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!

So 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!


So incredibly tasty and easy, these 30-Minute Dinner Rolls are the perfect addition to any meal!


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!

4.43 from 64 votes
Review Recipe


Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 rolls
Author Holly Nilsson
Course Side Dish
Cuisine American
There is truly no smell as amazing as fresh warm bread or rolls coming out of the oven! These 30 minute dinner rolls are the perfect addition to any meal!


  • 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.
  • 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

If baking in a 9x13 pan, I make 15 rolls.
If baking in a 10x15 pan, I make 18 rolls.

Nutrition Information

Calories: 134, Carbohydrates: 19g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 11mg, Sodium: 76mg, Potassium: 32mg, Fiber: 1g, Sugar: 3g, Vitamin A: 36IU, Calcium: 7mg, Iron: 1mg
Keyword dinner rolls

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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So incredibly easy to make and wonderfully delicious, these 30-Minute Dinner Rolls are the perfect addition to any meal! #spendwithpennies #30minuterecipe #roll #bun #side #easyrecipe
So incredibly easy to make and wonderfully delicious, these 30-Minute Dinner Rolls are the perfect addition to any meal! #spendwithpennies #30minuterecipe #roll #bun #side #easyrecipe

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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!

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  1. Love, love, love these rolls. Easy to make and great time saver. Made these rolls while we were having a major rain storm in February. Came out beautiful.5 stars

  2. I make bread and rolls on my Bosch a lot. These rolls are my new favorite! They were fast and perfectly fluffy! I followed recipe exactly and let them rise for about 20 minutes. I thought they were as good as Rhodes rolls.5 stars

  3. I’m not usually a huge fan of quick rolls, they always seem to taste a little bit funnier just don’t turn out right. These ones are really good and they have a lot of flavor to them. Great recipe.5 stars

  4. The dinner rolls were easy to make not a little dry for me. I will play with the recipe to increase moisture and more of a yeast taste. Thank you for your wonderful efforts!3 stars

  5. Hi, I’m writing from Ireland. Having lived in the USA, I knew I was going to have to modify this recipe due to different ingredients etc so initially they didn’t work out great. They LOOKED good but they were very doughy and (sorry) tasteless. So, i decided to remak them with European adjustments. I reduced oil , added more Irish butter, and used strong flour. I doubled the amount of salt and added a teaspoon of dried rosemary. I’m out of garlic powder but that’s definitely going in the next batch. I’m excited to see how they turn out (currently proving and giving them more time) as I teach cookery to HS kids and need a quick recipe for class on yeast. So far the dough seems heavier – could be the fact i used the Kitchen Aid versus the handheld mixer lol .

  6. Great results for what it is! Look, these are not the gourmet fluffy rolls you get at Chuck-A-Rama. Those kinds of delicate baked goods require forethought, time, effort, and maybe even a good amount of sweat and tears! The truth is, sometimes you don’t have the time to create that kind of an intense roll, but you still have a need for something bread-ish to go with dinner. Such was the case with our family tonight. Admittedly, I didn’t have high expectations for these babies, but was in a pinch and was desperate to try it. Wow! My whole family and I were very pleasantly surprised! We used bread flour, and a Bosch to mix it. Maybe those things helped create the great result. But yes, if you’re pinched for time, make these! I didn’t even let mine rise the full 10 minutes, and they really were great. I thought the milk glazing before baking was unique, but it worked and produced a shiny top. Cool! I used whole milk for that glazed with a silicone brush. Very cool. Thank you for saving dinner, friend!5 stars

  7. We made these at our school in the cafeteria, they were a huge hit! We had to adjust the recipe to make about 200 rolls. Light and tasty, we probably wont order any store bought rolls again. Quick and easy too!!5 stars

  8. First time making rolls. Very easy Recipe to follow. Rolls look perfect and are very soft, but dont taste very good. I also had to bake them for way more than 12min. im a pretty good cook and my kids love all kinds of foods but they spit the rolls out. :( They were so excited and said they smelt great but when they took a bite they told me to put them back in the oven for longer.. I followed the advice of others and turned them into sliders. I kind of feel like they need salt or something… too bland.. but I’m glad I gave then a try. i feel like it’s a good base for maybe something other than rolls..2 stars

  9. I’ve made these twice now and my second batch I cut in half and used some for dinner rolls and some for cinnamon bun rolls. Super easy and delicious!!! Do you think I could make this into a loaf shape and bake for a bit longer?5 stars

    1. Hi Tara, we have never tried this recipe as loaf but other readers have with great results. There only tip was to really let it rise in the pan before baking :) Let us know how it turns out!

  10. I have used this recipe several times and it comes out perfect each time. These would be great for slider buns. They stay fresh for a few days and they are so quick. I always have time to make these.5 stars

  11. Easy, quick yeast rolls, exactly what I searched for. I don’t particularly like the milk on top, it made them a bit hard. I would perfer to use butter when they come out I think. Other then that, it really is near perfect. We have been remodeling and I have misplaced my mixer so I made this in a bowl and kneaded it with my hands. It is an easy light dough. I encourage you to try it.5 stars

  12. Waaaaaaaaay to sweet and the cook time given was not long enough. otherwise it would have been a great quick bread roll. Def didn’t need all that sugar unless I got it wrong and was meant to eat them for dessert.2 stars

  13. I have to say , I was cooking Kraut Burgers for a fund raiser and my store bought dinner rolls would Not rise,being 30 minutes from town, I tried this recipe.The dough rolled out perfect, I filled them.They came out looking a tasting Perfect.Thank you for posting this,it saved the day!!5 stars

    1. Hi Ronald, I haven’t tried it with butter but several readers have and have had good results. Let us know how it goes!

  14. I guess this is fine in a pinch. They are fluffy and they *look* like dinner rolls, but they essentially taste like nothing. I can’t put my finger on why they are so bland. They work if you want to dunk them in something, but alone they aren’t very tasty.2 stars

  15. Nevermind about my last comment… I saw that the milk is brushed on afterwards… lol. Oops! Made these and they were so easy and delicious!

  16. Produced inedible hockey pucks as hard as rocks. Threw them out without serving them. Followed the recipe, even gave them a full half hour to rise. Save your flour.1 star

    1. Hi Ali, we have never tried preparing this dough ahead of time. But if you were to try this, I would suggest making the dough, then refrigerating, and brining out of the refrigerator to rise the next day before baking. Let us know how it turns out!

  17. Hi! My daughter has to make rolls at school, and we’ve searched far and wide for a quick, easy recipe that produced delicious rolls. This recipe was one of many attempts, and was the first success! The rolls are soft and baked thoroughly, we couldn’t resist eating them straight away!
    Many thanks :)

    1. Hi Maude, we have only made this recipe as listed. But since the milk is just brushed on top it should be fine. Other readers have used soy milk with great results.

  18. Mine tasted ok but weren’t “pretty” and smooth across the top; looked more like drop biscuits. Any tips for a prettier roll like your pics?

  19. I have made these rolls more than 30 times and it just occured to me i haven’t commented on how amazing this recipe is. Thank you for this awesomeness!!! It is my go to and so quick and easy to make. I normally tweak recipes but with this i make as is and it comes and just perfect and fluffy everytime. I have also tried making it into a loaf and using whole whear flour. Still perfect.

  20. I had to bake 25 minutes but they were delicious. Also let them rise for 30 before baking and brushed tops with butter once they came out of the oven. Served with homemade beef stew on a cold, rainy day! Real comfort food!

    1. Thank you for your post .I sent this recipe to my friend who made home made stew. Cant wait to see how she likes it. Ty! Sincerely Carol Shupp

  21. I just followed this recipe (super easy and quick!) and have let the buns sit for over a half an hour and they don’t appear to be “rising”. I’m concerned about putting them in the oven, but I just did it, so hopefully they turn out. Otherwise, I guess I’ll be running to the store.

  22. just made the recipe and disappointed. Dough still sticky after 4 cups flour; too little salt and too dark on bottom by the time the tops were brown. am a semi-experienced bread maker but will not try this again.

    1. Sorry to hear that the rolls didn’t turn out for you Dianne. We haven’t had those issues so can’t say for sure why. Thank you for trying the rolls.

  23. Well this is the first time I made these and my mom said great job .
    And yes I am a male that loves to bake so yes easy peasy great recipe for a first timer or anyone . J B Wellman

  24. Love these rolls!
    Actually forgot the butter the first time and they still turned iut delicious!
    Do you think this recipie would work as a loaf of bread?

    1. So happy you loved it Kim! We haven’t tried this recipe as a loaf but would love to hear how it turns out for you.

    2. I have tried it several times and it works. I leave it to really rise in the loaf pan first before baking and then of course baking time is longer.

    1. Hi Becky, we haven’t tried freezing them. I think it would work but can’t say for sure. Other readers have had success, let us know if you try it!

  25. I attempted this recipe on a chance & I am so happy I did!!! Seriously quick, easy & so yummy!!! I will be making this again & again & again! Thank you for sharing 5 stars

  26. My rating for these 30 minute dinner rolls are based on a combo based on-
    EASE of making- 4 stars
    TIME: Recipe Title “30 minute”- 3 stars
    (Actual time incl. Knead, rise & bake exceeds greatly) This should be intro noted.
    TASTE- 3 stars
    (Comparable to generic low taste pkg bread vs homemade bread/rolls that are tasty even without butter or other spread)
    TEXTURE- 4 stars
    It could be a 4 star IF this was closer to what was personally expected in a dinner roll. But, for me, time & flavor for a “quick” recipe made the difference. I rather know actual or approx times & flavor where its great by itself. These rolls are good dressed up & noted to take more total time.3 stars

  27. These are the best rolls. They are so quick compared to normal yeast rolls. I can have them done in no time. I thought they would be great as slider buns, too. Excellent recipe.5 stars

  28. I made these last night to go along with dinner, followed the recipe exactly, and was not impressed. They are pretty tasteless. The texture was okay straight out of the oven, but the next day they are so crumbly that they fall apart when I try to spread soft butter on them. My toddler, who typically loves dinner rolls, spat out the first bite I gave her and now just shakes her head whenever I try to offer her another bite of these rolls. Won’t be making these again.2 stars

  29. Hi Dawn Conklin,
    I use light olive oil or grapeseed oil for baking as they are both non GMO and have a light taste.

    I do not use Corn, Soy, Canola (aka rape seed oil) because they are GMO oils. I use butter, coconut oil, light olive oil, EVO, grapeseed oil and avocado oil. I also use the lighter oil for making mayo.

    Happy Baking!


  30. I’ve made these too many times to count. I sometimes half the recipe or I double it depending on the meal and day. I am currently making them again for the second time this week .i am always telling people to make these. If I could I would post pictures of the finished product .5 stars

  31. Overall these were a good quick roll recipe. I was making soup for family members after I returned from vacation and did not have time for regular bread. These were soft and fluffy and not that much work. I did make a half batch and reduce the sugar. I used a little more himalayan salt to add flavor, and butter instead of oil. For new bakers 150 folds and turns worked for me with a 1st rise of 18 min and a second rise of 25 min.4 stars

  32. Made these twice now and they are the easiest rolls to make! I used to struggle with rolls for some reason. The first time I made them I goofed and added the milk to the dough and brushed butter on them. Second time I followed exactly. They turned out great both times :)

    Question tho. What oil did you use? I don’t like the hydrogenated oils so I typically use sunflower (expeller cold pressed), coconut or olive oil. I used the sunflower oil and I notice that it can have an over powering taste (not bad but the oil stands out -it does with baking sometimes.) Was wondering if olive oil or coconut oil would work? Or maybe melted butter in it’s place?5 stars

  33. Awesome. I just made this, I let it rise for 30 minutes and it turned out absolutely delicious and beautiful but after baking for 15-16 minutes it was still a bit doughy inside. Overall still an easy and quick recipe that’s definitely worth making.4 stars

  34. Tried this recipe today and I must say I loved it! My company were super impressed by my homemade dinner rolls!! Will most definitely be making these again!5 stars

  35. Thank goodness these turned out! I was nervous they wouldn’t because they seemed too sticky during the kneading process (mind you I know nothing about baking rolls)
    I do agree with others who said they could use a little more salt.. or you could just drench them in melted salted butter like I did lol
    Anyway, I will definitely be making these again, thank you!5 stars

  36. Needed rolls for dinner an fast could not make it to the store found these an wow my family LOVED them that you!

  37. Overall, my family liked these rolls. They turned out beautiful, soft and fluffy. They also had a nice sweetness to them. However, it could definitely use a bit more salt in my opinion, but I would definitely recommend this recipe as a low sodium option for people with special dietary needs. I would definitely make these again, just with more salt.4 stars

      1. Made these tonight and added melted butter garlic powder and parmesan cheese to go with a spaghetti dinner. It came out awesome!!

  38. Used this recipe to make some burger buns in a pinch. It worked wonderfully. Grandmother loved shaping the rolls with me.5 stars

  39. These were my first time baking any kind of bread and my whole family loved them. Great recipe will be using for future meals.

    1. Sorry they didn’t work out for you Kathryn. If you have any questions we can help with, let us know!

  40. These look so good and easy!
    I tried for the first time tonight and they rose beautifully… until I brushed the milk on the top of the dough. They fell! What did I do wrong?

    1. I’m sorry that this recipe didn’t work out for you Angie. Was your milk at room temperature when you brushed it on?

  41. I love this recipe .. I am not a baker my any means , but when I make these I get more fantastic comments on how good these buns are . I am grilled when they come out of the oven !
    Thank you for sharing this recipe .
    Oh and my husband thanks you too .5 stars

  42. Worked so well… i accidentally put in the milk with the ingredients and still tuened out fantastic!5 stars

    1. I have never tried it Lauralee, but in theory with the addition of cinnamon and sugar it could work. If you try it, please let us know how it turns out!

  43. I added 1.5 tsp salt and cooked the recommended time. What I did wrong was kneeding the dough – too long or too short or too much?

    Because this was my first time making buns, it wasn’t an epic fail, they were just a little dense. I know I kneed (lol) to practice more.

    Still, very tasty and my family enjoyed them. Thanks.

    1. Hi Marion,
      I am so glad you enjoyed the rolls. The kneading time can be tricky,my best advice is to knead until the dough is smooth on the outside, springs back when pressed on with your fingers and is no longer sticky. I hope this helps!

  44. I am so glad you take the time to put this on line it’s is easier for me to look them up …thank God bless

  45. 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!5 stars

        1. I have not tried freezing them first. I think it would work but can’t say for sure. Other readers have had success, let us know if you try it!

  46. 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.5 stars

  47. 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?

    1. 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?

        1. 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?

          1. How about how you are measuring your flour. Are you sifting the flour before you measure? To much flour is bad

  48. 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!4 stars

  49. 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!1 star

    1. 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.

  50. 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.

  51. 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!5 stars

    1. Hey All;

      Tried this recipe today. Different from my “go to recipe”, I like the cooking time on these buns, cuts down half my original time with my other recipe, and they turned out great Will definitely use this recipe again.5 stars

  52. 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.5 stars

  53. 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.

    1. 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?

  54. 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!

  55. 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! 5 stars

        1. Hi Miranda, they should be fine in the fridge for a few hours but we haven’t tried leaving them overnight. If you do, please let us know how it turns out!

  56. 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?

    1. 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!

  57. 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).2 stars

  58. 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!5 stars

  59. 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

    1. 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!

  60. 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!5 stars

  61. 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!3 stars

          1. Made these tonight and after they didn’t turn out, came to figure out what I did wrong. Turns out, I used 2 teaspoons of yeast and not 2 tablespoons. Obviously my mistake but it might be worth putting a note by the yeast ingredient to remind people it’s tbls and not tsp…or putting a (X number of packets). For me, knowing a packet of yeast is around 2 teaspoons, I just assumed that was the case here.

            I can see others making this mistake, since most people use packets and don’t have jars of yeast around.

  62. 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. 5 stars

  63. 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!4 stars

  64. 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!5 stars

  65. These rolls are every bit as wonderful ss this site claims. So beautiful, so soft and fluffy and fun to make! THANK YOU!5 stars

  66. 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.

  67. 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.

  68. 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..

  69. 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!5 stars

  70. 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!5 stars

  71. 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! :) 

    1. 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.

  72. I’d like to take them to a family Thanksgiving potluck but would like to serve them warm. Any suggestions for making ahead?

  73. 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.5 stars

  74. 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!

  75. 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!

  76. 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.5 stars

  77. 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)

  78. 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

  79. 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

  80. 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!

  81. 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?