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Small Batch Dinner Rolls might seem like a fairytale, but I assure you: it can be done. This is the perfect recipe to make just the right amount of rolls…so you’ll only eat four one. Plus: they’re done in about 45 minutes AND I’m showing you how to make maple butter too!
Table of Contents
Why you need Small Batch Dinner Rolls
I love bread. I love it for breakfast. I love it for lunch. For lunch dessert. For dinner. For actual dessert. It’s a scientific fact: if I have bread in the house I will eat it all. Well, that’s a lie. If I have good bread in the house I will eat it all. {Sliced wheat bread need not apply.}
There is nothing I like more with dinner than a hot and fluffy and fresh dinner roll, especially if we’re having soup or salad. Plus, if we’re having soup or salad, that means there are calories left for bread. I have 3 people in my family. My husband is weird and doesn’t eat bread. My daughter and I can eat 12 rolls in one setting!
You can see why it’s really bad for me to make a full recipe of dinner rolls. Since I made 45 Minute Dinner Rolls, they have been super popular. There is only one problem with that recipe, and it’s not because it doesn’t work (#itmostcertainlydoes). The problem is that it makes 12 rolls.
Ingredients Needed
- Warm Water: think “hot bathwater”
- Olive Oil: you can also use vegetable oil or melted butter
- Sugar: helps activate the yeast
- Yeast: you can make this recipe using active dry yeast OR rapid rise (instant) yeast (see how below)
- Salt: for flavor
- Flour: Use all-purpose flour for this recipe
Active Dry Yeast
- Mix the yeast with some sugar and very warm water. I heat my water in the microwave for about 30 seconds to get it to very warm bathwater temperature. (Remember – all microwaves perform differently.)
- You let that mixture sit in the bowl of your stand mixer with some olive oil for 15 minutes. It gets really frothy.
- Then you mix in your flour, slowly, using your dough hook. The dough comes together quite nicely with just a little stickiness. It should somewhat clean the sides of the bowl as it whips around and forms a dough ball. If it’s too sticky (as in, it gets all over your hands and stays there when you try and touch it) you can add more flour, but you shouldn’t need more than an extra 1/4 cup or so.
- You should be able to handle the dough well enough to separate it into 4 pieces and place it in your pan.
- You let them sit another 5 minutes (place them near the preheating oven), then you bake for 11-15.
How to make Dinner Rolls Fast
- Whisk 3/4 cup flour, salt, sugar and yeast in your bowl.
- Heat your water to between 120-130°, then stir in oil. Add to dry ingredients.
- Add another 3/4 cup flour and mix until smooth, adding up to 1/4 cup more flour so that the dough isn’t too wet.
- Turn the dough out onto a well floured surface and knead until smooth and elastic. Rest 10 minutes.
- Form into 4 dinner rolls and place in pan. Place pan on top of stove (so the heat from preheating can help them rise) and let them rise 15 minutes. Bake 18-24 minutes or until golden.
Other Yeast Recipes
Small Batch Dinner Rolls (45 minutes) + Maple Butter
Ingredients
Rolls with Active Dry Yeast
- 1/2 cup warm water 30 seconds in the microwave; think hot bathwater (110-115°)
- 3 tablespoons olive oil
- 1 tablespoons sugar
- 1 tablespoons active dry yeast
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Rolls with Instant Yeast
- 1 ½ cups all-purpose flour up to 2 cups
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 packet Instant (rapid rise) yeast (2 ¼ teaspoons)
- ½ cup warm water 120-130°
- 3 tablespoons olive oil
Maple Butter
- 1/4 cup salted butter very soft
- 2 tablespoons pure maple syrup
- 1/8 teaspoon maple extract optional
Instructions
Rolls with Active Dry Yeast
- Preheat oven to 400°F. Spray a 6” round cake pan (or other similar sized pan) with 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 lightly floured cutting board and section into 4 balls. Place the rolls prepared pan. Let rest for 5 more minutes.
- Bake for about 11-15 minutes, or until the tops start to get golden.
Rolls with Instant Yeast
- Preheat oven to 400°F. Spray a 6” round cake pan (or other similar sized pan) with cooking spray.
- Whisk ¾ cup flour, salt, sugar, and yeast in the bowl of a stand mixer.
- Heat water to between 120-130°F. Add oil then add to dry ingredients. Mix with dough hook until wet and combined then add ¾ cup flour and mix until dough forms, adding up to ¼ cup additional flour so that dough is soft but not wet.
- Turn out dough onto floured surface and knead until smooth and elastic. Let rest 10 minutes. Form in to 4 balls, place in prepared pan. Let pan sit in a warm place to rise 10-15 minutes.
- Bake 20-25 minutes, or until golden on top and cooked through. Serve warm.
Maple Butter
- Whisk all ingredients in a small bowl. Store covered in refrigerator, best served at room temperature.
Recipe Notes
- You can mix by hand or using a hand mixer.
- Use an instant read thermometer for best results measuring water temperature.
- Use a loaf pan, 6-inch round cake pan, or just bake rolls on a cookie sheet.
- You can make 4 rolls or 8 smaller ones.
Recipe Nutrition
If you’re as in love with small batch recipes as I am, be sure to try out my small batch brownies, chocolate chip cookie, and blondie recipes. Or even small batch confetti cupcakes or small batch snickerdoodles!
Learn how to make a small batch of dinner rolls in about 45 minutes! This is the perfect small batch recipe for a smaller family or when you want homemade dinner rolls!
Last Updated on October 29, 2023
Hi-
If I have yeast that does not need proofing, do I still have to let it sit in the warm water for 15 min? Thank you! Looking to try it tonight.
I’m not familiar with that kind of yeast so I’m not sure, but if you try it let me know how it works.
That’s the only kind of yeast I ever use. It worked just fine in this recipe.
Made mine savory with T. of thick rolled oats in batter, then brushed on olive oil, salt, garlic powder before bake.
I like having a small batch of dough so I can use up the end of a bag of flour!
Thank you for the recipe!
Just found your small batch of dinner Rolls. Going to make them. Can I use Wheat flour and bread flour for same measurements of 1 1/2 cups?
Going to use my Kitchenaid Mixer. Thank you for posting this Recipe.
I’ve made them half and half with whole wheat and all-purpose. I’m not sure if I’d go all the way whole wheat because it’ll change the texture. A good alternative is to use white whole wheat which subs much better 1:1. But a mix will work fine! Enjoy!
Made the Dinner Rolls last eve for dinner and they turned out good!
Husband loved them! The Wheat Flour I used was 1/2 Cup and Bread White Flour 1 Cup. I used 2 tablespoons more water and all else was your recipe. Thank you for getting back to me. This will be a keeper.
Thanks for the update!
OMG these rolls are heavenly! I love that they are a small batch.. perfect for those of us with portion control issues. I didnt use a stand mixer and used whole wheat flour and they turned out great! Dense and doughy but still fluffy.. I don’t know if that makes sense!?
Thanks for always posting such life changing recipes 🙂 <3 xx
Lordy child, I have tried SOOO many roll recipes trying to find a good heavy, dense yeasty roll to no avail, until NOW. Just made these for breakfast; must say also, the quickest, easiest roll recipe I’ve tried. These are exceptional and EXACTLY what I have been searching for. Cant wait till church homecoming, I always make the rolls and all those little brothers and sisters will have another thing to be thankful for!!! Me too, thanks so much!
Yay!! I’m so glad you liked them!! Those are my favorite. The first thing I’m going to do when this kitchen remodel is done is make something with yeast.
I just made this recipe for the third time! I loe them and so does my family. Thank you so much for this “keeper” recipe
Hi! Stumbled by your blog because I was looking up small batch baking recipes. This recipe looks fantastic and I can’t wait to give it a try. I also could easily eat 11 rolls in 2 days. Heck probably in one, hence the google search for small batch baking! Thanks for sharing.
It’d my first time making it and I haven’t had a chance to buy a stand mixer yet so I did what you replied to the above comment by kneading it until it’s a nice round dough (not too sticky either). I baked it for 15 mins and I didny event get the little light yellow/brown color on the top and it tasted a little dough-y. Anything else I can do? The mixture was frothy before I added the flour, should I have kneaded longer?
When you say doughy do you mean underdone or dense? These dinner rolls are pretty dense, but should be fluffy at the same time. I like a “heavier” dinner roll, so they’re perfect for us. If the dough isn’t too sticky after kneading, that’s probably okay, mine is usually touchable with minimal transfer. Possibly they needed to be cooked longer?
I baked it for another 5 mins and it seems fine now. some parts inside the roll were seemed a little wet/doughy still before i baked it longer and now it seems like what you just described. 🙂 thank you! they are yummy with the maple butter spread.
I’m so glad!!
I don’t have a stand mixer… when I made by hand they did not rise to fill the pan or brown on top. They were still dense and a tad doughy. Any tips on making them by hand? The bottoms were browned.
Did the yeast get foamy before you mixed in the other ingredients? Did you knead it all by hand? The yeast gets very foamy before you add the flour (if it doesn’t, the yeast may be bad or the water was not hot enough or it was too hot). Once you add the flour, when I use the stand mixer, I mix it until the dough can be handled without a lot of transfer onto your hands. So if you’re kneading this by hand, you should do it, adding flour as needed, until it’s smooth. The balls don’t grow that much in the oven, they rise a little when they sit in the pan before baking, but they don’t grow a lot. Mine, as you can see from the photos, didn’t get very brown on top, more of a “blush” (but brown in color). If you want it more golden like a traditional dinner roll, you can brush the raw rolls with melted butter or egg before baking.
Yum!!!! Made these for dinner tonight. Perfect. So savory. They taste perfect with raspberry jam .I will definitely make these again! I will reccomend this recipe to my friends. Thanks for posting! 🙂
Yay! I’m so glad you enjoyed them!
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