KitchenAid Sixty-Minute Dinner Rolls

May 28, 2009 · 79 comments · Print This Post

in Appetizers, Baked Goods, Bread / Rolls

Sixty-Minute Dinner Rolls

I keep my MacBook on the island in our kitchen a lot and unfortunately it has caused me to develop a really bad habit of starting dinner and then getting completely distracted by the Internet. Sometimes I’ll become engrossed in catching up on Twitter, or Facebook, or maybe I’ll start chatting with a friend and before you know it I’ve completely blown my dinner making timeline. This is exactly what happened to me a few weeks ago. A chicken was happily roasting away in the oven getting a nice suntan and mingling with some potatoes and carrots and the next thing I knew it was almost ready and I hadn’t made any sides to go with it.

What I really wanted was some good bread, but that obviously wasn’t going to happen in the hour I had left so I started googling and came across a recipe for Sixty-Minute Dinner Rolls that you can easily whip-up in your KitchenAid mixer. Eureka! I had solved all of my procrastination induced problems. Except I was still pretty distracted when I was mixing up the recipe so it never really dawned on me that I was making enough rolls to feed a baseball team.

In the meantime though I absolutely started to geek out Mr. Wizard style over the dough rising in the bowl. The recipe below calls for 6 3/4 teaspoons of yeast. Let’s just say you won’t need a time lapse camera to see the dough rise. It practically jumps out of the bowl and helps itself to a gin and tonic. Think I’m kidding? Just wait until you try them.

Sixty-Minute Dinner Rolls

It was while I started shaping the dough, per the instructions, that I realized I was going to end up with over 2 dozen rolls. I only have one muffin tin so the rest of the dough I shaped into round balls and simply nestled them together in a baking dish.

For being such a quick and easy recipe I was absolutely floored by the results. These rolls are just delicious. I ate them for days (we had to) and didn’t get sick of them once. Take it from me they’re great for breakfast, lunch, dinner and even as a quick pre-run snack.

Sixty-Minute Dinner Rolls

KitchenAid Sixty-Minute Dinner Rolls
Adapted from a recipe found on The Bumbling Baker
Erin’s Note
: This recipe yields 24 large dinner rolls. If you don’t want 24 rolls kicking around your house I would definitely halve the recipe.

1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
3 packages of dry active yeast (Erin’s Note: This equals 6 3/4 teaspoons if you use yeast from a jar).
1 1/2 cups warm water (105F – 115F)
5 – 6 cups all-purpose flour

In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in a greased muffin pan. Using kitchen shears or a pizza cutter (a knife will also work), cut each ball in half, then in quarters, and replace in the muffin pan. (Erin’s Note: Alternatively you can simply shape the dough into 24 balls and set them into a greased 9 by 13 baking dish. If you make the full recipe you will only be able to fit around 12 rolls in the baking dish at a time). Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. (Erin’s Note: At this point, in my family, we always brush the tops with a little butter).

Sixty-Minute Dinner Rolls

{ 74 comments… read them below or add one }

1 Cara May 28, 2009 at 6:41 pm

Wowza! That IS a lot of yeast, but the rolls look super yummy, and I definitely like that you can see them rise so quickly. Can’t wait to try them!


2 Diana May 28, 2009 at 7:54 pm

Oh yum! A woman after my own heart…I love-love-love dinner rolls. Carbs, in general, but esp rolls. These look awesome. 🙂


3 Monica H May 28, 2009 at 9:11 pm

I simply adore yeast rolls…and the smell- oh!

I am definitely making these! I’ll probably make the entire batch and freeze what we don’t eat. Thanks for the recipe!


4 patsyk May 28, 2009 at 9:33 pm

Those rolls are gorgeous!


5 Elyse May 29, 2009 at 12:46 am

What a quick and perfect side dish. These rolls look amazing! I always have my computer at my side, too, so I completely understand getting distracted by the internet 🙂 Oh, and I love your new blog design. CK did a great job helping you out!!


6 kristina May 29, 2009 at 7:12 am

That is a lot of yeast! I can just imagine the time-lapse-photography-style rise!

Absolutely must try these: they look so delicious–gorgeous photographs!–and one-hour is just perfect for that roasting chicken.

K x


7 Happy Cook May 29, 2009 at 7:33 am

Wow that is indeed super fast, i am sure bookmarking this recipe, but i don’t have a kitchen aid, will have to do the normal way which takes longer.


8 Michelle May 29, 2009 at 7:48 am

I love how gorgeous the rolls from the muffin tin turned out.


9 Holly May 29, 2009 at 9:49 am

Those do look fantastic! It’s ALIVE! I really had to laugh about your time-lapse comment because I’ve seen some other doughs that are like that too – it is awesome and also slightly freaky. I can’t wait to try these.

BTW, I know exactly what you mean about getting distracted and messing up the dinner time line… I do it all the time too!


10 Julia May 29, 2009 at 9:51 am

Pass the butter please!!! yummm! Now I can’t get the idea out of my head! A nice variation would be some kosher salt and fresh rosemary sprinkled on top. Oh boy.


11 Alisa May 29, 2009 at 10:29 am

Those look beautiful! I have a similar recipe for wheat hamburger buns on my blog, ready in just 40 minutes! I love these types of recipes 🙂


12 Nicole May 29, 2009 at 11:05 am

At first I thought you said 6 3/4 TABLESPOONS of yeast! And I was thinking, oh my god, she’s lucky those rolls didn’t take over the entire kitchen! But that’s what I get for reading before I’ve finished my first cup of coffee. They look absolutely beautiful, Erin! I bet they freeze well, although you’d have to have a separate freezer just to hold all the leftovers if making the whole batch 🙂


13 Em May 30, 2009 at 10:21 pm

OMG! Nicole, these are in my oven right now and I **did** read it as TABLESPOONS of yeast! Luckily I halved the recipe but I still used a little bit more than 3 tablespoons of yeast! LOL

I have no excuses, I read the recipe mid-day… just read it wrong!
(they do look lovely though! LOL LOL LOL!!!)


14 Emily May 29, 2009 at 2:51 pm

Awesome! Yeast rolls are my favorite and all the ones I’ve tried in the past took almost a day to make. I never think that far ahead for dinner! But I can definitely do 60 minutes so I think I’ll be making these a lot.


15 snooky doodle May 29, 2009 at 4:54 pm

oh these dinner rolls look so good. yum yum 🙂


16 Monica H May 29, 2009 at 9:58 pm

Erin, I just made these and I’ve eaten 3 of them already. Even better with cinnamon honey butter!


17 pigpigscorner May 30, 2009 at 2:39 am

wow that’s a lot of yeast! They look really yummy and I love fast and yummy recipes!


18 Karly May 30, 2009 at 10:22 pm

Ooh, these look good! I’m always deciding I want dinner rolls at the last minute, and I end up grabbing a can of refrigerated dough. I’ll definitely have to try these next time I’m in a hurry and craving rolls!


19 jo May 31, 2009 at 10:12 am

Great idea on the access dough – reminds me of brioche. The rolls look delicious and there is nothing better than freshly baked bread.


20 Elissa May 31, 2009 at 1:40 pm

Erin, wow. Those rolls look so tender and soft and puffy! Every photograph is beautiful… I’m asking my mom to make these tonight!


21 The Dingbat (Adrienne) May 31, 2009 at 5:40 pm

Hi! I just found your blog via Taste Spotting. I am going to HAVE to try these. We live in a cold climate and I can never get my dough to rise enough. I have been thinking about adding extra yeast to my recipes but was unsure of the results. This looks like the perfect recipe for me, I’ll be back to let you know how it goes!


22 Carol June 5, 2009 at 12:45 pm

These look amazing! Do you think you can make then with a hand mixer that has a dough hook attachment rather then the normal beaters?

I do exactly the same thing with cooking/my computer. Drives the boyfriend nuts — he’s resorted to just taking over cooking sometimes! 🙂


23 Kristen July 2, 2009 at 12:29 am

Those are some beautiful rolls! Can’t wait to try them out 🙂


24 Barb November 13, 2009 at 4:03 pm

Just made these…..but I halved the recipe because I didn’t have enough flour on hand to make the full batch. I also halved the amount of yeast. They rose…but not extremely fast. I was wondering if anyone else had halved the recipe and if so, did you add the original amount of yeast or 1/2 the amount? They taste GREAT (yes…I ate 2 of them…buttered and hot from the oven). Going to resist the urge to have another and will wrap and freeze them after they cool. Thanks for a great recipe Erin.


25 Samantha September 21, 2011 at 11:08 am

I just made these this morning, made the whole batch and mine didn’t raise 🙁 so disappointed. I called my mom several times for suggestions, but nothing worked. i’m getting ready to bake them now, hope they will still taste yummy!


26 Erin September 21, 2011 at 11:28 am


If they didn’t rise then I would suggest buying new yeast. With the amount included in this recipe I’m really serious when I mention in the post that you will see them visibly rising. It sounds like your yeast may have gone bad or lost some of it’s action. Sorry this attempt isn’t coming out! I’d give it another go though if you have time.


27 Brad T December 14, 2009 at 3:32 pm

My family has been making these rolls for over 30 years. The recipe was in the instruction/recipe guide book for my mothers KitchenAid stand mixer. There is nothing like these rolls! YUMMY! We have turned the dough into cinnamon rolls, loaf bread etc…


28 Nikko Myers December 24, 2009 at 11:00 am

These look amazing – I’m going to give them a try…


29 Carla February 1, 2010 at 4:53 pm

Question… For the ones that you made in the baking pan, did you adjust the cooking time?


30 Erin February 1, 2010 at 6:52 pm

Hello Carla,

No, I used the same timetable for both versions of the rolls.



31 Karen March 21, 2010 at 2:46 pm

I was searching the net last night for some bread to make with a meal I was taking off the Food Network site. I made these and my husband’s eyes bugged out of his head when he realized I had made them. 🙂 I am a cook not a baker, thinking these might become a regular here! He already begged me to make moer today since we ate all 24 yesterday.


32 Becky April 14, 2010 at 5:59 pm

Hi Erin–LOVE these rolls—have you ever made a whole wheat roll that tastes as good? Thx!


33 Erin April 15, 2010 at 9:16 am

I’m glad you enjoyed the recipe! I hate to say it but while I love whole wheat bread that other people make I’ve never really managed to make a loaf or rolls myself that I actually enjoyed. Needless to say whole wheat flour and I have a tumultuous relationship.


34 Charlotte September 27, 2010 at 5:34 pm

Try replacing about 1/3 of white flour with wheat flour. I do this with almost every bread recipe I make. It’s still soft and yummy, but with 1/3 less guilt :). I just made this recipe doing the same thing and it worked beautifully. Great recipe – and quick.


35 Ally September 1, 2010 at 5:43 pm

I have to say, that as soon as you posted this recipe over a year ago, I made them immediately. They are still my favorite, in-a-pinch rolls. I’m making them tonight despite the 90+ degree weather, because I need my fix… (thank god for central ac.) 🙂 Thanks for the great recipe!


36 Elizabeth November 19, 2010 at 3:34 pm

OMG! My Mom began making these dinner rolls over 20 years ago and they are the BEST dinner rolls I’ve ever tasted. So quick and easy to make and absolutely delicious! A must have recipe in the kitchen!!


37 Bonnie November 24, 2010 at 9:29 am

I want to make these today (for Thanksgiving tomorrow). Maybe someone will answer in time, lol. Should I keep them in the fridge over night? Also 5-6 cups of flour? What does that mean exactly?


38 Linda November 24, 2010 at 10:42 pm

I just made them and wondered if I could keep them over night in the fridge. I would think so. Just put them in the fridge right after putting them in the pan. I ended up using about 4 1/2 cups of flour. Mine were ok but, it has been a while since I have made rolls so I think next time will be better. I will let my family be the judge tomorrow. I love how simple this in to make in my Kitchenaid mixer.


39 Rhonda December 8, 2010 at 2:37 pm

I plan to bake these tonight, and was wondering whether I could substitute rye flour (or maybe even half rye flour)? Anyone else experiment along these lines?


40 Beverly January 29, 2011 at 10:52 pm

I made this recipe tonight and it was EASY and made the most amazing yeast rolls! WOW! I was so impressed! Thank you for the awesome recipe (and for making me look good!) 😉


41 Beth February 1, 2011 at 6:51 pm

My family LOVES these and they are easy to make, so I’m very happy I found the recipe. However, I have yet to experience the freakishly fast rising. I dont’ know if I’m doing something wrong or what, and they DO bake up just fine (I usually just do round rolls in baking pans), but I just don’t get the really fast rising. Maybe it’s the cold climate I live in, like someone else commented in regard to their recipe.


42 Amy April 25, 2011 at 9:46 am

Made these to go along with our Easter meal and we were all impressed at how yummy they are! I halved the recipe and I think if you aren’t a typical bread baker you won’t be as impressed with the rise time. Most bread doughs take an hour or so to rise. This recipe nearly doubles in 15 minutes. That’s the super fast rising. If you put it in a small bowl, not realizing the quantity of dough, it could be pretty shocking.

Has anyone tried making these garlic or cinnamon? I think I’m going to experiment with cinnamon yeast rolls soon! 🙂


43 Phoebe January 15, 2013 at 4:41 pm

This recipe is the basis for my mother’s garlic bread and also for her cinnamon buns, so….YES! 🙂 This is a great, very flexible recipe.


44 Mayra May 14, 2011 at 3:23 pm

Can you freeze or keep refrigerated overnight and bake in the mornin, and still get the same results? These look divine. I am afraid my morning may be overwhelming with other items being cooked for my brunch though I still would like the rolls to be a “fresh from the oven” as possible. Is that possible?


45 Veronica June 28, 2011 at 11:01 am

Please let me know if these rolls have a yeasty SMELL. Even when I use 2 tablespoons of yeast the smell makes me want to throw-UP. This recipe is not tempting!


46 Sara July 9, 2011 at 9:52 am

I saw this this recipe for KitchenAid Sixty-Minute Dinner Rolls. I love using my KitchenAid mixer and I was impressed with the ease of this recipe. I love the taste of these rolls. I’m sure this recipe will become one of those that everyone expects to see on each holiday table and family celebration. Now I’m ready to try the cookie dough ice cream recipe using my Ice Cream KitchenAid attachment. I bet it’s going to be great tasting.


47 merumo August 7, 2011 at 1:28 pm

I just found this recipe yesterday and had to try it! I halved the recipe and it turned out just wonderful! Thanx!


48 Aya September 10, 2011 at 3:59 pm

I just made this recipe (halved it) — and wow, amazingly easy and quick and *not* yeasty at all. Thank you so much!


49 Nicole October 10, 2011 at 7:00 pm

My 2.5 and 4 year old LOVE using the mixer, and wanted to make something as I was preparing lamb chops for dinner. These were perfect and we all enjoyed them thoroughly!


50 Laura October 15, 2011 at 6:58 pm

Made these today and they turned out great! This is the first time I have ever made any kind of bread, first time to use yeast and was the first thing I made with my Kitchenaid mixer. Thanks for the easy to follow instructions, this recipe will definately be a keeper!


51 Daniel October 18, 2011 at 8:58 am

Nice recipe. I have this page bookmarked, as I have used this several times since finding it this spring.

This recipe makes good, easy buns. The kids (all 4) love them and think that dad makes the best rolls in the world. Thanks for sharing.

After the raise, I weigh out the dough and divide it by 24. Then I will weigh out that amount of dough and form into balls.


52 Daniel November 7, 2011 at 4:24 am

More notes- have a batch going on 2nd raise right now!

I have noticed that I always ‘max’ the flour amount. If I don’t the dough is next to impossible to work with due to stickyness. I realize that every kitchen is different and that sometimes recipes have to be tweaked, so no worries.

I have also been successful using this recipe for loaf bread. I usually make each ‘bun’ from about 50 grams of dough, and make 12 buns. With the rest of the recipe I can make a small loaf that is just wonderful with honey or the spread of your choice.


53 Erin November 7, 2011 at 10:56 am

These are really helpful observations Daniel! I appreciate you taking the time to share them with me and anyone else who tries out this recipe.


54 Carolyn November 15, 2011 at 2:56 pm

Just found this recipe… Mom was the baker in the family. Since she is gone, I try… These rolls look just like hers and I cannot wait to try them! Thanksgiving, Here I Come!!!


55 jessica January 10, 2012 at 6:09 pm

Made these tonight they came out perfect!!


56 Barb April 8, 2012 at 11:27 am

I’ve been making this recipe for years and years. I’ve adjusted the recipe many times for whatever mood I’m in, including using half whole wheat and half white flour, adding Italian seasoning, and/or basil, and/or oregano, and/or garlic powder. I’ve also made this recipe through the first rising, formed the dough into balls, then flash-frozen them on a cookie sheet. Once frozen, I’ve popped them off and into a freezer ziploc bag, then pulled out as few or as many as I need for dinner down the road. On baking day, I just put them on a cookie sheet to let them thaw, then baked them as usual. Awesome!


57 Shanna July 21, 2012 at 8:53 am

These are amazingly delicious and easy. I subbed 1/2 whole wheat flour and 1/2 bread flour and they turned out perfectly.


58 Kimberly in So Cal August 3, 2012 at 10:39 pm

This recipe has been a favorite of mine for the 17+ years I’ve had my KA; the recipe book that came with my KA is different from this one but the results are the same: quick, beautiful, soft rolls. 1 C. milk, 1/2 C. water, 1/4 C. butter, 3 T. sugar. 1 t. salt, 2 packages (5 t.) active dry yeast (I use SAF instant), 4 – 5 C. flour (I use Einkorn). It’s interesting to me that it makes less dough but still makes 24 rolls; I guess it’s all part of the increasing portion sizes everywhere.


59 jay November 23, 2013 at 2:36 pm

Kimberly, thank you so much for including your comments on einkorn flour! For the rest… If you are interested in using a non GMO, heritage type flour, einkorn is without a doubt the BEST! I wouldt say I’m gluten intolerant but I definitely have trouble with regular flour products. Einkorn is the bomb-diggity.


60 Cindy August 16, 2012 at 7:50 pm

I have a KitchenAid, so I will try these tomorrow…my question regards the yeast. Is it Instant/Rapid Rise or regular yeast? In the meantime, I guess I will pull out the booklet and see if this recipe is there!


61 Erin August 17, 2012 at 7:05 am

Hi Cindy – It’s just regular yeast. The quantity used makes it rise very quickly though. Happy baking!


62 Cindy August 17, 2012 at 9:19 am

thanks for the quick response Erin! In the past 2 weeks, I’ve been trying out various yeast roll recipes hoping to find ‘the one’ regarding taste and ease of use….and I’m still looking! Keeping my fingers crossed on this one!
Cindy :o)


63 Karen August 22, 2012 at 6:52 am

I have been making these rolls since 1985, when I received my Kitchen Aid mixer for Christmas. At that time I was living in the mid-west making them, and always perfect. In the 90’s I moved to Seattle and still the same recipe turned out perfect every time. I moved to Costa Rica a few years ago and even though I didn’t have my KA mixer, this recipe still turned out perfect rolls. Now, I live in Panama and just made my first batch in this country and again…delicious! I do notice the amount of flour has varied from move to move, but with practice you’ll know the correct ‘feel’ of how the dough should look & feel and adjust accordingly. Like many of the people here, I have tried many variations, but never tire of reading other suggestions. You have a great blog going! Thank you Erin and happy baking! 🙂


64 Robin October 21, 2012 at 12:32 pm

Saved the day! Family loved these! They warmed up perfectly! Thanks for an AMAZING recipe!


65 Patti Brock November 28, 2012 at 5:25 pm

i have had my kitchen aide mixer for about 2 years now but had never tried the dough attachment. i always used my bread machine on dough mode. even then it takes 3 hours to make yeast rolls. so i did a Google search and found you today. the recipe was easy to follow. i wish i had found it years ago when i was cooking holiday dinners for 30 people. now its just 3 of us for dinner tonight. but i don’t care. im going to share with the neighborhood if they turn out like yours. it is rising in the greased bowl right now. i can’t wait..


66 Mary December 27, 2012 at 10:22 am

These turned out wonderful and it was the first recipe I made with my new kitchenaid! I linked to you on my blog because I loved this recipe so much! Thanks for sharing!!


67 Anita January 21, 2013 at 3:56 pm

these are so easy and wonderful!!! thank you for sharing your recipe it is definaately a favorite in my family now 🙂


68 Lady Lorraine February 2, 2013 at 6:09 pm

Fan-freaking-tastic 😀 LOVE this recipe almost as much as I love my pink KA stand mixer, received as a Christmas gift. Have been making these weekly since boxing day. The boys in the family are super happy I’m making good use of the gift they got me 😉


69 Angie September 15, 2013 at 3:25 pm

My summer goal was to make my own bread. I made a few loaves that weren’t bad then I found this recipe! Even I could make these and my small family of 5 had them gone within 24 hours. Thanks for making me look good 😉


70 Tacy December 24, 2013 at 11:38 am

I am getting ready to try your recipe. But, I had to make comment
first…I haven’t had such a good laugh reading a recipe in a long time. If the recipe turns out as good as the presentation, I can’t wait! You are too funny…your new follower…Tacy


71 Sandra December 25, 2013 at 10:35 pm

I have used this recipe for two years. Excellent recipe, easy to follow. I have baked many different yeast recipes this one is just easy and great tasting. My D-I-L requires that I make them for her during holiday dinners.


72 Elisabeth Nelson February 1, 2014 at 10:29 am

We made these yesterday and I am making more right now. My family of four scarfed them all up. One half of the dough made two pans of cinammon rolls and the other made some amazing dinner rolls (although they did not make it to dinner). Thanks so much for our new favorite recipe!


73 Briana February 25, 2014 at 4:38 pm

I live in a very cold environment in a drafty house, and I’ve found the best way to get that crazy-science-experiment type of rise is to cover the bowl with a tea towel, go sit cross legged on the couch, and nestle the bowl in my lap while I read a book for 15 minutes.
Otherwise I’ve found my rise isn’t quite as impressive.


74 Daisy October 8, 2017 at 10:35 am

I made these but they turned out tough and taste bland. They also didn’t brown on the top but almost burned in the bottom.

Super easy to do but what did I do wrong to not have them taste better?


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