1-Hour Soft and Buttery Dinner Rolls

I promise these rolls will rescue even the busiest weeknight dinner—fluffy, buttery, and done in about an hour. You’ll look like a culinary wizard and your oven will get all the applause.

I learned this recipe when I burned toast for the third time in a row and decided to redeem myself. The recipe gives soft, buttery rolls fast, and yes, they taste better than they look (but they look great too). FYI, I also love pairing warm rolls with other sweet or savory bakes like my favorite soft and chewy banana chocolate chip cookies for post-dinner decadence.

Ingredient and Method are in dedicated parts below, so keep your apron on and your butter melted. Ready to roll?

Why You’ll Love This Recipe

• Fast: You get dinner rolls in about an hour—no all-day babysitting required.
• Soft Texture: The milk and butter combo gives rollers that pillow-like softness everyone fights over.
• Buttery Flavor: You’ll brush them with extra melted butter, because of course you will.
• Beginner-Friendly: You don’t need fancy equipment—just a stand mixer helps, but your arms work fine too.
• Versatile: Eat them with soup, slather them with jam, or build tiny sandwiches. Ever thought about sliders? Now you have an excuse.

Ingredients You’ll Need

• 1 cup water
• 2 tablespoons melted butter
• ½ cup milk
• 2 tablespoons honey
• 1 tablespoon active dry yeast*
• 3 ½ to 4 cups all-purpose flour
• 1 teaspoon fine sea salt
• Extra melted butter, for brushing

*Note: active dry yeast gives the fastest, most reliable rise for this one-hour method.

How to Make (Step-by-Step)

Prepare Oven and Pan

1. Preheat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
2. This high-ish temperature helps finish the rolls quickly while keeping them tender.

Heat Liquids

1. In a microwave-safe bowl or saucepan, combine water, melted butter, milk, and honey.
2. Warm the mixture to about 110°F—warm to the touch but not hot. Use 15-second intervals in the microwave or heat gently over medium-low on the stove, stirring occasionally.

Activate Yeast

1. Pour the warm liquid mixture into the bowl of a stand mixer. Sprinkle the yeast evenly over the surface and stir lightly with a fork.
2. Let the yeast activate for about 5 minutes, until foamy. If it doesn’t foam, your yeast is probably dead—sad trombone.

Add Dry Ingredients

1. Add 3 ½ cups of flour and the salt to the yeast mixture.
2. Start with less flour; you can add up to 4 cups total if needed.

Mix and Knead Dough

1. Using the dough hook attachment, mix on medium-low speed until combined. If the dough sticks to the sides, add flour ¼ cup at a time, up to 4 cups, until the dough pulls away from the bowl and feels slightly sticky.
2. Continue mixing for 4–5 minutes until the dough becomes smooth. Shape into a ball and transfer to a greased bowl.

First Rise

1. Cover the bowl with a damp towel or paper towel and let the dough rise for 15 minutes.
2. This quick rise gets the dough ready for shaping without impatience turning into boredom.

Shape Rolls

1. Gently punch down the dough and divide it into 15 equal pieces. Shape each piece into a smooth ball.
2. Place the dough balls evenly in the prepared baking dish. Cover again and let rise for another 15–20 minutes. This final rise puffs them up like tiny clouds.

Bake

1. Remove the cover and bake for 15 minutes, or until the rolls are lightly golden on top and fully cooked.
2. The high temperature keeps a tender crumb while letting the top brown nicely.

Brush with Butter

1. Transfer the baking dish to a wire rack and brush the warm rolls with melted butter for maximum sheen and flavor.
2. Watch someone grab one while it’s still steaming. Not you, the other person. Or yes, you.

Serve

1. Serve the rolls warm. They taste best right out of the oven but still hold up well for leftovers.
2. Wondering about dips? Butter is obvious, but honey butter or a garlic-herb spread makes them dangerously good.

Pro Tips for the Best Results

• Measure carefully: Baking is chemistry; too much flour makes dense rolls.
• Check dough texture: Aim for slightly sticky but manageable dough. If it feels dry, add a tablespoon of water; if overly wet, add a tablespoon of flour.
• Use warm, not hot, liquids: Above 120°F kills yeast, so don’t scald.
• Room temp ingredients: Cold milk or butter slows the rise; warm is faster.
• Timing: Keep an eye on the clock—this recipe relies on short, deliberate rises.
• Butter finish: Brush immediately after baking for that irresistible glossy top.
• Make ahead: You can refrigerate shaped rolls overnight, covered, and bake the next day—add 5–10 minutes to baking time.

Fun Variations & Topping Ideas

Variations

• Add corn kernels for a sweet, southern twist.
• Mix in crumbled sausage for savory little meat rolls—perfect for brunch.
• Use these rolls as a base for loaded potato soup bowls or slider nights.
• Fold in herbs like rosemary or chives to the dough for subtle savory notes.

Toppings

• Bacon pieces and shredded cheddar cheese for a brunch upgrade.
• Green onions and a smear of sour cream on the side for a baked potato vibe.
• Everything bagel seasoning for a garlicky, oniony crunch.
• Honey butter glaze for a sweeter finish.

Storing and Reheating

• Refrigeration: Store rolls in an airtight container for up to 3 days in the fridge.
• Freezing: Freeze rolls in a sealed bag for up to 3 months. Thaw overnight in the fridge, then warm.
• Reheating (oven): Preheat oven to 325°F, place rolls in a covered dish with a small splash of water, and warm for 10–12 minutes.
• Reheating (microwave): Wrap a roll in a damp paper towel and microwave for 15–20 seconds—fast but slightly less crispy.

Frequently Asked Questions (FAQ)

How do I know if my yeast is active?

If the mixture becomes foamy within five minutes after sprinkling yeast on warm liquid, it’s active. No foam equals sad yeast and a restart.

Can I make these rolls without a stand mixer?

Yes. Knead by hand for about 8–10 minutes until the dough feels smooth and elastic. Your arm will get a workout, but dinner will still be worth it.

Can I substitute sugar for honey?

Yes. Use 2 tablespoons sugar instead of honey if that’s what you have. Honey adds a slight flavor nuance but sugar works fine.

What’s the best way to get the rolls golden but soft?

Brush with butter right after baking; that locks in color and keeps the exterior tender while adding flavor.

Conclusion

These 1-hour soft and buttery dinner rolls give you the best of both worlds: speed and comfort. They’re a no-fuss way to elevate any meal and impress people who assume fast food requires a drive-thru. Try one of the variations, experiment a bit, and tell me which topping won the family vote. If you want the original inspiration or another version to compare, check out Gimme Some Oven’s 1-Hour Soft and Buttery Dinner Rolls for an alternate take.

Leave a comment and rating if you try them—seriously, I love reading how people customize things. IMO, nothing beats warm butter on a fresh roll. Happy baking!