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!
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Whats the secret to a great one rise roll? Â Nothing fancy…just simple ingredients put together in a unique way.
How to make Easy Homemade Rolls –
Simply mix and knead your dough. Â Shape into rolls and let rise in a 170 degree oven for 30 minutes. Â Then crank up the heat to 350 degrees for another 20 minutes, Â without ever removing the rolls from the oven! Â Brilliant!
I could probably call these ‘miracle buns’, but I won’t. Tempting though……
This recipe makes 12 rolls. Â If you need 24, we have that recipe for you! Â 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. Â Place in your oven set for 170 degrees until double in size. Â 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. Â 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. Â 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
Easy Homemade Rolls
Ingredients
- 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
Instructions
- Preheat oven to 170 degrees
- In small bowl or microwave safe measuring cup - heat milk and butter for 90 seconds on high
- Pour into mixing bowl (I used a Kitchen Aid with bread hook)
- Add 3/4 cup hot water (should be slightly uncomfortable to the touch).
- Add sugar and salt
- Mix until well blended
- Add 2 cups of flour and yeast - mix for about 1 minute.
- Let sit for 5 minutes.
- Add another 2 cups of flour, one at a time.
- Add additional flour if needed until dough separates from the bowl.
- Using Kitchen Aid or your hands, knead for 5 minutes until silky
- Butter a 9 x 13 baking ban
- Cut dough into desired shapes and add to prepared pan
- Put into preheated 170 degree oven to rise. This takes about 30 minutes.
- Once your buns are the desired size (sorry, can't help it, gotta get one in!).
- Turn up oven to 350 degrees without removing from oven.
- Bake for about 20 minutes or until lightly brown.
- Top with melted butter and coarse salt if desired.
Notes
Nutrition
Stephanie says
I ran out of regular flour so i made these tonight with whole wheat flour only and. Made then in a muffin tin. After rising I put garlic butter on the tips. They came out fantastic. Of couse they are denser than they would have bewn with regular flour, but wheat flour is a pain..
Kathi @ LaughingSpatula.com says
Thanks for letting me know Stephanie! I’m sure there are a lot of folks wanting to make these with whole wheat! I think half whole wheat and half white would work to make them not so dense. Glad you loved them!
Chuck says
Just made these for the first time for Thanksgiving dinner… Awesome. They turned out perfect. Thanks for the recipe!
Phyllis says
kathi,
I made the recipe today. Everything worked well. The rolls rose, smelled delicious, and tasted good, except that they were dry, with a sort of ‘crumbly consistently. Any ideas on what I did wrong? I had to look up what an ounce of yeast was in teaspoons because I use the jar of yeast. Google said 1 ounce = 3.3 tablespoons of yeast… so I used it all. Could that have caused the dry coarse texture?
Phyllis
Kathi @ LaughingSpatula.com says
Hi Phyllis – you are right, too much yeast! The recipe calls for 1 packet which is 1/4 ounce or approximately 2 1/4 teaspoons of yeast. I have updated to make it easier for those using a jar of yeast and not one package. I hope you try them again and apologize for any confusion!
Phyllis says
I will definitely make another batch this evening. I’ll let you know how they come out.
Ashley says
Looking forward to making these for my family get together tomorrow! Would it be possible to put the rolls in muffin tins instead of a 9×13 pan? Thanks!:)
Kathi @ LaughingSpatula.com says
Yes! In fact I love the idea! Maybe gently slice the top so they bake up looking like classic dinner rolls! Great question..thanks!
Ashley says
Thank you! 🙂
Brandy Biollo says
My toddler doesn’t like anything flour related but she devoured these buns. Amazing recipe *two thumbs up*
Tim M. says
Just made these tonight (Jan 26/17) for the third time! They are so easy and come out amazing every time!! For the people wjho say they are dense and gooey in the middle. Just leave the rolls in the 170F over for another 5 -10 minutes! That will do it. Also, what I found important is to mix the yeast and the two cups of flour then mix with the liquid … This must be at least 5 minutes! I give it 10!! And, it all has to be mixed well and you MUST, MUST, MUST make sure the you add enough flour to insure the dough does not stick to the side of the bowl! If it sticks it will be gooey!
cheryl says
my didn’t turn out fluffy but rather quite dense. the taste was good but fluffy woulda been so much better in my opinion. how does one acquire a more fluffy roll as opposed to dense? my husband said the taste is very similar to texas roadhouse rolls mmmm
Brooke Sanders says
Has anyone had any luck making this recipe as a loaf of bread using a bread pan and the same proofing method? I’m trying to move away from buying bread at the store and my husband suggested that I try to make these rolls, which worked really well and he thought were delicious, as a loaf instead. Thoughts?
Barbara O'Keefe says
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!
Chandra O'Connor says
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.
Kathi Kirk says
Thank you so much for taking the time to write a note! Love it when my recipe works for someone!
Jessica says
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!!
Kathi Kirk says
They should be double when done rising. Thanks for the note, I’ll update the recipe to be more clear!
Jo-Ann says
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!
Kathi Kirk says
Yes! Hope I’m not too late with the answer!
Penny K says
Would this recipe work with Quick Yeast? That is the only kind I have right now and would really like to try these today.
Kathi Kirk says
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!
Helen says
Any idea what would happen if I. Put fresh jalapeño ( diced into tiny pieces) in this recipe?
Kathi Kirk says
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!
Kim says
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!
Kathi Kirk says
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!
Kim says
Can you make them the day before and refrigerate? Then pull them out to rise and bake?
Kathi Kirk says
Hi Kim – Yes! The yeast will go dormant in the refrigerator and rebloom when brought out!
Jacque says
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!!!!!
Kathi Kirk says
Isn’t it a crazy recipe…but it works! Glad you liked them!
Kathi