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

dinner roll on plate with butter

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!

 

dinner rolls stacked

 

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!

dinner rolls stacked
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30 Minute Dinner Rolls

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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 rolls

Ingredients  

  • 1 cup warm tap water
  • cup oil
  • ¼ cup sugar
  • 2 tablespoons yeast
  • 1 egg beaten
  • 1 tablespoon softened butter
  • ½ teaspoon salt
  • 3 to 4 cups all-purpose flour I used closer to 3
  • 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

Note: 
If baking in a 9x13 pan, I make 15 rolls.
If baking in a 10x15 pan, I make 18 rolls.
4.85 from 853 votes↑ Click stars to rate now!
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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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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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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collage of dinner rolls, one cut open with butter and a whole bun
dinner rolls with text

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About the author

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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Comments

  1. I’ve made twice now and they are a winner. I bake for 15 minutes in a convection oven and they’re better cooked through. Better flavor and fluffiness than two rise recipes I’ve tried. Saving the recipe for sure! I used margarine and oat milk as I’m dairy free and it worked great.5 stars

  2. I haven’t made them yet. Can I use whole wheat flour for part of it? White flour has about as much nutrition as toilet paper.5 stars

    1. I have never personally tried this recipe with a mix of whole wheat flour but other readers have had good results! We would love to hear how it turns out for you!

  3. I was worried this was going to taste yeasty with the amount of yeast it asked for, but NOPE. These were really good. A keeper!5 stars

    1. Quick question. I made these for the first time tonight and they raised nice and had a great texture, but they didn’t taste like a traditional dinner roll. I did have to sub in 1TB rapid rise yeast due to lack of active dry yeast. Would this have changed the flavor?5 stars

      1. Because they are intended to rise quickly, they may have a slightly different flavor than other rolls, yet still delicious! Both should give similar results.

  4. Made these last night – came out great! We live over 5500′, so baking can be a bit of trial/error. I let them rise for a total of 40 minutes; they rose beautifully! I baked them for 12 minutes at 395. They came out perfectly browned and delicious. Thanks for the easy and yummy recipe!5 stars

    1. I personally used salted butter, but you could use unsalted if you prefer. Any milk will work. It is used to brush on the top to help the rolls brown.

  5. Easy great fast roll. Funny reading the comments, some say too sweet others say not enough.
    For me I will make again and add a touch more salt and sugar, but isn’t that what recipes are for is to give you a base then adjust to your liking? Thanks for this, great roll.5 stars

  6. I made this recipe vegan and it was amazing. Substituted egg replacement powder and water for the egg, oatmilk margarine for the butter, and almond milk to glaze. I also used bread flour instead of AP. Baked them a bit longer. Wow! So light and fluffy. Big win with the rest of the egg eating members of the family.5 stars

  7. I just made these dinner rolls and they are incredible. So light! I brushed them with garlic butter before baking and they came out a beautiful colour and tasted really sweet. Thank you. I’ll definitely be making them again!5 stars

    1. Hi Kimberli, the serving size is one roll. So yes, the nutrition information is per roll.

    1. These are a quick way to make rolls, and yes, they taste much like white bread. Sounds like they turned out just right for you Shellie!

  8. Rolls were definitely too sweet for our taste as dinner rolls. Would probably make good dough for cinnamon rolls though!1 star

      1. I just made these. They were super easy. I was a little concerned that I didn’t knead them long enough but they are fluffy and soft. Not dense at all. Great recipe

      1. Hi Dawn, the milk wash helps the tops turn golden brown but you can skip it if you are out. We would love to hear how they turned out!

  9. They turned out well but tasted a bit overly yeasty. Recipe says 2 TABLESPOONS of yeast but I only had rapid rise yeast. I prepared according to instructions but probably didn’t need to activate yeast in water because it was rapid rise. Do you have any suggestions for next time?4 stars

    1. Because they are intended to rise in a short amount of time, they do use more yeast. If you have more time, you can let them rise longer. Hope that helps Mary!

  10. Texture was perfect and we’re happy with them overall but taste was bland to me. Next time I would definitely increase the salt. Overall pleased though especially since this was my first time making rolls from scratch. Milk wash helped them brown nicely.4 stars

  11. I can’t believe how well these turned out! I proofed a little over 30 minutes on top of the preheating oven, and they were perfect. Thanks for an easy recipe that went from start to finish in less than 90 minutes.5 stars

  12. Love this. Quick and easy. Is it possible to cut back on the sugar or is that necessary to activate the yeast?5 stars

    1. We have only tried the recipe as written, so can’t say for sure how it would turn out with less sugar. Other readers have tried (some with more sugar and others with less) with success, so you may wish to check the comments. Enjoy Charlie!