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Double Quick Dinner Rolls

Double Quick Dinner Rolls

"An easy, delicious dinner roll to prepare--no shaping needed. You may want to double the recipe!"
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servings 126 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
  2. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  4. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
  5. Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.


  • Editor's Note:
  • To make rolls ahead of time, mix dough as directed in Step 1. Place dough in an oiled bowl, cover with greased plastic wrap, and refrigerate overnight. About an hour before you're ready to bake, remove from refrigerator. Turn dough onto well-floured surface, divide into 12 portions, and place into greased muffin cups. Let rise at room temperature 30 to 45 minutes. Bake as directed.

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Read all reviews 172
  1. 192 Ratings

Most helpful positive review

Could not be any easier. I usually use about half whole wheat flour and the other half unbleached all purpose and leave out the onion powder for a tasty all purpose roll. I love to make these ...

Most helpful critical review

They were too sweet and a little time consuming.

Most helpful
Most positive
Least positive

Could not be any easier. I usually use about half whole wheat flour and the other half unbleached all purpose and leave out the onion powder for a tasty all purpose roll. I love to make these ...

YUMMY! I used Garlic Powder instead of was delicious. The leftover rolls were wrapped in plastic wrap and used for roll ham sandwhiches....absolutlely delicious!

These were great! My kids loved them! I think that the person who made the "too complicated" remark must not have too much experience in baking raised yeast doughs, because this one was so qui...

This is terrific! I sub garlic for the onion and added some parsley and shredded! A little sticky going into the muffin pans, I used a couple Tbs more of flour for handling, but wha...

These were so simple and easy yet so DEEEELICious!! I can't believe someone said it was alot of work, if they think thats hard they probably do all there cooking out of cans or else it's frozen....

These were very good and so easy to make. Most breads don't work well here because of our altitude but these turned out great. Next time I may try using garlic instead of onion or maybe even a...

Wow! These live up to their name, and they're delicious as well... I've made them twice this week already -- one time for guests, even. Thanks for the great recipe.

I used 1 tsp garlic powder instead of onion powder. These rolls turned out so soft and very easy. We couldn't finish them all at dinner, so I wrapped the rest in aluminum foil and they were so...

They were too sweet and a little time consuming.

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