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Easy 90-Minute Rolls

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90 Minute Dinner Rolls - quick, easy and delicious!

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!

 

90 Minute Dinner Rolls - quick, easy and delicious!

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.

 

90 Minute Dinner Rolls - quick, easy and delicious!

Can’t you just smell these amazing rolls fresh from the oven?

 

90 Minute Dinner Rolls - quick, easy and delicious!

Brushed with melted butter and served warm – who needs anything more?

 

90 Minute Dinner Rolls - quick, easy and delicious!

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.

 

90 Minute Dinner Rolls - quick, easy and delicious!

 

 

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A pan of golden brown fresh baked dinner rolls

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5 from 8 votes

Easy 90-Minute Rolls

Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Yield: 12 rolls
Course: Bread
Author: Tricia
PRINT RECIPE
Beginner yeast rolls, so easy even your husband can make them!

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

Adapted from Fleischmann's Yeast Beginners Dinner Rolls Recipe
TO FREEZE AHEAD: Once the rolls are formed, place them in the pan then seal with plastic wrap and/or foil and place in the freezer. Remove the pan from the freezer on the morning you plan to bake, and place in the refrigerator. One hour before baking, remove from the refrigerator and place in a warm location until doubled in size. Bake as directed.
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

Calories: 107kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Calcium: 16mg | Iron: 1mg

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55 Comments

  6. D. Morgan says

    5 stars
    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.

    reply to this comment >

  7. Amanda says

    5 stars
    I made these this morning for Thanksgiving dinner, and they’re delicious! 🙂 I’ve made a few loaves of bread previously, but these were my first rolls. Full disclosure: I doubled the recipe, doubled the salt, and I only had 2% milk on hand. I think that might’ve contributed to my dough being a little dry, so I drizzled in a teaspoon or two of warm milk to get it to bind together. I’m gonna say that means this recipe is foolproof. 😉 Next time I make them, I will reserve the last cup of flour and add it gradually instead of all at once.

    reply to this comment >

  8. Maureen Kelley says

    Thank you for these recipes, I was bread and roll maker, but in June my world turned upside down, my husband passed away unexpectedly and my house was destroyed by fire on the same day. I am trying to find some of my favorite recipes, and the fleischmann’s book was one of them

    reply to this comment >

    • Tricia Buice says

      Hi Maureen. I cannot tell you how very sorry I am for your loss. You will be in my prayers for sure. I can’t imagine what you are going through but pray you have plenty of support and family to see you through. Baking and cooking is very therapeutic for me and I hope it is for you, too. Take care of yourself and please let me know if you ever have questions about our recipes.

      reply to this comment >

  9. Val says

    Hi there well the buns looked so easy to make, so I made them 3 times till I finally got it right. I guess 2 1/2 cups of flour made the dough to dry so only added 1/2 cup and the dough worked much better for me in my area so just have them resting now but it’s for sure an easy recipe i am sure they will be delicious I just held back 1/4 cup flour and that made the difference for me thanks again
    Val

    reply to this comment >

    • Tricia Buice says

      Thanks for the feedback Val. Bread and rolls take a little practice but it’s not really hard once you get the hang of it. So glad you persevered and got a batch that made you happy! Warm rolls fresh from the oven can’t be beat! Thanks so much for letting us know. Depending on the humidity, etc. I can understand using less flour. Thanks again.

      reply to this comment >

    • Tricia Buice says

      You read my mind Jackie! I am going to test making these ahead. I am going to form them into rolls and put them in a pan then freeze. I’ll let them defrost overnight then come to room temperature before baking. I’ll come back and update the results! Thanks for the great question because it will help with our Thanksgiving preparation 🙂 Have a great weekend!

      reply to this comment >

  24. Susan says

    That is such a wonderful story! My husband asked me for dinner when we were dating also. He said he’d make spaghetti for me and I envisioned him preparing the sauce all day like my Italian girlfriend used to do. What a shock when I was treated to Chef Boyardee – LOL. These rolls look like perfection!

    reply to this comment >

  25. Monica says

    Thank you so much for this, Tricia. I’ve just pinned this because this is the kind of recipe for me! I’m always thinking about making rolls and have never seen an “easier” recipe. They look sensational. Plus, happy upcoming anniversary! What a fantastic meal that must have been…and 30 years! I’m sure you will have a sensational celebration!

    reply to this comment >

      • Monica says

        Hi Tricia – hope you had a great Thanksgiving! Just wanted to stop by and tell you I made these rolls – not in time for Thanksgiving but tonight to go with turkey noodle soup. The rolls were incredibly easy to make and came out delicious! We polished off 7 of them tonight…so good with some salted butter. : ) I made a mistake thinking I’d read you’d use an 8-inch pan next time. I realized my error too late but it worked just fine, though I think I know why you’d want to try the 9-inch.
        Thank you so much for sharing this…I know I will make them again! The little one was chowing down on them and I told him I’d let you know how much he enjoyed them.

        reply to this comment >

        • Tricia Buice says

          How wonderful Monica! I made them too – a double batch all at the same time. They turned out great. Mixed them up the night before and rolled them into balls then refrigerated until an hour before baking. Soft and brown and they make the best leftover turkey sandwiches. Thank you so much for letting me know! Have a wonderful weekend and thanks again!

          reply to this comment >

          • Monica says

            I will most definitely remember that tip…having freshly baked rolls for dinner cannot be beat! Thank you (and your husband) for this recipe again!

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