Soft and Fluffy One Hour Dinner Rolls
One hour dinner rolls made with potato flakes to make them extra tender, soft, fluffy, and delicious! These rolls are perfect for special occasions and easy enough to pull off on a weeknight too!
Welcome to the carby addition of Friday.
We are going to be making the most delicious one hour dinner rolls recipe of your life today. Like, you-didn’t-even-know-these-were-missing-from-your-life-till-you’ve-had-these good.
For someone who often complains about not liking potatoes, I have managed to use them a LOT lately, haven’t I? Like this, this, and this. And now, i’ve snuck them into these dinner rolls. But trust me, potatoes flakes are the key to make making tender and delicious dinner rolls that practically prepare themselves in 1 hour.
The husband, who isn’t a carbaholic, the way I am, said these were the most delicious rolls he’s ever had. They taste really similar to my homemade hawaiian rolls, but dare I say, better? They definitely aren’t as sweet as the Hawaiian Rolls but are just as tender (if not more).
Bread + potatoes? What’s not to LOVE?
I mix up the wet ingredients in a 2-cup measuring cup. That’s just milk, water, and butter. Pop it in the microwave for about 1 minute. You want the milk and water to warm and the butter to *just* begin melting. For those of us that like to be exact, you want to warm it to 115ºF.
Now for the dry ingredients, combine the flour, instant potato flakes, rapid-rise year, sugar, and salt in the bowl on an electric mixer. Fit your mixture with the dough-hook attachment.
Once you’ve heated the milk mixture, stream it into the dry ingredients while the mixer is on the low setting. Crack an egg and pop it in. Once the liquid is all mixed in, bring the mixer speed up to low medium and let it run for 4-5 minutes. Your dough should be *slightly* sticky. If it looks super sticky, add in ¼ cup of flour. Let it run, if it’s still too sticky, add the remaining ¼ cup.
Now, cover the dough bowl with plastic wrap and let it sit for 10 minutes. Heat your oven to 180ºF while the dough is resting.
On a floured work surface, roll out the dough into a 15 inch circle. Using a pizza cutter (dipped in flour) divide the dough into 12 pieces. Cut it just the way you’d cut a pizza. Roll the balls up, tucking the seams inside the dough. Place the prepared dough onto a lightly greased 9×13 baking dish.
Brush a little water on the top so they don’t dry out in the oven and pop them in for 20 minutes. Turn the oven *OFF* and allow them to do a second rise.
Just look at these PILLOWS! ????????????
When the second rise is done, pull the dish out of the oven and let the rolls sit on the counter while the oven heats to 375ºF. Pop them into the oven and let them bake for 18-22 minutes until tender and delicious. If the tops start browning early in the game, just place a piece of foil on top no need to fold it or anything.
When they’re fresh out of the oven, give them a brushing with some melted butter.
Your holiday guests are going to be amazed when you pull these one hour dinner rolls out of ze oven. You can’t even tell these rolls were made in ze one hour. They taste like something straight from ze fancy bakery.
Friendsgiving? Thanksgiving? Christmas? You’re set on these one hour dinner rolls. And your guests are going to LOVE them.
Soft and Fluffy One Hour Dinner Rolls
- ¼ cup (4 tablespoons) salted butter, plus more for brushing (see note)
- ¾ cup milk
- ½ cup water
- 4 - 4 ½ cups all-purpose flour
- ¼ cup instant potato flakes (See note)
- 1 tablespoon rapid-rise yeast (see note)
- ¼ cup granulated sugar
- 1 ¼ teaspoon salt
- 1 large egg, room temperature
- Place the butter, milk, and water in a 2-cup measuring cup or microwave-safe bowl. Heat on high for about 1 minute. The milk mixture should be warm to touch, about 115ºF. Continue to heat in 15-second intervals until the milk is warm to touch.
- In the bowl of an electric mixer, fitted with the dough-hook attachment, add 4 cups of flour, potato flakes, yeast, sugar, and salt. Start the mixture on the stir setting, stream in the warm milk mixture and the egg, when combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. While the mixer is running, if the dough is sticking to the sides of the bowl, add ¼ cup of flour at a time until the dough begins to pull away from the sides and forms a ball. I needed the entire ½ cup for my dough. You may or may not need to add any flour.
- Remove the dough from hook, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes. While the dough is resting, position a rack in the center of the oven and preheat the oven to 180ºF. Spray a 9x13 baking dish with cooking spray, set aside.
- Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll the dough out into a 15-inch circle. Using a pizza cutter, dipped in flour, cut 12 pieces out of the dough (just the way you'd cut a pizza). Fold the seams in and roll into a smooth ball. Place in the prepared baking dish. Repeat with all the dough balls. Using a pastry brush, brush water on the tops of the rolls so they don't dry out in the oven. Place the baking dish in the oven, turn the oven OFF and allow the dough to rise for 20 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THE 20 MINUTES ARE UP.
- Removing baking dish from oven, place on the counter while you preheat your oven to 375ºF. Bake the dinner rolls for 18-22 minutes or until the tops are nice and golden. If the rolls begin to brown early, just place a piece of foil loosely on the surface. Brush rolls with melted butter when done.
- If you don't have salted butter, you can use unsalted butter and just add another ⅛ teaspoon of salt.
- MILK: I have only tested this recipe with cows milk.
- YEAST: 1 packet of yeast measures to 2 ¼ teaspoons. 1 tablespoon = 3 teaspoons. Therefore, you would need 1 packet + ¾ teaspoon of yeast.
- POTATO FLAKES: Also called Instant Mashed Potato Flakes.
I made these rolls this morning…WOW!!!! This is the best bread recipe I’ve ever tried! Quick, easy, and delectable! Thanks for sharing.
I make this recipe all the time! It’s a winner!!
Question- can I double the recipe? Or do I have to make separate batches?/
Glad to hear you enjoy the dinner rolls! To tell you the truth, I haven’t had a chance to double this recipe. For best results, I suggest mixing it up in batches. But if you don’t mind a bit of experimenting, it might be worth it to try it as a double batch. I’m just worried you’ll need to play around with the flour or liquid a little bit.
I can’t believe it’s been nearly 3 years since I first asked about doubling the batch! This is still my go to recipe!
I double the batch all the time with no problem! 😀
Happy Holidays Marzia!
Hi Andrea! Love that you’ve been making these for so a few years now and that the batch doubles well! Happy Thanksgiving! 🙂
I made the garlic herb version of these rolls- I needed a triple batch, so I mixed up one single batch and one double batch (my mixer barely fit a double). Both turned out great! The biggest issue was keeping the mixer from overflowing while adding the milk mixture and egg. To make the dough easier to divide into rolls (a double is a lot of dough), I use a kitchen scale and kitchen shears to keep from handling the dough too much and to keep the rolls an even size. I just weigh all the dough after resting, then divide by how many rolls I want.
Can these rolls be frozen before the 2 nd rise? I was wondering if they could be made ahead of time
Debbie, did you ever figure this out? I would love to know if they could be. Trying to get ahead of the game this year for Thanksgiving.