Quick Dinner Rolls

I am in love with baking.  The feeling of flour on my finger tips. Smoke clouds of flour dust rising into the air. Flaky, crusty, and warm bread fresh out of the oven.

It is positively romantic.

That is, until I inevitably forget my hands are covered in goopy dough and touch my hair. Gross.

Now that the summer heat has passed, I try as often as I can to get my baking fix. One simple way to do this is by making dinner rolls.

These dinner rolls are fast and easy to make. The only thing faster is to go out and buy already made rolls. But, depending upon where you live in relation to a store, these still may be faster.

…and, not to mention, are more delicious.          Whoops. I mentioned it.



Quick Dinner Rolls
Yields 6 very large rolls or 12 small rolls
3 1/2 cups All-Purpose Flour
1/2 cup unsalted butter, room temperature
1 1/4 cup warm water
2 TBS active dry yeast
2 TBS granulated sugar
1 tsp salt
1 large egg

1. Preheat your oven to 400 degrees. Grease your baking vessel very well. You want this to be incredibly greasy. Think 7th grade school picture greasy.  My container of choice was a cast iron skillet, but feel free to use a baking dish of any kind.**

2. Proof your yeast** by combining water, yeast, sugar, and salt in the bowl of your mixer. Allow to sit for 5 minutes.

3. Equipped with a dough hook, begin combining your ingredients. First add butter, egg, and 1 cup of flour.

4. Slowly add the flour, one cup at a time, until the dough comes together to form a ball.**

5. Separate and shape the dough into either 6 or 12 balls and place into your greased baking dish. It is okay for the rolls to touch. In fact, it’s encouraged

6. Bake for 10 minutes for small rolls and 15 minutes for 6 large rolls, or until golden brown. I always check in 5 minute increments.

7. Allow rolls to cool for 5-10 minutes before removing, if you can stand it.



1. Baking times can vary, as a result of the dish you are using. If it is a glass dish, it will be a longer baking time than when using a metal container.

2. Proof your yeast. I am never quite sure whether the yeast I have will work, so I always always proof it. It’s super easy and only adds a few minutes to your baking, and will guarantee your dough will rise. (There’s nothing worse than making the effort to bake and not having yeast activate.)

3. Depending upon the day’s humidity, it may require more or less flour. The more humid the day is, the more flour it will require. This is a sticky, wet dough (think opposite of pizza dough, but not quite as soupy as pancake batter). But if it is too runny, add more flour (by the tablespoon). If it is too dry, add water (also, by the tablespoon)

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