These rolls can be made with or without an Instant Pot. However, using your Instant Pot to proof the dough can significantly decrease the amount of time it takes from start to finish.
The Instant Pot provides a warm, humid place where the yeast dough is in it’s happy place. So, instead of letting your bread rise for 45-60 minutes, you can have it ready to go in 30!
Recipe Ingredient Notes
To make Instant Pot Rolls, you will need the following ingredients:
- Milk
- Butter, cold
- Dry active yeast, (2 packets)
- Warm water
- Sugar
- Salt
- Eggs
- Flour
- Oil, for use with the Instant Pot
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Instant Pot Dinner Rolls
- Heat milk in a saucepan over medium heat. Remove from heat as soon as it starts to boil.
- Place cold stick of butter into hot milk. Allow butter to melt and then stir. Cool until almost room temperature.
- While the milk is cooling, mix warm water, yeast, and ½ tsp of sugar together. Let the yeast activate (about 10 minutes).
- Next, pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
- Add in the remaining sugar, salt, and eggs. Mix until well combined.
- Add in an additional 3 cups of flour and mix together.
- Add the remaining 4 cups of flour and mix slowly until combined. This dough will be very sticky.
- If rising the traditional way, let rise until double, punch down and then repeat once more. Move onto step 13..
- If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.
- Press the Yogurt button and ensure it is set to ‘Normal’.
- Cover with a glass lid and let it proof for 20 minutes.
- Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.
- When ready to form rolls, pinch a small amount of dough (about the size of a golf ball) and form into a small ball.
- Prepare a baking sheet with non-stick spray. Place dough balls approximately 1 inch apart on the baking sheet.
- Preheat oven to 450℉.
Storage Suggestions – Dependent on the type roll/biscuit
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
Instant Pot Cheat:
Traditionally, these Dinner Rolls would take hours to prepare. 1 hour first rise, 1 hour second rise, 1 hour third rise.
But, with the Instant Pot, you can cut that time SIGNIFICANTLY! 20 minute first rise, 10 minute second rise, 15 minute third rise.
It’s almost too good to believe, but they really do end up as soft and fluffy as the traditional way.
How to Form Instant Pot Rolls:
The trick to forming the perfect rolls is to add a little bit of flour to your hands and onto the table. This is a very sticky dough and you’ll extra flour if you want this step to go smoothly.
Before forming the rolls, grease your hands with butter. This will make it so the dough doesn’t stick to you.
Pinch a golf-ball sized ball of dough and then form a smooth ball by tucking the edges around and underneath. Then, place on the greased baking sheet.
If you want rolls that are touching after the bake, place them about an inch apart on the baking sheet. If you want individual rolls, give them a little more space. I like mine with a little bit of space so I can make sandwiches with them.
Enjoy More Delicious Biscuits and Rolls
These recipes can be sweet or savory and are guaranteed to please the whole family. Explore our comprehensive list of biscuits and rolls here.
- Lion House Rolls and Honey Butter
- No Knead Honey Wheat Dinner Rolls
- Parker House Rolls
- Texas Roadhouse Rolls
Instant Pot Rolls Recipe
Ingredients
- 2 cups milk
- ½ cup butter, cold
- 2 Tablespoon dry active yeast, (2 packets)
- ½ cup warm water
- ¼ cup + ½ teaspoon sugar
- 1 Tablespoon salt
- 3 eggs
- 7 cups flour
- 1 Tablespoon oil, for use with the Instant Pot
Instructions
- Heat milk in a saucepan over medium heat. Remove from heat as soon as it starts to boil.
- Place cold stick of butter into hot milk. Allow butter to melt and then stir. Cool until almost room temperature.
- While the milk is cooling, mix warm water, yeast, and 1/2 tsp of sugar together. Let the yeast activate (about 10 minutes).
- Next, pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
- Add in the remaining sugar, salt, and eggs. Mix until well combined.
- Add in an additional 3 cups of flour and mix together.
- Add the remaining 4 cups of flour and mix slowly until combined. This dough will be very sticky.
- If rising the traditional way, let rise until double, punch down and then repeat once more. Move onto step 13..
- If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.
- Press the Yogurt button and ensure it is set to ‘Normal’.
- Cover with a glass lid and let it proof for 20 minutes.
- Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.
- When ready to form rolls, pinch a small amount of dough (about the size of a golf ball) and form into a small ball.
- Prepare a baking sheet with non-stick spray. Place dough balls approximately 1 inch apart on the baking sheet.
- Preheat oven to 450℉.
- Let the rolls rise while the oven is preheating. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.
- Brush cooked rolls with butter if desired.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
How many rolls does this make?
What if your instant pot does not have a yogurt setting?
Are you using bread flour, or all purpose in this recipe?
Hi Kristin.
Like Sian said, is it general purpose or bread flour please?
We used regular all purpose flour.
I’ve tried this recipe twice & each time it starts baking my dough instead if proofing it. What am I doing wrong? I set it in yogurt & low, but my pot will not let me set anything manually.
What is the name brand of your mixer?
It’s a Bosch Mixer.
what if you want to do these the day before? Should you freeze them or just refrigerate them?
You can just keep them in a storage bag to keep them soft if made the day before.
On the third rise, are you letting them rise in the oven while it is preheating or some place else?
Set on too of the stove while pre heating. Once it comes to temperature then place rolls in oven.
I only have instant yeast at home- can this be used in place of active dry?
There is a difference when cooking with instant yeast and active dry yeast. Active dry yeast has a larger granule and needs to be dissolved in water before using, while instant yeast has a more fine texture and can be mixed right into dry ingredients.
Just made them. I have a 5 quart kitchen aid. It does fit, but by the time all the flour is added it has crept up to the top of the dough hook.
It made 36 balls rolling and cutting.
I was using a sweet roll recipe for buns.
Not any more.
Hi, can these be made without the glass lid by using the lid that came with the pot or with a crisping lid?
You can also use a plate. Here is the video that explains that. https://youtu.be/v4tJmdEY8pE
If I only want a few rolls now, can the dough be frozen for a future bake?
How many rolls does this make?
Definitely going to try this again, but the first batch was a bust! Took a picture, but can’t post it. Halved the recipe, used 1/2 and 1/2 (what I had on hand) instead of milk, Instant yeast and the Sous Vide function on my Instant Pot Duo. Result: No rise. Ever. “Rolls” came out like gold balls, although they were crispy on the outside, chewy on the inside.