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Love homemade rolls but think they take too long? These One Hour Yeast Rolls are soft, fluffy, ridiculously easy and ready in under an hour with no long rise times.
They have that classic homemade flavor and tender texture, but come together quickly, making them perfect for busy weeknights, last-minute meals, and even holidays like Thanksgiving. I started making these when my family wanted burgers and I didn’t have time for a full three-hour dough. I made a quick batch of easy burger buns instead, and they turned out so good it inspired me to create this faster roll recipe.
Table of Contents
Quick Look: Easy One Hour Yeast Rolls
- Prep Time: 15 minutes
- Bake Time: 22-25 minutes
- Rise Time: 30 minutes
- Total Time: 1 hour, 7 minutes
- Servings: 12 rolls
- Calories: ~197 kcal (based on nutrition panel)
- Cook Method: baked in the oven
- Flavor & Texture: Soft, fluffy, slightly sweet taste with a tender crumb
- Difficulty: Easy yeast roll recipe – skips the first rise completely!
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Why You’ll Love One Hour Yeast Rolls
- Fast – Ready in just one hour from start to finish, these are my quickest rolls for getting something fresh and homemade on the table. Just like my one hour sourdough discard rolls, this recipe is designed to be quick and reliable when you don’t have hours to wait.
- Soft and Fluffy – Even with the quick rise, these rolls turn out light, fluffy, and tender every time. If you have more time, you can always go for a longer-rise recipe, like my original easy white dinner rolls, but these are so good you won’t feel like you’re missing out.
- Ridiculously Easy – No complicated steps or long rise times. Just mix, shape, let rise one time and bake. This is one of those recipes you can make anytime without overthinking it!
- A Great Alternative to Sourdough – I love my sourdough dinner rolls, but this is the recipe I reach for when I don’t have enough sourdough starter or discard on hand.
Important Ingredients
- Instant Yeast – This is the key ingredient that makes these one hour yeast rolls possible. I use SAF instant yeast and like to stock up on it from my local mill. Instant yeast is finer than active dry yeast and doesn’t need to be proofed, so you can mix it right into the dough. You may also see it labeled as rapid-rise or bread machine yeast, and all of those will work here.
- Bread Flour – Helps give these rolls a good rise and that soft, slightly chewy texture.
- Cornstarch – A little unusual, but it makes a big difference. It helps create that super soft, tender crumb.
- Milk – Whole milk or 2% adds richness and keeps the rolls soft.
- Sugar – Adds a touch of sweetness and helps feed the yeast for a better rise.
- Unsalted Butter – Adds richness and flavor while keeping the rolls soft and tender.
- Salt – Enhances the flavor and helps balance the sweetness while strengthening the dough
See the recipe card for full information on ingredients and quantities
Substitutions & Variations
- Active Dry Yeast: You can use active dry yeast, but the rise time will be longer. You’ll need to activate it by proofing it first in warm milk with a little bit of sugar, and the rolls will take a little longer than an hour from start to finish.
- Cornstarch: Cornstarch makes these rolls extra tender and light. You could substitute potato flakes with similar results or just leave them out.
- All-Purpose Flour: If you want to substitute all-purpose flour instead you can. Add a teaspoon or two of vital wheat gluten for best results.
- Whole Wheat Flour: You can substitute part of the flour with whole wheat for a heartier roll. I recommend starting with half whole wheat and half bread flour so the rolls stay soft and light.
- Water Instead of Milk: You can use water in place of milk, but the rolls will be less rich and slightly less tender.
Want to Make These with Sourdough? – I have a full recipe for one hour sourdough discard rolls that uses the same quick method with sourdough discard. It’s a great option if you have extra discard on hand and still want soft, fluffy rolls without a long fermentation. If you have more time, you can also try my soft sourdough dinner rolls for a longer ferment and even more flavor.
How to Make Easy Yeast Rolls
Mix the Dough
Step 1: In a large bowl or stand mixer, combine the ingredients to form a dough. Start by holding back about 1/2 cup of the flour, then add it in gradually as needed until the dough comes together. Knead by hand or with a mixer for about 5–7 minutes, until the dough is smooth and slightly tacky. For best results, use the weight measurements for accuracy.
Amy’s Tip: The dough should feel soft and slightly tacky, not dry. If it feels too sticky, add a little more flour a tablespoon at a time. If it feels too dry, add a splash of warm water or milk.
Shape the Rolls
Step 2: Use a bench knife to divide the dough into 12 equal pieces, about 75 grams each. To shape, pull the edges of each piece up and into the center to form a ball, then turn it seam-side down and gently roll it in a circular motion on the countertop to create a smooth, sealed roll. Watch a video of the process here.
Place the rolls in a prepared 9 by 13-inch baking pan, either lined with parchment paper or lightly sprayed with cooking spray.
Step 3: Leave a little space between each roll. It’s okay if they touch as they bake. Cover with a kitchen towel and place in a warm spot to proof. The warmer the environment, the faster they will rise. If your oven has a proof setting, you can use that, or place them in the oven with just the light turned on (don’t turn the oven on!).
What pan should you use? You can bake these rolls in a baking dish, sheet pan, or even a disposable tin pan. If you want softer sides, place them closer together in a dish. For more golden edges, space them out on a sheet pan. Be sure to grease your pan well or line it with parchment paper to prevent sticking.
Proof The Rolls (Let them rise)
Step 4: Let the rolls rise for about 30 minutes, or until they are at least doubled in size and just touching each other. If they haven’t reached that point, give them a little more time and move them to a warmer spot to help them along.
Amy’s Tip: This recipe uses a higher amount of instant yeast, which helps the dough rise quickly. Most yeast roll recipes call for two rises to develop more flavor and structure, but this version skips that extra time for speed. You’ll get the best flavor with a longer rise, but when you want homemade rolls fast, this method still gives you soft, fluffy results.
Bake One hour Yeast Rolls
Step 5: Pre-heat the oven to 350ºF. Bake the rolls for about 22–25 minutes or until they are golden brown on top and reach an internal temperature of 195ºF. Brush the tops with butter, if desired, and enjoy warm.
Amy’s Tip: For a more golden, shiny finish, brush the tops of the rolls with a simple egg wash (1 egg mixed with a splash of water or milk) before baking.
How to Store Leftovers
Store leftover yeast rolls in an airtight container or zip-top bag once they’ve cooled completely. They will keep at room temperature for about 24 hours.
For longer storage, freeze the rolls in a freezer-safe bag for up to 2–3 months.
To reheat, warm the rolls in a 300ºF oven for about 8–10 minutes, or until heated through. You can also microwave them for 15–20 seconds for a quicker option. For extra softness and flavor, brush with a little butter before warming.
Amy’s Recipe Tip
Instant yeast is key to this recipe. I use SAF instant yeast in almost all of my yeast breads. The higher amount of instant yeast is what allows these rolls to rise quickly without a first rise. If you are using dry active yeast, allow more time for the yeast to activate and your dough to rise.
Frequently Asked Questions
Most yeast roll recipes call for two rises. The first happens after kneading, and the second happens after shaping. During these rises, the yeast feeds on the flour and produces carbon dioxide, which creates the air bubbles that make bread light and fluffy. A longer rise develops more flavor and structure, which is why traditional recipes take more time.
That said, when you want homemade rolls fast, this recipe is absolutely worth it. The higher amount of instant yeast helps speed up the process, so you can skip the long rise and still get soft, fluffy dinner rolls.
If I made these side by side with a traditional double-rise recipe, you might notice a slight difference in flavor, but the time saved is worth it. If I have a few hours, I may choose a longer-rise recipe. But if I need rolls on the table in an hour, this is my go-to every time.
This isn’t a sourdough recipe, but if you have discard on hand, I recommend trying my one hour sourdough discard rolls for a similar quick and easy option.
This is usually due to inactive yeast or a cooler environment. Make sure your yeast is fresh and your dough is placed in a warm spot to rise. Warm dough rises faster.
Yes. You can shape the rolls and refrigerate them, then let them come to room temperature and rise before baking. Keep in mind this may increase the total rise time. For more detailed instructions, including how to freeze the dough or baked rolls, check out my full post on how to make rolls ahead of time.
Bread flour has a higher protein content, which helps create more structure and a better rise. All-purpose flour will still work, but the rolls may be slightly softer and less chewy.
Yes, you can substitute water for milk, but the rolls will be slightly less rich and tender.
Popular Yeast Bread Recipes
If you tried these One Hour Yeast Rolls (Easy, Fluffy Dinner Rolls Recipe) or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
One Hour Yeast Rolls (Easy, Fluffy Dinner Rolls Recipe)
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Ingredients
- 1 ⅓ cup milk, warmed, 320 grams
- 2 Tablespoons granulated sugar, 25 grams
- 2 Tablespoons instant yeast, 20 grams, see recipe notes
- 4 Tablespoons unsalted butter, melted, 55 grams
- 1 ½ teaspoons salt, 10 grams
- 2 Tablespoons cornstarch, 20 grams
- 3 ½ cups all purpose flour, 470 grams
Instructions
- To the bowl of a stand mixer add warm milk (around 98-100ºF), sugar and instant yeast. Watch for the yeast to activate – you will notice a yeasty smell and the yeast will start to clump together. Add the melted butter and salt. Mix again.With the dough hook running, add the cornstarch and 3 cups of the bread flour, reserving about 1/2 cup of flour to add in at the end so you don't over-flour the dough. Dough should be tacky and not overly sticky. Knead for about 5-7 minutes until the dough forms a cohesive ball and is smooth and elastic.Note: This dough can also be mixed together by hand in a large bowl. Knead for 8-10 minutes until smooth.
- Turn the dough out of the mixer and onto the countertop. Cut the dough into twelve equal pieces, about 75 grams per piece. Shape each piece of dough into a ball. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape to seal the balls and create tension. You can see how I shape rolls here.
- Nestle the rolls together in a 9 by 13 inch baking pan. Use parchment paper or cooking spray on the bottom if your pan is not non-stick. Cover the rolls with a kitchen towel and set in a warm place to rise for about 30 minutes.This quick rise is going to be very dependent on the temperature of your dough. Keep your dough warm if you want them to rise quickly. If you don't notice much rise, leave them for a few minutes longer. Sometimes I will leave the rolls in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
- Once the rolls have risen and are all touching each other and light and fluffy, preheat the oven to 350ºF (pull the rolls out of the oven if you are proofing them in the oven BEFORE you turn the oven on).Optional Egg Wash: Whisk together one egg with a splash of water or heavy cream. Brush on top of risen rolls before baking for more color.
- Bake the rolls at 350ºF for about 22-25 minutes until the rolls are baked through and register an internal temperature of 195ºF. Top with melted butter right out of the oven if desired. Enjoy warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These buns are 5 star! I made a batch using sour dough discard first ( which were also excellent but I didn’t have enough discard for second batch so there you go) Love, love ,love ! Really enjoying the way you teach as well Amy! I’ve made Cinnamon roll focaccia , pecan sticky buns and croissant sour dough!
I’m glad they turned out great! Thanks for the review.
Worked great and tasted wonderful!
I used my bread machine to knead the dough.
Thanks for the review! I’m glad it worked out well in the bread machine.
These were easy and delicious! Thank you! I will make again and probably double!
Thanks for the review!
Do you have wheat flour recipes or almond flour?
You can check out Amy’s collection of whole wheat sourdough recipes here. She doesn’t have gluten free recipes that use almond flour, although she does use almond flour in the filling to this Almond Croissant Sourdough Loaf. Happy baking!
Today I made these for the fourth time. My family loves them!
I’m glad it’s a repeat favorite! Thanks for the review.
These were excellent! I used all purpose flour. They turned out perfect and were so easy.
I’m glad they turned out great! Enjoy!
So easy and quick. This is a go-to recipe!
Recipe says AP flour, but directions say bread flour???
You can use either. I’ve used both interchangeably. Sometimes the all purpose may need a little extra flour. I’ll fix that in the recipe post. Thanks for letting me know!
Can you use this recipe to make Cinnamon rolls?
I bet you could!
I added 1/3 cup granulated sugar to the dough recipe and followed my cinnamon for the filling and icing. 5 stars, my family couldnt tell the difference and it saved me 2 hrs.
I’m glad they turned out great!
Terrific recipe with wonderful explanations! Thanks so much for sharing!! 🥐😋❤️🙏🏻