Quick Dinner Rolls are the ideal solution when you want warm, homemade bread without the wait. Soft, golden, and buttery, they bake up in around 30minutes and require minimal rise time. Whether you’re pulling together a fast dinner or need a fresh loaf for sandwiches or soups, these rolls hit the spot. With simple ingredients like milk, water, yeast, flour, and butter, you’ll be kneading and shaping dough into 15 perfect rolls in no time. Ready for comfort food at its coziest? Let’s dive in.
Why You’ll Love This Recipe Name
These Quick Dinner Rolls are light, tender, and buttery—no heavy equipment or long proofing times required. You’ll get bakery-style rolls right in your home kitchen, with a soft interior and golden crust. They’re versatile, easy to customize, and ideal for serving with soups, roasted meats, or just slathering with extra butter.
Ingredients
- ¾cup (180ml) milk (whole, 2%, or 1%)
- ¾cup (180ml) water
- 2Tbsp (about 25g) sugar
- 1Tbsp (11g) active-dry or instant yeast
- 3½to4cups (420g–480g) all-purpose flour
- 1tsp salt
- 2Tbsp unsalted or salted butter, melted, plus more for greasing the pan
Step-by-Step: How to Make Quick Dinner Rolls
- Warm the liquids and activate yeast. In a microwavesafe cup, warm milk and water together for about 30seconds until lukewarm. In your mixer bowl, stir in sugar and yeast. Let sit for 1minute (or up to 3–5minutes if yeast seems old) until small bubbles appear.
- Form the dough. Stir in 3½ cups of flour and the salt using a firm spatula until a shaggy dough begins to come together. Using a dough hook on low, knead about 5minutes until smooth (or knead by hand for 10minutes). If dough sticks, add 2Tbsp more flour and knead briefly—avoid adding too much.
- First short rise. Shape dough into a ball and return it to the bowl. Cover and let rest for 10minutes (optional if in a hurry).
- Preheat and prep pan. Preheat your oven to 400°F (≈200°C) and grease a 9×13‑inch baking dish or cake pan.
- Shape the rolls. Turn dough onto a lightly floured surface. Divide into 15 pieces. Roll each into smooth balls by cupping your palm and circling on the work surface.
- Second rise. Place rolls in a 3×5 grid in the greased pan. Cover and let rise for 15minutes—they should puff slightly.
- Bake. Brush each roll with melted butter. Bake for 15–18minutes, rotating halfway for even color. Rolls should be deep goldenbrown.
- Cool and serve. Allow the rolls to cool briefly in the baking dish before moving them to a wire rack.
Helpful Tips
- Make sure the milk and water are warm to the touch—not hot—to properly activate the yeast.
- Kneading by hand offers more precision; stop once the dough becomes smooth and stretchy.
- Rolling dough balls tightly gives better rise and smoother tops.
- Don’t over-flour—you want a slightly tacky dough for lightness.
- If your kitchen is cold, let dough rise near a warm oven or sunny window.
Substitutions And Variations
- Flour: Try substituting half the flour with whole wheat for a nuttier flavor—just add a touch more water to balance the texture.
- Butter: Use melted olive oil or vegan butter for dairy-free version.
- Sweetness: Swap out the sugar for honey or maple syrup for a natural hint of sweetness.
- Add-ins: Stir in garlic powder, chopped herbs, or shredded cheese to dough before rising.
- Shape changes: Instead of balls, shape into knots, braids, or pull-aparts in muffin cups.
Storage Instructions
- Keep the cooled rolls in a sealed container at room temperature for up to 2 to 3 days.
- To freeze, wrap the cooled rolls in foil or plastic wrap, place them in a freezer-safe bag, and store for up to 3 months.
- To reheat, thaw if frozen, then warm in a 350°F oven for 5–7minutes, or microwave briefly with a damp paper towel.
Nutritional Information
(Per serving: about one roll)
- Calories: ~146
- Fat: ~2g
- Carbohydrates: ~27g
- Protein: ~4g
Serving Suggestions
- Serve warm with melted butter, honey, or jam.
- Pair with soups like tomato bisque or chicken noodle.
- Use as slider buns for pulled pork, meatballs, or mini sandwiches.
- Toast slightly and top with garlic-herb compound butter as a savory side.
Frequently Asked Questions About Quick Dinner Rolls
How long do these rolls take to make total?
Overall, plan for about 45to60minutes — including short rises, shaping, and baking. The dough rest periods are brief, keeping prep quick and efficient. It’s perfect for last‑minute dinners or hosting guests when you need warm bread fast.
Can I double or halve the recipe?
Yes — this recipe scales easily. Doubling the ingredients fills two 9×13 pans or one deep baking dish. Halving works, too, especially for smaller gatherings — just keep the same proportions and adjust rising/baking times if needed.
Do I need bread flour or can I use all-purpose?
All-purpose flour works just fine and yields soft, fluffy results. Bread flour gives extra chew and structure, but isn’t necessary here.
What if the rolls are too dense or don’t rise?
Density can mean old yeast or too much flour. Always check expiration on yeast and avoid adding extra flour unless dough is very sticky. Let it rest properly between kneading and second rise.
Can I make these ahead?
Yes — after shaping, cover and refrigerate for a slow overnight rise. Bake fresh in the morning. Or freeze baked rolls and reheat later for convenience.
Quick Dinner Rolls
- Total Time: 43 minutes
- Yield: 15 rolls 1x
Description
Quick Dinner Rolls are soft, buttery, and bake up golden in under an hour. Perfect for busy weeknights, holidays, or anytime you crave homemade bread fast. No long rise times or fancy tools—just simple ingredients and a quick, foolproof method.
Ingredients
¾ cup (180 ml) milk (whole, 2%, or 1%)
¾ cup (180 ml) water
2 tablespoons (25 g) sugar
1 tablespoon (11 g) active-dry or instant yeast
3½ to 4 cups (420–480 g) all-purpose flour
1 teaspoon salt
2 tablespoons melted butter (plus more for greasing the pan)
Instructions
Warm the milk and water in a microwave-safe cup for 30 seconds until lukewarm.
In a mixer bowl, combine the warm liquid with sugar and yeast. Let sit for 1 minute until bubbles appear.
Stir in flour and salt with a firm spatula until a rough dough forms.
Knead with a dough hook on low for 5 minutes (or by hand for 10 minutes) until smooth and elastic.
If sticky, add up to 2 tablespoons more flour, a little at a time.
Shape into a ball, return to bowl, and rest covered for 10 minutes (optional).
Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Divide dough into 15 pieces, roll into balls, and place in pan.
Cover and rise 15 minutes.
Brush with melted butter and bake 15–18 minutes until golden-brown.
Cool briefly, transfer to a rack, and serve warm.
Notes
Make ahead: Shape rolls and refrigerate overnight. Bake fresh next day.
Flavor twist: Add garlic powder, shredded cheese, or herbs before shaping.
Freezer-friendly: Cool completely, then wrap and freeze up to 3 months
- Prep Time: 25 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 roll
- Calories: 146
- Sugar: 2 g
- Carbohydrates: 27 g
- Protein: 4 g
Conclusion
Thank you so much for trying these Quick Dinner Rolls! I love how easy and satisfying they are—soft on the inside, golden and buttery on top, and reliably delicious every time. Whether you’re serving them with a weeknight meal, holiday dinner, or just as cozy comfort food, they come together faster than you might think. I hope you enjoy every warm, tender bite—happy baking, and thank you for being part of our foodloving community!