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Laughing Spatula / Recipe Index / Bread / Easy Homemade Rolls

Easy Homemade Rolls

By Kathi & Rachel

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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!

homemade rolls in a glass pan on a checkered cloth

 

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.

Easy Homemade Rolls

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.

rolls in a glass dish that have doubled in size

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.

warm rolls just out of the oven with butter

 

 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

baked homemade rolls in a clear baking dish on top of a checkered napkin
Easy Homemade Rolls
4.21 from 77 votes
Print Pin Recipe  Comment
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
I use a Kitchen Aid mixer with dough hook for this recipe. But you can use your hands, they work great too!
Course: bread, Dinner, Side Dish
Cuisine: American
Servings: 12 rolls
: 210 kcal
: Kathi & Rachel
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
  1. Preheat oven to 170 degrees
  2. In small bowl or microwave safe measuring cup - heat milk and butter for 90 seconds on high
  3. Pour into mixing bowl (I used a Kitchen Aid with bread hook)
  4. Add 3/4 cup hot water (should be slightly uncomfortable to the touch).
  5. Add sugar and salt
  6. Mix until well blended
  7. Add 2 cups of flour and yeast - mix for about 1 minute.
  8. Let sit for 5 minutes.
  9. Add another 2 cups of flour, one at a time.
  10. Add additional flour if needed until dough separates from the bowl.
  11. Using Kitchen Aid or your hands, knead for 5 minutes until silky
  12. Butter a 9 x 13 baking ban
  13. Cut dough into desired shapes and add to prepared pan
  14. Put into preheated 170 degree oven to rise. This takes about 30 minutes.
  15. Once your buns are the desired size (sorry, can't help it, gotta get one in!).
  16. Turn up oven to 350 degrees without removing from oven.
  17. Bake for about 20 minutes or until lightly brown.
  18. Top with melted butter and coarse salt if desired.
Recipe Notes

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!

Easy One Rise Dinner Rolls for a Crowd

Nutrition Facts
Easy Homemade Rolls
Amount Per Serving
Calories 210 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 235mg10%
Potassium 64mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 140IU3%
Calcium 25mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Bread, Holidays, Most Popular Recipes, Side Dishes

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Reader Interactions

Comments

  1. Barbara O'Keefe says

    January 6, 2017 at 1:55 am

    5 stars
    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!

    Reply
  2. Chandra O'Connor says

    August 25, 2016 at 2:40 pm

    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.

    Reply
    • Kathi Kirk says

      August 25, 2016 at 7:15 pm

      Thank you so much for taking the time to write a note! Love it when my recipe works for someone!

      Reply
  3. Jessica says

    March 31, 2016 at 6:46 pm

    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!!

    Reply
    • Kathi Kirk says

      March 31, 2016 at 8:38 pm

      They should be double when done rising. Thanks for the note, I’ll update the recipe to be more clear!

      Reply
  4. Jo-Ann says

    March 27, 2016 at 6:32 pm

    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!

    Reply
    • Kathi Kirk says

      March 27, 2016 at 10:56 pm

      Yes! Hope I’m not too late with the answer!

      Reply
  5. Penny K says

    January 13, 2016 at 1:12 pm

    Would this recipe work with Quick Yeast? That is the only kind I have right now and would really like to try these today.

    Reply
    • Kathi Kirk says

      January 13, 2016 at 3:54 pm

      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!

      Reply
      • Helen says

        January 17, 2016 at 1:46 pm

        Any idea what would happen if I. Put fresh jalapeño ( diced into tiny pieces) in this recipe?

        Reply
        • Kathi Kirk says

          January 17, 2016 at 3:30 pm

          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!

          Reply
  6. Kim says

    November 27, 2015 at 12:33 am

    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!

    Reply
    • Kathi Kirk says

      November 27, 2015 at 4:13 pm

      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!

      Reply
  7. Kim says

    November 25, 2015 at 3:30 pm

    Can you make them the day before and refrigerate? Then pull them out to rise and bake?

    Reply
    • Kathi Kirk says

      November 25, 2015 at 3:47 pm

      Hi Kim – Yes! The yeast will go dormant in the refrigerator and rebloom when brought out!

      Reply
  8. Jacque says

    July 8, 2015 at 11:58 pm

    5 stars
    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!!!!!

    Reply
    • Kathi Kirk says

      July 9, 2015 at 3:04 pm

      Isn’t it a crazy recipe…but it works! Glad you liked them!
      Kathi

      Reply
  9. Rosemary says

    April 4, 2015 at 12:38 pm

    Hi there…

    When you say cut the dough are you rolling it out? Going to try these for Easter dinner! )

    Reply
    • Kathi Kirk says

      April 4, 2015 at 2:46 pm

      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

      Reply
      • Rosemary says

        April 4, 2015 at 3:14 pm

        Gotcha! Thanks so much for answering me! Hope you have a wonderful Easter 🙂

        Reply
  10. Julie says

    February 25, 2015 at 11:41 pm

    5 stars
    These are so yummy and easy! Making for the second time. I put fresh garlic butter on it instead of salt.

    Reply
  11. Annie graham says

    February 3, 2015 at 11:45 pm

    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!

    Reply
    • Kathi Kirk says

      February 4, 2015 at 6:43 pm

      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

      Reply
  12. Ken Scates says

    January 17, 2015 at 10:05 pm

    5 stars
    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!!!

    Reply
    • Kathi Kirk says

      January 18, 2015 at 4:10 pm

      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

      Reply
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