Introduction

These 1-hour soft and buttery dinner rolls are perfect for any meal when you want fresh bread fast. Fluffy and tender, they come together quickly with simple ingredients and deliver a comforting, homemade touch to your table.

Eight shiny golden brown dinner rolls sit closely packed in a clear glass baking dish. Each roll has a smooth, glossy, and slightly sticky top that catches the light, showing fresh butter or glaze. The rolls have a soft, fluffy texture with slightly rounded tops and light creamy-colored sides touching each other inside the dish. The clear glass dish rests on a white marbled surface, with a bright and clean look in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 400°F and grease a 9 x 13-inch baking dish with cooking spray. Set it aside.
Step 2: In a microwave-safe bowl or saucepan, combine water, melted butter, milk, and honey. Warm the mixture until it reaches about 110°F—warm to the touch but not hot. Use 15-second intervals in the microwave or heat gently on the stove, stirring occasionally.
Step 3: Pour the warm liquid into the bowl of a stand mixer. Sprinkle the yeast evenly over the surface and stir lightly with a fork. Let it sit for about 5 minutes until foamy to activate the yeast.
Step 4: Add 3 ½ cups of flour and salt to the yeast mixture.
Step 5: Using the dough hook attachment, mix on medium-low speed until combined. If the dough sticks to the sides, gradually add flour ¼ cup at a time, up to 4 cups total, until the dough pulls away from the bowl and feels slightly sticky.
Step 6: Continue mixing for 4-5 minutes until smooth. Shape the dough into a ball and transfer to a greased bowl.
Step 7: Cover the bowl with a damp towel or paper towel and let the dough rise for 15 minutes.
Step 8: Punch down the dough gently and divide it into 15 equal pieces. Shape each into a smooth ball.
Step 9: Place the dough balls evenly in the prepared baking dish. Cover again and let them rise for another 15-20 minutes.
Step 10: Remove the cover and bake the rolls for 15 minutes, or until they are lightly golden on top and fully cooked.
Step 11: Transfer the rolls to a wire rack and brush the warm rolls generously with melted butter.
Step 12: Serve the rolls warm for the best texture and flavor.

Tips & Variations

For an extra soft crumb, replace the milk with buttermilk or add a tablespoon of sour cream to the dough.
Brush the rolls with garlic butter after baking for a flavorful twist.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 8-10 minutes until smooth.

Storage

Store cooled rolls in an airtight container or resealable bag at room temperature for up to 3 days. To refresh, warm them in the oven at 300°F for 5-7 minutes. You can also freeze the rolls for up to 2 months; thaw overnight in the refrigerator and warm before serving.

How to Serve

The image shows a close-up of nine soft bread rolls baked together in a clear glass rectangular dish, arranged in three rows of three. Each roll is golden brown on top with a shiny glaze that makes the surface look smooth and slightly wet. The bread's texture below the glowing top is soft and fluffy, with a pale cream color. The dish sits on a white marbled surface, adding a subtle, elegant background to the warm tones of the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less—about 2 ¼ teaspoons—and add it directly to the flour mixture without proofing.

Why should the liquid be around 110°F?

Yeast is activated best in warm liquids that are about 110°F. If it’s too hot, the yeast can die, and if it’s too cold, it won’t activate properly, resulting in poor rise.