by HollySo incredibly easy to make and wonderfully delicious, these 30-Minute Dinner Rolls are the perfect addition to any meal!
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!
30 MINUTE DINNER ROLLS
Ingredients
- 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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Instructions
- Preheat oven to 400 degrees.
- 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.
- 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.
Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
- Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
Recipe Notes
(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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Tried these tonight to go with a stew for dinner and they came out fantastic, thank you for sharing.
So glad you loved them Corinne!
They are very good! I love that they are quick and easy. But mine almost came out like a yeasty biscuit roll. I still love how soft and fluffy they were. I can’t stand a hard, dry roll.
I had to make a few changes. I used Smart Balance because of no dairy and brushed with almond milk. I wish I could share a picture!
Thank you for sharing Carrie! Glad to hear you love the rolls.
I love this recipe and I can’t count the times I made it. Today being Fat Tuesday I wanted King Cake but simple. So I made your recipe except I added roughly two tablespoons of orange zest, rolled it out, add cinnamon, combo of brown and white sugar and butter. Mmm. Lots of butter, braided and baked. Holy cow!! It’s perfect. Thank you for an easy recipe.
Oh yum, what a great idea. thank you for sharing!
Help, I have made this recipe twice and each time the rolls turn out dense. Is it due to insufficient salt or did I not let the rolls rise enough? Your thoughts?
The salt shouldn’t affect the rise. Is your yeast fresh or did you test it to make sure it’s still good if you’ve had it a while?
Mine came out with the texture of a tea biscuit, with a yeast taste. Horrible. My yeast is good till 2020.?
I can’t say for sure why these didn’t work out for you. As they have a lot of yeast, you will notice a slight yeast flavor. Did they rise before baking?
High altitude baker chiming in here with some of my feedback. Definitely one of the best quick roll recipes I’ve seen, though as others have mentioned it’s really more like an 60-90 minutes start to finish. I’ve also found that my dough seems to absorb around 4-4.5 cups of flour (480-540 grams of AP flour), but the 30 minute rise time is good even at a mile high. As others have found their rolls a little underdone, I baked mine at 400F for 15 minutes until nicely browned, then covered the pan with foil and baked for another 3-5 minutes until an instant read thermometer hit 200F in the middle of the pan. Seems to be good and thanks!
So happy you enjoy the rolls Nick!
Tried this recipe last Night. It was awesome. And very simple to make. This will be a new staple at our dinner table.
So happy that you love these rolls Frank! We serve them with everything!
For a one hour roll, can’t be beat. Compared to a traditional roll that takes a couple hours it can’t hold a candle.
Glad you enjoy the rolls Rob!
First of all the recipe is wrong and the only reason I knew that is because I read the comments while I was waiting for my yeast to do its magic. I had to triple the batch to make up for the incorrect amount of yeast that is listed in the recipe. I let the rolls rise for 30 minutes in the pans and the rolls still turned out quite dense. This “quick” recipe ended up taking too much time and wasn’t all that great!
The yeast amount is correct and based on reviews, most readers have had great success with this recipe.
If you tripled the batch except the yeast, you changed the amount of yeast in the recipe which is why they didn’t rise and were dense.
You said it on the 13th in the comments that it was a typo, yet you didn’t update the recipe! See your comment from the 13th of February to Debra.
The recipe is correct. The typo was in reply to a comment, not a typo in the recipe. In the comment, it was asked how many teaspoons were in a packet of yeast.
I’m making your quick rolls and they call for 2 tablespoons of yeast. Is that right or is that an error? That seems like an awful lot of yeast.
A standard package of yeast has 2 1/4 teaspoons of yeast. Enjoy!
Bless your heart. Debra is right. A standard package of yeast actually contains 2 1/4 Teaspoons not Tablespoons. I used to buy them individually packaged before buying yeast in bulk. 2 tablespoons is quite a lot to use.
Thanks harmony, typo.
actually I think it’s 2 1/4 teaspoons yeast per package
Thanks Erika, typo. :)
I’m going to try these! I love homemade rolls!
Let me know how you like them Ronda!
Super easy and tastee too! I will be putting this in my go to recipes!
Happy to hear you love these rolls Bonnie. We do too!
These turned out wonderful and fast! I made breadsticks instead of rolls and they baked up GBD and soft! This recipe will be going on my weekly menu! Thank you!
Fun idea Karlissa!
These are the best rolls ever. Better than biscuits. In my 75 years I have baked a lot of biscuits, but these rolls are wonderful. Thanks for the recipe.
I figured out the milk was for brushing before baking, lol. I followed this recipe exactly but allowed them to raise about 30 minutes. The center was chewy. Why do you think this happened? Could it be my oven? The taste was nonetheless very good.
I can’t say for sure why the rolls were chewy. Did they rise well for you? What type of flour did you use? Did you skip the butter/fat?
The recipe calls for 1/8 cup or milk but the directions or video doesn’t say to add it. Do I omit it?
This is brushed on the rolls before baking.
These were amazing! I needed some rolls in a pinch and I couldn’t be happier with these. Going in my recipe book now. Thanks for sharing!
I am so glad you loved them Jenny, we love making these for dinner too!
I made these today and they turned out great! In the video, it looked like you had 15 rolls in the pan, but the recipe said 18? May add a little more salt and sugar next time for my husband’s liking. And I had to bake them longer than the directions stated. I absolutely LOVED working with this dough! I used my KitchenAid with the dough hook and it worked great! The dough was SO soft – almost therapeutic – to work with! Lol. Thanks again for a great recipe!
I’m happy to hear that you love the roll recipe Ann! They’re easy and we love them too.
I loved these. I used rapid rise yeast because it’s all I had. I will ad a little more sugar next round but they turned out great for a first timer! Can you freeze before rising?
I have not tried freezing them first. I think it would work but can’t say for sure. Other readers have had success freezing first. Let us know if you try it!
Buns were just ok. Baked 13 minutes. Were brown on top and still doughy inside. Did not rise much either (yeast was good as it was tested before using it).
Can I use quick rise yeast?
I have only tried the recipe as written Shirley. Let us know if you do try it!
These were not my favorite. Definitely will not make again. They were very bland, very doughy, and just not that good.
Sorry to hear that you didn’t love these rolls as much as we do Sarah.
This was my first time making rolls. I made some to give as Christmas treats and they turned out great. I made this recipe and another recipe just to try, and this one is by far the best! I’ll be making several more dozen. Thank you!
So happy to hear how much you love the rolls Kerri! Merry Christmas!
Can you you use 109% whole wheat flour or white whole wheat? Due to health reasons we shouldn’t have regular white flour bread anymore and I have not been able to find already made 100% whole wheat rolls in any of my local grocery stores. I have never baked but am trying to learn
I haven’t tried it with 100% whole wheat flour. Wheat flour is a bit heavier so I can’t say for sure. Let us know how it goes if you try it!
We loved the rolls. I added a little extra sugar and a little extra salt based on some of the reviews. They turned out perfectly for us. We loved them so much I made them two nights in a row!
So glad you loved these Melissa!
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.
Nope, no mention of shaping or what size of pan, in step 4.
I apologize for the confusion. I’ve updated the recipe to include the pan size.
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.
When do you freeze them. I would love to know. Before or after a rise?
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