Let Me Tell You About My Accidental Roll Obsession
Okay, so I’ll come right out and confess: I was never a “make your own bread” person growing up. Rolls were the sort of thing I thought were reserved for Thanksgiving at Grandma’s or—if I managed to wrangle a last-minute invite—at the neighbor’s for Easter. But then came this one particularly hangry Tuesday, when I’d forgotten to buy a loaf, had chicken in the oven, and NOT a scrap of bread in sight. I think I was honestly just too stubborn to go back out, so I started scrolling around and somewhere between Sally’s site and a wild Reddit thread about speedy yeast dough, I cobbled together what is now my ride or die recipe for soft, fluffy, totally irresistible dinner Rolls. (Family tip: call dibs on the warm middle roll. Trust me.) And yes, I said 1 hour—it’s not a typo, promise.
Why You’ll Love This—Or At Least Why I Do!
I make these when a meal just NEEDS that “something extra”—like soup night that’s feeling a bit sad, or lazy Sundays, or honestly any time I want my kitchen to smell like heaven without planning hours ahead. My family (especially my husband, who has opinions about bread let me tell you) goes absolutely bonkers for these but it’s almost annoying how fast they disappear. Oh and—little secret—I used to curse at sticky dough, but this recipe’s pretty forgiving unless you, I dunno, try multitasking phone calls and dough. (Ask me how I know…)
Here’s What You’ll Need (And What I Actually Use)
- 2 1/4 teaspoons active dry yeast (one standard packet; quick-rise works too, but honestly, I sometimes just use what’s left open in the jar and it’s fine)
- 1 cup warm milk (whole is best, but 2% or even oat milk in a pinch—my daughter says “planty milk” is just as good, so try it if you like)
- 2 tablespoons sugar (I’ve subbed honey before, about the same amount, gives it a deeper taste but not a game changer)
- 1/4 cup unsalted butter, melted (if all you have is salted, just cut the salt in the recipe by a little—my gran swore by Land O’Lakes but use what you have)
- 1 teaspoon salt (I’m heavy handed with salt so I sometimes add a smidge more)
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour (sometimes I do half bread flour for fun, but that’s only if I’m avoiding laundry)
- Butter for brushing (optional, but really is it though?)
Alright, Here’s How I Do It—Step by Questionable Step
- Whisk that yeast and sugar into the warm milk in your mixing bowl. I usually just wing the temperature—feels as warm as a bath you’d put a baby in (not scalding, not cold). Wait 5 minutes until it’s foamy. If it’s not, give it another few or sigh and get new yeast.
- Toss in the melted butter, salt, and egg. Stir with a wooden spoon or your hand (I actually prefer hands, even if I complain about rings getting goopy). Add in flour—start with 3 cups, and keep stirring until it forms a dough that’s only a little sticky. If it’s clingy, add another handful or so until it’s workable.
- Turn it out onto a lightly floured countertop. Knead for about 2–3 minutes. It gets less sticky as you go, but if you need to, sprinkle a tiny bit more flour. I tend to chat with whoever’s around or put on an episode of “Bake Off” at this point. No need to overthink it.
- Pop it back in the bowl, cover (plastic wrap, clean tea towel, or, once in a pinch, an upside-down pot lid). Let rise for 20 minutes somewhere warm-ish. My oven on the proof setting is perfect, but a sunny windowsill is fine too. Doesn’t have to double, just get puffier.
- Now punch it down! Not aggressively, just a loving squish or two. Divide it into 12 roughly even hunks. I eyeball this, or sometimes use a kitchen scale if I’m feeling fancy. Shape into balls—mine are so not perfect, but nobody complains (except maybe my cousin Greg who’s always looking for the smallest one).
- Line a 9×13″ (ish) baking pan with parchment or just spray it well. Arrange the balls, cover loosely, and let proof another 15 minutes. They should be cuddling by now.
- Fire up your oven to 350°F (180°C). Bake for 17 to 22 minutes until golden. This is where I sneak a roll, but try to let them hit a proper color.
- Soon as they’re out, brush with more melted butter—this makes them look irresistibly shiny and, I dunno, more professional? Eat when still warm (uh, careful not to burn your tongue, I speak from experience).
A Few Notes I’ve Learned the Hard Way
- If you use bread flour, Rolls get a bit more chewy—sometimes I like that, sometimes not.
- Forgot to cover your dough? It might get a weird dry skin, but just knead it in. Not the end of the world.
- I tried making these with almond milk once—actually worked, just a tad different texture but honestly, still scarfable.
- And do give yourself leeway on timing, especially if you live somewhere cold. Sometimes it’s 70 minutes, not 60.
Some Fun Variations (and a Failure Story)
- Swap out half the flour for whole wheat… a bit denser but makes me feel righteous. Kids aren’t convinced though.
- Add some garlic powder or fresh chopped rosemary—makes the house smell spectacular.
- Once tried stuffing them with little cubes of cheddar. Didn’t work great, ended up with caverns of cheese in the bottom. Better to serve cheese on the side!
What If I Don’t Have a Stand Mixer? Or a Fancy Pan?
Totally get it. I actually prefer kneading by hand—I tell myself it burns calories (maybe?). And if you don’t have a 9×13 pan, I’ve used a round cake tin or even a cast iron skillet. Works fine, just watch the bake time; smaller pans might brown faster at the edges.
How to Store—Though, Like, Good Luck
Supposedly you can keep these in an airtight container at room temp for up to two days. I personally have zero data to support this because they’re usually gone before breakfast. But if you do manage leftovers, these rolls toast up beautifully the next day! Or freeze them and pop in the oven/toaster when needed—actually, that works better if you want them for meal prep.
Serving—Bring on the Butter (Or Jam? Or…)
We serve these as the centerpiece at holiday meals, but honestly on random Wednesdays too. Great with soups (like this creamy chicken noodle), but even better split with salted butter and leftover ham. My kids pile on jam if we have it, which is not traditional but I’m not the sandwich police.
Real Pro Tips—I’ve Messed These Up So You Don’t Have To
- Don’t rush rise times (I got impatient once and ended up with sad, squatty little pucks. Better to wait a bit longer than not enough!)
- If you overbake, they’re still edible but you’ll miss that dreamy softness. Set a timer. Or two. Or enlist a teenage child for once.
- Butter right out of the oven is not optional. I once skipped this step and immediately regretted it. They’re so much less moody when buttered.
Straight Talk FAQ (aka “Yes, People Actually Ask These”)
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Can I use instant yeast instead of active dry?
Totally! Just skip the first proofing step, mix it right in, and keep going. -
Can I make the dough ahead?
Yes-ish? You can form the rolls and stick them in the fridge overnight, then bring to room temp before baking. I haven’t tried freezing unbaked dough though—if you do, let me know what happens. -
Why did my rolls come out dense?
Probably the yeast was too old, or the milk was too hot and zapped it. Or you didn’t let them rise enough. It’s a learning thing, don’t sweat it! -
Can I make these vegan?
Sure, swap in plant-based milk, vegan butter, and skip the egg (try a flax egg or just leave it out—though they might be a tad less rich). -
Is a kitchen scale necessary?
Nah. Just eyeball it, rolls don’t mind, and I promise your cousin Greg won’t either.
Oh, one quick thing before you go—if you love speedy bakes, I have a not-so-secret soft spot for this other one-hour roll recipe too. Everyone does these a bit differently, and honestly, that’s half the fun. So go on, get a little floury, and remember—it’s never too late for homemade bread (unless you’re out of yeast, then…well, maybe next time).
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted (plus more for brushing)
- 1 large egg
- 1 tsp salt
- Nonstick cooking spray or extra flour, for dusting
Instructions
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1In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add melted butter, egg, and salt to the yeast mixture. Stir to combine.
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3Gradually mix in the flour until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
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4Divide the dough into 12 equal pieces and shape into balls. Place in a greased 9×13-inch baking dish.
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5Cover with a clean kitchen towel and let rise in a warm place for 20 minutes or until puffy.
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6Preheat oven to 375°F (190°C). Bake for 18-20 minutes or until golden brown. Brush warm rolls with additional melted butter before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
150 caloriescal
Protein:
4gg
Fat:
4gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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