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You can make soft, delicious homemade yeast rolls in no time at all with this 30 Minute Rolls Recipe.
Easy Dinner Rolls Recipe
I’ve lost track of how many times I have made these 30 minute rolls in the last few months. Let’s just say it’s been a lot. There is also a video at the bottom of this post so you can see just how easy it is to make these delicious homemade rolls.
At first I couldn’t believe that these roll recipe only take 30 minutes to make. Start to finish. Really! And they are a yeast roll. Also, I love that this 30 minute rolls recipe makes exactly a dozen dinner size rolls. It is the perfect size recipe for a family meal.
Ingredients
- Flour. Recipe calls for bread flour but I often use regular all purpose flour too.
- Yeast. This recipe uses dry active yeast which needs to be proofed in water. You can substitute the same amount of rapid rise yeast, just add it in with the flour and skip the proofing step.
- Water. Water should be between 105-110 degrees F.
- Oil. Use canola, vegetable or olive oil.
- Sugar
- Salt
- Egg
How to make 30 minute rolls.
- Proof the yeast, by mixing it with the sugar, oil and water and let it rest for 15 minutes. Be sure your water temperature is between 105-110 degrees F. If you need help and tips for working with yeast check out this post.
- Using a stand mixer, add in yeast mixture with salt, egg and flour into bowl of a stand mixer.
- Knead with hook attachment until will all ingredients are incorporated and dough is soft and smooth. (Just a few minutes) If dough seems too wet add a little additional flour, a tablespoon at a time
- Shape dough into 12 balls.
- Place in a 9 x 13 pan or baking dish sprayed with cooking spray. Cover and let them rest for 10 minutes.
- Preheat oven to 400 degrees F and bake fo 12-15 minutes or until golden brown and cooked through.
- Brush tops of baked rolls with melted butter after removing from oven.
Tips from Leigh Anne
- You can use whole wheat flour in these rolls. I recommend using half white flour and half whole wheat.
- You can also use gluten free flour in this recipe. I recommend using one of the One to One or Cup to Cup gluten free flours such as the one Bob’s Red Mill makes.
Frequently Asked Questions
Can I make fewer than 12 rolls?
I have a small batch version of this recipe that makes four rolls. It’s perfect for a reduced family or when you just need fewer rolls.
Why won’t my rolls rise?
There are a couple of reasons why your rolls may not rise.
Yeast is expired. Always check the expiration date on your yeast. I keep my yeast stored in the freezer which will extend the life of it.
Water temperature is wrong. If your water temperature is not warm enough the yeast will not activate. If the water is too warm, it will kill the yeast. Water temperature needs to be between 105-110 degrees F. It is like a nice warm babies bath water.
What if I don’t have a stand mixer?
These rolls can be made without a stand mixer. Just mix them up by hand and knead by hand. It will take a little longer to get a nice soft dough but it’s totally doable.
Can I freeze 30 minute rolls?
Freeze dough. After forming the dough into balls, place the balls onto a cookie sheet, cover with plastic wrap or foil and fresh. After they are frozen, place the individual balls of dough into a zippered freezer bag. You can then pull out a couple of rolls at a time and bake. Allow rolls to thaw on a baking sheet, covered with plastic wrap before baking.
Freeze Baked Rolls. Allow baked rolls to cool completely before freezing. Place rolls in an airtight container. Thaw rolls in the refrigerator and then wrap in foil and warm in a 300 degree F oven until heated through.
What to serve with 30 minute rolls:
- Spaghetti with Meat Sauce
- Fresh Tomato Soup
- Baked Potato Soup
- Lipton Onion Soup Pot Roast
- Riblets
- Mini Meatloaf
Check out more delicious rolls try these:
Be sure and follow me over on You Tube for weekly cooking demos.
30 Minute Rolls
Ingredients
- 1 C plus 2 Tbsp warm water
- 1/3 C vegetable oil
- 2 Tbsp active dry yeast
- 1/4 C sugar
- 1 1/2 tsp salt
- 1 egg
- 3 1/2 C bread flour seems to work better but all purpose flour will also work
Instructions
- Heat oven to 400 degrees.
- In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 10 minutes or until bubbly. Using your dough hook, mix in the salt, egg and flour.
- Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes) If dough seems too wet add a little additional flour, a tablespoon at a time.
- 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 -15 minutes at 400 degrees or until golden brown and cooked through..
Tips & Notes:
- You can use whole wheat flour in these rolls. I recommend using half white flour and half whole wheat.
- You can also use gluten free flour in this recipe. I recommend using one of the One to One or Cup to Cup gluten free flours such as the one Bob’s Red Mill makes.
Liz says
What type of oil do you use?
Leigh Anne says
I used canola oil but you could use vegetable oil too
Marla and Steve says
Just printed this recipe to try this week. Looks super easy and super delicious. It reminds me of a recipe I made many years ago, over and over again, in a bread machine that eventually wore out.
camille c says
Can I use wheat flour for this recipe?
Leigh Anne says
Maybe try half and half first – let me know how it works!
Janet says
I’ve made these a number of times lately. They are so quick and good. I reduced the yeast to 1 1/2 Tbsp. and use half white flour and half wheat. Even better!! Thanks so much for the recipe!
MelanieL says
Wow! My son loves rolls, I need to give these a try! I have trouble with yeast, do I just use regular yeast?
Leigh Anne says
Yes, just regular yeast. Let me know how it works for you.
Debbie says
I love making bread. When I saw this recipe this morning, I was curious about how this could be done so quickly. I just finished making the rolls and they are fabulous. I actually made 15 quite large rolls out of this recipe. It looks like the speed comes from mixing sugar in with the yeast and water to proof. The only think I did differently was to brush the tops with butter half-way through the baking time and then again after they came out of the oven. Excellent recipe. I will be making these again!!
Carol says
Sounds yummy! Do you use the dough hook for mixing the first ingredients?
Leigh Anne says
Yes, I use the dough hook. Enjoy!
Leslie says
Do you have to have the mixing machine that has dough hook and all that? I don’t have one of those, just a regular hand mixer is all I have.
Leigh Anne says
If you don’t have a mixer with a bread hook you will just want to use your hands. A regular hand mixer won’t handle the dough too well.
gita says
what can i substitute the eggs for.
Leigh Anne says
Gita, If you usually substitute something for eggs I’d just try what you usually use. I’ve never substituted them with anything. Sorry I’m not much help.