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 were very good and so easy. I let mine rise for 30 minutes (my kitchen was cold) and I think next time I’ll keep cook time to 10 minutes instead of 12, but they were pretty much perfect. Very happy because I’m usually terrible with breads!
Oh no, I am sorry that happened! I would love to hear how they turn out the second time around.
Do you think you could make these in a deep dish where the rolls are touching so they come out looking more like rolls?
I have never tried but they should turn out fine, Taylor. I would love to hear how it turns out!
I should have read the comments before trying. It was fast and made beautiful fluffy buns, but the yeast flavour was pretty overpowering, for my little fam at least! In comparing the recipe to other, longer-taking ones, the yeast to flour ratio is double. Glad to have tried it but this’ll be a once only recipe for me.
I’m sorry you didn’t enjoy these. They do have a slightly yeasty flavor, the additional yeast is what helps them to rise quickly.
i used this for thanksgiving 2023 and loved it!
def will be using again and again!
So glad to hear you loved this recipe, Lilly!
I used olive oil, bread flour and rapid rise yeast. Butter on top instead of milk. Excellent results!!!
These are truly delicious, melt in your mouth buns. You won’t be disappointed and your family will thank you as they ask you to make more!!
I have been making dinner rolls for about 30 yrs. These rolls were by far the best I have ever made. they were sooooo soft and moist. My grandsons were dipping them in the meatball soup and loving them.
Amazing recipe. So happy it worked out , very light and airy buns. Thanks so much .
So happy that you enjoyed this recipe, Djamila. Thanks for trying it!
I love your recipes but for some reason these didn’t turn out for me. Somehow it turned out to be sort of like a biscuit vs a roll.
Oh no! I am sorry to hear that, Serenity. I hope you were still able to enjoy them!
My rolls did not turn out either. Just came to the comments to recognize I only put one pack of yeast in thinking it was 2 1/4 tbsps but its 2 1/4 tsps. Going to try again! The flavor wasn’t bad, just dense. My mistake.
Tasted and smelled too much yeast. I used 2 Tbls. for 3-4 cups of flour (like the recipe stated). I used the Fleishmann’s Traditional yeast. I’m surprised that nobody picked up on this, even my husband had a bit of indigestion after eating these rolls.
I am sorry to hear that, Ava! We have never had that problem with this recipe.
we made these on a moments notice lol to have with our stew. the rolls turned out awesome! definitely gonna make them again
I’m finally going to try this but wondered about the amount of yeast – 2 TBS would equal nearly 3 yeast packets. Is that correct?
Hi Sheila, that is correct. It is just under 3 yeast packets as a yeast packet is about 2 ¼ teaspoons and you need 6 teaspoons (2 tablespoons) in total.
I have made these a few times now. Fantastic recipe, works everytime even with bigger rolls.
What kind of oil???What kind of yeast???
We use vegetable oil but I have also made with olive oil with good results! We also use active yeast for this recipe. Enjoy, Katy!
These turned out perfect! I would love to know if there is a good way to freeze the leftovers. Thank you!
Hey Chelci, the cooked buns freeze and reheat well. Just toss them in a zippered freezer bag and store for up to a few months.
This is seriously the best dinner roll recipe! It’s easier than frozen store bought rolls. (I’d know because I have 2 packs in my freezer and choose these every time!) I easily use this to make burger buns, and my next attempt is cinnamon rolls. Seriously a no fail recipe.
so easy to make ,
I am trying now
Easy to make but no flavor and texture isn’t fluffy at all.
Thanks for trying our recipe, Amanda!
I am holding a community Thanksgiving Supper where I will be serving close to 400 meals. I am looking for a recipe that I can make ahead of time and then bake in the few days leading up to thanksgiving. Do you know if this dough freezes well? I’m hoping I can create the dough balls and freeze them, then thaw and rise before baking. Any suggestions would be appreciated.
Thanks!
Hi Norma, the cooked buns freeze well but I have never tried freezing the uncooked dough balls. Other readers have with great success though. 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.