This awesome One Hour Dinner Rolls recipe comes from my sister’s friend, Cindy. Cindy put the recipe in their church’s cookbook a few years back, and my sister has been making them ever since.
I recently adopted the recipe, too. I love making them look like clovers to fancy them up a bit.
Serve with…
- Holiday Ham
- Olive Garden Pasta Fagioli Soup
- Classic Chicken Noodle Soup
- Thick and Creamy Tomato Basil Parmesan Soup
- Workman’s Roast
- Broccoli Cheese Soup
However, truth be told, if you go the “form them into clover rolls” route, it’s going to take you more like 70 or 75 minutes to make this recipe. Forming all the little dough balls for the clover shapes takes a little extra love and time.
But seriously, 75 minutes to make delicious beautiful rolls…I’m not complaining.
The texture is fabulous, just the way I like my rolls–soft, yet slightly dense, with a nice bite to it.
Don’t freak out about how sticky the dough looks before it rises. It’s supposed to be sticky. 🙂
HOW TO MAKE ONE HOUR DINNER ROLLS
- Combine yeast, sugar, salt, and water in a large bowl. Put aside to dissolve.
- Once the mixture is dissolved, add flour, eggs, and melted margarine. Stir together until there are no lumps.
- Do not knead. Cover and let rise until doubled in size.
- Punch dough down. You may need to add a little more flour if the dough is sticky.
- Form into rolls and place on a greased pan or in a greased muffin tin if making clovers.
- Let the rolls rise while the oven preheats to 425 degrees (about 5-10 minutes).
- Bake at 425 degrees for 10-12 minutes.
The extra yeast in this recipe helps the dough rise quickly and surprisingly doesn’t add a strong yeasty flavor like I thought it would. These rolls are delicious and turn out great. They are perfect for fancy holiday meals like Thanksgiving or Christmas. They also go perfectly with everyday soups and stews.
You can’t go wrong with these One Hour Dinner Rolls. Everyone will love them!
Best Tips for making One Hour Dinner Rolls
- Do not knead the dough. The dough will be sticky after you have mixed all ingredients together. It’s supposed to be sticky before it rises.
- To speed up the rising process, put the covered bowl in a slightly warm oven. Turn the oven on to its lowest setting while you mix the dough. When done mixing the dough, turn the oven off and place the covered bowl in the oven for 15-20 minutes.
- My sister likes to make her rolls look like clovers by making three small balls and placing them in a well-greased muffin tin.
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baker’s tools:
More roll recipes
- 2 tbsp yeast
- ⅓ cup sugar
- 1 tsp salt
- 1¼ cup warm water
- ½ cup melted butter or margarine
- 2 eggs, slightly beaten
- 4½ c. flour
- Combine yeast, sugar, salt, and water in a large bowl. Put aside to dissolve.
- Once the mixture is dissolved, add flour, eggs, and melted margarine. Stir together until there are no lumps.
- Do not knead. Cover and let rise until doubled in size.
- Punch dough down. You may need to add a little more flour if the dough is sticky.
- Form into rolls and place on a greased pan or in a greased muffin tin, if making clovers.
- Let the rolls rise while the oven preheats to 425 degrees (about 5-10 minutes).
- Bake at 425 for 10-12 minutes.
Desserts Perfect for the Holidays
One of Cooks Illustrated’s useful hacks might work here — Step 5
pat the dough into a rectangle,
use a long knife to cut it into the number of pieces you need (3 times as many for clover rolls)
quickly and lightly roll each piece into a roll or ball
Continue with Step 6.
Ann! I can’t even tell you how much I LOVE this tip! Thank you, thank you, thank you!
Does AP flour work for this? Or would bread flour work best?
I use regular AP flour and they come out great!
Do you use active dry or rapid rise yeast in this recipe?
Hi Laura, I use active dry, but theybwould still turn out fine if you use rapid rise.
What kind of butter are you referring to? There are so many options—salted, unsalted, 80% fat, or European-style with over 82% fat. And what kind of milk do you mean? Whole, 2%, or evaporated?
For this recipe, any of the kinds of butter you mentioned will work. The recipe calls for water–not milk.