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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Hi! I was wondering if I could use olive oil for these rolls or would the taste be too different? I haven’t bought vegetable oil for years and only have olive oil on hand. The recipe sounds wonderful- can’t wait to try them 😊 thanks in advance.
While it would work as far as structure and baking, if it’s a strong flavored olive oil it will change the taste. If it’s a lighter oil, it should work just fine!
What temperature for the warm water?
You want the water between 105°F and 120°F.
Whole family loved them! Sweet buns for the win
Hey
I’ve made these rolls a few times now and every time they are a hit.
I’ll be making them again but was wondering, if I can let them rise all day? I am planning on making the dough in the morning and taking them with me to bake in the evening.
Hope it’s a yes with the same delicious results.
Thanks in advance.
Hi Blue, if making these ahead of time you can pop them in the fridge and them bring them out to rise before cooking. I wouldn’t leave them out and rising until dinner though as they will overproof.
I wouldn’t, I’ve used this recipe several times and I left them out to rise a little longer than normal by mistake and they began to deflate, I was so sad.
They came out great. Only because I had some extra time, I let them rise for 30 minutes. 😋To bad there isn’t an option to post a picture.
I am happy to hear you loved these! If you want to share a picture I would love to see it. You can post on instagram and tag us @spendpennies.
If making ahead, storing and then taking out of the refrigerator to rise…. how much time is required.
We have never tried preparing this dough ahead of time so I can’t say for sure. I would plan for the full 30-40 minutes (and possibly a little bit longer), you want them to be puffy like in the video before baking.
baked these for triple the bake time was just a ball of gummy dough. these definitely need a good hour to rise
I’m sorry to hear you had this experience. Did you ensure to rise in a warm area?
Absolutely love this recipe! I found it awhile ago when I last minute saw that the rolls I had bought were bad so I needed something quick and easy. Since then they’ve been a hit. I also use this recipe for my pizza dough, I’ve made garlic bread with it, and cinnamon rolls! I’ve also tried it with different oils like olive oil or avocado oil, as well as different sugars like brown sugar and coconut sugar and so far this recipe never fails me!
Made this tonight, recipe was easy to follow, but I did have to leave in the oven for additional 15 minutes because they were very doughy after 13 minutes.
These buns were SO soft and delicious. I didn’t have vegetable oil so I used olive oil instead. I really enjoyed the flavour with the olive oil.
I also let them rise the extended time of 40 minutes.
Just made these, good recipe tank you
I made these for thanksgiving and they were delicious. I was wondering though, Instead of using a baking dish would a cookie sheet still produce the same results?
I haven’t tried it so I can’t say for sure but other readers have with great success. If you try it I would love to hear how it turns out!
Well, today is the first time making dinner rolls. we had a death in our family. My nephew was killed and we are burying him on the 13th. And my sister asked if I could make some dinner rolls for the dinner after the funeral. This is my first time making rolls. I don’t know how they gonna come out. I pray to God. They are good, especially to take them to the funeral dinner. And everybody’s gonna eat them. I pray to God they come out good. today’s rolls is a practice round practicing for Friday. When I do make them for Saturday.
I’m so sorry for your loss. ❤️
Doing a practice batch first is such a good idea—your rolls don’t have to be perfect to be meaningful. Just aim for soft and warm, and they’ll be a comfort to everyone. You’ve got this. 💛
Hi Holly..i dont have Veg Oil, can i use Olive Oil instead.
We have tried this recipe with olive oil and it works well Tracy.
These rolls were indeed easy — but the worst dinner rolls ever. Bland and tasteless. Awful. Will never make them again
I’m sorry to hear you didn’t love this recipe Timothy. Thank you for trying them.
I made 16 in a cast iron pan for 15 mins, and subbed olive oil for veggie. They came out very undercooked although the top was dark brown. I’m assuming it was because of the cast iron. Any thoughts?
I haven’t tried this in a cast iron pan however cast iron tends to conduct heat differently. I would recommend using a 9×13 baking dish.
SO DELICIOUS
I made these rolls today and my husband said they’re the best ones yet! I did let them rise the extra 30 mins. They were easy and delicious. Thank you for sharing your recipe.
Easy. Great. We all loved them for Thanksgiving!!!
Amazing! We made these with some Shepards pie and what a simple and delicious recipe!
I did swap instant yeast though and still turned out perfect!
Made this as written and it’s wonderful. Picture perfect.
Made another batch using bread flour and tossed in some dried rosemary. Brushed with oil instead of milk and topped with a little pretzel salt. Came out great.
This recipe is very forgiving and open to experimentation with additions. Thank you for sharing it!