One-Hour Dinner Rolls
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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.
Buttermilk 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
- Yield: 12 rolls
- 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
- 1 Tbsp unsalted butter, melted
- sea salt
- 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.
- 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.
- 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.
- Calories: 100
Hi! I tried my hand at this recipe, and although they are not a 1 hour recipe, I DID like the rolls very much! Very soft and tender. I live at a high altitutde, and do not have access to the same yeast brand as you do, but the rolls did rise nicely. I may make them again someday, but using regular milk instead of the buttermilk. Thank you for the recipe. 😀
Thanks Ana, glad to hear you liked these! The altitude + different yeast is probably what made the recipe take a bit longer for you.
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!
How would Fleischmann’s yeast work instead of the Platium ? I buy yeast at Sam’s because it is so much cheapier.
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!