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! Can I use bread flour instead of flour for that crumb texture? Thanks!
Yes, you can.
Is a cast iron skillet essential? Any subs for it?
You can always do it in a lightly greased 9×13 pan.
Can I use self rising flour?
No.
I’m going to be trying these soon, but I have to make them into gluten free rolls since I can’t have gluten. I will let you know how it turns out if you like 🙂
Please do let us know – I also need g/f and know generally you need to add eggs to replace the gluten.
Do you need to add the salt
Yes, you probably should.
Great recipe…thanks for the info on yeast. I have a wire dough beater thing that really stirs in the flour. I’m adding raisins and orange peel and a little frosting on top to make them hot cross buns for Easter. Something only my mom and I liked so we would get some to share every year. Thanks again for posting this technique.
These turned out perfect and delicious! It took a little longer for the rolls to rise since my home is on the cooler side, but a little patience and VOILA! BEAUTIFUL ROLLS!!!!
Sometimes I put mine in the dryer after a liad…dryer is warm an rolls rise nicely
Hi Rachel,
Thank you for such amazing recipes I tried making this rolls and they were just amazing.
Can I make a loaf with this recipe or just rolls?
It doesn’t make the greatest loaf, but it does work.
Couldn’t form into balls, way too sticky. Doubled the recipe and used 6 cups flour Had to drop the dough by spoonfuls.
Same here Betty. I used closer to 4 cups of flour for this recipe.