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.
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.
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).
{ 55 comments… read them below or add one }
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!
Oh yum! A woman after my own heart…I love-love-love dinner rolls. Carbs, in general, but esp rolls. These look awesome.
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!
Those rolls are gorgeous!
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!!
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
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.
I love how gorgeous the rolls from the muffin tin turned out.
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!
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.
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
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
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!!!)
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.
oh these dinner rolls look so good. yum yum
Erin, I just made these and I’ve eaten 3 of them already. Even better with cinnamon honey butter!
wow that’s a lot of yeast! They look really yummy and I love fast and yummy recipes!
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!
Great idea on the access dough – reminds me of brioche. The rolls look delicious and there is nothing better than freshly baked bread.
Erin, wow. Those rolls look so tender and soft and puffy! Every photograph is beautiful… I’m asking my mom to make these tonight!
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!
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!
Those are some beautiful rolls! Can’t wait to try them out
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.
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!
Samantha,
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.
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…
These look amazing – I’m going to give them a try…
Question… For the ones that you made in the baking pan, did you adjust the cooking time?
Hello Carla,
No, I used the same timetable for both versions of the rolls.
Best,
Erin
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.
Hi Erin–LOVE these rolls—have you ever made a whole wheat roll that tastes as good? Thx!
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.
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.
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!
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!!
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?
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.
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?
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!)
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.
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!
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?
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!
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.
I just found this recipe yesterday and had to try it! I halved the recipe and it turned out just wonderful! Thanx!
I just made this recipe (halved it) — and wow, amazingly easy and quick and *not* yeasty at all. Thank you so much!
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!
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!
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.
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.
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.
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!!!
Made these tonight they came out perfect!!
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!
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