These rapid-rise skillet rolls are the perfect go-to when you’re short on time but still want soft and fluffy dinner rolls on the table. These are easy to make and while you certainly could use a stand mixer, it’s not required! All you need is a bowl, a spoon, and a little bit of muscle to put this dough together. A cast iron skillet adds a crispy bottom crust, but if you don’t have one, a regular 9×13 pan works just as well!
For other delicious and easy breads try our Jalapeño Cheese Bread or Rustic Garlic Parmesan Herb Bread.
Why Our Recipe
- Ready in just an hour, these rolls are a perfect alternative if you need dinner rolls on the table fast!
- A little honey is used to add sweetness and help make the tops golden brown.
- No stand mixer is required, plus you can bake them in a skillet or a 9×13 pan.
Our Best Homemade Dinner Rolls Ever have been made in millions of homes across the globe. They are absolutely heavenly, but we understand that sometimes you just don’t have three hours to make dinner rolls! If that’s the case for you, this is a quick yeast roll recipe that will get you delicious rolls on nights when you might not have as much time.
Ingredient Notes
- Instant yeast: The best yeast to use in this recipe is instant dry yeast, but it might also be called rapid-rise yeast, quick yeast, or instant yeast in the stores.
- Warm water: Be sure that you use warm water not hot water, otherwise the heat could kill your yeast. If the water is too hot for you to touch, it’s too hot for the yeast!
- Honey: The honey adds flavor, but you could also use regular granulated sugar in the same amount.
- Butter: Make sure the butter is melted for easier incorporation into the dough.
- All-Purpose Flour: Start with 2 1/2 cups and add more as needed. The exact amount may vary based on humidity and how you measure flour, but aim for a soft dough that’s tacky, but not sticky enough to stick to your hands. You can also use bread flour.
Instant Dry Yeast
Instant dry yeast is very similar to active dry yeast. They can be used interchangeably in recipes, but instant dry yeast has a smaller granule and doesn’t need to be dissolved in water before using it. It will begin to work in the recipe instantly, which cuts down on the rising time. That makes instant dry yeast ideal for easy bread recipes like these rolls!
Use a 9×13 Instead of a Skillet
If you don’t have a cast iron skillet, no worries! A 9×13 pan will still give you beautifully baked, soft, and fluffy rolls. Simply shape the dough into 12 rolls and arrange them evenly in a lightly greased 9×13 pan.
The rolls may not get as crispy on the bottom as they would in a cast iron skillet, but they will still bake up perfectly golden brown on top and soft inside. Keep an eye on them during the last few minutes of baking since different pans can result in slightly different bake times. A light aluminum or glass 9×13 pan might require an additional few minutes, while darker pans may not need any additional time.
Proofing Your 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.
Since this is a smaller recipe, you can proof your bread quickly by microwaving a cup of water until it is steaming, and then adding the dough to the microwave. Try to get it into the microwave quickly so the steam doesn’t escape, and don’t open the door until it’s finished proofing.
If you’re making a larger bread recipe, or if you have a smaller microwave, you can proof your bread in the oven. Just heat your oven to 150 degrees, then turn your oven off and place the dough in the oven and close the door. That first blast of heat will help your dough rise quickly, and the oven will continue to stay warm long enough for your dough to rise.
Storage Instructions
Let your rolls cool completely before storing them in an airtight container at room temperature for up to 5 days.
What can I use in place of honey?
You can also use sugar instead in the same amount.
Thank you for this recipe! I have attempted to make yeast rolls in the past, but I do not have enough patience to make them like my grandmothers use to. I crave their rolls from my childhood. This recipe actually worked for me. They taste great!
Hi All , Really want to make these but only have 1 pckg. Of instant yeast & I noticed It says that it is only 2 1/4 teaspoons and the recipe calls for 1 tablespoon of instant yeast. Would I have to cut down the whole recipe or could I get away with just the flour being cut back ? ? I noticed many recipes are like this would appreciate the help , Thank You very Much . ?
Yeast is fairly forgiving. With 2 1/4 teaspoons you are short 3/4 of a teaspoon of what the recipe calls for. The dough may take slightly longer to rise to the same level.
Should the cast iron be heated first?
Nope!
Just what I was looking for. Enjoyed making and eating them. Vey simple, very tasty recipe. Raised the baking temp about 15 degrees and cooked 5 minutes faster as we are at a high altitude. They came out just right!
This recipe works for me. the video was most helpful and showed me where I had been going wrong when trying to make it by other recipes. My yeast rolls turned out light and fluffy. It was just a little bit of sweet. I am impressed! I will try this again and I do recommend this recipe for others. I am not a baker but I’m trying my hand at it. This is the first successful yeast roll recipe that I have made. Thanks a bunch!
Not sure of the problem but after 40 minutes they still had not risen. This was my first time using instant yeast, sent hubby to the store and he brought back the wrong package. My kitchen was 78 degrees so I know that wasn’t the problem. The dough was incredibly sticky and after an extra 2 oz of flour I was leery to add more. Bad yeast??
Sounds like it. I just made them yesterday and only let them rise for 20 minutes and they still came out fine.
This was my first time making yeast rolls and they turned out great! My dough was a bit sticky and I added another 1/2 cup flour and they made perfect dough balls.
I think I over cooked them just a bit because I didn’t use cast iron I used round cake tins, so I’ll take that into consideration when I make them gain tomorrow.
Twelve rolls and they are all gone with dinner.
This are great in a pinch. Mine took an hour to rise but that’s fine. They are not as light as a kneaded roll but they are just as tasty. Hubby says you can’t beat them with a stick! Meaning he liked! Thanks for the great recipe. A keeper and a time saver.
These are delicious and exactly what I was looking for – a quick rise roll recipe! It took about an hour from start to finish – the rise time took about 40 minutes but wow was it worth it! My husband and I loved them! The only thing we would add next time is a little bit more salt. Other than that, they were perfect! Super fluffy, soft, and moist! Delicious!! Thank you for the recipe!