Soft and Fluffy One Hour Dinner Rolls
The softest, fluffiest One Hour Dinner Rolls made with potato flakes to make them extra tender! These are absolutely delicious served with turkey, chicken, or a roast! Perfect for special occasions but easy to pull off on a weeknight too!
Today I’m going to gift you a secret ingredient that you haven’t included in your one-hour dinner roll recipe before.
This one little ingredient makes your dinner rolls unbelievably pillowy soft and tender. So much so that your guests are going to refuse to leave the Easter, Thanksgiving or Christmas table until you hand them a copy of the recipe.
… Have you guessed the secret ingredient yet?
It’s potato flakes. Yes, the kind that comes in a packet that you use to make mashed potatoes on the fly. They add so much fluffiness to these easy dinner rolls.
This golden brown easy dinner rolls recipe is just perfect. They have a light sweetness to them with a touch of sugar or honey. They’re perfect to use for sliders or crispy chicken sandwiches for a weeknight meal or the big game, but that’s not even the best part. The best thing about them is that they take about an hour from the stand mixer to the table.
No need to buy store dinner rolls! These are 1000x better!
@littlespicejar Okay but did you guess the secret ingredient in these Perfect One Hour Dinner Rolls? 💃🏻 Full recipe linked in my profile and on littlespicejar.com. You can also search the web for “little spice jar one hour dinner rolls” #dinnerrolls #dinnerrollsrecipe #bread #breadtok #breadtokchronicles #breadrecipe #thanksgivingvibes #thanksgivingrecipes #homemadebread ♬ Belonging – Muted
Ingredients for homemade dinner rolls:
- Butter: melt the butter along with milk and water in the microwave. Allow the the mixture to cool before adding it to the dry ingredients. Unpopular opinon, but I like to use salted butter for all of my baked goods. If you only have unsalted butter on hand, don’t worry, you can still use it. You’ll just need to up the salt in the recipe by an extra 1/8 teaspoon.
- Milk: adds moisture and softness to the baked goods.
- Water: adds moisture to the dough.
- All-purpose flour: though my recipe does call for all-purpose flour, you can also use bread flour for most dinner rolls recipes. Bread flour has a higher protein percentage than all-purpose flour giving baked goods like breads and dinner rolls more structure and stability.
- Instant potato flakes: potato flakes add a bit more chew and moisture to baked goods. When you introduce the liquid ingredients into the recipe, the potato flakes puff up and absorb much of that liquid. This allows these rolls to be made in advance and prevents the dinner rolls from becoming stale quickly.
- Rapid-rise yeast: we’ll use this to make the dinner rolls quickly. You can also use active dry yeast and you can find more information about that int the FAQs at the bottom of this page
- Granulated sugar: adds sweetness to the dough and makes these rolls totally irressistibale.
- Kosher salt: along with the salted butter, we’ll use kosher salt to add the sodium to the rolls.
- Large egg: adds structure, color, flavor, and richness to to the dinner rolls.
Making one hour dinner rolls:
- Combine the wet ingredients. Add the butter, milk and water to a 2-cup measuring up. Heat in the microwave for 45-60 seconds or until the butter melts. Test the temperature using a meat thermometer. The liquid ingredients shouldn’t be warmer than 115ºF. If they are, just allow them to cool before adding them to the dry ingredients.
- Making the dough. In the bowl of a stand mixer, whisk the flour, potato lakes, yeast, sugar and salt. Add the dough hook attachment and let the mixer combine the dry ingredents. Start the mixer on the stir setting, stream in the milk mixture and add the beaten egg. When the ingredients have combined, kick up the speed to medium-low and let the mixer run until a smooth dough forms.
- You might need more flour. Depending on whether you used bread flour or all purpose and whether you live in a humid of dry environment, you might need a bit more flour to keep the odugh from sticking to the sides of the bowl. You can up to 1/4 cup of flour at a time to from the dough. If you used bread flour, you typically won’t need additional flour. For all purpose, I always need another additional 1/2 cup.
- Allow the dough to rise. Remove the dough from the machine, let it rest for 10 minutes covered with plastic wrap or a damp towel. Then prepare a 9×13 baking dish while the oven preheats to 185ºF. To speed up the process, we’ll proof the dough in the oven. Once the dough has had 10 minutes, divide it out into 12 equal pieces.
- Let the dough proof. Place the prepared dough balls in the baking dish and brush with water to keep the rolls from drying out in the oven. Turn the oven off and place the dough in the oven to rise fro 20 minutes. Don’t open the oven while the dough rises.
- Preheat the oven. Remove the baking dish from the oven and let sit at room temperature for 20 minutes while the oven preheats to 375ºF. Once the oven is warm, place the baking dish back in the oven and let the rolls cook for 18-22 minutes or until the rolls are golden brown. If they start to brown too much early on, cover loosely with a piece of foil. Brusht he rolls with a couple tablespoons butter right when they’re hot from the oven.
- Storing leftovers. Pop any leftovers into an airtight container and keep them at room temperature. I promise you, they aren’t going to be around for long! They’re delicious for breakfast smeared with jam!
FAQs and troubleshooting
You can add garlic powder and rosemary or your favorite herbs to the rolls and brush them with garlic butter when they’re hot out of the oven. You can find that recipe, here.
They are not. Active dry yeast needs to be activated before it’s used in a recipe, where as instant/rapid rising yeast does not require blooming ahead of adding it to wet and dry ingredients.
You can but it will take you longer than an hour to prepare the recipe. To make this recipe with active dry yeast, heat the water and milk together in a bowl until it reaches 105ºF. Then stir in the active dry yeast and 2 tablespoons of sugar. Allow this mixture to sit and bloom for at least 10 minutes or until it starts to foam at the top. Then add all the remaining ingredients into a stand mixer and resume the recipe.
It could be one of two things! Either the yeast you used in the recipe was no longer alive or the wet ingredients were too hot and you killed the yeast. For best results, I do suggest making sure the yeast you use isn’t expired. You’ll also want to test the liquid ingrdients to make sure the temperature isn’t more than 115ºF when you add it to the mixer.
If you like this recipe, you might also like:
- Hawaiian Sweet Rolls
- Roasted Garlic Rosemary Focaccia Bread
- The BEST Garlic Bread You’ll Ever Have
- No Knead Bread
- Homemade Jalapeño Cheddar Bread
- 4 tablespoons salted butter, plus more for brushing*
- ¾ cup milk
- ½ cup water
- 4 - 4 ½ cups bread or all-purpose flour*
- ¼ cup instant potato flakes*
- 1 tablespoon rapid-rise or instant yeast*
- ¼ cup granulated sugar
- 1 ¼ teaspoon salt
- 1 large egg, slightly beaten/room temp
- WARM: Place butter, milk, and water in a 2-cup measuring cup. 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 butter melts.
- COMBINE: 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.
- KICK IT UP: When combined, increase the speed of the mixer to medium-low and allow the mixer to run for 4-5 minutes. Once 2 minutes have elapsed, 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.
- REST: 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.
- ROLLS: Turn the dough out onto a lightly floured work surface. Using a bench scraper, divide the dough out into 12 equal pieces. 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.
- PROOF: 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.
- PREHEAT: 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.
- Butter: If you don't have salted butter, you can use unsalted butter and just add another ⅛ teaspoon of salt.
- Yeast: You can also use active dry yeast for this recipe, see the post for detailed instructions.
- Flour: I find I don't need any additional flour when I use bread flour, but with all-purpose I end up using up to a 1/2 cup more. This will vary based on the flour you use and based on the time of year and climate.
- Potato Flakes: Also called Instant Mashed Potato Flakes.
Amount Per Serving: Calories: 268Total Fat: 7gCarbohydrates: 44gFiber: 2gProtein: 8g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.