Family, Voice-Over

Easy Homemade Dinner Rolls

Daily planning and multi-tasking are as vital to a voice-over momma as hot tea is to a set of strained vocal chords. We’re busy getting the kids fed and off to school, marketing our business, recording awesome audio for awesome clients, cleaning house, paying bills, recording more audio, running errands, hugging those kiddos when they get home, and prepping dinner, with more mic-time laced throughout the day.

On one of those more hectic days, dinner can easily get moved toward the bottom of the priority list. After all, pizza is only 10-digits and 45 minutes away, right?

Our family has been committed to cooking at home as much as possible. Before Glen was born, Mike and I jumped on the freezer meal bandwagon. Turned out to be one of the smartest pre-baby moves we made. Glen is now almost 1, and we’ve managed to keep the freezer full by using the occasional Sunday afternoon to bang out some meals, or doubling up recipes at other times. Our deep freezer is loaded with homemade lasagnas, chicken spaghettis, soups, sale meats, crockpot dump meals, and more.

These rolls are one of my favorite freezer accent foods. They are light, fluffy, and freeze (then thaw!) amazingly well. I found the recipe from the cool blog, and what I love most about this recipe, is that it is totally forgiving. You can make these rolls in only 60 minutes.

But let’s say you start baking during your baby’s nap time, and baby wakes up just as you are about to add flour to the yeast mixture. That’s okay! Or, baby wakes up a few minutes before the dough is finished rising. Don’t fret! Go take care of baby. These rolls will pull through just fine. I have left the dough rising a good while on a few occasions, and the rolls turned out even lighter and fluffier.

Once baked, I reserve a few for dinner that night, freeze the remaining, then pop them into a storage bag. They thaw after about 1 minute in the microwave, tasting freshly baked. Try them with some local honey, or your very own homemade honey butter. Dip them in the gravy of a fantastic pot roast, or smothered in your homemade bolognese.

They are totally worth the 60 minutes. Enjoy!

60 Minute Dinner Rolls

  • Servings: 12
  • Difficulty: easy
  • Print

Quick, fluffy dinner rolls that freeze and thaw perfectly when you only have minutes to get dinner on the table.


Tip: Double the recipe and store the remaining rolls in your freezer.


  • 1/4 c. low-fat milk
  • 2 T. granulated sugar
  • 1/4 c. butter, divided
  • 3 1/2 tsp. dry active yeast
  • 3/4 c. warm water
  • 2 1/2 – 3 c. all-purpose flour
  • 1/2 tsp. salt


  1. In a small saucepan, stir the milk, sugar, and 2 tablespoons of butter together. Heat on low just until the butter melts and sugar dissolves. Cool to 100-105F.
  2. Pour the milk mixture into the bowl of a stand mixer.
  3. Add the yeast and warm water. Let stand 5-10 minutes, or until yeast is foamy. (don’t fret if you leave it sitting longer; they’ll still taste great).
  4. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on a lower speed for about 1 minute. (I use the second speed on the stand mixer, sometimes the third to help it reach up the sides. You can also use a spatula to scrape the unreached flour down).
  5. With the mixer going, add remaining flour, 1/2 cup at a time. Mix about 1 1/2 minutes or until dough starts to clean the sides of the bowl.
  6. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will be slightly sticky to the touch. (Sticky, but will not “stick” to your fingers. Once you start baking these more and more, you’ll feel the difference).
  7. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  8. Let it rise in a warm place, free from draft, for about 15 minutes. (Your countertop is just fine).
  9. Turn the dough onto a lightly floured surface, and roll dough into approximately 3/4″ balls.
  10. Preheat oven to 425F and grease a 12-cup muffin tin; set aside.
  11. Place 3 dough balls into each muffin cup. Cover with dish towel and set aside for an additional 15 minutes.
  12. Bake at 425F for about 12 minutes, or until the rolls are golden brown.
  13. Brush rolls with melted butter.
  14. Remove from pans and serve warm.
  15. To freeze, do not brush with butter. Pop the pan of rolls into the freezer. Once frozen, remove from the pan and securely store them in a well-sealed freezer bag.
  16. When you are ready to eat, thaw in the microwave for about 1 minute, depending on how many rolls you have. They thaw perfectly!
  17. Smother with butter or honey – ooh, honey butter! – and enjoy.

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