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 found that while I liked the ease and flavor, my rolls. Were sticky , even after using 3 cups of flour .
I agree. I added almost 1/2 cup more.
I used 3 cups flour, were still sticky. But I butter my hands before rolling.
I needed to add more flour as well. They rose beautifully baking now. ? Can you substitute regular sugar for the honey?
I used almost four. When it formed a still sticky ball, I turned it out and just kneaded in flour for a few minutes until it was the right consistency, though still a bit sticky. I put them in a 10in cast iron skillet and they came out beautifully, though did need to run a knife at the margins because the pan really was too small. I will be doing these again, maybe experimenting with some seasonings.
Can I replace the flour with almond flour?
I would not recommend substituting almond flour.
Absolutely the best dinner roll..and made and baked in a hour. We slathered with garlic butter and was a great alternative to the typical garlic bread. Will most certainly make over and over plus turn them into cinnamon rolls one morning!
I have made these several times, and they come out beautifully every time!
Yes can I make these the night before put them in the fridge and bake them the next afternoon
One word. Delicious! Okay, another word. Fluffy! I had a little extra time so cut the yeast in half and let them rise near the wood stove for an hour or so. I had run out of butter so I substituted virgin coconut oil and sea salt. I’m making these again today and have subbed half of the flour for whole wheat. Looking forward to the results. Thanks for a wonderful recipe 🙂
Clear easy to follow instructions
This is the first time in my life I ever made dinner rolls cause I turn right off when I hear the word yeast. They were absolutely delicious and easy to make. Turned out great. Cant wait to invite friends over to make them again.
Best roll recipe ever. My family loved them and there was none left. Thank you for this recipe life saver for me.
Hi- Just confirming- We are supposed to use both salted butter and salt?
yes