These Quick Dinner Rolls are tender, lightly tangy, and downright irresistible. What sets them apart is sour cream, which enriches the dough and deepens the flavor in a way you won’t find in most dinner roll recipes. And, they’re easy to make in about 90 minutes, with only 15 minutes of hands-on time thanks to a stand mixer. Whether you’re hosting a holiday feast or a casual weeknight dinner, these homemade dinner rolls are guaranteed to impress!
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Why You’ll Love This Recipe for Quick and Easy Dinner Rolls
For more than 30 years, my family spent summers at our good friends the Gordons’ ranch, and this recipe comes from their well-used recipe box. The food there was always fresh and delicious, and I’ve shared several of their recipes over the years. They’re consistently reliable and full of flavor – and these 90-minute dinner rolls are no exception.
Here’s what makes this recipe a keeper:
- Easy and make-ahead friendly. The dough mixes quickly and can be shaped ahead, then baked just before serving.
- Impressive results. Baked to a rich golden brown with a light, fluffy crumb.
- Rich, tangy flavor. Sour cream replaces part of the milk, adding richness and enhancing the subtle tang developed by the yeast.
- Quick yeast method. Rapid Rise or instant yeast shortens the rise times while still developing great flavor, and the rolls are ready in about 90 minutes – much faster than the 2–3 hours most yeast roll recipes take.
Ingredient List for This Quick Dinner Roll Recipe
You only need 9 ingredients to create these fluffy dinner rolls (scroll down to the recipe card for quantities):
- Unbleached all-purpose flour – Provides structure while keeping the rolls tender. Can also use bread flour for a chewier texture.
- Granulated sugar – Feeds the yeast and adds a touch of sweetness.
- Table salt – Enhances flavor.
- Rapid Rise or instant yeast – Leavens the dough quickly while still developing the classic flavor and light texture of traditional yeast rolls.
- Salted butter – Enriches the dough and adds buttery flavor throughout.
- Sour cream – Adds richness and moisture, and works with the yeast to develop a more complex flavor.
- Whole milk – Keeps the dough soft and tender.
- Water – Offsets the thickness of the sour cream, creating the right dough consistency for a light, tender roll.
- Large egg – Adds structure, color, and richness.
Why use yeast?
Yeast does more than make the dough rise; it develops flavor and creates a lighter, airier texture than baking powder alone can achieve.
As it ferments, yeast produces subtle aromas and a delicate tang that give these rolls their classic homemade bread character.
Using Rapid Rise or instant yeast accelerates the process, so you get that depth of flavor without a long proofing time.
How to Make Quick Dinner Rolls
Making homemade rolls might seem daunting, but this recipe comes together easily with just a few key steps. Here’s an overview (scroll down to the recipe card for detailed step-by-step instructions):
- Mix the dough. Warm the wet ingredients, then combine with the dry ingredients and mix until a soft dough forms.
- Knead. Use a stand mixer to knead the dough until smooth and elastic.
- First rise. Cover and let the dough rise in a warm place until doubled in size.
- Shape the rolls. Punch the dough down, then shape into 12 rolls and place dough balls in a greased muffin tin.
- Second rise. Let the rolls rise again until doubled in size.
- Bake. Bake until golden brown and fragrant.
- Serve. Best when served warm with butter on the side – or brush the tops with melted butter.
Variation: Cloverleaf Rolls
For a classic cloverleaf shape, divide each of the 12 pieces of dough into 3 smaller pieces. Roll each into a ball and place three balls in each muffin cup. Proceed with the second rise and bake as directed.
Tips for Perfect Quick Dinner Rolls
Here are my tips for ensuring your rolls come out perfect every time:
- Use the right temperature liquids. Warm (not hot) milk and water help activate the yeast without killing it. Aim for around 120-130 degrees F for this recipe.
- Add flour gradually. Add just enough flour to create a soft, slightly sticky dough. Resist the urge to keep adding more – too much flour will make the dough dry and the rolls dense.
- Knead just until smooth and elastic. Kneading develops gluten, which gives the rolls structure and a soft, airy interior. Avoid over-kneading as it can make the dough tough and harder to shape. You’ll know it’s ready when it springs back slowly when gently poked and feels soft, like your earlobe or a baby’s bottom.
- Let the dough rise in a warm, non-drafty spot. If your kitchen is cool, place the covered bowl in a slightly warmed (but turned off) oven to encourage a steady rise. I preheat on the lowest possible setting (around 130 degrees), then turn it off.
High Altitude Note: I’ve made these rolls in Grand Lake (my home is at 8,600 ft) and haven’t needed to adjust the ingredients. Just keep in mind the rise times will be faster.
How Long Will Dinner Rolls Stay Fresh?
These rolls are best enjoyed the day they’re baked, but they’ll stay fresh for 1-2 days when stored at room temperature in an airtight container. In warm weather, refrigerate. For longer storage, freeze (see below).
Make-Ahead Options
These rolls are easy to make ahead, which is especially handy for busy holiday meals (like Thanksgiving dinner!). You can shape the rolls in advance, then refrigerate or freeze them until you’re ready to bake. You can also freeze any leftover rolls.
Option 1: Refrigerate Shaped Rolls
Prepare the dough through shaping and place the rolls in the muffin tin. Cover tightly with plastic wrap and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator and let the rolls rise until doubled in size. This usually takes about 15-20 minutes longer than the standard second rise (around 45-60 minutes total). Bake as directed.
Option 2: Freeze Shaped Rolls
After shaping the rolls and placing them in the muffin tin, freeze until firm, then transfer to a freezer bag or airtight container. Freeze for up to 1 month. When ready to bake, arrange the frozen rolls in the greased muffin tin, cover loosely, and let them thaw and rise until doubled in size. This usually takes 2 to 3 hours. Bake as directed.
Option 3: Freeze Baked Rolls
Bake and cool the rolls completely, then freeze in an airtight container or freezer bag for up to 1 month. To reheat, wrap the rolls in aluminum foil and warm in a 325°F oven for 10 to 15 minutes, or until heated through.
More Delicious Rolls and Breads
Quick Dinner Roll Recipe
These Homemade Quick Dinner Rolls are soft, subtly tangy, and irresistibly good. What sets them apart is sour cream, which enriches the dough and deepens the flavor in a way you won’t find in most dinner roll recipes. And, they’re easy to make in about 90 minutes, with only 15 minutes of hands-on time thanks to a stand mixer.
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 large rolls 1x
Ingredients
- 3 1/2 cups + 2 tablespoons unbleached all-purpose flour, divided use
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 1 package Rapid Rise or instant Yeast
- 1/4 cup salted butter
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup water
- 1 large egg
Instructions
- In the bowl of a stand mixer using the dough hook attachment and on the stir or low speed setting, mix together 3 cups + 2 tablespoons of flour, sugar, salt, and yeast.
- In a small saucepan, heat the butter, sour cream, and milk over medium heat just until it reaches 120-130 degrees F.
- Using the stir setting, mix the warm milk mixture into the yeast mixture, and just when combined, add the egg.
- Continue mixing with the machine on speed 4-5 and slowly add enough of the remaining 1/2 cup flour to make a soft dough that is just slightly sticky. Don’t add too much – your dough will become dry.
- Continue mixing until the dough clings to the hook and cleans the sides of the bowl. Reduce the speed to low, and continue kneading until the dough is smooth and elastic (an additional 1-3 minutes).
- Place the dough on a lightly floured surface and knead it a few times. Gently poke it with a finger; it should spring back slowly. In addition, it should feel like your earlobe or a baby’s bottom.
- Place dough in a greased large mixing bowl, turning to coat. Cover and place in a warm, non-drafty area and let rise for 15-20 minutes (high altitude for the lower number).
- While the dough is rising, butter 12 muffin tins and preheat the oven to 350 degrees.
- Punch down the dough, place on a lightly floured surface, and cut into 12 equal pieces. Roll each piece into a smooth ball (I pull down the sides, pinch them together on the bottom, then roll it). Place each roll in a muffin tin, smooth side up. Cover and place in a warm, non-drafty area and let rise until doubled in size, around 30-40 minutes.
- Bake for 20 minutes or until lightly browned on top and the internal temperature reaches 185-190 degrees F on an instant-read thermometer.
- Remove from pan and cool on a wire rack.
- Best when served warm with butter on the side!
Notes
High Altitude: I’ve made these rolls at 8,600 ft and haven’t needed to adjust the ingredients. Just keep in mind the rise times will be faster.
Variation for Cloverleaf Rolls: Divide the 12 pieces of dough into 3 pieces each. Roll each piece into a ball and place 3 small balls in each muffin tin.
Make-Ahead Options: These rolls are easy to make ahead. Shape the rolls in advance, then refrigerate or freeze them until you’re ready to bake. Freeze any leftover baked rolls.
1. Refrigerate Shaped Rolls. Prepare the dough through shaping and place the rolls in the muffin tin. Cover tightly with plastic wrap and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator and let the rolls rise until doubled in size. This usually takes about 15-20 minutes longer than the standard second rise (around 45-60 minutes total). Bake as directed.
2. Freeze Shaped Rolls. After shaping the rolls and placing them in the muffin tin, freeze until firm, then transfer to a freezer bag or airtight container. Freeze for up to 1 month. When ready to bake, arrange the frozen rolls in the greased muffin tin, cover loosely, and let them thaw and rise until doubled in size. This usually takes 2 to 3 hours. Bake as directed.
Freeze Baked Rolls. Bake and cool the rolls completely, then freeze in an airtight container or freezer bag for up to 1 month. To reheat, wrap the rolls in aluminum foil and warm in a 325°F oven for 10 to 15 minutes, or until heated through.
- Category: side dishes, bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 204
- Sugar: 2.8 g
- Sodium: 139.5 mg
- Fat: 6.6 g
- Saturated Fat: 3.7 g
- Carbohydrates: 30.8 g
- Fiber: 1.1 g
- Protein: 4.9 g
- Cholesterol: 31.8 mg
