Soft and Fluffy One Hour Rolls

Soft and fluffy one hour rolls – you will not believe that these fantastic rolls take only an hour to make!

Soft and fluffy one hour rolls - you will not believe that these fantastic rolls take only an hour to make!

It’s no secret that I love bread. But what I don’t love about it is waiting for it! I was talking with a new friend a few months ago about baking, and he mentioned that at minimum, his bread recipes take 24-36 hours. He’s an amazing, restaurant-worthy baker (far more advanced in his baking skills than I will ever be) but all I could think was, “How in the world could anyone wait that long for some delicious bread?” When I want bread, I want it now! I’ve resigned myself to the fact that I have to wait 2-3 hours for some fresh bread, but then I discovered this recipe for soft and fluffy one hour rolls. Mind blown!

Soft and fluffy one hour rolls - you will not believe that these fantastic rolls take only an hour to make!

I’ve been burned (ha ha!) by one hour roll recipes before that turned out dense and chewy or just didn’t taste right. These rolls, though… they taste like they took all afternoon to make! They’re light and fluffy and so soft and delicious. I made a pan of twenty rolls and they were gone in an afternoon, between the four of us. They are honestly some of the best rolls I’ve ever made, and I can’t believe they only take an hour to make! The recipe below says to divide the dough into twelve rolls, but any number between 12 and 20 will work just fine, depending on how large you want the individual rolls to be.

Soft and fluffy one hour rolls - you will not believe that these fantastic rolls take only an hour to make!

I served them with some amazing cinnamon vanilla honey butter, and they were pretty much the greatest thing ever. You definitely need this little beauties in your life, and fast!

Soft and Fluffy One Hour Rolls

Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Rise Time:35 minutes
Total Time:1 hour


  • 1 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons butter softened
  • 1 teaspoon salt
  • 4 cups flour more or less as needed
  • 3 tablespoons melted butter for brushing on top
  • coarse sea salt for sprinkling on top


  • In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. Add the butter, salt, and 3 cups of flour, and mix until combined. Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 20 minutes.
  • Preheat the oven to 400 and line a 9 x 13 pan with parchment paper or spray with cooking spray. Gently punch the dough down and divide into 12 equal sized pieces. Roll each piece into a ball and space evenly in the prepared pan. Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes. Bake 13-15 minutes, or until golden brown. Remove and brush with butter. Let cool slightly before serving and enjoy!
Servings: 12

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    1. I have used both at different times and they were great! Also I have substituted the water for milk and came out great. Also I have added 4 tablespoons of sugar instead of two. Depends on what I’m having them with. A absolutely great recipe!

  1. Made these today since I was snowed in and was looking for something to go with the soup I made. They are delicious! Quick and easy too. They smelled so good baking in the oven I couldn't wait to eat them! This will be my go to recipe for rolls from now on.

  2. I can't say for sure, because I haven't tried it, but it seems like it would work. It's usually not a one to one substitution, so I would start with less of the whole wheat flour and add just enough to form a dough that's not too sticky. They also might not be as light or rise as much.

  3. I saw these rolls this morning and they looked so simple and delicious, I had to give them a try straight away. I've never been much of a bread baker as all that kneading and rising put me off but these were so easy and have come out perfectly (well, by my standards if not everyone else's!). I didn't have enough plain flour in the house so used strong white flour instead and am thrilled with the results! Plain = UK all purpose/ strong = bread flour I am guessing!thanks for a great recipe. Sue from Shropshire

  4. How long do these keep without starting to get hard? I'd love to make them for a dinner party, but my oven will be occupied for several hours before guests arrive. Can they be made a day ahead? Thanks!

  5. This is a fantastic recipe that can give u a lot of leeway with respect to switching out ingredients. I made two diff takes on it, one batch using a cup of grated coconut and another using a cup of oats. It was fluffy and soft and so yummy that even my picky dad ate them up!! I also used coconut oil in place of the butter and they were great. This recipe is a keeper 😀 😀 Thanks so much!! – Jen

  6. Can I make them this afternoon and have them still taste as good tomorrow for Easter dinner?? I'm traveling with them, so I'd like to make them this af or tonight. OR, could I just make the dough and keep them in the fridge until tomorrow to bake? Thanks!

  7. I've made other one-hour rolls that turned out more like biscuits- these were perfect! Just like the par-baked dinner rolls at the store, but better! Thank you for the recipe.

  8. omg,ive made this in two batches one with whole wheat and it came out perfect .thanks for sharing the recipe .this is to keep for us .thanks again

  9. Made these last night. I used instant yeast because that is always what I have on hand and I substituted olive oil in place of the butter in the dough because I was too lazy to deal with the two pound block I had in the fridge. They were delicious, I'll definitely make them again when I decide at the last minute that I want fresh bread with dinner. Thanks for sharing the recipe.

  10. I don't own a bread machine, so I couldn't say for sure. They have a much shorter than usual rise time, so I am not sure if it would work. Let me know how it turns out!

  11. I just made these, and they look wonderful! They took about 20 min to bake in my oven, though mine seems to run cool. Plan on making these for my church's 4th of July picnic this weekend 🙂
    Thanks for the recipe!

  12. It depends on what you're measuring. For water (or other liquids) 1 cup = 8 ounces. If you're measuring flour, 1 cup is a measure of volume, not weight.

  13. I think it would depend on how powerful your hand mixer is. I would definitely use the dough hook attachment and see how it goes. You may need to do some kneading by hand.

  14. I am excited to make these, my Mr loves his bread. I was looking for a quick bread recipe that I could use to make beerroccks,I hope this is it. TY Michele 😀


  15. I have not tried this one yet, but generally, I have dound that freezing bread works out really well. I make all kinds of bread for my 2 boys and if it is a loaf, I freeze them in half-loaves so that I know I can use up the portion before it goea hard. For rolls, I just freeze them all and pull out the number I need the night before (for packing lunches) or the morning of for bread with dinner. Hope this helps!

  16. I'm confused? I thought in order for it to be gluten-free you could not use all purpose flour. I have guests coming in a month who require gluten-free for health reasons. Help!

  17. i see this was originally posted over a year ago, but i couldn't resist in commenting. you are not alone in being neurotic about using a kitchen scale 🙂 i'm just glad i'm not alone and that you're admitting it online!! hehe….i weigh everything i can that is portioned out….do you?

  18. I really enjoy baking all kinds of breads. I baked these rolls this afternoon and they are very tasty and fluffy. I'm one who eyeballs the pieces of dough instead of using a scale and I ended up with 18 rolls in a 9 x 13 pan. They turned out great! I think that these rolls will be made fairly regularly at my home. Thanks for the recipe!

  19. To make a gluten free version you will have to substitute a gluten free flour for the all purpose flour called for in the recipe. You also want to check the yeast you use for gluten. Bob's Red Mill (I think that's the name) makes a gluten free all purpose flour blend that may work. I would be sure to try a batch beforehand.

  20. I made a one hour roll recipe yesterday that I was not impressed with. Not your but fairly similar but it called for 2 tablespoons on yeast and 3 cups of flour. They wouldn't rise I literally had to let them sit for like an hour and half. Is it possible that maybe it was to much yeast? I'm definitely gonna try your recipe!

  21. Mine are rising as I type this out, was thrilled to see you make bierocks and wanted to know if you've tried this recipe with those yet? I always cheat and use frozen Rhodes dinner rolls. These seem to be easy enough I may do homemade next time we make bierocks.

  22. All I have to say is Wow! These are very awesome. I made a batch for dinner and they were all gone. These taste just like a roll I make that takes 3 hours or more. I will make these for now on. Thank you for sharing this recipe.

  23. We have been using a great quick dinner roll but it was heavy, looking forward to trying yours tonight. A light fluffy quicker dinner roll is more what we are looking for. I'm hoping it's something I will server for our family Christmas dinner. Thanks

  24. I made these today but they did not turn out the best. The taste was good but to heavy. I dont know if that is because the bottom was to dark from me putting butter on the bottom or was ot to much flour. Another thing os I used salted butter so i did not need the salt on top of the bread. Oh and my yeast package expired September 2017. So im going to give this another shot. I think if I turn my oven down lose less flour not salt on top I may have a winner.

  25. I just made these for my Christmas Celebration, let's just say, they were the hit over my brisket, pan seared green beans and stuffed potatoes, I am so happy they came out so well, thank you so much for this recipe, so easy!!!! and absolutely delicious!

  26. This recipe is fantastic!! Super quick and delicious! I was very skeptical to be honest but when we sat down to Christmas dinner (I volunteered myself to bring rolls from scratch and then almost wasn't going to do it due to being worn out from toddler Christmas morning mayhem and then I found this quick recipe) took bite and they were soft and buttery and really great. This will be my go to "rolls with dinner" recipe! Thank you so much!!

  27. Hey Alicia,
    I tried your recipe with a little twist. I filled them with flavored boiled and mashed potatoes.
    The bread was extremely good, i fell a little short on the spices in the filling. When eaten insode the bread they were slightly bland, i can take cate of that next time. Also with the filling i would have added a tad bit of more sugar so that the sweetness of bread can be felt.
    By the way these tasted quite nice even after 2 days. Just a 10 sec reheat in the microwave worked.
    I used them as a tea time snack.

  28. Hello. I'm a beginning yeast baker. I couldn't quite form my dough, which I had quartered then cut in wedges, into nice balls. Any tips?
    I rolled my wedges into crescent till shapes, and they came out fine, just not as pretty as yours!
    Thank you for the recipe!

  29. I tried this today and the rolls turned out so beautiful! So soft and tasty. I am so happy I found this. I will definitely keep this recipe and bake these tools over and over again! May stuff them the next time around 🙂 thanks so much!

  30. Omgoodness!.I made these tonight to go along with Homemade Potato soup. These were the softest, most moist, delicious rolls ever.
    Thank you for sharing. And they just lift out of pan like feather..A Keeper!!!

  31. Hi,
    Two questions.
    1) Do you think I could make these on a cookie sheet instead of a closed pan?
    2) Do these keep for a day? Would like to make the day before Thanksgiving but don't want them to be hard by the next day.

  32. Thanks, Young baker, for asking about kneading by hand or mixer. I usually choose artisan no-knead bread recipes because I have no kneading experience. I did recently get a mixer and was hoping the mixer could do the kneading. Thanks, Alicia, for answering and sharing this recipe. Thinking this'll be my recipe for Thanksgiving bread.

  33. OMG!!!! These turned out A-M-A-Z-I-N-G! At first i didn't think the first rise was rising proper, but after punching it down the dough felt just fine. I couldn't contain my excitement watching them rise in the oven, with my husband laughing at me through the whole process. Love these!!!!
    Thanks for the recipe!!

  34. Thank you for this recipe. It's just wonderfully easy to make. I mixed some butter oregano and garlic mix on top before putting them in the oven which gave me a wonderful crust on top. Will definitely be making this again, soon!

  35. Can you please tell me how much your dough balls weighed ? I’ve made them twice without weighing dough and they are so big. I would def. like to weigh the dough for more uniform pieces. Love the recipe

  36. The sugar doesn't add much sweetness to these rolls, but is needed to feed the yeast. You could cut it back by half, just enough for the yeast but no added sweetness.

  37. It will depend on how much flour you added and your altitude/humidity. I just weigh the whole ball of dough, divide that weight by 20, and make each of my balls that weight.

  38. Delicious – I made these for Christmas dinner last night and they were super tasty. They did turn out a little dense because I think as you warned, I used a little too much flour 🙂 Will keep this recipe and try again with less flour and see if I can make mine turn out as pretty as yours! Thanks!

  39. I've always been intimidated by making bread, but I tried your recipe. The rolls turned out so great! I will be making it many, many times in the years to come. I used half whole wheat flour (I'm always trying to add nutrition where ever I can.), and it was delicious. Thanks so much!!

  40. Just made these and they turned out so beautifully!!!! I'm so excited and delighted. My sister is going to fresh out with excitement. Thank you for this excellent recipe!!!

  41. I needed rolls to have with spaghetti I made but didn’t want to go out in the rain to get. I ended up going because I didn’t think my yeast was working. When I got home it looked foamy so I went ahead and made them. Yummy! Will be using these instead of the store bought rolls. They did take about 25 minutes in the oven but that could very well be my old oven. Thank you immensely for sharing your recipe.

  42. Always check the expiration date on the yeast. Also, be sure the water is warm enough or it will not activate the yeast. Too warm,the yeast will die and not rise properly. It should take no longer than 5 minutes to start smelling the yeast and bubbles to develop, which is "proofing" to see if yeast is alive.

  43. Am not much of a baker but thank God for this recipe. I added Vanilla essence and the taste was Devine. Will definitely be making these rolls often. Thank you so much Alicia for sharing this .

  44. I make these frequently, bc they're easy and amazing! I use bread flour and they're always gobbled up! I'd def say bread flour makes a solid alternative. They're super fluffy!!

  45. Terrific recipe. I made the mistake of overbaking. (I had the rack too low, I think, and the tops weren’t browning, so I thought they needed more.) So don’t be like me! Follow the baking time, or use a glass-bottomed tray for another visual indicator. Will make again.

  46. These are so good even though I substituted some of the ingredients like one packet of rapid rise yeast instead of one tablespoon of active dry yeast. I even baked them in a toaster oven because my wall oven was broken though it took longer than 20 minutes. Thanks Alicia!

  47. I have found heaven! These rolls were perfectly fluffy, and pretty, too. My hubby and I ate them when they were just warm out of the oven and we had no room left for dinner! So we added some wine and ate more! This is a keeper, and I thank you for it!

  48. I have found my dinner roll recipe! I followed the recipe using bread flour. Adorned them with flake salt. They were lovely, fluffy, and tasted so good! I should admit that the next day they were a bit "gummy" when warmed over with butter, and that's just how we like them! So enjoyed the first fresh day, then just as much the second, reheated. Thank you for a wonderful recipe that I will use over and over again!

  49. I tried doubling the recipe and it was waaaay too dry. Most of the flour didn't mix in until I added a bunch more water. If I were to make these again, I would leave out one cup of flour

  50. I made these rolls last weekend for a Sunday family dinner. Everyone LOVED them, so I will definitely keep the recipe. However, I have one question. The rolls were great, but they never got brown on top; not even a teensy bit. I followed the recipe exactly, but they never got any color on top at all. Can someone tell me what I might have done wrong? I've been cooking, baking, making bread for years, so this wasn't a first time thing for me.

  51. this is an easy fast recipe that tastes so yummy, my husband loves them as well. he will just grab one on the go. they taste good the next day if they last that long. thank you for this recipe im about to make for the second time. this is a keeper for my family

  52. Best roll recipe EVER! I've tried lots of roll recipes, but they've always been hit and miss on it they turn out. These rolls though… Perfection every time! I don't use any other recipe now! Last Thanksgiving these rolls were definitely the favorite food of everyone there!

  53. I have now made these several times and given the recipe to mahy people. This recipe is now pinned everywhere so that I never lose it.
    Thanks so much for sharing this with all of us.

  54. Just made these for the first time and they are fantastic! I used a 9 x 13 glass cake pan and divided the dough into 15 rolls. I baked them for 13 minutes at 400° for 13 minutes and they came out perfectly!

  55. There rolls are sooooo good! They did take a little longer to bake than the recipe called for – maybe 25 min, but were so good – slightly sweet and light a fluffy. Definitely making again!

  56. I have made these before and are so good . I have some cute baking cups and was wondering if they would come out just as good in those instead by of all in a baking dish.

  57. I've made these now, 3 or 4 times. They are perfect. Each time my children have said, the rolls can be their dinner! Fluffy, soft and buttery. A true treat and they come together very quickly.

  58. Yes you can. I made them, freeze half, when needed, just reheat in oven but I found best is warm them in microwave, turn out just like freshly out from oven, soft and fluffy.

  59. Well after reading everyone comments here's mines .I had this recipe saved from Pinterest..Just finished making mines ..my take was using my muffin tin pans with the paper cups.. Awesome..thanks so very much. For sharing..I know they'll be gone before night fall 👍👍👍👍👍

  60. Okay, I just found these on Pinterest this morning and had to make them. They are easy, delicious, and beautiful. I have never made a roll that has lived up to my standards…until today. Try them. They are everything that Alicia says they are!!

  61. I am waiting for my dough to rise. This is my second time making these rolls. They are soooo good.Thank you for sharing this wonderful recipe.💗
    Tammy P.

  62. Oh my, these are so delicious and so easy. I made this recipe twice in the last few days since they were all eaten up at Thanksgiving dinner and I didn’t have any leftovers!

  63. Hi…
    Lovely recipe… I made croissant rolls with this recipe…. Came out beautifully 🤗…
    Thank u for this awesome recipe…👏🏻

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