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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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
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!
This recipe was SO good! My family loved these rolls – love finding great recipes to try out as I have been milling my own flour the last few weeks, and still trying to get good at it. Thank you!
Hi Monique, I’m taking this recipe/formula with me to the lake for our annual end of the season bash and am going to adapt it a bit to mimic the sweet Hawaiian rolls that so many of the ‘happy campers’ in our group love to eat. Last year I did a sourdough version but am wanting to ‘kick back’ and relax a bit more this year so I’m going to go with your quick yeasty version as I have 10 dozen to make. I’ll post the results on Facebook when we get back home after Labor Day. (Yes, I keep a mockmill & heavy duty mixer at the lake 😉)
Hi Linda,
Wow, 10 dozen?! That’s amazing. I look forward to hearing how it turns out!
Google tells me that 20gm of yeast is 1 tablespoon not 2…. Is this right?
Hi!
No that is not correct. In my experience 20g of yeast is 1.9 Tablespoons. If you have a scale, you can measure for your particular yeast.
Hi monique, I am making these rolls but I thought to make twenty four instead of twelve. I want
smaller rolls. I’m guessing They would not need to bake as long.. Have you tried this? Thanks For all the work you do , your recipes are great
Hi Cyndi, they will likely need about the same time because the total dough in the pan is the same amount. To be on the same side you can check the temperature if you have a meat thermometer. Or just take them out when they’re nicely browned.
Love your site! Have you ever frozen these dinner rolls? If so, how and for how long?
Hi Kathleen,
I have not frozen them. If I were to freeze them, I would slightly reduce the yeast and freeze the dough after shaping the rolls.
Thank you for answering so quickly! My entire family is coming for the weekend and i’d like to do as much as i can before they arrive. Can I simply double this recipe or do i need to make modifications?
Hi Kathleen,
You can simply double the recipe. It will take a few minutes longer to knead. This is normal for larger batches. Also, for the larger batch, there’s no need to use warm liquids since larger batches get warm on their own. I hope this helps. Happy baking!
Just made these rolls, as I got my next mixer today (splurged and got an Ankerscrum!) and had to try it out.
I made the 60 minute variety and they are delicious!!! Are one warm. Absolutely perfect, and I’d say this is my biggest success with fresh milled flour so far—just for my mill a few weeks ago.
Will definitely be checking out more of your recipes—thanks for this terrific one!
Just made these rolls, as I got my next mixer today (splurged and got an Ankerscrum!) and had to try it out.
I made the 60 minute variety and they are delicious!!! Are one warm. Absolutely perfect, and I’d say this is my biggest success with fresh milled flour so far—just got my mill a few weeks ago.
Will definitely be checking out more of your recipes—thanks for this terrific one!
These were excellent! East, quick, and delicious. Made turkey/swiss sliders with them, and they were a huge hit. Thank you!
Just made these rolls and they are delicious! Every recipe I’ve tried from your website exceeds my expectations. Thank you so much for sharing.
These were absolutely delicious! Thank you so much for this recipe! I did not change anything!
I did not have the same success with this recipe but I am new at using FMF. Also, the flavor was very nice. I am curious if you sift your flour? I am also curious as to how fine you mill your four. I had the same issues with flatness with your biscuit recipe as well. I used the freshest ingredients for both recipes. Please help. I really want my husband to love the FMF.
Hi Nancy,
I do not sift my flour. I do not mill very fine for bread or rolls. For biscuits however, you do want a find grind. For flat biscuits, the first thing that comes to mind is your baking powder. Baking powder has to be replaced 6 months after opening. If your baking powder isn’t fresh, the biscuits don’t rise well.
This was my favorite dinner roll recipe with fresh-milled flour that I have made so far!
Thank you for sharing this recipe Monique. I made these rolls twice over the Thanksgiving. Holiday and my family devoured them! The recipe is very easy to follow (you give great instructions) and is relatively forgiving. They rose beautifully and tasted divine!
Thank you !! these turned out wonderful even though I forgot and added salt before autolyse.
Was able to replace my very-loved white flour brioche buns for burger night. Excellent simple recipe! Made dozen 85g burger buns, but they were on the bigger side for burger buns. Kids stole them while they were cooling on the rack and enjoyed them straight w/ no meat or butter. Just wholesome bread! Thank you so much!
Accidentally added the salt too early, is the recipe still going to work?
Yes, it will absolutely be fine.
I am about a year into FMF with much failure. However your rolls away turn out fabulous!!
I had to add quite a bit more flour as my dough was very wet. Would that have anything to do with the grind of the flour? Thank you! Made your garlic knots btw & the measurements were perfect. My eggs might have been very large???
Hi,
If you’re measuring with cups, there’s a greater margin of error. Also, one batch of grain may absorb water different from another. Hold back some of the water on the next batch. You can always add it back in as neccessary.