I made these one-hour dinner rolls for my family’s Easter celebration on a complete whim, not planning to share the recipe here. However, things changed the moment I sampled (code for inhaled) one of the buttery rolls straight from the oven. From start to finish, these rolls can be made in just about an hour, which is quite a feat for a yeast dough with two rises.

One-Hour Dinner Rolls | Tutti DolciButtermilk gives these rolls a wonderfully soft crumb and fluffy texture. Brushed with butter and finished with sea salt, these are the perfect dinner rolls for any occasion yet simple enough for a weeknight.

One-Hour Dinner Rolls | Tutti DolciOne-Hour Dinner Rolls | Tutti Dolci

One-Hour Dinner Rolls | Tutti Dolci

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One-Hour Dinner Rolls

  • Yield: 12 rolls

Ingredients

  • 2 cups (280 g) flour, divided
  • 1/2 Tbsp Red Star PLATINUM Yeast
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 3/4 cup (180 g) buttermilk
  • 1 Tbsp unsalted butter, at room temperature

Topping

  • 1 Tbsp unsalted butter, melted
  • sea salt

Instructions

  1. Combine 1 cup flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat buttermilk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm buttermilk and butter to flour mixture and mix until combined; mix in remaining cup of flour.
  2. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth. Place dough in a medium bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 20 minutes. Spray an 8-inch baking dish with nonstick spray and turn out dough onto a lightly floured board. Shape dough into a ball and use a sharp knife to cut into 12 equal portions.
  3. Use lightly floured hands to roll each piece into a ball, gently stretching the dough over itself and pinching together at the bottom. Place rolls in square baking dish, cover with plastic, and let rise for 20 minutes. While rolls rise, preheat oven to 400°F. Use a pastry brush to gently brush rolls with 1/2 tablespoon melted butter. Bake for 14 minutes, until golden. Remove from oven and immediately brush rolls with remaining butter and sprinkle with salt before serving.

Nutrition

  • Calories: 100

31 comments

  1. Sometimes the stuff made on a whim is the best! These look great, love when buns are connected like this. My favorite! I have buttermilk in the fridge right now and was thinking how I could use it up. This might be just the recipe 🙂 Thank you! Happy Monday!

  2. O seriously? Only one hour?? That is the thing that always stops me from making bread; the time needed. Even though it is mostly waiting time, still it takes planning! I now need to make these!

  3. How would Fleischmann’s yeast work instead of the Platium ? I buy yeast at Sam’s because it is so much cheapier.

    1. Hi Nancy, I haven’t tested the recipe with Fleischmann’s but it should work fine. If you use their RapidRise yeast, you can mix it directly into the dry ingredients like I do here and the rise times will probably be similar. If you use Active Dry Yeast, you’ll want to dissolve the yeast in the buttermilk first and the rise times will be longer. Hope that helps!

  4. Thank you for your help. I use the instant dry yeast; so now I have an idea of how to substitute it when I get some buttermilk. Yours look so fantastic!

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