1-Hour Soft and Buttery Dinner Rolls

Ingredients

• 440 g (3½ cups)plain flour
• 7 g (1 packet; 2¼ tsp)active dried yeast
• 240 ml (1 cup), warmed to about 43°C (110°F)milk
• 50 g (¼ cup)granulated sugar
• 57 g (¼ cup), melted, plus extra for brushingunsalted butter
• 1 largeegg
• 1 tspsalt
• As needednon-stick cooking spray or extra flour, for dusting

Instructions

1. 1

   Activate the yeast

   In a large mixing bowl, combine the warm milk, sugar and yeast. Leave for 5 minutes, until foamy.

2. 2

   Add wet ingredients

   Add the melted butter, egg and salt to the yeast mixture, then stir to combine.

3. 3

   Mix and knead

   Gradually mix in the flour until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.

4. 4

   Shape the rolls

   Divide the dough into 12 equal pieces and shape each into a ball. Arrange them in a greased 23 × 33 cm (9 × 13-inch) baking dish.

5. 5

   Let the dough rise

   Cover with a clean tea towel and leave in a warm place for 20 minutes, or until puffy.

6. 6

   Bake and brush

   Heat the oven to 190°C (375°F). Bake for 18–20 minutes, until golden brown. Brush the warm rolls with extra melted butter before serving.

What are dinner rolls?

Dinner rolls are small, soft bread rolls served alongside a meal, especially in American home cooking. This version uses milk, sugar, egg and butter for a tender crumb and a rich finish.

The quick rise and simple shaping make them practical when you want homemade bread on the table in about an hour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 4g protein, 24g carbs, 4g fat.

Flour and sugar provide most of the carbohydrates, while butter contributes much of the fat and the milk, egg and flour supply some protein. Pair a roll with vegetables and a protein-rich main for a more balanced plate.

Working with the yeast

Warm milk: Aim for about 43°C (110°F), as specified; milk that is too hot can stop the yeast working properly.

Foam: Give the milk, sugar and yeast 5 minutes to stand. A foamy surface is the cue to continue with the recipe.

Getting a supple dough

Flour: Add it gradually so you can stop once a soft dough forms; the dough should not become stiff.

Kneading: Work it for 5–7 minutes on a lightly floured surface. It is ready when it feels smooth and elastic.

Shaping and rising

Even pieces: Divide the dough into 12 equal portions so the rolls bake at a similar rate.

Warm spot: Cover the shaped rolls and leave them for 20 minutes. Look for a puffy appearance rather than relying only on the clock.

Checking when they are baked

Colour: Bake at 190°C (375°F) for 18–20 minutes, watching for a golden-brown top.

Butter finish: Brush the rolls with melted butter while they are still warm so it coats the surface easily.

Serving ideas

At the table: Serve the rolls warm with a main meal, particularly one with gravy, soup or a sauce to scoop up.

For a simple snack, split one while warm and add a little butter. Their soft texture also makes them handy for small sandwiches.

Recipe notes & tips

• Measure the milk temperature before mixing it with the yeast.
• Add the flour gradually so the dough stays soft.
• Use only a light dusting of flour while kneading.
• Leave enough room between the dough balls for them to puff.
• Brush the rolls while they are warm for an even buttery coating.

Variations

• Herb butter: Brush the baked rolls with melted butter mixed with finely chopped herbs.
• Garlic finish: Add crushed garlic to the extra melted butter used for brushing.
• Seeded tops: Scatter seeds over the rolls before baking.
• Wholemeal blend: Replace part of the plain flour with wholemeal flour, keeping in mind that the dough may feel firmer.
• Savoury topping: Sprinkle a little grated cheese over the rolls before baking.

Common mistakes to avoid

• Milk too hot: It can hinder the yeast; use milk at about 43°C (110°F).
• Rushing the foam: Let the yeast mixture stand for the full 5 minutes before adding the other ingredients.
• Adding flour too quickly: Mix it in gradually to avoid making a stiff dough.
• Uneven portions: Divide the dough into 12 equal pieces so the rolls bake consistently.
• Overbaking: Check at 18 minutes and take the rolls out when they are golden brown.

How to store

Keep cooled rolls in an airtight container at room temperature and eat within 2 days. Rewarm briefly in the oven or microwave; freeze for longer storage and thaw before reheating.

Frequently asked questions