30 Minute Rolls

thirty Minute Rolls

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
 
Ingredients
  • 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)
Instructions
  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

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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Comments

  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.

  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.

  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.

Trackbacks

  1. […] scalloped potatoes (in the crockpot), green beans almondine, corn, baked pineapple, 30-minute dinner rolls served with cinnamon honey butter (made this for my neighbors’ gifts and had some left!)….and, […]

  2. […] I do still have it. And so, I bring you the best dinner roll recipe originally brought to you by Your Home Based Mom. This would be an example of a recipe that I do not alter in the basic ingredients. On occasions […]

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