Soft and fluffy one hour dinner rolls will be a hit with any meal you serve. Easy, fast, amazingly soft, fluffy, light and flavorful! Warm, buttery rolls on the table in 60 minutes, now that’s what I call a success. I’ve been searching and experimenting with numerous roll recipes to find one that is actually light and fluffy. Finally hit the jackpot with this recipe. A few minor adjustments to meet our taste and voila! I can relax and call it quits on the research. And so can you.
Soft and Fluffy One Hour Dinner Rolls
Rapid rise yeast is the key to having soft and fluffy one-hour dinner rolls on the table fast. It also helps make them soft and fluffy. Mix your dough, divide into about 16 equal pieces, shape into balls. As you shape the rolls, you want to stretch the top of the dough ball while simultaneously sealing the bottom. The stretching helps the dough hold up to the expansion that occurs in the oven, while the sealing prevents the roll from opening up while baking and becoming wrinkled and doughy on the bottom.
Place the rolls into a buttered 9×13 baking pan. Brush lightly with melted butter, so the dough doesn’t dry out. Let rise for 20 minutes in a 170º oven. After 20 minutes remove the rolls from the oven and preheat to 375º. The rolls should be doubled in size.
Bake for 14-16 minutes until the tops are golden brown. Brush again with melted butter and sprinkle kosher or sea salt over the tops.
Serve warm and enjoy! These soft and fluffy one hour dinner rolls are perfect for a Thanksgiving or Christmas dinner. Fast and easy to make while you are preparing your Simple Succulent Dry Brined Roast Turkey.
- 4 tablespoons unsalted butter cut into 1 tablespoon slices
- 2/3 cup buttermilk
- 3/4 cup water
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon rapid rise yeast
- 1 1/4 teaspoons kosher salt
- 3 tablespoons butter melted
- additional kosher or sea salt for sprinkling the tops
- Preheat over to warm, 170 degrees F.
- Place butter, buttermilk, and water into a heat-proof bowl. Microwave until butter is mostly melted and between 115-120 degrees F, about 30-45 seconds.
- In a stand mixer with dough hook attached, place flour, sugar, yeast, and salt, mix to combine. With the mixer running, slowly add warm milk mixture. Increase speed to medium and knead for 4-5 minutes, using a rubber spatula to scrape edges of the bowl. The dough should be slightly sticky but manageable.
- Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15-16 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough into prepared baking dish.
- Brush lightly with melted butter, just to keep them moist while rising.
- Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove the pan from the oven and preheat oven to 375 degrees.
- Brush again with melted butter and sprinkle with kosher or sea salt.
- Bake for 14-16 minutes until tops are golden brown.
- Serve warm.
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