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 for scratch! These soft rolls are the perfect addition to soups or salads!
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!
- Butter - Both salted or 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 are the same thing.
How to Make Step by Step Recipe Instructions
- 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 just so 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 my 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 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
Yes, check on my Garlic Butter Herb Roll version of these for amounts of seasonings and how much to add!
No, you didn't. Most people will only need 4 cups of flour at most, however, I have had a small amount of people that for whatever reason still needed to add more flour and their rolls still turned out perfectly fine.
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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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 for scratch!
- 1 ½ cups Warm Water
- 3 Tbs . Sugar
- 1 Tbs . Active Dry Yeast
- 4 Tbs . room temperature Butter
- 1 ½ tsp Salt
- 3-4 cups All Purpose Flour
- In the bowl of a stand mixer, dissolve the yeast and sugar in the warm water.
- Let stand 5 minutes to get foamy.
- Mix in the butter, salt, and 3 cups of the 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 dish cloth and allow dough to rise until doubled. This will take about 20 to 30 minutes.
- Gently punch down the dough and divide into 15 pieces. Roll each piece into a ball and place 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.
Butter - Both salted or 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.
Keywords: easy dinner rolls, quick dinner rolls, best dinner roll recipe, easy yeast rolls for beginners
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