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!
30 Minute Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 tsp salt
1 egg
3 1/2 C bread flour (seems to work better but all purpose flour will also work)
Heat oven to 400 degrees.
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. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
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
I made these tonight to go alongside our family’s fave salmon cakes. The recipe is great overall, but it is seriously lacking in salt!
I was skeptical about the 1/2 tsp going into it, and I wasn’t too surprised when I sampled the dough after I scraped the bowl or when I tasted them fresh out of the oven.
But then I clicked over to Real Mom Kitchen’s recipe and saw it had 1 1/2 tsp salt instead of 1/2. Seems to make much more sense. Not sure if yours was a typo or a variation, so I thought I’d share.
We’re not huge salt people, but I know what good things it can do for bread, and this recipe would really taste better with more than a tiny 1/2 tsp.
We just buttered with salted butter at dinner, and they were fine. Great texture, and the ease of 30 minutes flat (It really did take me only 30!!!!!!!) cannot be beat!
JoyRenee, You are right – that is a typo – I’ve gone in and changed it to 1 1/2 tsp – sorry about that!!! Can’t believe I didn’t catch that before!!
Actually – it should be 1 tsp. The version you were looking at on Real Mom Kitchen was for a double batch of what I have on the blog but I think 1/2 tsp isn’t quite enough so I upped it to 1 tsp for a dozen of the rolls.
I have been looking for a good roll recipe for years and alot of people will not give you there recipe so I never made them so I was wondering if I could use self rising flour? Thanks so much.
I have never tried using self rising flour. My understanding though is if you substitute self rising flour for regular all purpose flour you need to omit the salt and baking powder from the recipe. Let me know if you try it!
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Trying these tomorrow to go with Turkey sliders! Thanks!
Andrea – just wanted you to know I tweeked the recipe and the salt is now 1 tsp – not sure if you printed off the recipe of not so be sure you have the right version! Enjoy
I did get the updated recipe, thanks! Also you noted that humidity makes a difference in rise time, temperature does too. My kitchen was cold yesterday so I gave them an extra 10 minutes to rise. The oven was already hot, so I couldn’t use that for them. They were great for sliders. Have you tried them bigger like for hamburger buns? Might try it and see what happens. Thanks for replying, and great recipe.
i followed the recipe and my rolls turned out more like biscuits. can anyone tell me if they had this happen and/or how to fix it?
Jen,
The rolls are definitely a denser roll due to the short rising time. But if they were more like biscuits it may have been an issue with your yeast. Did your yeast “proof” (get bubbly) also did the rolls rise at all? If your yeast wasn’t activated because your water was too hot or too cold that may have caused the rolls to be more biscuit like.
I know they don’t call for bread flour, but if they’re not rising fully, try using that instead of all-purpose flour. I was having the same problem with bread in general until I fixed that one problem. Now everything turns out great. I just made these using bread flour and they came out perfect.
Thanks for the great tip on using bread flour. I will add that to the recipe. Can’t wait to try it out next time I make them.
Bread flour and I often add vital wheat gluten to my bread recipes.
to convert regular flour to bread flour, just add 1 extra tablespoon per cup of required bread flour….. or you can add the gluten. We just add the extra regular flour and no gluten and it seems to work just fine.
Jen – same thing happened to me! They taste more like my Mom’s yeast biscuits. I used All Purpose flour so maybe that was the problem. I’ll try bread flour next time. They weren’t bad – but I was expecting “rolls” like at Logan’s Road House. It was like taking a big gulp of what you think is Coke and it was really Dr. Pepper! LOL! If I can ever figure out how to make rolls like Logan’s, my husband and kids will love me forever!
Mine were pretty dense too. I don’t think I let them rise enough I just went by the recipe and let them rest for 10 minutes. I didn’t know I had to let them rise. But they still tasted good just dense.
Did you use regular flour or bread flour? I find they aren’t quite as dense with bread flour.
Is the flour all purpose?
Yes, I used all purpose flour
Can u use active dry yeast or does it require a specific yeast!! I know sometimes it does make a difference in the yeast you use to make good rolls!
I use the regular active dry yeast – not the rapid rise.
These are great!! Super easy and very tasty! My hubby asked for “soft rolls” to go with our roast tonight so I tried these out. We all LOVED them! Thanks!
Really?!! If I could make these work I would feel as if I have finally crossed the line between roll failure and roll success. Plus I am really impatient. Amazing.
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These are really yummy, but the name is a bit of a misnomer. They’re really more like 45-50 minute rolls. Still, that’s better than the alternative.
Am going to try these tonight. Sounds easy enough to do.
I can’t wait to try these! I was wondering if you have ever frozen the dough? Do you think it would be possible?
I have never frozen them but I think they would freeze fine. If you try it, let me know!
Bake first then freeze, just warm up after. Freeze them after baking makes for a better product later!
What type of oil do you suggest using? Olive oil? Vegetable oil?
I used vegetable oil
These really are good rolls, but they’re not 30 minute rolls, more like 45-50. There’s 35 minutes just in the resting and baking times. Still, it’s better than the alternative. Thanks!
After a little experimentation, here are a couple of things I’ve discovered.
First, if you substitute 1½ tablespoons of rapid rise yeast for the 2 tablespoons of regular yeast, you don’t have to let it rest (proof) 15 minutes at the start.
Also, the first time I made these, they got a beautiful golden brown on the outside, but weren’t quite done on the inside. So this time I lowered the temperature to 350ºF and increased my cooking time to 18 minutes and they came out perfectly.
The increase in cooking time was more than offset by the reduction in resting time.
Thanks for the great tips!
I can’t believe these were so soft after only rising 10 minutes! I think homemade rolls are back on the menu at my house.
I do not have a large mixer, I will be mixing by hand, is that ok or do I need to do somehting different when mixing by hand, thank you
Mixing by hand is fine – it’s just more work! Enjoy.
LOL okay but they sounds like they are worth the work !! Thank you!
Thank you for the awesome recipe. I used quick rise yeast and bread flour for mine and let the bread machine and oven do all the work. They turned out absolutely fantastic! I see me making these again and again
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My dough was intimidatingly sticky so I decided to spray my hands with the coconut oil cooking spreay i used on the baking dish.. Worked like a charm!
Thanks for the great tip!
I made these rolls this week and they were fantastic! I had to bake them about 5 minutes longer than stated to get any color on them. There are only 2 of us, so there were leftovers. I put them in the freezer and tonight I pulled out a few and put them on a baking sheet at 350 degrees for 10 minutes and they were even better than when they were fresh baked! Thanks for posting this recipe. It will replace our Sister Schubert’s rolls in the freezer!
The first time I tried this they turned out like biscuits. Still not bad. The leftovers were good. So I read the comments and decided maybe mine did not rise enough. So I decided I will give it another try. Mind you, I have never made any form of bread from scratch before. I don’t like the kneading part so this one was for me.
I tried making it again tonight. I doubled the recipe. Added 2 teaspoons of garlic powder and 1/2 c Italian cheese. Mixed them all together. I made the rolls a little bigger, and still let it rest for 10 minutes after forming them into a ball. Baked at for 18 mins @ 400 F.
This I know for sure, this is a keeper for sure! The smell is incredible. It tastes really good. This time it resembled more like rolls more than biscuits.
Adjustments I will do next time, add more cheese and try herbs for sure. I will most probably lower temp to 350 or 375 specially with double recipe and cook it for 20 mins.
So glad you enjoyed them and your version sounds great!
I made these rolls tonight for supper and they were awesome! I had to switch pans half way through to get the bottoms cooked evenly though. Has anyone tried a different pan that cooks more evenly? I also brushed my buns with melted margarine right out of the oven and it made them even better!
Making these now. I will be featuring them on my thrifty-food blog if all goes well! If so, I’ll link back with the page and let you know. Thanks for the recipe, I can’t wait.