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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For a one hour roll, can’t be beat. Compared to a traditional roll that takes a couple hours it can’t hold a candle.
Glad you enjoy the rolls Rob!
First of all the recipe is wrong and the only reason I knew that is because I read the comments while I was waiting for my yeast to do its magic. I had to triple the batch to make up for the incorrect amount of yeast that is listed in the recipe. I let the rolls rise for 30 minutes in the pans and the rolls still turned out quite dense. This “quick” recipe ended up taking too much time and wasn’t all that great!
The yeast amount is correct and based on reviews, most readers have had great success with this recipe.
If you tripled the batch except the yeast, you changed the amount of yeast in the recipe which is why they didn’t rise and were dense.
I’m making your quick rolls and they call for 2 tablespoons of yeast. Is that right or is that an error? That seems like an awful lot of yeast.
A standard package of yeast has 2 ¼ teaspoons of yeast. Enjoy!
at 3 teaspoons to a tablespoon, then you want 3 packages of instant yeast at 2 1/4 teaspoons per package?
Three packages will give you just over 2 Tablespoons of yeast. Hope that helps.
I’m going to try these! I love homemade rolls!
Let me know how you like them Ronda!
Super easy and tastee too! I will be putting this in my go to recipes!
Happy to hear you love these rolls Bonnie. We do too!
These turned out wonderful and fast! I made breadsticks instead of rolls and they baked up GBD and soft! This recipe will be going on my weekly menu! Thank you!
Fun idea Karlissa!
Hey All;
Tried this recipe today. Different from my “go to recipe”, I like the cooking time on these buns, cuts down half my original time with my other recipe, and they turned out great Will definitely use this recipe again.
These are the best rolls ever. Better than biscuits. In my 75 years I have baked a lot of biscuits, but these rolls are wonderful. Thanks for the recipe.
I figured out the milk was for brushing before baking, lol. I followed this recipe exactly but allowed them to raise about 30 minutes. The center was chewy. Why do you think this happened? Could it be my oven? The taste was nonetheless very good.
I can’t say for sure why the rolls were chewy. Did they rise well for you? What type of flour did you use? Did you skip the butter/fat?
The recipe calls for 1/8 cup or milk but the directions or video doesn’t say to add it. Do I omit it?
This is brushed on the rolls before baking.
These were amazing! I needed some rolls in a pinch and I couldn’t be happier with these. Going in my recipe book now. Thanks for sharing!
I am so glad you loved them Jenny, we love making these for dinner too!
I made these today and they turned out great! In the video, it looked like you had 15 rolls in the pan, but the recipe said 18? May add a little more salt and sugar next time for my husband’s liking. And I had to bake them longer than the directions stated. I absolutely LOVED working with this dough! I used my KitchenAid with the dough hook and it worked great! The dough was SO soft – almost therapeutic – to work with! Lol. Thanks again for a great recipe!
I’m happy to hear that you love the roll recipe Ann! They’re easy and we love them too.
Can you make this dough the day before, refrigerate and bake the next day? Thanks!
Hi Miranda, they should be fine in the fridge for a few hours but we haven’t tried leaving them overnight. If you do, please let us know how it turns out!
I loved these. I used rapid rise yeast because it’s all I had. I will ad a little more sugar next round but they turned out great for a first timer! Can you freeze before rising?
I have not tried freezing them first. I think it would work but can’t say for sure. Other readers have had success freezing first. Let us know if you try it!
Buns were just ok. Baked 13 minutes. Were brown on top and still doughy inside. Did not rise much either (yeast was good as it was tested before using it).
Can I use quick rise yeast?
I have only tried the recipe as written Shirley. Let us know if you do try it!
These were not my favorite. Definitely will not make again. They were very bland, very doughy, and just not that good.
Sorry to hear that you didn’t love these rolls as much as we do Sarah.
This was my first time making rolls. I made some to give as Christmas treats and they turned out great. I made this recipe and another recipe just to try, and this one is by far the best! I’ll be making several more dozen. Thank you!
So happy to hear how much you love the rolls Kerri! Merry Christmas!
Can you you use 109% whole wheat flour or white whole wheat? Due to health reasons we shouldn’t have regular white flour bread anymore and I have not been able to find already made 100% whole wheat rolls in any of my local grocery stores. I have never baked but am trying to learn
I haven’t tried it with 100% whole wheat flour. Wheat flour is a bit heavier so I can’t say for sure. Let us know how it goes if you try it!
We loved the rolls. I added a little extra sugar and a little extra salt based on some of the reviews. They turned out perfectly for us. We loved them so much I made them two nights in a row!
So glad you loved these Melissa!
We were super excited to try a roll recipe that was so quick but unfortunately there was hardly any flavor in these rolls. The texture was certainly there but no flavor. It was kind of surprising considering there was sugar in the recipe.
Thanks!
In your directions you don’t mention to shape the 18 pieces or to place in a dish.
This is mentioned in step 4.
Nope, no mention of shaping or what size of pan, in step 4.
I apologize for the confusion. I’ve updated the recipe to include the pan size.
Made these tonight and after they didn’t turn out, came to figure out what I did wrong. Turns out, I used 2 teaspoons of yeast and not 2 tablespoons. Obviously my mistake but it might be worth putting a note by the yeast ingredient to remind people it’s tbls and not tsp…or putting a (X number of packets). For me, knowing a packet of yeast is around 2 teaspoons, I just assumed that was the case here.
I can see others making this mistake, since most people use packets and don’t have jars of yeast around.
Thank you for the suggestion Natalie! So sorry they didn’t work out for you.