine the water, yeast, and sugar. Let it sit for five minutes until it looks creamy.
- Add the butter, salt, and 2 cups of the flour. Mix it together on low speed until the dough starts to come together. Add another cup of flour and stir for one minute. Add the last cup of flour and mix again on low speed until all of the flour is mixed into the dough. Adjust the speed to medium and knead the dough until it is smooth and elastic.
- Transfer the dough to a bowl, cover it with a kitchen towel and let it rise until it’s doubled in size, about 20 minutes.
- Turn the dough out onto a lightly floured surface and form it into a ball. Divide the dough into nine equal-sized parts. Roll each part into a ball.
- Lightly grease a 8x8-inch baking dish. Place the balls in the dish, cover them with a towel, and let them rise for 20 minutes. While the dough balls rise, preheat the oven to 400°F.
- Brush the tops of the rolls with half of the melted butter, reserving the rest for after they are baked. Bake the rolls for 13 to 15 minutes or until the are golden brown. Brush the hot rolls with the rest of the melted butter and sprinkle the sea salt over the top. Serve hot.
Notes
- When measuring your flour be sure to fill your measuring cup by lightly spooning the flour into it (instead of scooping it with the cup directly from the bag or container). Once it’s filled level it off with a knife.
- Recipe source: Inquiring Chef
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I didn’t even think of a bread side for our Thanksgiving meal! Thanks for the reminder =)
Bread goes great with Thanksgiving dinner!
Glad you gave these a test for comparison against your other varieties, Kirbie! These are tasty, but it’s their speed that definitely makes them unique. I’m also so glad that your pumpkin spice rolls were linked up at the bottom of the post – those have my name all over them!
I agree, the best things about these are how quick they are. I definitely will use them again when I need a super quick bread recipe. I actually used them for a potluck I was going to where I made some sliders, and these worked out perfectly. I had been planning on just using store-bought buns, but this was so much better.