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


  • 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


  • 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.



If baking in a 9x13 pan, I make 15 rolls.
If baking in a 10x15 pan, I make 18 rolls.
4.86 from 1004 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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Recipe Rating


  1. I made these and I agree very simple. They came out light and fluffy but not a lot of flavor at all. Don’t know what happened. I followed the recipe and actually was amazed at how soft and fluffy they were, just can’t figure out why no flavor.

    1. We use Active Dry Yeast for this recipe Lc. Did you check to make sure your yeast was not expired? Did you verify the yeast was bubbly in step 2 before continuing? That’s how you know your yeast is active.

  2. I made banana bread it was die for. I had very ripen bananas and was looking for quick recipes. It turned out so good with such less ingredients. I used self rising flour. It turned out perfect.
    Will try zucchini bread, muffins and rest of the recipes.5 stars

  3. Hands down the best for quick weeknight rolls! I always told my husband “I’m not good with rolls…they never turn out” well tonight I wanted some rolls with dinner and knew I had quick yeast. My rolls didn’t rise a bunch due to my water temp being a little low, but they were still amazing!5 stars

  4. just ran across this recipe. going to try and was wandering if the dough can be made into rolls then frozen in the dough state for later use. would love to have these for Thanksgiving but i cook most of the food and would not have the time to make the day of. thanks in advance!

    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!

  5. I’m so happy I found this recipe. So quick and easy and it worked! Every time I make easy “soft” buns they always turn out really dense and not enjoyable. These were perfect. Thank you so much for sharing. I’m looking forward to trying many of your other recipes.5 stars

  6. Great recipe! I did a 50/50 mix of all purpose flour and whole wheat and it was amazingly light! Definitely a great recipe. I read some reviews about it being slightly doughy for the cooking time. So since I did mixed flour, I let it cook for a few additional minutes and it was perfect.5 stars

  7. These were great. I had my doubts because of the short rise time, but they are great. Almost a biscuity-flavor. I’d consider whipping these up for breakfast for sausage or chicken “biscuits”.5 stars

  8. These turned out terrible. Tasted so awful—way too much yeast or something. 10 minutes rise time is about an hour not enough. Definitely needs a tutorial video or something because mine looked nothing like the picture (and I consider myself a pretty experienced baker). I will definitely look elsewhere for a quick dinner roll recipe.1 star

  9. These are absolutely fantastic and so easy to make. I subbed flax + water for the egg and they were still fantastic. They even passed my picky toddler’s taste buds.5 stars

  10. I Just made these rolls and baked 12 minutes, toothpick test was dry no sticking. When cooled we sampled and they became doughy as we chewed…. suggestions why this could be.. I used 3 cups flour and kneaded by hand 10 minutes and the texture seemed right.

    1. Oh no, I am so sorry to hear that, Sue! This recipe always turns out great for us so I am not sure what went wrong.

  11. I want to double the amount but does that mean i have to double the time and measurements in the instructions as well? Like do i knead for 20mins by hand?

    1. You do not need to double the time but you will need to double the measurements in the recipe. The kneading time won’t need to be doubled but you may need to add a few minutes to get a dough that is smooth and elastic.

  12. These are actually the best since I often forget about bread for dinner till the last minute… And they are so easy and yet taste amazing! Thank you, Holly!5 stars

  13. Made these recently and they turned into a scone looking bun. But would recommend as they are very easy and quick to make.3 stars

  14. These are great! I unfortunately ran out of regular flour before the dough was complete! I substituted with tapioca flour and they still had a nice rise and bake!