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Light, fluffy and super easy to make, these 90 Minute Rolls may just be your new family favorite. Perfect for holidays with freeze ahead directions!
Easy 90-Minute Rolls ~ super fluffy, delicious beginner yeast rolls, so easy to make even non-bakers can make them!
These are the easiest yeast rolls I’ve ever made and it’s not a stretch to say … anybody can make them. I know this because my husband has made them many times and he’s not a baker. In fact they hold a special place in my heart because in the early days of our whirlwind romance, my (now) husband prepared a fantastic dinner of steak, broccoli and these homemade rolls. I was impressed … and he was thrilled … because I helped clean up the kitchen!
An old family favorite for more than 40 years – Easy 90-Minute Rolls.
In December we’ll celebrate our 30th wedding anniversary. Where have the years gone? I dug out the 30+ year old original recipe and made them recently for my husband. I was thinking about easy homemade rolls for Thanksgiving so these came to mind. We had not made them in years but the recipe is still easy and delicious. Originally published by Fleischmann’s in a magazine, the recipe can now be found, slightly tweaked, on their blog BreadWorld. The name has been changed to Beginners Dinner Rolls and they still only take 90 minutes or so to make and bake.
Can’t you just smell these amazing rolls fresh from the oven?
Brushed with melted butter and served warm – who needs anything more?
Bake these easy 90-minute rolls in a cake pan.
Golden brown, light and fluffy with an amazing texture, these rolls are good enough to start a romance! The recipe calls for the rolls to be baked in an 8″ cake pan but next time I will try a 9″ instead. I will be proud and thrilled to serve these Easy 90-Minute Dinner Rolls on our Thanksgiving table.
Easy 90-Minute Rolls
Ingredients
- 2 cups all-purpose flour divided (plus an additional ¼ cup if needed)
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 package Rapid Rise or Instant Yeast (¼ ounce or 2 ¼ teaspoons)
- ½ cup whole milk
- ¼ cup water
- 2 tablespoons unsalted butter
Instructions
- Mix ¾ cup of flour, sugar, salt and yeast together in the mixing bowl of a stand mixer fitted with the paddle attachment.
- Combine the milk, water and butter in a 2-cup measuring cup and microwave in short intervals until it reaches 105° to 110°F on an instant read thermometer. With the mixer set on low speed, gradually add the warm milk mixture to the flour. Increase the speed to medium and blend for 2 minutes. Add ¼ cup of flour and beat on medium-high for another two minutes. Add the remaining 1 cup of flour and replace the paddle attachment with the dough hook. Blend on low until the dough comes together and cleans the sides of the bowl. Add an additional tablespoon of flour if needed but do not exceed ¼ cup or 4 tablespoons. Knead for about 4-5 minutes until a soft, but slightly sticky dough is formed.
- Cover the bowl and place in a warm location to rest for 10 minutes.
- Lightly grease an 8 or 9 inch cake pan and set aside.
- Preheat oven to 375°F.
- Gently remove the dough from the bowl and place on a lightly floured, clean work surface. Cut the dough into 12 equal pieces and roll each into a ball. Place the balls into the prepared pan as you go. Cover the unbaked rolls with plastic wrap and place in a warm location and let rise for 30 minutes or until almost doubled in size.
- Bake for 20 minutes or until golden brown. Brush with melted butter if desired and serve warm.
Recipe Notes
If baking in a 9″ cake pan, reduce the baking time by a few minutes. Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Here are a few more recipes you might also enjoy:
Lion House Rolls
Parker House Rolls
Val
I made the 90 min dinner rolls & they turned out great but made 9 instead of 12 so they’d be larger. Can I double the recipe & just use 2 of the instant yeast packets?
Tricia Buice
Hi Val! Yes you should be able to double the recipe. Or just make two batches one after another. Glad you enjoyed these tried and true favorites!
Jan Widdifield
These rolls were so easy and came out perfect!
Tricia Buice
Thanks for the feedback Jan! So glad you enjoyed these tasty rolls.
Anson Chee
Hi, thank you for this recipe. My first time making yeast rolls. I hope it turns out like the picture.
Tricia Buice
I hope they turned out great for you Anson. Enjoy!
Virginia
I made these rolls and they are easy to make and delicious. Thank you for the recipe.
Tricia Buice
Thank you Virginia!
Johanna
you forgot to add sugar?
Tricia Buice
I did! Thanks Johanna for catching that. I’ve updated the recipe.
D. Morgan
I make these with both rapid rise and active dry yeast. I always add a large egg and 1/4 extra cup of flour. I knead it with a mixer for 5-6 minutes. I spray my small bowl and dough hooks with Pam and the dough doesn’t stick. I don’t have to add any extra flour. After the dough raises the first time, I dump it out on a floured board and knead a little to form a ball. From that I make my rolls. The addition of the egg makes a richer roll. I also roll the top of roll in melted butter before I put it in the pan. I cover it with plastic wrap sprayed with Pam so it doesn’t stick when the rolls raise. I pop them in a 375 degree over for 18 minutes. When done, I turn them out onto a cooling rack and brush the tops with butter. Delish.
Tricia Buice
Hi D! I love the addition of the egg. I love an enriched dough so this sounds perfect for me. A must try! Thanks for letting us know how they turned out for you.