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.
Mine were barely rising so my hubby came up with the idea of covering and placing them in the bottom warmer of the oven. brilliant! works like a charm.
CAn you use oil instead of the butter?
I haven’t tried it.
Is this a no-knead bread? I don’t see a section where you work it at all to build up the gluten…
Made as you describe in the recipe, so they are not very well kneaded and are sitting the warm oven rising.
Actually kneaded half the dough for about 4 min… thoughts?
No kneading is required but I think you’ll be okay 🙂
At what point in the process is it ok to freeze them? I was thinking of cooking them and then freezing….what do you think??
I wouldn’t recommend freezing a rapid rise roll. If you were to freeze them, you’d freeze right after the dough was made and shaped. The rolls would then need to thaw and rise completely which can take upwards of 2 hours depending on the temperature of your house.
What exactly does the skillet bring to this, aside from a cool photo?
A crispier crust.
I have made your dinner rolls before (many times). The recipe that takes 3hrs and I absolutely love it. They take time but worth the wait with every delicious bite. I am trying this recipe this morning Thanksgiving day Nov.23, 2017 I know they say not to Try a new recipe on a Holiday but I live an adventurous life 😉 Thank you for sharing your dinner roll recipe with millions of us out there.
Update: These beautiful little gems are a Must Add to my Special Recipe Binder. It took way less time and the outcome is superb. They are big and beautiful. Yes, I did taste one. A good Baker/Chef always tastes prior to serving to guests.
I will still keep the (3hr Dinner roll recipe) but Time wise this one supersedes. If anyone is reading this long post and you need some quick, poofy, delicious dinner rolls that will “Awe” anyone who comes in contact with them…This recipe is for you!
It is guaranteed to WOW your guests, family, friends, and mean neighbors.
*Disclaimer: Once you tried “Scratch” dinner rolls. You will NOT go back to that store bought crap..It happened to me. YOU have been Warned.
I can’t say Thank you, Rachel,, enough for sharing this recipe with me and the world…So, So Happy!
Angel from The Bay (Caliboy)
Melisa said she use a tablespoon of salt instead a teaspoon. Wouldn’t that be too much salt?
I am wanting to make these for thanksgiving. Can I make them up and let them rise and then refrigerate till tomorrow
Can you double this recipe? Also, can you use a stand mixer?
Yes and yes.
Want to try these for thanksgiving but I don’t have a cast iron skillet or glass baking dish can I use the foil disposable pans instead?
I’m sure you could.