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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These buns were so easy and very good. Just wondering if I could substitute gluten free flour and they would be the same?
I’ve never tried with gluten fere flour Anne. Perhaps another reader has and can help you out!
I made the rolls last night and they tasted really good. The only issue was they were a bit dense and heavy—not as light and fluffy as I was hoping for. I let them rise for 45 minutes and followed the recipe. Should I be using bread flour? I used all purpose.
All purpose flour is the right flour Christine. It could be too much flour, you can check out our guide on measuring flour for tips for that to make sure that they don’t have too much flour. It could also be yeast that is not fresh. Hope that helps.
These are the EASIEST and most SCRUMPTIOUS rolls I’ve ever made, and I’ve made plenty! My brother in law informed me that,” You better keep that recipe forever. Do NOT Lose THAT ONE!” It made me laugh out loud. My husband begins to salivate when I tell him I’m about to make this recipe. This is a KEEPER. THANK YOU for such a fantastic recipe!
Haha! So happy to hear how much everyone loves the rolls Kristy!
Oh my goodness. I was Looking for a quick easy dinner roll recipe. I found this one and will never use any other recipe when in a hurray. They raised up and were light and fluffy. Everyone loved them. Thanks for sharing..
You’re welcome Sharon! So happy to hear that!
Worse muffins/bread I ever made. Detail on ingredients is a must with dough recipes.
I’m sorry to hear that you didn’t enjoy the rolls Julie. They are not muffins, they are dinner rolls/ buns. They have great reviews by most readers. What can I help you with on the ingredients?
Hi I was wondering which yeas do you used? Probably the instant one!
Hi Bianca, I use traditional Active Dry Yeast for this recipe. RapidRise should work too!
I love these Rolls. I have made them twice now. Making them tomorrow on the grill. These are my go to Rolls. Thanks for Recipe.
You are so welcome Susan! So happy to hear that you love the rolls!!
Do you have to use egg in this recipe ?
I’ve only made this as written. If you try it without eggs, let us know how it goes!
I’ve made them using flax egg replacement (1 Tbsp ground flax + 3 Tbsp water) and it worked great!
Perfect.
These are terrific tasting. Have made them twice now. Question for you, every time I brush them with milk, they fall flat and don’t rise again. Any recommendations? They still taste great, but I want the wow factor of fluffy rolls. Thanks for posting such a great recipe!
I can only suggest using a very gentle hand when brushing. Enjoy the rolls Jo!
We love these dinner rolls. My son could eat a whole package of those Hawaiian rolls. These are a little sweet like that. He loves them!
These are my new go- to and I love that I can make them right before dinner. Followed the recipe exactly although I usually let mine rise for about 30 minutes, so no experience with the shorter rise time. Delicious!
Best Rolls I’ve ever made!
Every time I make yeast rolls, I use a different recipe because I’ve never found one that I love. This is it! No more recipes. This ones is now in my recipe book!
I made these on a whim for St. Paddy’s Day dinner and I have to agree with Kate. They tasted super yeasty and definitely needed more salt. In the end they served their purpose of soaking up liquid. A few little alterations to this recipe could probably make them perfect. On the plus side they looked amazing coming out of the oven.
My family loved it
These were delicious. I let them rise for 30 min, and they were so soft I was honestly shocked. I bake them for 12 min, and they were so fluffy. The whole family loved them; I made 12, but everyone did say they needed more salt. Other than that, this is our new bead recipe. Also, could you use this recipe for pizza dough?
We’ve never tried this dough as pizza. Here is my recipe for quick no fail pizza dough. If you do try making pizza with this bun dough, let us know how it works out for you!
I will thank you
Could do with a half a tablespoon less sugar.
Good recipe though. Easy fluffy and nice flavour.
While they were a little sweet I sprinkled course sea salt on the top after brushing with milk which balanced out nicely.
Thanks
You’re welcome Chris!
oh this brought back yummy memories of cafeteria rolls I had in high school…. absolutely delicious, soft and warm!!
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
You don’t need to change a thing !
I followed your recipe to the T !!!
I did only use 465 grams of flour 3C
Only thing I did was use a muffin pan and it made 12 large rolls. Looked like muffins ate like Rolls.
Thank you I’ll be sharing this recipe
They looked great, but my family thought the taste was too yeasty and the texture was somehow both crumbly and overly doughy. I think 2 tablespoons is probably required to make them rise so beautifully in such a short time, but the taste and texture were off for us.