How to Make Instant Pot Rolls Recipe

There’s something magical about pulling apart a warm, fluffy roll fresh from the Instant Pot—soft, buttery, and perfectly golden. These homemade rolls are a game-changer, ready in just 50 minutes, with a tender crumb and a hint of sweetness that pairs beautifully with any meal. Whether you’re hosting a dinner or craving comfort food, they’re a foolproof way to impress.

With a prep time of 40 minutes and a quick 10-minute cook, these rolls are surprisingly easy to make yet taste like they’ve been baking all day. The aroma of freshly baked bread fills your kitchen, while the rich, melt-in-your-mouth texture keeps everyone reaching for seconds. Perfectly balanced with a touch of buttery richness, they’re a cozy addition to any table.

Ingredients for Instant Pot Rolls

• 2 cups milk (whole milk preferred for richness, but any type works)
• ½ cup butter, cold (unsalted recommended for better control of flavor)
• 2 Tablespoons dry active yeast (2 packets; ensure it’s fresh for optimal rise)
• ½ cup warm water (about 110°F, ideal for activating yeast)
• ¼ cup + ½ teaspoon sugar (divided; ½ tsp for yeast activation, ¼ cup for dough)
• 1 Tablespoon salt
• 3 eggs (room temperature preferred for easier mixing)
• 7 cups flour (all-purpose flour works best; measure accurately for consistency)
• 1 Tablespoon oil (neutral oil like canola or vegetable oil for Instant Pot)

Step-by-Step Instructions

1. Heat the milk: In a saucepan over medium heat, warm the milk until it begins to boil. Remove from heat immediately.
2. Add butter to milk: Place the cold butter into the hot milk. Let it melt, then stir until combined. Allow the mixture to cool to almost room temperature.
3. Activate the yeast: In a separate bowl, mix warm water, yeast, and ½ teaspoon sugar. Let it sit for about 10 minutes until frothy.
4. Combine milk and yeast mixtures: Pour the cooled milk mixture and activated yeast into the bowl of a stand mixer.
5. Add remaining ingredients: Incorporate the remaining sugar, salt, and eggs. Mix until well combined.
6. Add flour in batches: Mix in 3 cups of flour first, then gradually add the remaining 4 cups. The dough will be sticky.
7. Proofing options: If using the Instant Pot, pour oil into the liner, roll the dough in the oil, press the Yogurt button (set to Normal), cover with a glass lid, and proof for 20 minutes. Knead lightly, then proof for 10 more minutes. For traditional rising, let the dough double in size, punch it down, and repeat once.
8. Shape the rolls: Pinch off dough (about the size of a golf ball) and shape into small balls. Place them about 1 inch apart on a baking sheet coated with non-stick spray.
9. Preheat the oven: Set your oven to 450°F and let the rolls rise while it heats.
10. Bake: Bake the rolls on the middle rack for 10-12 minutes or until golden brown.
11. Finish with butter: If desired, brush the cooked rolls with melted butter for added flavor and shine.

Perfect Pairings: Sauce and Topping Ideas

These Instant Pot rolls are incredibly versatile and pair well with a variety of sauces and toppings. For a savory twist, try brushing them with garlic butter (melt 2 tablespoons of butter with 1 minced garlic clove) right after baking. If you’re serving them as a sweet treat, drizzle with honey butter (mix 2 tablespoons softened butter with 1 tablespoon honey) or sprinkle with cinnamon sugar. They also make a great base for mini sliders or sandwiches!

Time-Saving Tips for Busy Bakers

If you’re short on time, skip the traditional rise and use the Instant Pot’s Yogurt function for faster proofing. To save even more time, prepare the dough the night before and let it rise in the fridge overnight. When ready to bake, simply shape the rolls and let them come to room temperature while the oven preheats. This recipe is also freezer-friendly—freeze unbaked rolls on a tray, then transfer to a bag and bake straight from frozen, adding a few extra minutes to the cook time.

Storage and Reheating Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap them in foil and warm in a 350°F oven for 5-10 minutes, or microwave for 10-15 seconds. For longer storage, freeze baked rolls in a zip-top bag for up to 3 months. Thaw at room temperature and reheat as needed for fresh-from-the-oven flavor.

Recipe Variations to Try

Customize these rolls to suit your taste! Add 1 cup of shredded cheese (like cheddar or Parmesan) to the dough for a cheesy twist, or mix in 1 tablespoon of herbs (such as rosemary or thyme) for a savory flavor. For a sweeter version, increase the sugar to ½ cup and add 1 teaspoon of vanilla extract or a handful of raisins. You can also shape the dough into knots or braids for a fun presentation.

Common Questions Answered

Can I use instant yeast instead of active dry yeast? Yes! Simply mix instant yeast directly into the flour—no need to activate it in water. What if my dough is too sticky? Add an extra ¼ cup of flour at a time until it’s manageable, but avoid over-flouring to keep the rolls soft. Can I make these without an Instant Pot? Absolutely! Just let the dough rise in a warm place for 1-2 hours, or until doubled in size, before shaping and baking.

How to Make Instant Pot Rolls

Tuba

There’s something magical about pulling apart a warm, fluffy roll fresh from the Instant Pot—soft, buttery, and perfectly golden. These homemade rolls are a game-changer, ready in just 50 minutes, with a tender crumb and a hint of sweetness that pairs beautifully with any meal.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 24

Calories 203 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 2 cups milk
• 1/2 cup butter, cold
• 2 Tablespoons dry active yeast, (2 packets)
• 1/2 cup warm water
• 1/4 cup + 1/2 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.

Nutrition

Calories: 203kcalCarbohydrates: 31gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 33mgSodium: 342mgPotassium: 78mgFiber: 1gSugar: 4gVitamin A: 181IUVitamin C: 1mgCalcium: 33mgIron: 2mg

Keyword easy dinner rolls, homemade bread, instant pot recipes, instant pot rolls, quick bread recipes

Tried this recipe?Let us know how it was!