Rapid Rise Skillet Yeast Rolls will have homemade dinner rolls on your table in under 1 hour with absolutely not stand mixer required!
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 we understand that sometimes you need rolls FAST. So now we’re 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.
Yeast Options for Rapid Rise Skillet Rolls:
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.
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.
Do I need to proof my bread:
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.
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.
Storage Instructions:
Allow your rolls to cool completely before storing in an airtight container at room temperature for up to 5 days.
Hello
I made these lovely quick rolls today and my family gobbled them up! I didn’t have a large cast iron skillet so, I baked them using a 13×9 baking dish and they turned out great. I was wondering if you could substitute bread flour for the all-purpose flour? Thanks for a great recipe!
Wilnette
Yes, bread flour will work great!
What do you mean by all purpose flour? We have self raising and plain?
In your country they call it plain flour.
I just realized out of butter can I use margarine? How much would I increase the salt?
Margarine is….ok. You don’t need to increase the salt. I never recommend using margarine though.
Totally agree on the “no margarine” comment. There no longer is such a thing as “margarine” as we once knew it. At that time, it was a good substitute for butter in baking. However, looking at the packaging will reveal what you think is margarine is actually “vegetable oil spread”–HUGE difference, and one I cannot acclimate to in the kitchen insofar as baking and cooking.
My family eats these up as soon as I set them on the table.
Made these rolls last night for dinner. They are the best rolls ever! I will definitely make them again
I dont have instant yeast, I use active dry yeast and just proof the bread?
Yes.
If I used active dry yeast how long do I let them proof.
About 5 minutes.
Could you use gluten free flour?
Probably not. There are some gluten free flour blends out there that tend to work well as straight substitutions, but the majority do not work.
Hello
I made these lovely quick rolls today and my family gobbled them up! I didn’t have a large cast iron skillet so, I baked them using a 13×9 baking dish and they turned out great. I was wondering if you could substitute bread flour for the all-purpose flour? Thanks for a great recipe!
Wilnette
Why the honey? Can’t hsve honey.
The rolls need a sweetener. If you can’t have honey, use the same amount of sugar instead.
Try agave syrup! It is sweet and has the heavy texture like honey, so it performs in baked goods better than granulated sugar.
It activates the yeast.
Do you grease the bottom of the cast iron skillet?
nope! A well seasoned cast iron skillet doesn’t need greasing. If you don’t have a cast iron skillet though, lightly grease a 9×13 and bake them in there.
Hello…..newbie bread maker here! lol!! What would I grease the bottom of my 9 X 13 Dish with? Would I use Butter or Oil? Thanks!! Looking forward to trying these! I have MS & these look both easy AND de-lish!~~~
Nonstick cooking spray is the easiest. You could also grease it with butter.