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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This is easily one of the best recipes I’ve used for rolls
I’ve made these rolls twice this week and they are amazing, perfect every time. My husband can’t get enough of them. And they really are 30 min dinner rolls
I struggle with rolls. These were SO easy. I do have a stand mixer which really helped.
I am NOT a bread maker, so was a little nervous to try these.
They turned out beautifully. I couldn’t believe it! Even my 85 year old Mom, who has baked bread her entire life, was impressed! Great recipe. Note: I did use Quick Rise Instant yeast as it was all I had! It worked great in this recipe! Thanks for the inspiration!
Hello. If I wanted to prepare these ahead of time, could I put them in the refrigerator before they rise or after? Would like to make a day ahead.
I haven’t tried this overnight in the fridge so I can’t say for sure, however some readers have successfully refrigerated the dough overnight. They will rise slightly in the fridge and you can finish rising them on the counter before baking.
Can you sub olive oil for vegetable oil?
Yes, olive oil will work just fine.
Love this recipe and make it every few weeks. I need to make 5 or 6 dozen for thanksgiving, has anyone had success doubling or tripling the recipe? Or would I be better off making it one batch at a time?
Many readers have successfully doubled this recipe.
Hello Holly. This recipe sounds awesome! Have you ever tried substituting gluten free flour? use your recipes a lot ! Haven’t found any that I didn’t like! Thank you!
Hi Debbie. I have not tried substituting the flour for gluten free. I know other readers have and had success. If you do, let me know how they turn out!
I just tried this recipe and the rolls turned out perfectly for me! I’ve had minimal luck with other recipes, so I am very pleased. The texture of the rolls is soft and the taste is slightly yeasty and very slightly sweet, like homemade bread. So delicious. I’d like to know the best way to store and reheat them if you make them two or three days in advance.
I store them in an airtight container at room temperature for a couple of days and warm them a few seconds in the microwave before serving. You can also freeze them once cooled.
Can I use instant yeast instead?
Hi Keri, we use active dry yeast for this recipe. You should be able to use instant yeast in this recipe but I haven’t tried it so I can’t say for sure. If you try it I would love to hear how it turns out!
I love making rolls, doughnuts, and cinnamon rolls. Your recipe came in handy. Two questions. 1. Can I add honey, how much, and does it cause a time difference with the rising? 2. Can I lightly brush melted butter instead of milk before baking? I appreciate any insight.
So glad you are enjoying it. I have not tried adding honey, although other readers have with great results. Same for brushing them with melted butter, so many readers have swapped the milk with melted butter and had great results!
such an easy recipe for rolls! turned out perfectly! question – is there an alternative to vegetable oil? can I use butter or coconut oil instead? thanks!
I haven’t tried butter or coconut oil so I can’t say for sure but I have used olive oil if that’s an alternative for you.
Sooooooo good!! First time ever trying to make buns. I am married to a professional baker so he always makes them so I was a little sceptical… but WOW, he ate 4!!I am saving this recipe for sure!!
Question. I used bread flour last time and it was super sticky…could that be the reason
I’ve only made this as written. If your dough is sticky, add a bit ore flour and kbitnead it a little .
Could you do this vegan with like a flax egg? Thanks!
I have never tried this recipe with aa flax egg but other readers have with good results. I would love to hear how it turns out for you!
Hi,
I was just reading the bread roll recipe. Am I seeing it right ..it calls. For 2 tableapoon of yeast?
That’s correct.
Mine came out flat :( followed to a t, was skeptical to add oil to yeast, water and sugar, and I’m afraid it cooled down overall temp and didn’t get a very bubbly yeast.
What did I do wrong?
I’m sorry to hear your dinner rolls came out flat! Did you check that your yeast was fresh/live? The yeast should be bubbly (as shown in the video) and I haven’t had problems with it not blooming. To test your yeast, heat ½ cup of water to around 110°F, add 1 teaspoon of sugar and 2 ¼ teaspoons (one packet) of active dry yeast on top. Let it sit for 5-10 minutes to rest.
I have not made yet so can’t rate, however I do have a question. do this rolls freeze well?
The cooked buns freeze and reheat well.
This is an amazing recipe!! Success on my first try! They are pretty perfect and so easy. My grandmother used to spend all day making rolls that weren’t this good! My husband and son are rather harsh food critics and they loved them. I will be making these rolls for Thanksgiving dinner!
Should you cook them first before freezing or after?
I bake these rolls before freezing.
I made this recipe tonight and it did not come out at all like what I expected. The rules did rise, but they never browned. They had a pasty consistency and overall I was very unhappy with the result. I do bake quite a bit and I just thought I’d do this for fun because it said 30 minutes And I have to say with these results I won’t be making this again.
I am a cook on a boat so I have little time to make extra things like bread but this recipe is easy and fast. the fishermen love it!! you can add cheese, everything bagel spice or whatever to jazz it up! thanks for the share
i just made these tonight for dinner & they’re delicious!!!