30 Minute Rolls

Homemade yeast rolls in about 30 minutes is a reality with these 30 Minute Rolls
For more pretty & delicious be sure and follow me on Instagram.Thirty Minute Rolls will change your life!  So easy to make and yes, you can do it in 30 minutes!

I’ve lost track of how many times I have made these rolls in the last few months.  Let’s just say it’s been a lot.

And everytime I’ve made them everyone has asked “Is this recipe on the blog?”  I have been promising and promising it would be so now it is.

I found this recipe over at my friend Laura’s blog – Real Mom Kitchen.

Believe it or not these rolls only take 30 minutes to make.  Start to finish.  Really!  And they are a yeast roll.  The other thing I love about this recipe is that it makes a dozen good size rolls.  You can make them smaller and make two dozen if you’d like.  But with our reduced size family we don’t need two dozen rolls, we don’t really need one dozen either so I know a few nice teenage boys that I like to share them with.

You mix the yeast, sugar, oil and water  together and let it rest for 15 minutes.  Then you mix up the dough and make 12 balls and let them rest for 10 minutes.

And then in just ten minutes they look like this.

And then after baking for another 10 minutes they look like this!

And they taste as good as a roll that took two hours to make!

Of course the best way to eat a fresh, warm roll right out of the oven is with lots of honey butter!

There you have it – quick, easy and delicious!  I promise!

Be sure and check out the Herb and Cheese Version I created too – it’s so good!.

30 Minute Rolls
  • 1 C plus 2 Tbsp warm water
  • ⅓ C vegetable oil
  • 2 Tbsp active dry yeast
  • ¼ C sugar
  • 1½ tsp salt
  • 1 egg
  • 3½ C bread flour (seems to work better but all purpose flour will also work)
  1. Heat oven to 400 degrees.
  2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
  3. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
  4. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.

Recipe from Real Mom Kitchen

Homemade yeast rolls in just about 30 minutes is a reality!  Recipe @yourhomebasedmom.com

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Col says

    Made these last night, first time ever making bread. Was a success! The kids at my school loved them.
    I used whole wheat bread flour.

    • Kim says

      I freeze them frequently. Just bake as usual (maybe slightly under) and freeze. These are my “go-to” rolls for a normal weeknight. I do not buy any frozen rolls anymore! The changes that I make are to ALWAYS use bread flour (sometimes halved with white whole wheat), milk instead of water, and butter instead of oil. The change of milk and butter makes them taste VERY similar to the rolls that take me 3 hours to make! I also will usually make them into 24 tiny rolls because then we tend to eat less!

  2. Kirsten D says

    Just got done making my second batch of these. They are so good! A million times better than the super complicated, 3-hour-rise recipe I was using. These are perfect every time!

  3. Mary-Beth says

    Made these for Sunday dinner-outstanding!! This recipe is easier to follow than the original, too, thank you!

  4. Sandra says

    Can these be made gluten free with any GF flour blend and turn out as well? We need GF, DF, EF (although butter is okay). Thanks!

  5. Bonnie says

    A friend gave me the recipe years ago and called them “Batter Buns”. These are really good. Thanks for passing the recipe on!

  6. Michelle W. says

    These rolls look really good. I have two questions. How many minutes should you mix dough and can you substitute butter for oil? Thanks!

    • says

      You mix until just incorporated and then knead “Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)” I have never substituted butter for oil.

    • Erica says

      Yes! I didn’t have any eggs so I Googled egg substitutes and found you can replace it with 1Tbsp vinegar (white or apple cider–I used apple cider) and 1 tsp baking soda. I mixed them together (careful, the vinegar WILL react to the baking soda!) and poured it in and my rolls came out great. My hubs ate 4!

  7. Tatiana says

    These are fabulous! I have tried lots of other rolls but up to now these are my absolute favorite go to recipe.
    I also wanted to add for anyone curious that I made these today with white whole wheat flour (instead of bread flour) and raw honey (in place of sugar) and they were just as good! I subbed equal amounts of flour and honey, although I ended up having to add a bit more flour as the honey was of course more liquid than sugar would have been.

      • Naomi S. says

        Hi, Leigh Ann. Can I make these rolls with the gluten-free flour mix that you got from your friend? Also, if I did, do you think that the dough would lend itself to rolling out and sprinkling with sugar, cinnamon and butter for cinnamon rolls? I have used Bob’s Red Mill bread mix and that dough is so moist and sticky I don’t believe I could roll it out without making a mess. Just curious about what you think. Thanks, Naomi

  8. Robin says

    Last night I was making these and my husband decided that he wanted bread… Long story short you can put in loaf pan for final rise and it makes a fantastic flaky bread!!!! Love this recipe.

  9. Shiri says

    I just finished making these and everyone loved them.
    So quick easy and most importantly yummy. They were so soft and light. The only thing I did differently was letting it rise and extra 10 mins. I can’t thank you enough, I have found my new go to bread recipe.

  10. Monique says

    I misread the recipe and only used 1 packet of rr yeast; the rolls still rose quite well and tasted delicious! Thanks for this quick, easy and tasty recipe.

  11. Natalie says

    Marry me! No seriously… marry me.
    I made a crockpot roast today and had about 30 minutes left when I realized ACK, I want some rolls with this! Too rainy and cold to send husband to store so I found this recipe and OMG I LOVE THEM. I will never again knead and let rise, taking hours to make homemade rolls. These are delicious!! I brushed on a little melted butter and sprinkle garlic on before baking…. I’m already thinking about the next batch with maybe some honey butter.

  12. says

    I have a bread machine and use it quite a bit, it normally takes a few hours to make a loaf. These little beauties are a no brainer. Will be making these from now on. Just need to rise them a little more to make them fluffier and lighter. The family loves em…

    Thanks Leigh Anne for some cool bread rolls.

  13. Joni says

    This is my go-to recipe for dinner rolls. We use them for hamburger sliders on a regular basis as the texture and size are perfect to hold up to burgers and toppings. Because I have made them several times (as listed) I’ve found that I need to make a few adjustments to the original recipe. First, I always double it – 12 is just not enough for my family of 6! However, I always make each recipe separately, rather double it in one bowl (my mixer isn’t large enough). Secondly, I always use all-purpose flour (that is what I have on hand) and I always end up adding an additional 1/4 cup of flour to the mixer. It’s just too sticky and won’t hold it’s shape well enough other wise. I don’t know if it would be different if I used bread flour as I’ve never tried. Third, I brush the tops with an egg wash to give them a better color on the top. Lastly, I have adjusted the cooking time. At 10 minutes my rolls are still doughy in the middle and not golden on top – they really need more like 15-17 minutes, but then they are almost too dry. Today I am trying to cook them at 375 for 15-20 to see if they turn out better. Thanks for sharing this fabulous recipe!

  14. Mary says

    These are truly delicious. I was sceptical when I read the recipe but tried it anyway. Must say they are delicious and the good thing is they’re fast to make

  15. Cheryl says

    I discovered this recipe today and just barely had enough bread flour so I added a small amount of AP flour. After kneading for several minutes, the dough was still very sticky and I had to add additional all-purpose flour. I believe I added a cup of flour to make it work. I noticed that some allowed the rolls additional rise time.
    I will make several adjustments in the future. I was pleasantly surprised of the outcome.

  16. Becky says

    I have been making these at least twice a month lately. My family loves them! I use all whole wheat flour instead of bread flour, coconut oil instead of vegetable oil, and honey instead of sugar. They come out perfect everytime. Thanks so much for a great recipe!

  17. Brenda Harris says

    Leigh Anne, I saw where someone mentioned substituting milk for the water and butter for the oil. I was wondering if you had personally tried this. If so, did you like it as well as your original recipe?

  18. Emanuel Diaz says

    OMG they were awesome!
    I did them with gluten free flour and it was a success!!
    Thx a lot


  19. says

    Made these today to go with soup and they were so good! I used melted butter, which I mixed in with the rest of the ingredients so the heat wouldn’t kill the yeast (I also used 5T, which is a tad less than 1/3c). I used 1/4c honey, 3c white wheat flour, and 1/2c cornmeal. While kneading, I had to add a bit more flour so it wasn’t sticky; probably because I used a wet sweetener as opposed to granulated sugar. I ended up baking them for about 5 more minutes; they were still someone light on top, but perfect inside. Will definitely be making these again! I like the idea of adding herbs and cheese, like in your other recipe, but I’m thinking the plain is more versatile – they can also be eaten with jam or whatever.

  20. Chrysti C says

    I made these for the first time tonight — and while they were good, I feel like they were supposed to turn out differently. Is it true you are using 2 tablespoons of yeast? I use 1/2 that to make 2 batches of pizza dough so it seems like a lot. I used AP flour bc I didn’t have bread flour and it came out very sticky. I wasn’t able to make balls like you show — not sure if that’s a yeast issue or flour issue. With that said, they were good and I hope to try again with them soon — maybe I’ll add additional flour like other posters mentioned.

    • says

      Chrysti, The yeast amount is correct, that is what helps them to raise so fast. If you find the dough is too sticky, just add more flour until it is workable. Your altitude and humidity etc. can affect it.

  21. says

    going to try your famous yeast rolls today,June 13th , 2015. and I can’t wait. Have a Blessed Day and thank you. drop me a line whenever possible thanks again.

  22. says

    I suddenly got the urge to bake and decided to test a gruyere and caramelized onion roll using this recipe. I think they’d be better with a pizza dough instead, but they were still delicious and these rolls were great! Just what I needed for random 5 AM baking!

  23. Sandra says

    Baked these rolls last night. Loved them. Shared with another family and they loved them, too. I’m thinking that some of the differences in how much flour to use has to do with altitude. I’m at 6500 feet now and have changed my baking recipes to use more flour.


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