30 Minute Dinner Rolls
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So incredibly easy to make and wonderfully delicious, these 30-Minute Dinner Rolls are the perfect addition to any meal!
How to Make 30 Minute Dinner Rolls
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There is truly no smell as amazing as fresh warm bread or rolls coming out of the oven! I remember coming home from school to the smell of freshly baked buns or bread, ready and waiting as the perfect after school snack! To this day when I smell fresh baking, I am immediately transported to that happy time and place of my childhood.
Fast forward to today with busy work schedules, running to kids activities and trying to simply keep up with life, it is difficult to put together a meal – let alone add on the extras!
This 30-Minute Dinner Roll recipe is wonderful because it is truly so easy to prepare, the buns take a short time to rise and the result is such a delicious treat that it is worth the extra effort! What a great side to enjoy with a hot and tasty bowl of soup or chili!
I love the convenience of buying dinner rolls from the store and the quality is very nice. In most cases however, store bought items have additives or preservatives in order to keep a longer shelf life. Making these homemade dinner rolls from scratch ensures that nothing is added except wholesome goodness! And these tasty little buns never last long enough to have to worry about shelf life!
If you are lucky enough to have any left over the next day, they do stay fresh and are so wonderful served with butter and jam in the morning! I love to enjoy this special treat with my morning coffee – it is comfort food at it’s best!
Our sense of smell is one of the most highly acute of all our senses and tends to influence our mood. It is no small wonder that when we smell freshly baked dinner rolls, it makes us feel happy and excited in anticipation of these tender, tasty treats!
- 1 cup warm tap water
- 1/3 cup oil
- 1/4 cup sugar
- 2 tablespoons yeast
- 1/2 teaspoon salt
- 1 egg beaten
- 1 tablespoon softened butter
- 3 to 4 cups all-purpose flour I used closer to 3
- 1/8 cup milk room temperature
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Preheat oven to 400 degrees.
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In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg softened butter and salt.
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With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
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Divide dough into 18 even pieces, cover with parchment paper and a kitchen towel in a warm place. Let rise 10 minutes. (You can allow them to rise up to an additional 30 minutes if time allows)
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Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Whether it’s a special occasion or you simply want a delicious addition to your weeknight meal, 30-Minute Dinner Rolls are perfect! Absolutely delicate, delicious and simple to make, you will want to bake them often. And your family will ask for them even more!
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
We were super excited to try a roll recipe that was so quick but unfortunately there was hardly any flavor in these rolls. The texture was certainly there but no flavor. It was kind of surprising considering there was sugar in the recipe.
Thanks!
In your directions you don’t mention to shape the 18 pieces or to place in a dish.
This is mentioned in step 4.
What kind of yeast do you use
I used traditional Active Dry Yeast. :)
I made this for dinner and they worked out well and were a hit with the family! Thank you and very easy ! I used a food processor and baked the bread rolls for 5 minutes longer than suggested.
I really like these dinner rolls; especially because they can be made so quickly! They look and taste better than most quick dinner rolls. Next time I will not cook them at 400 degrees – my oven may run hot, but the tops browned too quickly, before they were done on the bottom, so I covered them loosely with a piece of foil. Also, I read the recipe a few times and watched the video to see if the pan should be sprayed or greased. There was no mention so I didn’t do it, but I will next time because it took a little work to get them out of the pan. Thank you for a good recipe – I will make them again!
I am so glad that you liked the recipe Gee Gee!
Quick & easy!! Threw these together today while waiting for our ham to finally get to temp for Easter dinner! Came out great – I was nervous when the yeast wasn’t doing anything for a few minutes. My picky 8 yo ate FIVE rolls. If that isn’t a testament that they were good, I’m not sure what is!
I am so glad that this recipe was enjoyed by the family!
These rolls are every bit as wonderful ss this site claims. So beautiful, so soft and fluffy and fun to make! THANK YOU!
You’re welcome Gail! Enjoy!
When you divide them to rise, how far apart do you put them and do you put them right on the baking sheet you will bake them with? Do they rise more when they bake? I’m just wondering how to shape them and arrange them so they come out just barely touching as they finish baking, like in your picture. I’m an engineer so I love details.
The video of the 30 Minute Dinner Rolls is great for a quick overview of how these are made. I bake them in a 9×13 glass casserole dish and evenly space them. Enjoy Ken!
Is all purpose flour the same as plain flour?
Yes, it would be the same.
Second time I made these wonderful dinner rolls! This is a great recipe. I used the additional 30 minutes to let them rise as I had the time and only change I made was to increase salt to 1 1/2 teaspoons. Also, they freeze beautifully. Many thanks for the delicious recipe.
These rolls look delicious! Just copied the recipe down, so I will try them.
I have a comment: I never make a recipe posted, until I read reviews from others. Before asking questions about the recipe, why do people not look over the Q and A that have already been posted? Ex. what oil do you use, which kind of flour? Etc, etc.. Just seems like it would save everyone a lot of time..
Our family loves these rolls and they are so easy, thank you so much!
These rolls are easy to make and taste wonderful! My first time ever making rolls and they are a triumph, thanks! Just took them out of the oven and have eaten two, I could be in trouble with these!
YAY! I’m so glad they worked out well for you!!
What yeast is best active dry or rapid rise
I use active dry.
I made this recipe today for Thanksgiving. It was quick easy and good. Eating on its own it needs more salt for my taste, but if you slather on a good dose of salted butter, they’re perfect!
What kind of oil do you use?
I use a canola or vegetable oil.
Can’t wait to make these for Thanksgiving. Never made rolls before. But this recipe looks too easy. Thank you!
Enjoy Susan!
Can you use Canola oil?
Can you use butter instead of oil?
Yes you can, I made them that way this week. I melted the butter first.
These look incredible! I’m wondering if I can shape them into balls, and then leave them in the fridge until I’m ready to bake them? I’d love to serve them hot out of the oven for Sunday lunch after church! :)
They should be fine in the fridge for a few hours, you’ll likely need to leave them out for a little while to rise before baking.
I’d like to take them to a family Thanksgiving potluck but would like to serve them warm. Any suggestions for making ahead?
I want to thank you
Thank you Martha!
Love it yes I mad it and it was delicious my first time making bread so thank you
I am so glad that you liked this recipe!
what kind of oil? vegetable oil?
Yes, vegetable oil is perfect.
Unbelievable!. I didn’t think it would work.. It’s delicious. I halved the oil and butter and yeast but let it raise 30 mins. And cooked it 15 mins.
Made these dinner rolls this afternoon. Used 2 cups unbleached all-purpose flour and 1 cup Bob’s Red Mill 100 Whole Wheat Ivory Wheat flour in the recipe. Very light and fluffy!
So glad you enjoyed them!
Has anyone made these with part white whole wheat flour? Did they turn out soft and nice?
Forgot to rate. :)
I used as buns for pork chops, instead of 18.
You saved my family’s dinner tonight. I ran out of time for the store and I was out of everything except sandwich bread.
Thank you!
YAY for saving dinner!! I just made these again last night, so glad your family loved them!
This recipe is awesome. I made it last night, even though some of the ingredients were things I didn’t have on-hand. I used only water, yeast, oil, sugar, salt, and flour. They came out fantastic!! I watched them rise as I chopped the veggies for the soup, and when we sat down to eat I couldn’t believe how soft, fluffy, and delicious they were. I will definitely make these again.
how much freash yeast (in grams) because 2 tbsp sounds foreign to me. i live in denmark where we have freash packs of 50 gram yeast and regular dry (12g)
Have you tried this with gluten-free flour? I’m looking for a good GF roll recipe for Christmas. Thanks!
I haven’t but hopefully someone else here can help you out!
can i us self rise
I haven’t tried it so I can’t say for sure.
What is the benefit of brushing with milk?
Brushing with milk helps the rolls brown.
Can u freeze the dough before u bake them for later use?
I have not tried freezing them first. I think it would work but can’t say for sure.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
Miz Helen
Holly, what a great roll recipe, I will sure try this time saving recipe. Thank you so much for sharing this awesome post with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Yum, nothing better then a warm dinner roll with dinner! Thanks for sharing your recipe! I am hosting a giveaway on my page this week (posted Monday) and I would love if you would stop by and check it out!
-Jennie
Thanks for the recipe. I also make my own homemade rolls but always like to experiment with new ones. Thanks for sharing.
What type of yeast please? Instant, active, bread??? Thanks, can’t wait to try. Could the unbaked baked rolls be frozen and baked as needed?
I used traditional Active Dry Yeast. :)
I am pinning this so I can remember to try them this week! Great recipe! Thanks!
Is the flour self-rising, all purpose, or bread? Thank you!
All purpose. :)
looks good