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!
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!
Ingredients
- 1 cup warm water
- ⅓ cup vegetable oil
- ¼ cup granulated sugar
- 2 tablespoons active dry yeast
- 1 large egg beaten
- 1 tablespoon unsalted butter softened
- 1 teaspoon salt
- 3 to 4 cups all-purpose flour I use closer to 3
- ⅛ cup milk room temperature
Instructions
- Preheat oven to 400*F.
- 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.
Video
Notes
- Combine 2 cups of flour with 2 packets of instant yeast (about 4½ teaspoons), sugar, and salt in a large bowl or stand mixer.
- In a large measuring cup, whisk together warm water, vegetable oil, melted butter, and egg. Add to the dry ingredients and stir to combine.
- Add the remaining 1 to 2 cups of flour, half a cup at a time, until you have a soft dough that isn’t sticky (you may not need all of it). Knead by hand for 10 minutes or 5 minutes with a stand mixer.
- Form dough into balls. Place in a greased pan and cover with parchment paper and a kitchen towel. Let rise for 30-40 minutes or until dough is double in size.
- Brush tops with milk and bake as directed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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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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This reciepe is great!the house favorite. It makes the rolls a little big for the kids. Is it possible to bake this in muffin pan to make smaller rolls
A little sweet for me. And crumbles too easily. But in a pinch, a great way to make rolls.
Turned out just like the picture! Great recipe, easy for me to follow with little to no cooking experience. :) Thanks!
Great recipe for such quick rise time, and easy directions! I’ve made these twice now, the first time as written and rise time of 30 min. The rolls were fluffy but a bit bland. The next time I made them I increased the salt a bit, added extra sugar as well… then brushed with egg wash and sprinkled with garlic herb seasoning + fresh grated parm. These needed to bake about 5 min longer to turn golden on top but they were fantastic with the small tweaks! Next I’ll try to play with the butter/oil ratio as I would love a bit more buttery taste. Overall lovely , easy. recipe!
These were easy, yummy and fast! Omitted the egg and it turned out fine
Hi Holly, Just wanted to drop in to thank you, and let you know I tried your 30 minute dinner roll recipe. They came out amazing, so soft and fluffy! My husband loved them! I love making bread and rolls but these were the best! I’ll be making these for Thanksgiving. I also wanted to find out if you have a recipe for wheat rolls.
I’m so glad you loved them Joanne! I don’t wheat rolls yet but they’re coming soon.
I’ve made different quick roll recipes and these were so yummy. Everyone loved them. I’ll be saving the recipe to make for thanksgiving. I let them rise for about 25 minutes before putting them in the oven.
These didn’t really work out for me. The texture wasn’t light and fluffy like I was hoping. I let them rise about 45 – 50 minutes, and then when I gently brushed on the milk they deflated, so I don’t know if they rose too long or maybe I should have skipped the milk?
If you let them rise too long they do taste dense and not light and fluffy. I’ve made that mistake before. I and my friend bake these ALL THE TIME!! And they come out superb. I only knead for a couple of minutes until it’s not sticky. I let them rise in the bowl for 15-20 minutes and bake them after they are shaped or let them sit for 5 minutes on the pan to rise just a little. We both add a little more sugar because the taste was a little blan at first. Try them again! Just watch the rise time. (I also use instant yeast.) Hope it works out for you!
Thank you for sharing your tips Amber!
THANK YOU! This was simple and I love the format of your recipe. It was very easy to follow and I didn’t have to scroll up and down past a life story to figure out the ingredients and the instructions. These rolls were perfect. It was the only recipe I could find online that didn’t have multiple rises and extra ingredients and steps. It truly took 30 min and I am so grateful. Thanks again.
I like reading the comments beforehand to see how the original turned out and whether or not I need to add anything. I was sold at a 30 minute cook time, but seeing another Hoku loved this recipe is awesome! Lol
Super simple and I am not a bread maker. Anybody can make these! My husband loved them!! Will definitely be putting these into our routine.
got the recipe from a friend i am going to try them she loved them
These are actually pretty good rolls for only being ready in 30 minutes (more or less). I made them because it was about an hour out from dinner and all of a sudden I decided that I wanted fresh bread to go with my stew.
When I was mixing them, I kept the dough sticky and that worked a bit against me because after baking on parchment paper, they stuck a bit. Not a big deal in the end. It’s bread to dip in stew. I was up to about 4c. of flour when I stopped. The next time, I’m going to keep adding flour until the dough isn’t sticky.
The second thing I would do is knead longer. I kneaded in my stand mixer for about 5 to 10 minutes. Next time, I’ll knead a lot longer to develop the gluten better. In my mind that is why the texture is a bit off for rolls but hey, they are 30 minute rolls without a rest and/or a second knead. I did end up proofing them for 30 minutes before baking.
But the taste was really good. I was wondering about the 2T of yeast which I had never seen before, but I am guessing it is to give the volume to the rolls because of the lack of a rest step and maybe lack of development of gluten. But I didn’t get an overwhelming yeast taste.
Overall pretty good rolls for an extremely short period of time. I would recommend them.
So glad these Dinner Rolls were a hit for you, Brian!
Odd texture, an off-taste and takes more like 60 minutes to prepare. I would not make this again.
These were amazing and beautiful! All 9 kiddos and Hubby gobbled them up. Doubled recipe and made 32, next time I’ll make the rolls smaller.
Super easy & fast beautiful dough rose perfectly. Next time will skip the milk brush, it caused them to fall and it made no difference with it. Doubled and made 32
Ya, not my favorite. Had a biscuit taste to it. And too yeasty. Wont make again. I had high hopes for this too. :(
Fluffy and very good tasting
OMG!!!! I’ve never baked bread before and this was so easy!!!! They are delicious! Can you freeze them?
Yes, these can be frozen.
Turned out great. I was surprised they were as light and fluffy as they were given that the rising time was so short. My only suggestion would be to alter the amount of sugar and salt; the rolls were a tad too sweet. I’m adjusting to 3 Tb sugar instead of a quarter cup, and 1 tsp instead of 1/2 tsp.
How did your alteration work?
I’ve been baking yeast bread for years and generally plan around a 3-4 hour process or a long 12-24 hr ferment. I came upon your 30 minute recipe last year. Skeptical, I tucked it away. Last night on impulse I wanted soft dinner buns to serve with supper. I didn’t have much time. I dug out your recipe. It was a huge FAST success!!!! My discriminating gang devoured them! I followed your instructions to the letter. I used my usual SAF Instant Yeast (ALL 2 surprising tablespoons LOL!); did the 10 minute rise plus the additional 30 minutes because I had the time— so a total 40 minute rise. I weighed my flour, as always. (I suspect some of your readers with disappointing results used too much flour and/or had faulty oven temp.) I appreciated the option of 15 rolls or 18 depending on pan size. The milk wash produced a nice light golden bake. For fun I sprinkled some poppy seeds on the washed buns for contrast and texture. I baked the entire 12 minutes, checked the color, and opted to bake a couple more minutes. Wonderful results! Lovely fast recipe that I will include among my time tested collection of bread recipes. Thank you, Holly.
I’m so glad you loved these Gail, thank you for sharing your experience!
My kids helped make these and had fun. They all agreed, as do I, that the rolls needed more salt. With that said, the rolls puffed up nicely (although uneven and lopsided as they were made by little hands :) and were very soft.