These soft, pillowy one-hour dinner rolls are perfect for Thanksgiving or any family meal. Brushed with a sweet honey butter, these easy rolls come together quickly and always disappear fast.
If homemade rolls have seemed intimidating, this recipe simplifies the process. Instant yeast shortens the rise time, and a stand mixer makes kneading effortless so you can have bakery-style rolls in about an hour.
The Best Easy Homemade Dinner Rolls
This recipe yields soft, fluffy rolls without a long, complicated process. The first time these rolls were served, family members agreed they tasted better than store-bought. Instant yeast speeds things up while buttermilk adds a gentle tang and honey contributes just the right sweetness.
What You Need To Make This Recipe
- Bread flour. Bread flour gives extra structure and chew because of its higher protein content. You may substitute all-purpose flour if needed. This recipe uses 3 ½ cups (420 g).
- Unsalted butter. Used in the dough and melted with honey to brush on top for flavor and a glossy finish.
- Buttermilk. Adds moisture and a subtle tang. Whole or low-fat buttermilk works; regular milk can be used in a pinch.
- Instant yeast. No need to rehydrate — instant yeast shortens rise time compared to active dry yeast.
- Honey. Adds sweetness inside the dough and in the honey butter topping.
- Salt. Enhances the other flavors.
- One large egg. Gives the rolls structure and a tender crumb.
How To Make This Recipe
- Butter a 9 x 13 baking dish and set aside.
- Add instant yeast and honey to the bowl of a stand mixer fitted with the whisk attachment. Stir by hand with a small whisk until the yeast is evenly mixed into the honey.
- Warm the buttermilk and butter together until the butter is almost melted and the mixture is warm to the touch (about 110–120°F). Heat in short intervals to avoid overheating.
- Pour the warm buttermilk mixture into the bowl with the yeast and beat on medium speed for 1–2 minutes. Add the salt and egg, then beat until the egg is fully incorporated.
- Switch to the dough hook and add the flour in three additions, mixing after each. After the final addition, mix until the dough forms a ball and pulls away from the sides of the bowl.
- Knead with the dough hook for 4–5 minutes until the dough is smooth and elastic. The dough should be slightly sticky but manageable; add flour, one tablespoon at a time, only if necessary.
- Turn the dough onto a lightly floured surface and divide into 12 roughly equal pieces. Shape each piece into a smooth ball by stretching the top and tucking the sides underneath, then roll between your palms for an even shape. Place the rolls about an inch apart in the prepared dish.
- Preheat the oven to 400°F. Cover the baking dish with plastic wrap and set the rolls in a warm spot (on top of the preheating oven works well) to rise for about 15 minutes, until nearly doubled.
- Remove the plastic wrap and bake uncovered for 15–20 minutes, until the tops are golden brown.
- To make the honey butter, beat 4 tablespoons softened butter with 2 tablespoons honey until smooth. Brush the warm rolls generously and serve immediately.
Variations and Substitutions
Swap buttermilk for regular whole milk or a plant-based milk if preferred. Add fresh or dried herbs (rosemary, parsley) to the dough or honey butter for a savory twist. For garlic rolls, mix a teaspoon of garlic powder into the dough or brush tops with garlic butter. For a sweet variation, add a dash of cinnamon to the dough and the honey butter.
Make-Ahead and Storing Instructions
You can shape the rolls and refrigerate them in the baking dish, covered, for up to two days. Bring them to room temperature for about 2 hours before baking. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator up to 5 days. To freeze, wrap tightly and store in a freezer bag for up to three months; thaw completely before reheating. To reheat from frozen, wrap in foil and bake at 300°F for about 20 minutes.
Why Did My Rolls Turn Out Dense?
Expired yeast: Check the expiration date before you bake. Too much flour: Adding extra flour makes rolls dry and dense; the dough should be slightly tacky. Insufficient rise: Even these quick rolls must rise until nearly doubled; under-proofed dough yields dense rolls.
Tips for The Best Homemade Dinner Rolls
- No need to make each roll exactly the same size—variation is fine.
- Because there’s only one short rise, give the rolls a warm place to rise. On top of the preheating oven or inside a turned-off 200°F oven are both good options.
- Measure flour accurately. A kitchen scale is ideal. If using measuring cups, fluff the flour, spoon it into the cup, and level—do not pack.
Recommended Tools for This Recipe
- Stand mixer (optional, but makes kneading easier)
- Kitchen scale for accurate flour measurement
- Measuring cups and spoons
- 9 x 13 baking dish
Serve These Rolls With Some Of These Reader Favorites
- Hot Honey Butter Chicken Thighs
- Creamy Cajun Mushroom Pasta
- Southern Baked Spaghetti
- Cajun Honey Butter Roasted Carrots
- Creamy Cajun Shrimp and Gnocchi Skillet
📖 Recipe
1 Hour Dinner Rolls (Soft and Fluffy!)
Equipment
- 9 x 13 baking dish
- Stand mixer (optional)
Ingredients
- 3 ½ cups (420 g) bread flour (or all-purpose flour)
- 1 cup buttermilk (whole or low-fat)
- 4 tablespoons unsalted butter, plus more for greasing
- 2 packs (4 ½ tsp) instant yeast
- ¼ cup honey
- 1 teaspoon salt
- 1 large egg
Honey Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
Instructions
- Butter a 9 x 13 baking dish and set aside.
- Add instant yeast and honey to the mixer bowl and whisk until combined.
- Warm buttermilk and butter until the butter is almost melted and the mixture is warm to the touch (110–120°F). Do not overheat.
- Pour the warm mixture into the yeast, beat on medium for 1–2 minutes, then add salt and egg and beat until combined.
- Switch to the dough hook and add flour in three additions, mixing after each. Mix until the dough forms a ball and pulls away from the bowl.
- Knead with the dough hook for 4–5 minutes until smooth and elastic. Add flour sparingly if the dough is overly sticky.
- Turn the dough onto a lightly floured surface and divide into 12 pieces. Shape each into a smooth ball and place about an inch apart in the prepared dish.
- Preheat oven to 400°F. Cover the rolls and let rise in a warm spot for about 15 minutes, until nearly doubled.
- Remove covering and bake 15–20 minutes until golden brown on top.
- Mix softened butter and honey for the topping, brush over warm rolls, and serve.
Notes
- Substitute whole milk or a plant-based milk for buttermilk if needed.
- Keep the buttermilk warm but not hot; a thermometer helps ensure the right temperature.
- If dough is sticky, add flour one tablespoon at a time. Exact flour needed can vary with humidity.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze for up to 3 months.