Quick and easy dinner rolls

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
dinner rolls butter

This quick and easy recipe can be the next ultimate way to cook rolls in your home. No one can resist eating these fluffy and soft rolls. You just need to spread a bit of butter on top when they’re hot to bring the taste to the next level.

You don’t need anything fancy for this recipe, you probably have all ingredients at home. This saves a lot of time. Everything is ready really quickly, so you can meal prep the rolls the night before and warm them up when you’re ready to eat your dinner.

Quick and easy dinner rolls

Dinner rolls are incredibly easy to make and they taste amazing. It's a very satisfying meal that even amateur cooks can make. Everyone loves short cuts, and this recipe is a perfect way to make rolls much quicker than classic ones. The recipe is a perfect example of shortening the cooking process because you don't need to wait for many hours thanks to smart ingredient choice.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 331 kcal


  • 15 ml dry yeast
  • 55 g refined sugar
  • 125 ml water
  • 600 g bread flour
  • 100 ml salt
  • 250 ml milk, any fat
  • 50 g butter, melted
  • 2 eggs, beaten

For the brushing:

  • 15 ml butter, melted


  1. Place the sugar and the yeast in a bowl, gently pour in water. Leave the mixture for 5 minutes, it should be bubbly. Add sugar, salt and flour. Mix with a spatula to combine. Make a well in the dough, Add eggs, milk, butter and pour in the yeast liquid. The froth should be mixed with other ingredients. Take a wooden spoon and mix everything together like you're making a muffin batter. The dough should be very sticky and thick, not runny.

  2. Place the dough in the bowl, cover with the wet towel and leave in a warm place for 90 minutes. The dough should triple in size. You can leave it for longer if you have time. Dough surface will be bubbly and very sticky. Now you should shape the dough balls.

  3. Take a tray and line it with baking paper. The edges should overhang. Remove the towel and punch the dough. It should deflate, then mix quickly to remove the bubbles on the dough surface.

  4. Dust the counter with flour, scrape the dough on the surface. Dust your hands and shape the dough into a log. Cut it into 4 equal pieces, then cut every piece in 3 equal pieces. You should get 12 pieces.

  5. Take one piece, press it with a palm and use your hands to make a ball, then flip on the other side and quickly roll the dough to make a ball. This will stretch the dough and you will get a nice surface on the roll. Use as much flour as you need to make the dough less sticky. The dough should be dry from the outside and wet from the inside.

  6. Place the balls on the tray. Spray them with any oil you have and place cling wrap over the tray. Leave them in a warm place and leave it for 40 minutes. The balls should be twice bigger than before. 30 minutes through the rising process you should preheat the oven to 390F.

  7. Bake the rolls for 17 minutes. The surface should be brown and the center sounds should be hollow, like there is nothing inside. Be careful with the rolls, they are very soft. Remove them from the oven and brush with butter. Use overhang to place the rolls into a rack. Let them cool and serve warm.


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