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Rapid Rise Skillet Yeast Rolls will have homemade dinner rolls on your table in under 1 hour with absolutely not stand mixer required!

Rapid Rise Skillet Rolls are brushed with butter with a basting brush

My recipe for The Best Homemade Dinner Rolls Ever has been made in millions of homes across the globe. They take three hours to make from start to finish and they are absolutely heavenly! But I also understand that sometimes you need rolls FAST. So now I’m giving you a quick yeast roll that is heavenly in its own right and a perfect recipe to keep your sleeve for those nights when you want to serve up hot, homemade rolls quickly.

What is the best yeast to use?

The best yeast to use for roll making is Instant Dry Yeast. This can also be labeled as rapid rise yeast, quick yeast, or instant yeast. Instant yeast works much more quickly and doesn’t require any proofing which makes it ideal for easy bread making.

What is Instant Dry Yeast?

Instant Dry Yeast is very similar to Active Dry Yeast and they can be used interchangeably in the same amounts in recipes. The difference is that Instant Dry Yeast has a smaller granule and doesn’t need to be dissolved in water in order to use in a recipe. It DOES NOT need to proof, meaning it doesn’t have to sit in a warm liquid with sugar in order for it to start growing. It will begin to work in the recipe instantly, cutting down rising time.

Rapid Rise Skillet Rolls with golden tops, fresh out of the oven in a skillet

Pro Tip: This recipe uses a large amount of yeast to cut rising time as much as possible. If your house is on the colder end, you may want to create a warmer environment for it to proof, or rise. A warm, humid environment between 80 and 90 degrees is ideal for proofing bread. If your house is below 70 to 75 degrees, your rolls will not rise as quickly.

How to Proof Bread

For a smaller recipe, like this one, you can proof your bread quickly by placing it into a microwave oven alongside a cup of steaming hot water. Keep the door closed and allow the bread dough to rise.

For a larger recipe, or for people with smaller microwaves, you can proof your bread in an oven. Heat your oven to 150 degrees. Turn the oven off and place your dough in the oven and immediately close the door. The initial blast of heat will cause your rolls to rise quickly and the oven will continue to stay in a warmer temperature zone, even as it cools, that is ideal for rapid rising.

This recipe DOES NOT require you to proof your bread, but it may come in handy during winter months and cooler weather where your house may not be ideal enough for a rapid rise. The rising time, however, may increase beyond 20 minutes if your house runs on the cooler side.

Watch the video below where I walk you through every step of this recipe.

Rapid Rise Skillet Rolls with golden tops, fresh out of the oven in a skillet
Rapid Rise Skillet Rolls will have homemade dinner rolls on your table in under 1 hour. It's a must-have recipe to help you get a homemade dinner on the table in record speed.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
  • 1 tablespoon instant dry yeast
  • 1 cup warm water
  • 1/4 cup honey
  • 1/4 cup melted salted butter
  • 1 teaspoon salt
  • 1 large egg
  • 2 1/2 to 3 cups all-purpose flour
  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, combine yeast, water, and honey. Stir in melted butter, salt, and eggs until combined.
  • Slowly add in the flour, 1 cup at a time, until dough forms into a ball and easily pulls away from the sides of the mixing bowl.
  • Divide into 12 even pieces and shape into balls. Place into a 12-inch cast iron skillet. Cover and let rise 20 minutes, or until double in size.
  • Bake in the preheated oven for 25 minutes. Brush with another tablespoon of melted butter if desired.


Calories: 175kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 234mg | Potassium: 45mg | Sugar: 5g | Vitamin A: 140IU | Calcium: 8mg | Iron: 1.5mg
Course: Bread
Cuisine: American
Keyword: Rapid Rise Skillet Rolls

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Mona B

What other type of pan can you bake them in if you don’t have a 12” cast iron skillet?


I used glass pie dish (7rolls) and made little squire loaf in other oven safe glass container. They came out so good. Perfect. Only it was a little sticky even after 3 1/2 cups of flour.

I know these will be perfect! I made your rapid rise bread for calzones last night and wow so good and easy too!


5 stars
Awesome rolls – and fluffier than other rapid rise rolls I’ve made.

Hazel F.

5 stars
This is the second time to use this recipe. It never fails. The whole family loves it.


3 stars
This was my first time ever making bread from scratch. I don’t know what I did wrong but I had to use more flour because they were very sticky and they turned out like biscuits instead of soft rolls. I followed the recipe exactly, except I added a little more flour because of the stickiness. However, my family loves bread, so we can use these as biscuits.

Dianne Colecchi

Mine didn’t rise very much , after an hour. But I was short on time, baked as they were. Rose a hit more but they are very good. I’ll make these again. I did use 1/2 bread flour with 1/2 whole wheat flour. Still light and tasty.

Therese Beckwith

4 stars
I found that while I liked the ease and flavor, my rolls. Were sticky , even after using 3 cups of flour .

Pam Raney

I agree. I added almost 1/2 cup more.

Dianne Colecchi

I used 3 cups flour, were still sticky. But I butter my hands before rolling.


5 stars
Absolutely the best dinner roll..and made and baked in a hour. We slathered with garlic butter and was a great alternative to the typical garlic bread. Will most certainly make over and over plus turn them into cinnamon rolls one morning!

How much sugar to replace the honey?


I roll them into breadsticks and brush them with butter and Italian seasonings.

Hi!May I skip the honey altogether?Thank you!


Can I use something other than Honey for the sweet? Like just plain old sugar? I don’t have any Honey.


I will admit that I’m going to be that poster/reviewer that made significant changes to the original recipe. Sorry! BUT I’m sure as written it would be just as perfect! Anyway, I substituted the egg with 3 T water and 1 T ground flax (a vegan egg) and I used Earth Balance vegan butter. They rose nicely on top of the gas stove, while the stove was preheating, and the 25 minutes in the oven produced a soft, wonderful, light brown roll. There was a hint of sweetness which made them even more yummy! I too am wondering how well… Read more »

Bernice Charles Hoover

5 stars
I just made these delicious rolls today and I have to say they came out excellent I followed the recipe to the T although I modified the instructions by using a whisk to resolve lumps as I were adding the flour I also got more than Twelve rolls at which they were different sizes.

These rolls are great!

Allison Summey

5 stars
Delicious! I froze most of them and am curious if anyone has reheated from frozen? How do you suggest defrosting/rewarming? Thanks

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