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’m looking for some good rolls for Thanksgiving and tried these today. However, the dough was too sticky. Not sure what I did wrong. I watched your video and followed the recipe. (New to bread making).
Add a little more flour. The amount of flour you add in bread making is always an estimate and can change based on a variety of unpredictable factors. You can watch the video for a demonstration and more tips.
Made these for breakfast this morning and they were delicious. I cannot believe how easy and simple they were to prepare. Hubby really liked them. Love yeast rolls. Thanks for the recipe.
can you use frozen store bought rolls instead of homemade?
I’m not sure how to interpret this question since this recipe is for homemade rolls. Are you asking if store bought rolls can be cooked in as skillet? Yes, they can. But store bought rolls will never compare to my homemade ones.
Can I use whole what flour do not use white flour????
Whole wheat flour produces a much more dense result.
Do you have to use real honey or will the ‘fake’ stuff work?
You mean the walmart kind that isn’t real honey? Yes, that stuff still works.
Do you sift the flour?
Nope!
Can you freeze these dough balls and then cook when needed? So they have to rise first? (Homemade bread newbie). Thanks!
Yes you can, but it can be a bit tricky. It’s best to follow the recipe as written at first, and then try with freezing later.
I made similar rolls for thanksgiving but they turned out more like disks or bricks. I have a hard time with the rising process. No problems with ingredients but it’s the rising. They just don’t seem to rise. I set them on top of a boiling pot but they still didn’t rise as much as they needed and turned out wrong. Any suggestions are welcomed.
You might be applying too much heat. It’s really hard to guess without a lot more information, but it sounds to me like it is possible that you are killing the yeast with too much heat.
The use of multi purpose flour and bread flour
What are the difference results?
The texture is slightly different. They have different protein contents. Either will work and the results will only be slightly different in texture only.
Cant wait to try these rolls, but I sprinkled a little flour when rolling into balls, will this be ok ??
Yes it will. The amount of flour needed in bread making is always an estimate.
Due to the temp of my house rolls took longer to rise. I also added a TB of salt instead of tsp. Delicious. Great texture and flavor.
the salt slows the yeast action. may explain longer time to rise.