rapid dinner rolls

5 from 1 vote
Servings: 24 rolls


  • 3 packets active dry yeast (the .25 ounce packages)
  • 1 ¾ cups warm water
  • ½ cup honey
  • ½ cup melted butter plus more for brushing
  • 2 teaspoons salt plus more for dusting
  • 2 large eggs beaten
  • 5 cups flour plus more if needed


  • Preheat the oven to 400 degrees F.
  • In the bowl of a stand mixer, fitted with the paddle attachment, combine the 3 packets instant yeast, and 1 ¾ cups warm water. Let it activate for 5 minutes until bubbly. Stir in the ½ cup honey. 
  • On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and 2 large eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. 
  • Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter. 
  • Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt. 


Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 231mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 1mg