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.
4.86 from 1014 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. Could you specify in the ingredients what kind of yeast to use, please? Active dry? Instant yeast?Rapid rise? I’m guessing active dry since it seems like it’s being proofed, but just want to make sure. Thanks!

  2. I tried this last night because I needed a roll with supper (roast) and didn’t want to run by the store. I was amazed at how easily and quickly they came together. They rose beautifully and smelled delicious as they were baking. I didn’t give 5 stars because there was something missing in the flavor. I’m not sure why, but there was absolutely no flavor.. just bland bread texture. I think next time I’ll either add more butter to the batter OR some garlic/herbs. Thank you for such and easy and quick roll recipe!!4 stars

    1. Adding garlic or herbs to the dough sounds like a delicious idea, Ladette! We would love to hear how that turns out for you!

    2. Try increasing the sugar to 1/2 cup. I have another dinner roll recipe with exact ingredients but it calls for 1/2 cup of sugar.

  3. Is there anyway I can use 1:1 all purpose GF flour and egg replacer
    to make these lovely rolls?5 stars

  4. I am assuming you are not in Australia so, as I am and your cup measures differ from ours, can you please tell me how many grams of flour to a cup.

    1. Hi Jill, that is correct, but I would love to visit Australia! A cup of flour here is 120 grams. Hope that helps!

    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!

  5. Made these yesterday to go with instant pot pulled pork. My husband said they were too good to cover in meat and he just had his with jam. Making more now for the leftover pork. Thanks for a great, fast recipe.

  6. This recipe is also excellent for making fast, delicious pull-apart challah as well!
    Will yield enough for 2 medium size and 2 small challot. Add chocolate chips or raisins or add everything seasoning for a little extra touch.5 stars

  7. This is an awesome recipe. I take meals to the field for wheat harvest and needed something that was quick, easy, and tastes good. This did the trick! Went great with my homemade plum jelly!5 stars

    1. Hi Leslie, any milk will work. It is just used to brush on top of the rolls to help them brown.

  8. A winner! I get compliments every time I make these. I use a little less yeast and a little more salt (since I’m using sea salt), then let them rise for about 20 minutes; otherwise, I make them exactly as per the recipe.
    Do you know if I could prepare up through making the dough balls, then freeze before rising and baking? Any idea how long a rise from frozen might take? Thank you!5 stars

    1. The cooked buns freeze and reheat well, but I have not tried freezing them before cooking. If freezing as dough balls, I would let them defrost them rise before baking but can’t say for sure how long that would take. But other readers have had success, let us know if you try it!

  9. This recipe is wonderful! I divided the dough into 24 pieces and put them on a larger pan so they didn’t touch as I was using them for your recipe of Dr Pepper pulled pork. They were delightfully soft and so fast and delicious!5 stars

    1. The additional yeast in this recipe helps them to rise faster (and I do find it slightly changes the flavor).

  10. I made these this morning as I was having lunch guests and didnt have bread in the house. I followed the recipe exactly, did the milk wash before baking, but they never browned on
    top. I took them out of the oven after 14 minutes because I didnt want them to burn on the bottom. (The bottoms were nicely browned, just right.) Any ideas why? On the positive side they tasted great, just wish they had gotten that nice golden color on top to make them more visually appealing.

    1. I am glad they turned so yummy for you and your guests, Kata! But I am sorry to hear they didn’t brown, we haven’t had that problem before when using the milk wash. You can also try an egg white wash, that might help them brown a little better next time.

  11. These were perfect and easy!!!! I’m vegan so I just substituted the egg for a flax egg and milk with cashew milk. It worked the same and tasted wonderful! Thank you for sharing!