This quick dinner rolls recipe lets you make pillowy soft, fluffy rolls in under two hours. With just seven basic ingredients, you can bake delicious rolls that are light, tender and perfect for weeknight dinners or special occasions.
The method skips a second proof, saving time while still producing bakery-style texture. I developed this recipe through experimentation and found that a single rise can yield exceptionally soft rolls when the dough is kneaded and handled correctly. I’m excited to share this easy and reliable approach.
INGREDIENTS NEEDED TO MAKE QUICK DINNER ROLLS
- Flour: 325 g (2 1/2 cups) — bread flour or all-purpose
- Slightly warm milk (not hot): 150 ml (1/2 cup + 2 tbsp)
- 1 Egg
- Butter: 50 g (3 1/2 tbsp)
- Yeast (instant or active dry): 1 tsp
- Sugar: 30 g (2 1/2 tbsp)
- Salt: 1 1/4 tsp (7 g)
HOW TO MAKE QUICK DINNER ROLLS
These rolls are made in four straightforward steps:
1. Prepare the dough
2. Divide and shape
3. Proof
4. Bake
1. PREPARE THE QUICK DINNER ROLL DOUGH
Combine all ingredients in a bowl: milk, sugar, yeast, egg, salt, butter and flour. Mix until a shaggy mass forms, then transfer to a clean surface and knead until the dough is soft and elastic.
Proper kneading develops gluten and helps create soft, fluffy rolls. You can knead by hand until the dough stretches without tearing, or use a stand mixer with the dough hook for about 8–10 minutes.
How to tell when the dough is well kneaded
A well-kneaded dough will stretch into a thin, translucent membrane without tearing (the “windowpane” test). Bread flour reaches this stage faster because of its higher protein content; all-purpose flour may take a little longer. Even if your dough doesn’t fully pass the test, the rolls can still turn out soft, but passing it plus the one-hour proof guarantees a very light, airy crumb.
2. DIVIDE AND SHAPE THE DOUGH
Once kneaded, divide the dough into 15 equal pieces (about 40–41 g each if you want to weigh them). Shape each piece into a smooth ball by tucking the edges under and rolling until taut.
Arrange the shaped rolls in a nonstick or well-greased baking tray, or on parchment paper, leaving a little space for them to expand.
3. PROOF THE DINNER ROLL DOUGH
Cover the tray and let the rolls proof in a warm place for about 60 minutes, or until they have visibly puffed and doubled in size. Before baking, brush the tops with an egg wash for a glossy, golden finish, if desired.
4. BAKE THE DINNER ROLLS
Preheat the oven to 375°F (190°C). Bake the rolls for 18–20 minutes, or until golden and cooked through. To avoid excessive browning on top:
- Tent the rolls with aluminum foil if they appear to be browning too quickly.
- Place the tray away from direct top heating (use a lower oven rack if your oven heats from the top).
Undercooked rolls will feel doughy inside and have a yeasty smell. Bake for the full suggested time for best results.
EGG SUBSTITUTIONS FOR THESE ROLLS
Role of egg in bread
Eggs help with rise and add fat from the yolk, which tenderizes and lightens the crumb. They also contribute lecithin, an emulsifier that improves texture. Because we use only one egg in this recipe, replacing it is straightforward and will not drastically change the final rolls.
Substitute one egg with about 45 ml of liquid — roughly 3 tablespoons of milk or water. This won’t perfectly replicate an egg’s effect, but in this particular recipe the difference is minimal and the rolls will still be soft and tasty.
HOW TO STORE QUICK DINNER ROLLS
After the rolls cool completely, store them at room temperature in a plastic bag or wrapped in foil. They stay fresh for about 3–4 days at normal room temperature. In hot, humid climates freeze them for longer storage.
For freezing: place cooled rolls in a heavy-duty freezer bag or wrap tightly in foil or plastic freezer wrap. They maintain best quality for up to 3 months.
HOW TO REHEAT QUICK DINNER ROLLS
Thaw frozen rolls, lightly brush or spritz with water, then warm in a 350°F (175°C) oven for about 5 minutes. This restores softness and brings back that freshly baked aroma.
RELATED RECIPES
If you prefer a no-knead approach, try a no-knead dinner rolls recipe that uses minimal handling. The no-knead method yields surprisingly soft rolls with very little effort.
For a sweet variation, a quick cinnamon rolls recipe using a one-rise method makes soft, squishy cinnamon rolls topped with your favorite glaze.
QUICK DINNER ROLLS: Printable Recipe
Quick Dinner Rolls Recipe
Ingredients
- 325 g Flour (Bread flour or all-purpose) — 2 1/2 cups
- 50 g Butter — 3 1/2 tbsp
- 1 Egg
- 150 ml Milk — 1/2 cup + 2 tbsp
- 1 1/4 tsp Salt
- 30 g Sugar — 2 1/2 tbsp
- 1 tsp Yeast (instant or active dry)
Instructions
- Prepare the dough: Combine milk, sugar, yeast, egg, butter, salt and flour. Mix until a shaggy dough forms, then knead until soft and elastic.
- Divide and shape: Divide into 15 equal pieces and shape each into a smooth ball.
- Proof: Cover and let rise in a warm spot for about 1 hour, until doubled.
- Bake: Optionally brush with egg wash. Bake at 375°F (190°C) for 18–20 minutes. Use a lower rack or tent with foil if tops brown too quickly.
Video
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