Save Recipe

Sign in and save recipe to your profile.

Sign In
Subscribe to my newsletter and get new mouth-watering recipes sent directly to you weekly!

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
Ingredients
  • 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
Instructions
  • 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.
Notes

Nutrition

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

92 Comment threads
63 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
106 Comment authors
  Subscribe  
newest oldest most voted
Notify of
PegL

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!

Eron Thomas

4 stars
Mine seemed a little heavy. Should I be letting them rise longer. Thought they be a more fluffy roll. Any help really appreciated. My husband loved them though.

Lori Vastbinder

2 stars
Easy but did not taste yeasty. More like white bread

Becky A

What if you only can find active yeast? Does the water in the recipe.thej go towards that and the sugar then make as usual? First time bread makers..thanks!

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

Hazel F.

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

Kye

5 stars
I just made these with wheat flour. They are delicious. I brushed with butter before an after baking. Followed the recipe to the tee except for the flour. Thanks

5 stars
Fast, easy D-lish! My husband loved these. We put raspberry jam on them. Oh yum

Cait

5 stars
So easy and so delish! I only had active yeast (not instant) so I let my yeast proof for 10 minutes in the honey/water mixture before continuing with the recipe. Still quite fast! Very yummy!!

Susan

5 stars
I let them rise for over an hour, because it was a chilly day. I turned my oven on, and put them on the front burner covered. On back burner, I hat a pot of water steaming to help with the rise. The skillet filled in completely! Baking them now! Can’t wait to taste them.

Carrie

5 stars
These were delicious. They came together so well. Perhaps just the teensiest bit dense, since they were pretty heavy, but you couldn’t even tell that in the taste or texture at all. I’m really grateful!

Towanda

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.

Suzan

5 stars
I’m at high altitude, 5000 ft., so it’s always a guess. I used 3 1/2 cups of flour and they were still very sticky. I’ll use 4 Cups next time. I meant to use less yeast but used more–4 1/2 tsp. I only used 2 T of honey because I didn’t want them to be sweet. I put garlic butter on them to eat with spaghetti. It took about half an hour to rise. They were very good,! Thanks!

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 .

Diane Holman

Can I replace the flour with almond flour?

I would not recommend substituting almond flour.

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.