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.
Love these and so do my guests!
Love this recipe. I am a beginner and this recipe was a breeze and the skillet made the bread cook nice and even.
I would say its a good recipe if you are going to eat them all when fresh out of the oven. But left over, they did not seem to hold up well. Became hard and tough – I reheated them but it didn’t help. I would try it again, maybe I did something wrong.
They say you can resoften by wrapping it in a damp paper towel and microwaving it in 15 second increments until soft, but the softness doesn’t last long you have to eat them right away
Will adding Parmesan cheese make them dryer. Should I substitute for some of the flour?
Made these tonight. Yummy! Will definitely make again.
I totally enjoy making this quick easy skillet breads. I make it almost once a week ..mind you I mix with a little organic flours and add seeds n herbs . I love the Rosemary ones the best .. I have a small tree in my garden😃
Made these rolls tonight with three cups of flour in the mixture but had flour on my hands to work them into the balls. Turned out great. This recipe is a definite keeper. Thanks Rachel!
Love these rolls the first time I made them. So easy to make, that is why I am making them tomorrow night for dinner. They taste so good too. Great recipe, glad you set it to Pinterest.
Easy and delicious and quick. We do a lot of your recipes and they are all good. Thank you. from CJ and Joe.
Can I use something other than Honey for the sweet? Like just plain old sugar? I don’t have any Honey.
You can use any sweetener – sugars, maple syrup, etc