60 Minute Dinner Rolls Recipe (By Hand and KitchenAid Mixer... (2024)

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My family LOVES fresh, soft, homemade, warm, juicy dinner rolls! I love to make my own so I can control the ingredients and have that truly homemade experience! It is so rewarding!

This recipe can be modified to use any flour that your family prefers to use! I made this with white flour for the demonstration, but even gluten-free flour, whole wheat flour and others all work well!

Here’s a quick video showing how to make these – then written and print-friendly instructions are below:

They are quite simple to make and they take only 60-minutes, which is record time for the Rhodes type rolls. I found the original idea on The Bumbling Baker when my family just wanted Rhodes type rolls that I really don’t buy anymore. And yes, I missed that homemade doughy goodness too!

Here’s the ingredients:

• In a bowl or a KitchenAid type mixer, you will want to dissolve and soak the yeast in the warm water.

• While this is soaking, in a saucepan on the stove, you will want to mixmilk, sugar, salt and butter together on low heat until all ingredients are mixed, dissolved and warmed.
• Then cool slightly to lukewarm.
• Then add the mixture from the saucepan to the dissolved yeast/water mixture along with 4-4.5 cups of the flour and start “mixing” in your mixer on low with the dough hook or by hand. This will be about 1-2 minutes.

• Then add the remaining flour 1/2 cup at a time and about 1 minute between additions until you have added all of the flour.

• Then “mix” for another 2 minutes, or knead by hand until the dough cleans the bowl and is a little sticky to the touch!

• Finally, remove your dough hook and it should fall into a nice ball of dough.
• Pick up the ball and set in another greased bowl or remove this ball from this bowl for a minute while you grease this one.
• Put the dough back in the greased bowl and rotate it a couple of times so that the whole thing is “greased.”
• Cover with a towel in a warm spot for 15 minutes.

• At this point, flour a surface so that you can roll out the dough flat!
• Then, using a roller, roll it flat to about 1/4 of an inch thick.

• After it is flat, then just use a pizza cutter to “cut it up” into as even as possible squares/rectangles – you will want 24. I personally stink at trying to get my dough square to cut squares, so I often combine the uneven corners to form a roll 🙂

• Then pick up each cut piece and tuck in the corners on the underside of the roll to form the roll and place the roll with the seams down on your baking pan! I personally cook them in a circle on a pie plate. I like the shape that they turn out to be when doing this. But you can also put them in muffin tins or square baking sheets too!

• Then cover your pan with the prepared/formed rolls with a towel and set in a warm place for another 15 minutes.
• Then you are ready to bake them in the oven set at 425 degrees for 12 minutes, or until the tops are golden brown!

• Brush with butter after they come out if you want!
• Serve warm!

A couple of notes:

• These can be made ahead of time and then warmed in the microwave for 15 seconds before serving too
• You can also freeze the shaped dough and then when ready to make them, just thaw on a pan and pop in the oven when they have thawed and risen.
• This recipe makes 24 rolls, which is way too much for our family (or rather, I know we would all happily eat 24 rolls, but we shouldn’t in one sitting!) and so you can cut the recipe in half, or freeze half of the dough for your own homemade Rhodes rolls!

Here’s a printable recipe for you to put into your home binder! AND details on the Home Binder with FREE downloads are HERE.

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