Easy One-Hour Dinner Rolls

Ingredients

• 496 g to 568 g (3½ cups (17.5 oz) to 4 cups)plain flour, scooped and levelled
• 50 g (¼ cup)granulated sugar
• 9 g (1 tbsp)rapid-rise yeast
• 7.5 g (1½ tsp)salt
• 177 ml (¾ cup)cool water
• 177 ml (¾ cup)milk
• 57 g (4 tbsp), diced into 1 tbsp pieces, plus extra for the topsunsalted butter
• 7.5 ml (1½ tsp)lemon juice

Instructions

1. 1

   Warm the oven

   Preheat the oven to 80°C (180°F). In the bowl of a stand mixer, whisk together 496 g (3½ cups) of the flour, the sugar, yeast and salt.

2. 2

   Heat the liquids

   Put the water, milk and butter in a medium microwave-safe bowl. Heat on HIGH for about 1 minute 15 seconds, until the mixture reaches 49°C (120°F) on a thermometer. Stir so the butter softens and begins to melt.

3. 3

   Combine the mixture

   Pour the warm milk mixture into the dry ingredients in the mixer bowl and add the lemon juice.

4. 4

   Knead the dough

   Fit the mixer with a dough hook. Mix on low, gradually increasing to medium-low, and knead for about 3 minutes until the dough is smooth and elastic. Add extra flour as needed; the dough should remain lightly sticky but manageable.

5. 5

   Rest and prepare

   Cover the bowl tightly with plastic wrap and leave the dough to rest for 5 minutes. Meanwhile, butter a 33 × 23 cm (13 × 9-inch) baking dish.

6. 6

   Divide the dough

   Turn the dough out onto a lightly floured surface and shape it into an even square about 23 × 23 cm (9 × 9 inches). Cut it into 16 roughly equal portions.

7. 7

   Shape the rolls

   Shape 15 portions into balls. Use dough from the remaining portion to add to any smaller rounds as needed, then arrange the shaped dough in the prepared baking dish.

8. 8

   Rise in the oven

   Dampen your hands with water and brush the tops of the dough lightly so they do not dry out. Put the dish in the oven, close the door and switch the oven off. Leave the rolls to rise for 20 minutes without opening the door.

9. 9

   Preheat to bake

   Take the rolls out and heat the oven to 190°C (375°F). Let the rolls rest on the work surface while the oven preheats, about 5 minutes.

10. 10

    Bake and butter

    Bake for 14–16 minutes, until the tops are golden brown. Take the rolls out and run the top of a stick of butter over them to coat. Serve warm.

What are dinner rolls?

Dinner rolls are small, soft bread rolls served alongside a meal, a familiar feature of American home cooking. This quick-rise version uses rapid-rise yeast and a brief proof in a gently warmed oven to fit the process into about an hour.

The milk and butter give the dough richness, while a little lemon juice is included in the original ingredient list. Baking the rolls together in one dish helps keep their sides tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 4g protein, 29g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while butter and milk contribute much of the fat; the flour and milk also supply some protein. Balance a roll with a bowl of vegetable-rich soup or a serving of vegetables alongside your meal.

Choosing and measuring the flour

Flour: Begin with 496 g (3½ cups), then add more only as needed during kneading. The recipe gives a range up to 568 g (4 cups), since dough can need a little extra to become manageable.

Measuring: Scoop and level the flour rather than packing it into the cup, as the recipe specifies. If weighing, add the extra flour gradually instead of tipping in the full upper amount at once.

Getting the dough texture right

Warm mixture: Heat the water, milk and butter to 49°C (120°F), checking with a thermometer. Stirring after heating helps soften the butter through the liquid.

Kneading: After about 3 minutes, the dough should look smooth and feel elastic, but still be slightly sticky. Add flour in small amounts so the rolls do not become dense from an overly dry dough.

Shaping even rolls

Portions: Shape the dough into a roughly 23 cm (9-inch) square before cutting it into 16 pieces. The cuts do not need to be exact; the extra piece is used to even out smaller portions so you can make 15 rolls.

Rounds: Tuck and roll each portion into a ball, then place the balls in the buttered dish. Keeping them a similar size helps them bake at a similar pace.

The short rise

Covered dough: Seal the bowl tightly with plastic wrap for the initial 5-minute rest so the dough does not dry out.

Warm oven: The oven is heated first, then switched off before the rolls rise inside for 20 minutes. Keep the door closed during this time, as the method relies on retaining the warmth.

When the rolls are done

Colour: After 14–16 minutes at 190°C (375°F), look for golden-brown tops. Start checking near the shorter end of the baking time.

Finish: Brushing the hot tops with butter adds a soft, rich finish. Serve the rolls warm, when their centres are at their fluffiest.

What to serve alongside

At the table: Serve these rolls with soup, stew or a roast dinner, using them to mop up sauces and gravy.

For a lighter meal: Pair a roll with a vegetable soup or a generous serving of vegetables. Their mild flavour also works well with butter or a savoury spread.

Recipe notes & tips

• Use a thermometer to bring the liquid mixture to 49°C (120°F).
• Keep the dough lightly sticky rather than adding flour until it feels dry.
• Butter the baking dish well so the rolls release easily.
• Keep the oven door shut throughout the 20-minute rise.
• Let the rolls rest on the work surface while the oven heats to 190°C (375°F).
• Brush the tops with butter as soon as the rolls come out of the oven.

Variations

• Herb finish: Brush the baked tops with butter mixed with finely chopped herbs.
• Garlic butter: Use softened garlic butter to coat the warm rolls after baking.
• Seeded tops: Sprinkle seeds over the damp dough tops before the rise.
• Honey swap: Replace some of the granulated sugar with honey, keeping in mind that this changes the dough.
• Dinner sandwich rolls: Split cooled rolls and fill them with leftover meat or vegetables.

Common mistakes to avoid

• Too much flour: Add it gradually so the dough stays lightly sticky and the rolls remain soft.
• Overheating the liquid: Check it with a thermometer and aim for 49°C (120°F).
• Dry dough tops: Brush them lightly with water before the oven rise.
• Opening the oven: Keep the door closed during the 20-minute rise to retain warmth.
• Uneven portions: Use scraps from the sixteenth piece to build up smaller rounds.
• Overbaking: Check at 14 minutes and remove the rolls when their tops are golden brown.

How to store

Keep cooled rolls in an airtight container at room temperature and use within 2 days. Rewarm briefly in the microwave before serving, as suggested in the recipe.

Frequently asked questions