Quick 60 Minute Fresh Milled Dinner Rolls
Looking to get bread on the dinner table quickly? This quick 60 minute fresh milled dinner rolls recipe is just for you! This dinner roll recipe can be used for quick hamburger buns, hot dog buns, cinnamon rolls and the list goes on! Not only are these rolls quick and simple, but they pack a delicious slightly sweet and yeasty flavor. What I love most about this recipe is that it’s so easy to customize it to fit your needs. Whether you’re short on time, have lots of time, or are looking for a vegan option, I’ve got you covered!
In this quick 60 minute fresh milled dinner rolls recipe you will find 4 variations to be able to customize the recipe to fit your ingredients, time, and dietary preferences. And each version is just as delicious as the other!
What else can be made with this dough?
This dough is versatile and easy to work with. I enjoy using this dough for hot dog buns, hamburger buns, cinnamon rolls, and cheeseburger sliders but it can be used for so much more!
To make these Quick 60 Minute Fresh Milled Dinner Rolls, you’ll need
Fresh milled hard white or hard red flour
Water or milk I use warm water or milk when doing the quick 60 minute recipe and room temperature when I’m not in a hurry. The milk can be any milk of your choice.
Instant yeast
Salt Use a sea salt or Redmonds Real Salt
Oil or melted butter When using oil, I prefer to use a mild flavored olive oil.
Honey or sugar You can use any sweetener of your choice. I recommend going according to the gram measurement since 1 tablespoon of honey and 1 tablespoon of sugar are not going to give the same amount of sweetness. Honey is heavier than sugar, therefore 1 tablespoon of honey is going to be sweeter than 1 tablespoon of sugar so to best combat this, use grams.
Eggs or sunflower lecithin These are both optional. Both eggs and sunflower lecithin are fat emulsifiers, so they help the liquid and oil mix which produces a softer roll that stays soft longer.
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Bosch mixer Use code LOVELYBELLBAKES20 for $20 off!
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Instructions for quick 60 minute fresh milled dinner rolls
Before starting this recipe, make sure you have a warm place for the rolls to rise in. Thats the key to this moving quickly. Examples of warm places are the oven with the light on, on top of a warm stove, in a proofer etc. If time is no issue, you can allow to rise at room temp.
Mix
Start by milling your grain. While it’s milling, pour your warm water/milk, oil/butter, honey/sugar, and egg or lecithin (if using) into your mixer bowl. Then add your flour and instant yeast. Do not add the salt yet. Mix this in your mixer just until the flour is incorporated. This takes my KitchenAid 2-3 minutes. Let rest covered with a damp cloth for 10 minutes.
After 10 minutes add in the salt. Knead for 10 minutes or until you achieve a windowpane with your dough. To check for windowpane, pinch the dough between your fingers and stretch it. If you’re able to stretch it enough to see light through it, you have a windowpane. I knead on speed 2 on the KitchenAid for exactly 10 minutes. The dough will be sticky. That’s normal!
This is windowpane
After you are done kneading, oil your hands and work surface. This will make it easier to handle the sticky dough. Remove the dough from the mixer and divide the dough into 12 portions. Roll each portion into a ball, making sure to create tension for a better rise. Place rolls into a 9×13 baking dish. Cover the rolls with a lid, damp cloth, plastic wrap or foil. We want to make sure the dough does not dry out on top. This will hinder them from rising properly. See video for how to shape rolls.
Let rise in a warm place for 30 minutes or until the rolls look puffy and don’t spring back easily when gently poked. I let mine rise on top of my oven while it pre-heats to 375 degrees.
Bake at 375 for 15-20 minutes. Internal temperature should be 185-190F when done. Butter tops of rolls and enjoy your quick 60 minute fresh milled dinner rolls!
3 hour and overnight instructions
Start by milling your grain. While it’s milling, pour your water/milk, oil/butter, honey/sugar, and egg or lecithin (if using) into your mixer bowl. Then add your flour. Do not add the salt and yeast yet. Mix this in your mixer just until the flour is incorporated. This takes my KitchenAid 2-3 minutes. Let rest covered with a damp cloth for 20 minutes.
After 20 minutes, add in the salt and the yeast. Knead until your dough reaches windowpane. This could take anywhere from 8-15 minutes. To check for windowpane, pinch the dough between your fingers and stretch it. If you’re able to stretch it enough to see light through it, you have a windowpane.
When the dough is done kneading, allow it to rise in a covered bowl until it has doubled in size. Be sure to cover your bowl with a lid or damp cloth so that the dough does not dry out. Depending on the temperature in your home, it may take 30-60 minutes for the dough to rise.
After the dough has doubled in size, oil your work surface and divide the dough into 12 roughly equal portions. Roll each portion into a ball, making sure to create tension for a better rise. Place rolls into a 9×13 baking dish.
If you plan on baking the next day, it’s time to cover your rolls and put them in the fridge. The next day, remove the rolls from the fridge and allow to sit at room temperature for 30-45 minutes.
If baking same day, allow the rolls to rise at room temperature for 30-60 minutes or until they are puffy and don’t spring back easily when gently poked.
Pre-heat your oven to 375 degrees while the rolls are rising. Bake at 375 for 15-20 minutes. Internal temperature should be 185-190F when done. Butter tops of rolls and enjoy!
You may also enjoy
Same-Day Fresh Milled Sourdough Rolls
The Best Quick Fresh Milled Cinnamon Rolls
Fresh Milled Buttermilk Biscuits
Quick 60 Minute Fresh Milled Dinner Rolls
Equipment
- 1 Stand mixer
- 1 9×13 Baking pan
Ingredients
60 minute recipe with optional lecithin
- 500 g Fresh milled hard white or hard red flour 4 cups
- 365 g Warm water or milk 1&1/2 cup
- 10 g Salt 2 Teaspoon
- 20 g Instant yeast 2 Tablespoon
- 36 g Oil or melted butter 1&1/2 Tablespoon
- 85 g Honey or sweetener of choice 1/4 cup
- 9 g Sunflower lecithin Optional
60 minute recipe with egg
- 500 g Fresh milled hard white or hard red flour
- 290 g Warm water or milk 1&1/4 cup
- 10 g Salt
- 20 g Instant yeast
- 36 g Oil or melted butter
- 85 g Honey or sweetener of choice
- 2 Eggs 100g
3 hour or overnight recipe with optional lecithin
- 500 g Fresh milled hard white or hard red flour
- 365 g Water or Milk Room temperature
- 10 g Salt
- 10 g Instant yeast
- 36 g Oil or melted butter
- 85 g Honey or sugar
- 9 g Sunflower lecithin Optional
3 hour or overnight recipe with egg
- 500 g Fresh milled hard white or hard red wheat flour
- 290 g Water or milk Room temperature
- 10 g Salt
- 10 g Instant yeast
- 36 g Oil or melted butter
- 85 g Honey or sugar
- 2 Eggs 100g
Instructions
Instructions for quick 60 minute fresh milled dinner rolls
- Before starting this recipe, make sure you have a warm place for the rolls to rise in. Thats the key to this moving quickly. Examples of warm places are the oven with the light on, on top of a warm stove, in a proofer etc. If time is no issue, you can allow to rise at room temp.
- Start by milling your grain. While it’s milling, pour your warm water/milk, oil/butter, honey/sugar, and egg or lecithin (if using) into your mixer bowl. Then add your flour and instant yeast. Do not add the salt yet. Mix this in your mixer just until the flour is incorporated. This takes my KitchenAid 2-3 minutes. Let rest covered with a damp cloth for 10 minutes.
- After 10 minutes add in the salt. Knead for 10 minutes or until you achieve a windowpane with your dough. To check for windowpane, pinch the dough between your fingers and stretch it. If you're able to stretch it enough to see light through it, you have a windowpane. I knead on speed 2 on the KitchenAid for exactly 10 minutes. The dough will be sticky. That’s normal!
- This is windowpane.
- After you are done kneading, oil your hands and work surface, this will make the sticky dough easier to work with. Remove the dough from the mixer and divide the dough into 12 portions. Roll each portion into a ball, making sure to create tension for a better rise. Place rolls in a 9×13 baking dish. Cover the rolls with a lid, damp cloth, plastic wrap or foil. We want to make sure the dough does not dry out on top. This will hinder them from rising properly. See video for how to shape rolls.
- Let rise in a warm place for 30 minutes or until the rolls look puffy and don’t spring back easily when gently poked. I let mine rise on top of my oven while it pre-heats to 375 degrees.
- Bake at 375 for 15-20 minutes. Internal temperature should be 185-190F when done. Butter tops of rolls and enjoy!
3 hour and overnight instructions
- Start by milling your grain. While it’s milling, pour your water/milk, oil/butter, honey/sugar, and egg or lecithin (if using) into your mixer bowl. Then add your flour. Do not add the salt and yeast yet. Mix this in your mixer just until the flour is incorporated. This takes my KitchenAid 2-3 minutes. Let rest covered with a damp cloth for 20 minutes.
- After 20 minutes, add in the salt and the yeast. Knead until your dough reaches windowpane. This could take anywhere from 8-15 minutes. To check for windowpane, pinch the dough between your fingers and stretch it. If you're able to stretch it enough to see light through it, you have a windowpane. The dough will be sticky. This is normal!
- When the dough is done kneading, allow it to rise in a covered bowl until it has doubled in size. Be sure to cover your bowl with a lid or damp cloth so that the dough does not dry out. Depending on the temperature in your home, it may take 30-60 minutes for the dough to rise.
- After the dough has doubled in size, oil your hands and work surface, This will make the sticky dough easier to work with. Divide the dough into 12 roughly equal portions. Roll each portion into a ball, making sure to create tension for a better rise. Place rolls in a 9×13 baking dish.
- If you plan on baking the next day, it’s time to cover your rolls and put them in the fridge. The next day, remove the rolls from the fridge and allow to sit at room temperature for 30-45 minutes.
- If baking same day, allow the rolls to rise at room temperature for 30-60 minutes or until they are puffy and don’t spring back easily when gently poked.
- Pre-heat your oven to 375 degrees while the rolls are rising. Bake at 375 for 15-20 minutes. Internal temperature should be 185-190F when done. Butter tops of rolls and enjoy!