They are every bit as fluffy and tender as rolls that take all afternoon to make—so much so that I may never go back to making anything else!
How to Make Quick Dinner Rolls
To make these quick rolls, I’ve taken the usual bread-making process and condensed each step down to the shortest possible amount of time: By using a little more yeast than is usual, we can make this schedule work! Adding some milk to the dough also helps give the dinner rolls a boost of flavor and ensures a tender texture, two things that can tend to suffer with quick-rise breads.
Need Even Faster Dinner Rolls?
If you’re truly strapped for time and need your rolls even faster, here are a few options:
Cut the initial rise entirely and proceed straight from kneading the dough to shaping the rolls.Reduce the rising time for the shaped rolls down to 10 minutes.Bake just until you see the tops start to turn golden, 10 to 12 minutes. I prefer the flavor and texture of rolls with a slightly longer bake time, but 10 to 12 minutes should get you what you need!
The tradeoff with quicker dinner rolls is mostly flavor and texture. While working on this recipe, I found that rolls made in under 45 minutes from start to finish tended to have a somewhat bland flavor and a slightly styrofoam-like texture, even with the addition of milk and butter. But these rolls are still perfectly serviceable, especially if their primary job will be to sop up gravy from your dinner plate.
Make It Work with What You Have!
I don’t know about you, but if I’m scrambling to make a batch of rolls in an hour, then my kitchen is probably in a bit of chaos. If you find yourself out of a key ingredient, no sweat! Try these swaps:
Swap the liquid: Use any combination of milk and water, or even all water. As long as you have 1 1/2 cups of liquid, you’re good to go. Milk makes the rolls tender and adds flavor, but rolls made with just water are still great!Swap the flour: Swap in bread flour if that’s what you have. Just avoid gluten-free flour mixes or cake flour.Skip the sugar if you’re out. Sugar helps to get the yeast going, but it’s not a deal breaker if you don’t have any to spare. You could also use honey instead.
And if, on the other hand, you find yourself with a few extra ingredients in your kitchen, try these variations!
Herb Dinner Rolls: Chop up a few tablespoons of leftover herbs and knead them right into the dough. Alternatively, mix them into 2 tablespoons of melted butter and drizzle this over the top of the baked rolls.Garlic Butter Rolls: While the rolls are baking, combine a few tablespoons of butter and a few minced garlic cloves, and melt in the microwave or on the stovetop. Brush this over the rolls when they come out of the oven.Cheesy Rolls: Shred a few ounces of your favorite cheese and mix this into the dough. Sprinkle extra over the tops before baking! Cheddar, Parmesan, Asiago, or any other hard or semi-hard cheese would be great.
More Roll-y Poly Goodness
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Set aside for 1 minute or until the yeast has dissolved and you see a few small bubbles starting to pop up in the liquid. There’s no need to wait until the mixture is foamy unless you’re worried that your yeast might be expired, in which case let stand for 3 to 5 minutes until foamy. If after 30 seconds of kneading the dough sticks to the sides or bottom of the bowl, sprinkle in 2 tablespoons of flour and knead another 30 seconds. If it still seems sticky, repeat. Be careful of adding too much flour; it’s better for the dough to be a bit sticky than for it to be too dry. If you’re pressed for time, skip this step! Divide the dough into 15 even pieces. Shape each into a ball by cupping your palm over the top and rolling it in tight circles against the unfloured counter. The surface should be smooth and taut, like a water balloon. Leftover rolls can be kept in an airtight container for 2 to 3 days, or frozen for up to 3 months. Did you love the recipe? Leave us stars below!
