These Easy Homemade Rolls are one rise. No double duty! This recipe is unique and delicious! Make these once and you will never go store bought again…they are that easy. And check out the new video we just added below!
Whats the secret to a great one rise roll? Nothing fancy…just simple ingredients put together in a unique way.
How to make Easy Homemade Rolls –
Simply mix and knead your dough. Shape into rolls and let rise in a 170 degree oven for 30 minutes. Then crank up the heat to 350 degrees for another 20 minutes, without ever removing the rolls from the oven! Brilliant!
I could probably call these ‘miracle buns’, but I won’t. Tempting though……
This recipe makes 12 rolls. If you need 24, we have that recipe for you! Easy One Rise Rolls for a Crowd!
You certainly do not have to weigh each roll, but if you wanted to be sure you got an even dozen, they would weigh 3 ounces each.
Or you could just roll into a log shape and cut up evenly into 12 pieces….like a normal person.
Place your rolls on a sheet pan or in a buttered 9 x 13 baking dish. Place in your oven set for 170 degrees until double in size. They should look like this after 30 minutes.
Now turn up the heat to 350 degrees without removing them from the oven and bake for an additional 20-25 minutes until lightly brown. Brush with butter and sprinkle with coarse salt if desired.
Tips for Making One Rise Homemade Rolls!
- Serve these the same day you make them for best results.
- We love these with homemade honey butter. One cube softened butter mixed with 1/4 cup honey.
- We used regular yeast, not Rapid Rise.
These rolls would be fabulous with our Beef Barley Soup recipe!
Need a better visual? Check out this video we made- it shows you how we make our easy HomeMade rolls step by step! Yay!
To Buns in Your Oven!
Clink!
Kathi
Print
Pin Recipe- 3/4 cup milk
- 4 tablespoons butter - cut into small pieces
- 3/4 cup hot water
- 4 tablespoons sugar
- 1 1/2 teaspoons salt
- 4-5 cups all purpose flour
- 1 1/4 ounce package active dry yeast or 2 1/4 teaspoons
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Preheat oven to 170 degrees
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In small bowl or microwave safe measuring cup - heat milk and butter for 90 seconds on high
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Pour into mixing bowl (I used a Kitchen Aid with bread hook)
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Add 3/4 cup hot water (should be slightly uncomfortable to the touch).
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Add sugar and salt
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Mix until well blended
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Add 2 cups of flour and yeast - mix for about 1 minute.
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Let sit for 5 minutes.
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Add another 2 cups of flour, one at a time.
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Add additional flour if needed until dough separates from the bowl.
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Using Kitchen Aid or your hands, knead for 5 minutes until silky
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Butter a 9 x 13 baking ban
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Cut dough into desired shapes and add to prepared pan
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Put into preheated 170 degree oven to rise. This takes about 30 minutes.
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Once your buns are the desired size (sorry, can't help it, gotta get one in!).
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Turn up oven to 350 degrees without removing from oven.
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Bake for about 20 minutes or until lightly brown.
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Top with melted butter and coarse salt if desired.
Notes:
We love this served with honey butter! 1/2 cup softened butter mixed with 1/4 cup honey.
Brush with melted butter and sprinkle with course salt if desired.
These are best served the same day you bake them.
Need more buns? Check out this same recipe for a crowd. It makes 24 rolls!
First time I have successfully had a yeast recipe raise and taste good! I never had used dough hooks before–worked great. Will try to make into bread now!
Right now I am making them for the Second time, first time they didn’t even last till dinnertime, they were devoured very fast. They turned out perfect.
Thank you so much for taking the time to write a note! Love it when my recipe works for someone!
What should the desired size of the buns be after they are done rising? I saw in the comments that sometimes you have to let it rise longer than other times so I was just wondering what I should be looking for to know that they are done rising 🙂 thanks!!
They should be double when done rising. Thanks for the note, I’ll update the recipe to be more clear!
Can I use two 9″ round pans instead of the 9×13? I have a cake in my 9×13 for Easter dinner tonight, but want to make these rolls as well. Thanks!
Yes! Hope I’m not too late with the answer!
Would this recipe work with Quick Yeast? That is the only kind I have right now and would really like to try these today.
Hi Penny – I have never worked with quick rise yeast but from what I understand you can sub it in any recipe. I would say yes with the disclosure that I have not tried it. Could you let us know if it works please!
Any idea what would happen if I. Put fresh jalapeño ( diced into tiny pieces) in this recipe?
I think it would be fine! I’d probably keep the pieces fairly small so they don’t create pockets but I don’t see why it wouldn’t work. Good luck!
This was my first attempt at making homemade bread other than biscuits and cornbread. These were perfect! So yummy and super easy to make. The rise and texture were great. Thank you for sharing this recipe. It’s a definite keeper!
Hi Kim – they are magic buns! Yesterday I made the ‘regular’ version. Long first and second rise. Just to be more authentic I guess, but they tasted exactly the same as this shortcut version. So glad you loved them!
Can you make them the day before and refrigerate? Then pull them out to rise and bake?
Hi Kim – Yes! The yeast will go dormant in the refrigerator and rebloom when brought out!
These are wonderful!!! They are just about to be pulled from my oven as we speak! My house smells AMAZING! Thank you very much Kathi for the wonderfully easy recipe! This is a keeper!!!!!
Isn’t it a crazy recipe…but it works! Glad you liked them!
Kathi
Hi there…
When you say cut the dough are you rolling it out? Going to try these for Easter dinner! )
Hi Rosemary – I simply mean to divide the dough into desired shape and size. I cut mine into equal portions using a knife then shape into balls and place in pan. I’ll update the recipe to be more clear. I think you will love these rolls! It’s a really interesting recipe, I still make them all the time!
Thanks,
Kathi
Gotcha! Thanks so much for answering me! Hope you have a wonderful Easter 🙂
These are so yummy and easy! Making for the second time. I put fresh garlic butter on it instead of salt.
I live in Canada and our pkg of yeast are 8 grams. your recipe calls for 1 pkg (3/4 oz)! We worked it out to 2.7 pkg.
Does that sound right? They are delicious even though I don’t think I had enough yeast. I want to try them again.
BTW …..your recipe for chilli lime salmon is the BEST!
Hi Annie – Like most of us Americans, we can’t convert oz to grams! But it sounds about right. Sometimes when I make this recipe the rolls take longer to rise, even though I use the same amount of yeast each time. I’m not sure why. Just let them go a bit longer next time before cranking up the heat and that should fix it!
Thank you for visiting my site and so glad you liked the salmon!
Kathi
This is CRAZY!!! I have never made rolls like this and guess what? I’ll never make ’em any other way! Thanks for sharing this nutso recipe that’s not so nuts!!!
Hi Ken – I know it’s a nutso recipe that works! I still make them…I sometimes have to let them rise a bit longer…yeast never seems to work the same way twice for me. I’m sooooo glad you loved them!
Kathi