Easiest 1 Hour Yeast Rolls

Your favorite yeast rolls just got a whole lot easier to make! This recipe will take one hour from the moment you start proofing to the moment you pull hot, fluffy, delicious rolls out of the oven.

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5 Minutes to Proof

The secret to proofing the yeast in five minutes is temperature.

Start with one cup of water in a saucepan, and add the melted butter, milk, and sugar. Place the saucepan over medium-low heat and slowly bring the temperature up to 110. Use a food thermometer. This will save you from waiting so long for your dough to rise, I promise!

Pour the 110-degree proofing mixture into a medium-sized bowl, and add the yeast. Whisk it up just a tad. Let sit in a warm spot for 5 minutes.

Tip: One tablespoon of yeast is just about two of those pre-measured yeast packets.


5 Minute Knead

Once the yeast is proofed, slowly add the dry dough ingredients to the bowl. Add a cup at a time, stirring gently before adding more. When you have a soft, elastic dough, spread flour out on your kneading surface and begin folding the dough over itself. Continue folding the dough, over and over, for five minutes.

Tip: You can use the dough hook on a stand mixer to knead for five minutes instead of your hands.

15 Minute Rise

Gently form the dough into a ball. Grease the sides of the bowl and add the dough. Cover with a warm washcloth and leave in a warm place for 15 minutes.

After the dough is doubled in size, punch it down and spread it flat – you want it to be about 2″ thick. Then slice it into 12 equal dough balls.

15 Minute Second Rise

Allow the rolls to sit in a greased Dutch oven for 15 more minutes, or until they double in size.

20 Minute Bake

Bake until the food thermometer reads between 200 and 2010 – that’s the perfect temperature for rolls. Melt a little butter over the top of each roll, and serve warm.

Recipes to Serve with Yeast Rolls


Easy 1 Hour Yeast Rolls - Cowboy Kent Rollins

Prep Time 37 minutes
Total Time 1 hour
Servings 12 rolls


  • 1 cup water
  • 2 tablespoons butter
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 heaping tablespoon rapid rise yeast
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt


  • Preheat the oven to 400 degrees F. Butter a baking pan.
  • Whisk together the water, butter, milk and sugar in a small saucepan. Place over medium heat and warm to 110 degrees F.
  • Lightly whisk in the yeast. Place in a warm spot to proof for 5 minutes, or until foamy.
  • Meanwhile, in a medium bowl, combine 3 1/2 cups flour and salt.
  • Slowly add the yeast mixture into the flour mixture and fold in until combined. You want the dough to be moist, but not too sticky. Add more flour if needed.
  • Turn the dough out onto a floured surface and knead for about 5 minutes.
  • Form the dough into a ball and place in a greased bowl. Cover with a warm damp towel and let rise for 15 minutes.
  • Turn the dough out and punch down. Divide into 12 equal pieces and form into balls. Place the balls in the baking pan.
  • Bake for about 20 minutes, or until the internal temperature is between 200 and 210 degrees F.
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