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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These rolls are so easy and fast to make. They are our favorite dinner rolls. if I didnt hold some back my family would eat all in one sitting whether it was just the 2 of us or all of us. I can attest that the warm up nicely when frozen for later use.
I’ve made this two times , once with active dry yeast and once with instant. The active dry recipe is way too yeasty tasting. I’m thinking is should be two teaspoons active dry and two tablespoons instant yeast? They are soft and fluffy.
Needed more salt:) looked good and baked good too!
loving this recipe. So soft, Im wondering if anyone has tried freezing the uncooked dough to use later? if so, how did it turn out and did you thaw first before baking?
I haven’t tried freezing the dough after forming rolls. But they do freeze well once baked!
delicious. had to tell the slow, picky eaters to slow down!
switched out the oil in the beginning for butter which made them almost like croisants!
my rolls did not rise my fourth time trying… nothing…. baked as hard a rock so disappointed!
Oh no Nancy, with 2 tablespoons yeast, this recipe generally rises well. Did you check the yeast to ensure it is still live? Did you use 2 full tablespoons of active dry yeast?
Your yeast is probably expired.
Hi Nancy, I just your comment. I had this issue with other baking recipes until I bought fresh yeast.
Question. We like whole wheat breads. Any suggestions on how much white whole wheat flour can be substituted for all-purpose flour? Will more milk be needed?
Thanks,
I have never personally tried this recipe with a mix of whole wheat flour but other readers have had good results. We would love to hear how it turns out for you!
I’m confused by these directions. The instant yeast instructions ask for 30-40min of rise and the active yeast asks for 10 (extra 30 if you can swing it). Isn’t instant yeast the faster rising yeast? Is this a typo where the instant and active got swapped?
Hi Bear, the two different types of yeast call for different amounts. The active yeast calls for almost twice as much which is why it can be a shorter rise. I hope this helps!
Amazing
I have a lot of your recipes that I use, these dinner rolls are a little slice of heaven. Sooooo much better than store bought. My granddaughter was delighted.
I’m so happy to hear that Kathy! ❤️
I’d love your thoughts on what I might have done wrong, or could do to correct the issues! I just made these tonight. FANTASTIC flavor. Exactly what I was looking for in a roll. I followed the recipe using 3.5 cups of flour, a kitchenaid (dough hook) on setting 2 for 5 minutes, and using my cast iron dutch oven. They came out a bit crumbly, and had a cracked/rough like top to them. Almost like a biscuit, with the taste of a roll? How can I fix it next time!? THANKS!
These came out great this morning, thank you! I normally don’t make my bread with yeast unless I am making roti. I was happy to have the instant yeast on hand. You were very efficient in adding the recipe for the instant yeast, that was a plus! When I make bread, I normally blend fresh coconut and add the pulp to my bread. Next time I make this, I will add coconut; nevertheless,we loved the result. Keep up the great baking!
I am so glad you enjoyed these rolls Tanya! I would love to hear how it turns out with the fresh coconut, that sounds so yummy!
Followed directions exactly; used olive oil because that’s all I had. Hand kneaded. Let the rolls rise for 40 minutes; they doubled in size nicely! Texture was perfect; wonderfully browned. Hubby was expecting a little sweeter but ai think the flavor was influenced by olive oil and so next time, I’ll try vegetable oil. Thanks for a new addition to my bread recipes!