Looking for the best, quick, and easy dinner rolls? These are light, fluffy, and ready in 90 minutes. Also, a great recipe for the beginner baker wanting to learn to make homemade rolls from scratch! These soft rolls are the perfect addition to soups or salads!
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Why You'll Love This Recipe!
- Ready in 90 minutes!
- From scratch recipe!
- Great recipe for those just learning to bake!
- EGG-FREE!!! Yes! Finally, a recipe for those with egg allergies!!!
- Can be made into a loaf of Homemade White Bread instead!
Ingredient Notes
- Butter - Both salted and unsalted work fine.
- Flour - all-purpose flour, not bread flour, and never self-rising flour. If you want to sub some wheat flour, see my Wheat Dinner Roll recipe for details!
- Eggs - yes, you are reading this recipe correctly. There are no eggs in this recipe. It's a common misconception that bread recipes must have eggs as a binding agent.
- Yeast - active dry yeast, rapid-rise yeast, and instant yeast can all be used.
How to Make
- If this is your first time making this recipe or any type of yeast roll recipe, be sure to give yourself more than 90 minutes so that you don't feel rushed as you're learning.
- In the mixing bowl of a stand mixer fitted with a dough hook (this recipe can also be made by hand), add the sugar, yeast, and warm water.
- Allow to stand 3-5 minutes to activate the yeast.
- Add the room temperature butter, not melted butter, and salt.
- Add 3 cups of the flour and begin mixing and kneading to form a dough.
- You may or may not need the entire last cup of flour.
- Add what flour you need to make a soft but still slightly sticky dough.
- Knead for 3 minutes in your stand mixer or 5 minutes by hand.
- In picture 8, you can see what my dough looks like with enough flour and after being kneaded. Notice how the dough has mostly cleaned the sides of the bowl.
- The dough is now ready for the first rise.
- Cover the dough with a kitchen towel or plastic wrap and let it rise until doubled in a draft-free, warm place.
- This should take 20-30 minutes.
- Dump the risen dough out onto a lightly floured work surface.
- Divide into 15 equal pieces. They don't need to be perfect; just them as close to the same size as possible. If you want to measure them with a kitchen scale for exactness, that's fine too!
- Shape each piece into small dough balls.
- Lightly spray a 9x13 baking dish with non-stick cooking spray.
- Place the dough balls into the baking dish for the second rise.
- Cover and let rise while your oven preheats to 350 degrees. (about 20 minutes)
- Bake the rolls for 15-20 minutes.
- The tops should be golden brown.
- Run a cube of butter over the hot tops of the rolls.
- Let your rolls cool on a wire rack for 10 minutes before serving.
Recipe FAQs and Expert Tips
Can I add herbs and spices to these?
Yes, check on my Garlic Butter Herb Roll version of these for amounts of seasonings and how much to add!
I needed all 4 cups of flour and still need more! Did I do something wrong?
No, you didn't. Most people will only need 4 cups of flour at most. However, I have had a small number of people who, for whatever reason, still needed to add more flour, and their rolls still turned out perfectly fine.
Can I freeze these rolls?
Yes, they actually freeze really well. Make sure they're completely cool before packaging up and putting them in the freezer. Thaw at room temperature when you're ready. For more tips on freezing bread, click here!
Related Bread Recipes
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90 Minute Dinner Rolls Recipe
Looking for the best, quick, and easy dinner rolls? These are light, fluffy, and ready in 90 minutes. Also, a great recipe for the beginner baker wanting to learn to make homemade rolls from scratch!
Ingredients
- 1 ½ Cups Warm Water
- 3 Tbs Sugar
- 1 Tbs Active Dry Yeast
- 4 Tbs Butter room temperature
- 1 ½ teaspoon Salt
- 3-4 Cups All-Purpose Flour
Instructions
- In the bowl of a stand mixer, dissolve the yeast and sugar in the warm water.
- Let stand for 5 minutes to get foamy.
- Mix in the butter, salt, and 3 cups of flour with a dough hook.
- Once well combined, add the last cup of flour, ¼ cup at a time, until the dough forms a ball, pulls away from the sides of the bowl, and is only slightly sticky to the touch. YOU MAY NOT NEED THE ENTIRE LAST CUP OF FLOUR.
- Knead for 3 minutes at medium speed.
- Cover the bowl with a dishcloth and allow the dough to rise until doubled. This will take about 20 to 30 minutes.
- Gently punch down the dough and divide it into 15 pieces. Roll each piece into a ball and place it in a 9x13 baking dish that has been sprayed with non-stick cooking spray.
- Cover and let rise until doubled on top of your stove while your oven preheats to 350 degrees.
- Bake rolls at 350 degrees for 15 to 20 minutes or until golden brown.
- Run a small cube of butter over the tops of the hot rolls. Let cool slightly before serving.
Notes
- Butter - Both salted and unsalted work fine.
- Flour - all-purpose flour, not bread flour, and never self-rising flour. If you want to sub some wheat flour, see my Wheat Dinner Roll recipe for details!
- Eggs - yes, you are reading this recipe correctly. There are no eggs in this recipe. It's a common misconception that bread recipes must have eggs as a binding agent.
- Yeast - active dry yeast, rapid-rise yeast, and instant yeast can all be used.
- Nutritional Disclaimer
Nutrition
Calories: 117kcalCarbohydrates: 25gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 1mgSodium: 65mgPotassium: 38mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
Brenda
Well I have never made buns before because it seemed intimidating lol. This is the easiest recipe ever. In no time I had warm fluffy scrumptious buns on the table for dinner. Was a huge hit. But now my family only wants homemade buns . Thanks for the awesome recipe!!
Tina
Well crap! Now i have earned the “dinner roll maker” title too. Totally shot myself in the foot with this one
I am not very experienced in bread making but this was super easy and the texture was perfect
Mindee
My condolences, LOL!!!
Carol
I made these for Thanksgiving and they are scrumptious. Wednesday evening I mixed them, proofed them, formed the rolls, placed them in greased baking dish, and placed the dish in the fridge covered with lightly oiled plastic wrap. On Thanksgiving I took them out an hour (plus) ahead of baking. When the turkey came out the rolls went in & baked while the turkey rested & got carved. It made 15 egg free, milk free, perfect sized rolls for sandwiches tomorrow.
Mindee
That's awesome! I'm so glad you loved them!
Cathleen
I love homemade dinner rolls, and when it is faster to make than going out and buying them in the grocery store, I am so in!!