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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 30 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.
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Easy 90-Minute Rolls
- 2 cups all-purpose flour, divided (plus an additional 1/4 cup if needed)
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 package Rapid Rise or Instant Yeast (1/4 ounce or 2 1/4 tablespoons)
- ½ cup whole milk
- ¼ cup water
- 2 tablespoons unsalted butter
- Mix 3/4 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 degrees 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 1/4 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 1/4 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.
If baking in a 9" cake pan, reduce the baking time by a few minutes.
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