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!
30 Minute Dinner Rolls
Ingredients
- 1 cup warm tap water
- ⅓ 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
- 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
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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Made them yesterday for the first time and my family love them! Oh my goodness, they are sooo fluffy and delicious and most of all very easy to make. This will be my to go recipe from now on. Thank you so much for sharing your recipes with us!
Have not made yet but am wondering if the dough can be made in advance. Looks delicious!
The dough does rise fairly quickly, if you’re making it a little bit in advance, I’d suggest placing the rolls in the fridge to slow the rise until you’re ready to rise them.
Made these tonight because I forgot rolls at the store and didn’t want to go out again in the snow. They were so good!!! Thank you for sharing the recipe. Thanks to you I can now make rolls and awesome pork chops! Happy Thanksgiving
I made these for Thanksgiving after realizing I was short on store bought rolls. I had them rolled and ready to rise a couple hours before I was ready to bake so I set the pan in the refrigerator, took them out about 30 minutes before I was ready to bake and set the pan on the warm stove to rise. I brushed them with melted butter before baking and they turned out perfect. I’ve made more labor intensive rolls that didn’t come close to these. Got many compliments and will definitely make these again!
Just wondering can you use this recipe for cinnamon rolls?
I have not tried this recipe for cinnamon rolls.
Made these rolls today and they are so good! I’ll definitely use this recipe as my go to for rolls. It was quick and had easy to follow directions.
These came out very delicious! I do have to agree with another reviewer that the rolls are more biscuit-esque than fluffy yeast dinner rolls. That said, they are disappearing as I write this review. They will be great with left over turkey and cranberry sauce.
Great recipe! Everyone loves them!
Doubled the recipe. Used 3T yeast instead of 4T. Plenty! Used 3-4 c. unbleached white flour, ~2 c. bread flour, ~1 c. whole wheat flour. Let them rise about 30 min. I’m a cooking geek and weighed the dough: 2 oz dough/roll = ~32 rolls.
Next time I’d add an extra 1/2 t. salt, and lower the oven temperature to at least 375º. I used glass pans and the bottoms of the rolls got too dark. Make sure your oven racks are far enough apart for bread expansion (mine were not!) Easy and quick to make, and great to bring to a potluck or community dinner.
Haven’t made yet, I’m wondering what kind of yeast you use. Active dry or rapid rising? Thank you!
This recipe uses active dry yeast. Enjoy Gabby!
Love these! I have used fast rising and regular yeast with similar results. Because some have mentioned that they didn’t think these were very flavorful, I up the sugar to 1/2 cup and the salt to 1 tsp. Try it!
So sad they didn’t rise. The yeast did what it was supposed to and was foamy and smelled great. I followed recipe and instructions to the T.
I’m sorry to say mine turned out awful. Very disappointed! So glad I made these the day before I needed them. Don’t know what I did wrong. I will use my tried and true recipe which takes quite a bit longer, but never fails. I will however give this recipe another try in the future and let you know how they turn out.
I am sorry to hear that, Nancy. I would love to hear how they turn out for you next time!
I forgot to say in my first review that I used about 3/4 teaspoon salt because the first batch needed a couple cracks of salt on each roll.
Wow! I have been known for making good rolls, and here I was just trying to find something quick with good reviews. My husband immediately said that this should be my go to recipe! We are using these for Thanksgiving. I think I let them rise about 20 minutes. Being at higher altitude and a dry climate (Utah), it seems like I always need the maximum amount of flour. I used 4 cups plus a couple tablespoons both times. Absolutely delicious and easy… dangerous combination if you want to eat healthy. I haven’t scanned the reviews… but I’ll have to later to see if anyone has subbed wheat flour.
THANK YOU!
it was a best recipe
Hello, I just wanted to give my review tonight. I just tried your recipe and it was very good. You’re right there is nothing better than the smell of baking bread. I love how easy the recipe was, I love the taste of fresh bread and this recipe doesn’t disappoint, and how soft the rolls turned out. I made a homemade soup for supper and I was looking for a quick dinner roll recipe and up you came, I knew I had to try your recipe and to let other people know, yes it was easy recipe and you cannot go wrong trying this recipe. It definitely is a keeper and will be using often. Thank you
Thank you for the review, so glad you loved these rolls as much as my family does. They’re perfect with soup!
I enjoy all of the delicious recipes.
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!
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!