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.
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 they freeze. I froze 6. Excellent recipe, and will be my go-to from now on. Thank you!
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!
Easy to make. Soft
I know these will be perfect! I made your rapid rise bread for calzones last night and wow so good and easy too!
These rolls are amazing and easy to make too. I have made them several times now over the last 6 months and I find that consistently I have to add 3 1/2 to 4 cups of flour before the dough cleans the side of the bowl. Thanks for sharing!
Awesome rolls – and fluffier than other rapid rise rolls I’ve made.
This was my first time making buns and they were wonderful! Thanks for another great recipe, Rachel!!
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.
Easy but did not taste yeasty. More like white bread