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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perfect dinner rolls even I can make !!!!!
I have never posted a review about a recipe before but this one deserves major kudos! I didn’t think a 30 minute hot roll with such a brief rise could be possible but these rolls are exceptional. I followed the recipe very closely except for ending up with 14 rolls instead of 15 for my 9 x 13 pan. The Kitchen Aid did the kneading and I kneaded for the full 10 minutes. My dough was still a slight bit sticky after adding nearly 5 cups of bread flour so I stopped adding and just went with it. By the time, the kneading ended, the dough was perfect for making the rolls. I may have let them rise more than 10 minutes -perhaps 15 to 20 since I was busy with the rest of the dinner and then my oven took close to 15 minutes to bake them a gorgeous golden brown. When they came out of the oven I stroked a stick of margarine across the tops because I always do that to my homemade bread. Though they were beautiful, the test was in the taste….and these passed with flying colors. Hubs even said, “Don’t lose this recipe!” We love fresh bread which usually takes most of the day, so I can see these 30 minute rolls in our future for a long time. So, so good.
Thank you so much for coming back and leaving a review Linda, I truly appreciate it. I’m so glad both you and your hubby loved them.
Worst recipe I have ever used. Note to self, don’t uses a no rise recipe.
How disappointing for you Victoria! Based on the reviews, most readers have had great results with this recipe. What type of problem did you have with the rolls? Did you use 2 tablespoons of active dry yeast (which would be about 2.5 packets if you’re using packets)?
These are wonderful rolls. Our daughter made them for Easter. Delicious!
Hi! I love your site and use it often to make meals for my family. My rating is not for these rolls but for every other recipe I have made from “Spend with Pennies.” Only recently have I been attempting baking, with mixed results. Anyway, I have wanted to try your 30-minute dinner rolls for years. I felt brave enough today, but I can’t find the accompanying video. I tried under your video section as well. If you end up seeing this please restore your video. (Unless it’s me and I just can’t find it.) I am going to try baking them anyway. I want to take this opportunity to thank you for all of your hard work and for sharing with families everywhere!
Thank you Laurie! I’m so glad you’re loving the recipes! Find the video for the 30 minute rolls here. Enjoy, they’re a family favorite!
Keeper! Only changes I made is I allowed for more proof time because I could, and used a teaspoon of salt. These are fantastic. Thanks!!
Question: Is the texture of your 30 Minute Dinner Rolls recipe more like the rolls used to make Biscuits and Gravy, i.e. a denser/heavier texture, or is the texture more similar to homemade bread? I hope this description makes sense! Thanks in advance.
It’s more similar to homemade bread, not quite as fluffy because the rise time is shorter.
This was my first time making anything with yeast.
After adding the full 4 cups of flour, my dough was still super sticky and was impossible to handle so I added more flour. They did rise but did not have any flavor…..very bland.
I was sure to measure everything correctly.
What am I doing wrong?
If you used all-purpose flour and the correct amount of water, it shouldn’t have been super sticky with 4 cups of flour. I am so sorry that happened! It could be that your yeast was over-proofed, we let it sit about 8 minutes until bubbly before mixing with the remaining ingredients. If you are at a higher elevation this could happen faster. Maybe another reader has some additional advice!
This is a problem…I had one with my homemade apple butter – and I don’t even LIKE apple butter!!! I’m gonna have to take a two-mile walk…BEFORE dinner.
Such a delicious problem to have
Hi,
Just need one clarification. What type of yeast are you using? Active or instant yeast? The recipe time is short so I’m thinking it’s instant yeast. Thanks. The buns look fabulous!
Hi Sandra, for this recipe we use active yeast.
Sandra,
I’m no expert, but I use Fleischmann’s Rapid Rise Instant Yeast “Fast Acting” for this recipe. I put the pan on top of a heating pad because sometimes my kitchen is a little on the cool side, and let me tell you, those babies rise fast!
Hi! I love your recipes :) I was wondering if you’ve ever tried baking these without the sugar and if not, how you think they’d turn out if omitting it? thank you :)
Hi Vivien! 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.
Hi there, I accidentally made them without sugar (I forgot to add the sugar) and they were pretty good; I let them rise with the additional 30 minutes suggested. The next time I added the suager and the yeast bubbled up more and the buns rose even more beautifully. Thank you for this delicious recipe!
Also I misspelled sugar in my comment, oh dear. With all of my imperfections the rolls still turned out to be amazing! :)
thanks so much michelle!!! :D
What a great recipe. Thank you ever so much!
I have been looking for years for a recipe for a dinner roll that taste like the rolls we had for school lunches in the 1950’s. This is it! OMG they are so good, Made my first batch yesterday and making another batch today. Thank you, thank you, thank you.
I saw this recipe Thursday and baking a secound batch. so so easy, with a great flavor. thank you for sharing. I will make many batches of these rolls for years to come.
Vickie
When I pressed 2x to double the recipe, the instructions still said add 1 cup water, oil, etc… so I being a novice baker, only added 1 of 2 cups of water. Guess we’re having pucks for dinner! You may want to correct this for other people who follow instructions blindly like me!
Hi Jennifer, when you double the recipe it will change the amounts in the ingredients list but it won’t change the way the instructions are worded.
These rolls would be amazing with biscuits and Gravy. The flavor is really bland. I am only giving it five stars for the amazing quick recipe and and the smell coming out of the oven was awesome. If you want to add some flavor add some seasoning. I will the next time. Even though these had a very bland bread taste we still could not stop eating them out of the oven. It is truly a comfort food. I did adjust a few things. Rise time was 40 minutes. Cook time I doubled. Even though I added parchment paper to the bottom of the dish they still stuck a bit. I used my Kitchen aid mixer for kneading it took the full 4 cups. I did add melted butter on top out of the oven. some said their bread was doughy. I let is sit in the dish covered in aluminum foil out of the oven and it cooked the rest of the way. No dough. Thanks for the great recipe.
I made these today and must say that these are absolutely the best. I did leave them in the oven for 19 minutes and did let them rise for the full 40 minutes. thank you for a great recipe
When do I use the milk is it to put on rolls to make them shine first time making sorry if I don’t I understand it correct and do I put the milk on the rolls before I bake them
Hi Jennie, that’s correct. You lightly brush the rolls with milk before baking. Enjoy!
Made these rolls followed everything but FORGOT THE EGG. They still came out amazing. I’m making these again tomorrow… the correct way lol thank you for sharing!
I am not sure what went wrong but these didn’t rise in the oven at all and I let me yeast proof completely. They needed up not fluffy at all.
I am sorry to hear that, Kiona. Thank you for trying this recipe.
These rolls were phenomenal! I wasn’t in a hurry so I let the dough rise twice. I was surprised when they came out much better than the rolls I’ve been making for years. They’re silky smooth, light, and airy and would even make great slider buns. Thanks for the recipe as it’s a keeper.