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Quick Dinner Rolls will be on your table in just 45 minutes! These are fluffy dinner rolls that are perfectly soft, easy to make, fast, and they’re the perfect side dish.

golden rolls in a white glass pan.


Yeasted Dinner Rolls

You may be asking: How can this yeast recipe be done so quickly? I’ll let you in on a little secret: using a lot of yeast will make them rise faster and essentially be done faster as well. These are perfect for when you need rolls, but don’t have all day to wait for them to rise!

This recipe makes 12 perfect dinner rolls that are perfectly soft. They freeze well, taste amazing, and go great with butter as a side dish for any meal.

ingredients in quick dinner rolls laid out on a white counter.

Ingredients Needed

  • Warm Water: You’ll want to heat the water about 30 seconds in the microwave. If you have an instant read thermometer it should read between 100-110°F.
  • Active Dry Yeast: There is no substitute for this in this recipe. Make sure you’re using active dry yeast, not instant. You need 2 tablespoons, so get 3 packets or a jar.
  • All-Purpose Flour: I always use all purpose flour in my bread recipes because it’s what I have in my pantry, but bread flour will work as well.

How to make 45 Minute Dinner Rolls

  • Place the water, olive oil, sugar, and yeast in a large bowlLet the mixture rest for 15 minutes – it will get very frothy!
  • Mix in the salt and flour You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left).
  • Place dough on a cutting board and knead until it comes together in a cohesive ball.
  • Section into 12 pieces and roll each into a ball.
  • Place the rolls in a 9×13” baking dish sprayed with cooking spray. Let rest for 10 more minutes.
  • Brush the tops with melted butter. Bake for about 10 minutes at 400°F, until the tops start to get golden.
golden rolls in a white glass pan.

Expert Tips

  • Using an instant read thermometer will ensure that your water is the proper temperature to awaken (not kill) the yeast.
  • It’s easiest to do this with a stand mixer fitted with the dough hook – it will knead it all for you! If you don’t have a mixer you can stir the dough until you can’t anymore (once it’s become a shaggy dough). Turn it out onto a lightly floured surface and knead until the dough comes together.
  • I love brushing the tops of my rolls with melted butter before baking.
  • You know dinner rolls are done when the tops of your rolls become golden.
  • Start making these rolls before the rest of your dinner, so you can cook while they rise. 

FAQs

How long do these last?

These rolls will last around 2-3 days. You can freeze leftovers for up to 3 months.

Why didn’t my dinner rolls rise?

Make sure your yeast is not expired and that your water is not too hot (or not hot enough). It should be between 100-110°F to activate the yeast properly.

golden rolls in a white glass pan.

45 Minute Dinner Rolls

4.93 from 13 votes
Mixer to table in under 45 minutes, these dinner rolls are the perfect addition to any meal!
Total Time 45 minutes
Yield 12 rolls
Serving Size 1 serving

Ingredients
 

  • 1 cup (237ml) warm water (between 100-110°F, approx 30 seconds in the microwave)
  • cup (79ml) olive oil
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (17g) active dry yeast
  • ½ teaspoon salt
  • 3 cups (372g) all-purpose flour
  • 1 tablespoon (14g) unsalted butter , melted
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Instructions

  • Preheat oven to 400°F. Spray a 9×13-inch baking dish sprayed with nonstick cooking spray.
  • Place the water, olive oil, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings!
  • Mix in the salt and flour using the dough hook. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.
  • Place dough on a cutting board and knead lightly until the dough comes together.
  • Section and roll dough into 12 balls. Place the rolls in prepared pan. Let rest for 10 more minutes.
  • Brush with melted butter. Bake for about 10 minutes, until the tops start to get golden.

Recipe Notes

  • Using an instant read thermometer will ensure that your water is the proper temperature to awaken (not kill) the yeast.
  • It’s easiest to do this with a stand mixer fitted with the dough hook – it will knead it all for you! If you don’t have a mixer you can stir the dough until you can’t anymore (once it’s become a shaggy dough). Turn it out onto a lightly floured surface and knead until the dough comes together.
  • I love brushing the tops of my rolls with melted butter before baking.
  • You know dinner rolls are done when the tops of your rolls become golden.
  • Start making these rolls before the rest of your dinner, so you can cook while they rise. 
Recipe adapted slightly from Your Homebased Mom via Real Mom Kitchen.

Recipe Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 98mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 5mg | Iron: 1mg
Nutritional information not guaranteed to be accurate

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Last Updated on October 29, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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112 Comments

  1. These are super easy and perfect ever time. They are great for making homemade kraut burgers also. LOVE this recipe.
    Thank you for sharing

  2. I will need 36 rolls. Should I triple all ingredients, including the yeast? Hope the answer is yes! Want to make these.

  3. Hi! I’ll be trying these next time I make rolls. I had a fail safe 1 hr recipe saved and when I went to use the blog owner had made it private and now I am without bread. I had a question though, I see you said you took out the egg and it made no appreciable flavor difference. Eggs in yeast bread help it rise faster and better with a more tender texture. When I get to try these I might try them both ways just to see. Thank you for the recipe!

  4. , Dorothy
    It is good to read about another bread addict! I notice that all of these recipes use a stand alone mixture with a dough hook. Everybody does not have all of these things. Is there any other way to mix these delicious sounding rolls?
    Thanks,
    Colleen Morrow
    Columbia, SC’

  5. I’ve never made dinner rolls before, and this (or your small-batch version) looks like it may be a good recipe to start with. I have some bread flour to use up…think I could use that in place of the all-purpose?

    1. I think you should probably use half and half instead of all bread flour, but if you try it with all, let me know how it works!