I’ve finally found the “sweet spot” for dinner rolls, and I just had to share it with you! If you’ve ever been torn between the flaky goodness of a biscuit and the airy fluff of a yeast roll, my recipe for one hour rolls is your new best friend.
The secret is using both baking powder and dry yeast. It gives them this amazing lift and a slight sweetness that is just wonderful. I love making these when I have a big pot of pasta on the stove, but they are also the perfect size for making mini-sandwiches or serving for appetizers if you’re hosting friends.
Besides how incredibly delicious these rolls are, you’ll appreciate their ease of preparation and how quickly you can get them to your table. They also use canola oil, the healthiest of vegetable oils.
How to Make This Easy One Hour Rolls Recipe
These fluffy rolls have a perfect texture that can practically melt in your mouth. Are you ready to whip up a batch?
Ingredients
2 ½ – 3 ½ cups sifted flour
1 tsp. baking powder (leveled)
1 pkg. (2 ¼ tsp.) dry yeast
¼ cup warm water
2 tbsp. sugar
1 tsp. salt
¾ cup buttermilk (or sour milk*)
¼ cup canola oil
Instructions
- Sift the flour, baking powder, sugar, and salt together into a large mixing bowl and mix until well combined.
- Add the oil and work it into the flour mixture until it is fairly fine.
- Dissolve the yeast in the warm water until you start seeing it foam, then stir that into the buttermilk or sour milk.
- Add the liquid mixture to the dry ingredients and mix well.
- Turn the dough out onto a floured surface and knead until smooth. Use only enough flour to make soft, pliable dough. Roll it out to 1/2 inch thickness.
Use a biscuit cutter (or your peanut butter jar lid!) to cut out the rolls. - Place them on a well-greased baking sheet and let them rise for one hour.
- Bake at 400-degree oven for 12–15 minutes until they are a beautiful golden brown.
- ENJOY!
Tips for the Best Soft Rolls
Oh! And I have to tell you about my favorite kitchen hack. Don’t worry if you don’t have a biscuit cutter! One of my favorite tricks is to use a clean lid from a 16-oz. peanut butter jar, and it was the ideal size for these rolls. A large cookie cutter works well too.
I actually save all my jars—the big ones make excellent mini-canisters for the pantry, and the smaller 16-oz. ones are absolute lifesavers in the garage for keeping nails and screws organized!
No Buttermilk? No Problem! If you don’t have buttermilk on hand, you can make “sour milk” in a pinch. Just put one tablespoon of white vinegar or lemon juice into a measuring cup, then add enough regular milk to reach the 3/4 cup line. Let it sit for about five to 10 minutes until it looks slightly curdled. It works like a charm!
I hope that your family and friends will love these as much as we do!
More of My Favorite Roll Recipes
These are just a few of some great roll recipes that I make. You can find more roll and bread recipes through my search box.
Sour Cream and Chive Dinner Rolls
- 2 ½ – 3 ½ cups sifted flour
- 1 tsp. baking powder leveled
- 1 pkg. 2 ¼ tsp. dry yeast
- ¼ cup warm water
- 2 tbsp. sugar
- 1 tsp. salt
- ¾ cup buttermilk or sour milk*
- ¼ cup canola oil
-
Sift the flour, baking powder, sugar, and salt together into a large mixing bowl and mix until well combined.
-
Add the oil and work it into the flour mixture until it is fairly fine.
-
Dissolve the yeast in the warm water until you start seeing it foam, then stir that into the buttermilk or sour milk.
-
Add the liquid mixture to the dry ingredients and mix well.
-
Turn the dough out onto a floured surface and knead until smooth. Use only enough flour to make soft, pliable dough. Roll it out to 1/2 inch thickness.
-
Use a biscuit cutter (or your peanut butter jar lid!) to cut out the rolls.
-
Place them on a well-greased baking sheet and let them rise for one hour.
-
Bake at 400-degree oven for 12–15 minutes until they are a beautiful golden brown.
-
ENJOY!
