Easy Homemade Rolls: Soft & Fluffy in 90 Minutes

These easy homemade rolls require just 5 pantry staples and 90 minutes total time. You'll get soft, fluffy dinner rolls with a golden crust—no mixer or special skills needed. Perfect for beginners and ready faster than store-bought!

Imagine pulling warm, pillowy rolls from your oven while dinner finishes cooking. No more last-minute grocery runs or stale store-bought substitutes. This foolproof recipe delivers bakery-quality results with minimal effort—and we've solved the two biggest pain points home bakers face: unpredictable rising times and tough textures.

Why This Method Works When Others Fail

Most "easy" roll recipes skip crucial details that cause failed batches. Our approach fixes common pitfalls through three science-backed tweaks:

The Temperature Triad

• Water at 105°F (not hotter!) activates yeast without killing it
• Room at 75°F creates ideal rising conditions
• Oven preheated to 400°F ensures immediate crust formation

The No-Knead Secret

Traditional recipes demand 10+ minutes of kneading. Our technique uses autolyse—a 20-minute rest after mixing—to develop gluten naturally. You'll save time while achieving superior texture.

Simple Ingredients, Zero Shortcuts

These aren't just "easy" rolls—they're better than complicated recipes. Quality matters:

Ingredient	Critical Purpose	Common Mistake
Active dry yeast	Guaranteed rise every time	Using expired yeast (test in warm water first!)
Bread flour	Higher protein = better structure	Substituting cake flour (creates dense rolls)
Unsalted butter	Rich flavor without salt interference	Using margarine (alters texture)

Step-by-Step: From Bowl to Oven in 90 Minutes

1. Mix & Rest (20 min): Combine 2¼ tsp yeast, 1 cup warm water, 3 cups bread flour, 2 tbsp sugar, and 1 tsp salt. Stir until shaggy dough forms. Cover and rest 20 minutes.
2. Shape (10 min): Gently divide into 12 balls. Place in greased 9x13 pan with 1 inch between rolls.
3. Rise (45 min): Cover with damp cloth. Let rise until doubled (press test: indentation should remain).
4. Bake (15 min): Bake at 400°F until golden brown. Brush with melted butter immediately after baking.

Pro Tips for Perfect Results Every Time

• Yeast test: Mix yeast with warm water and sugar. Should foam within 5 minutes. If not, discard and start over.
• Rising hack: Place dough in oven with light on (no heat) for consistent 80°F environment.
• Storage secret: Freeze cooled rolls in ziplock bags. Reheat in foil at 350°F for 10 minutes—tastes fresh-baked!

3 Delicious Variations to Try

Garlic-Herb Rolls

Mix 2 tbsp minced garlic and 1 tbsp chopped rosemary into melted butter before brushing.

Whole Wheat Rolls

Replace 1 cup bread flour with white whole wheat flour. Add 2 tbsp honey for moisture.

Cheese-Stuffed Rolls

Roll 1 tsp shredded cheddar inside each dough ball before shaping.

Frequently Asked Questions

Can I make these rolls ahead of time?

Yes! After shaping, refrigerate rolls for up to 18 hours. Remove 1 hour before baking to take the chill off. They'll rise perfectly while your main dish cooks.

Why did my rolls turn out dense?

Dense rolls usually mean dead yeast or over-flouring. Always test yeast first, and measure flour by spooning into cup (don't scoop!). The dough should feel tacky but not sticky.

Can I use instant yeast instead?

Absolutely. Use the same amount (2¼ tsp) but mix directly with dry ingredients. Skip the water activation step. Rising time may decrease by 10-15 minutes.

How do I prevent burnt bottoms?

Place a baking sheet on the oven rack below your roll pan. This catches drips and reflects heat. For dark pans, reduce temperature to 375°F and bake 2-3 minutes longer.