You can make homemade yeast rolls in no time at all with this 30 Minute 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. And every time I’ve made them everyone has asked “Is this recipe on the blog?” And now it is! There is also a video at the bottom of this post so you can see just how easy it is to make these delicious rolls.
I found this recipe over at my friend Laura’s blog – Real Mom Kitchen.
At first I couldn’t believe that these rolls only take 30 minutes to make. Start to finish. Really! And they are a yeast roll. Also, I love that this recipe makes exactly a dozen dinner size rolls. It is the perfect size recipe for a family meal.
How to make 30 minute rolls.
First, 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. Next, place them in a 9 x 13 pan and let them rest for 10 minutes.
And then in just ten minutes they look like this:
Then you put them in the oven for 10 minutes. After baking in the oven, you pull out a dozen golden brown rolls.
And they taste as good as any roll that took you two hours to make! I recommend you eat them fresh and warm, right out of the oven. And with lots of honey butter!
There you have it! Quick, easy and delicious 30 minute rolls! I really is that easy.
For something a little different, be sure and check out the Herb and Cheese Rolls I created too. They are so good!.
30 Minute Roll Recipe
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 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.
Video
Notes
Nutrition
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Great recipe and all but I’m confused about how many calories a single roll has. Is it 212 kcals per one roll or 12 rolls? How many rolls per serving? There’s no way a single serving is 12 rolls, like implied.
The calorie count reflects the count for one roll.
I’ve made these rolls many, many times. My family loves them!
Can the recipe be doubled?
I have never done it but I think it should work great.
So simple and so great! You can do it in the morning even while half-asleep! 🙂 And the smell of freshly baked goodies is irreplaceable. I love this.
Hello, these look great. Will it work with chickpea flour?
I have no idea, sorry
What can I use in place of the egg?
I have only made it with egg, if you usually replace eggs in baking I would use whatever you usually use.
I have made these numerous times and they are fantastic and fool proof! Great with garlic butter and herbs. I even add an egg/milk wash to give a little shine. Would for sure recommend!!
These were amazing, I can’t believe how good they are for not having to rise. I didn’t use a bread hook, just mixed by hand, sticky but worth the mess. Everyone raved about them. Next time i will try half wheat/half white. LOVED THEM!!! Thanks for the recipe!!!!
So glad you loved them too! Thanks for letting me know.
I am a bread.roll maker so I had to give these a try. These rolls took at least an hour. Baking time was more like 20 minutes. I used a lot more than the amount of flour listed in the recipe. They are more dense than other rolls I make becuase they don’t raise. Would probably be better if they raised before baking.
Since we are a lactose intolerant household, this is my go-to recipe and it is very well received! Today, I added a teaspoon and a half each of oregano and basil, and I will pair them with homemade spaghetti and meatballs. It’s just such an adaptable recipe and my family and I thank you every time I make them!
I made these rolls today. I had a terrible time with the dough being way too sticky & difficult to form into balls but I finally got them in the pan. I was thinking this is one crazy recipe and was pretty sure I’d be looking for another. Only then did I think to read comments here to see if anyone else had super sticky dough and saw that I could have used extra flour. Oh well, too late. So I let them rest and then baked them. They weren’t anywhere near finished after 10 mins so I left them in the oven for another 3 mins and they browned beautifully. By now you are probably thinking they didn’t work out. You’d be wrong! They are the best ultra fluffy rolls! I made the honey butter for them as well. Instead of vanilla or wild orange essential oil I used a small amount of clementine zest. WOW so yummy! Thank you Leigh Anne for this fantastic recipe. These rolls are a big hit around here & I’ll be making them often ?
What can I substitute for yeast, there’s two reason why I don’t use yeast:
1. I hate the taste and smell of yeast
2. I can’t have it.
Sounds like this recipe isn’t for you. It can’t be made without the yeast You may may want to look at biscuit recipes instead.
Made these yeast tolls several times for my family & friends. They remind me of the yeast rolls my mom use to make. Taste great!
So glad you enjoyed them!
Has anyone tried to make these with gf flour?
I made these recently and i used flour to make them into balls but I think that the flour left a weird taste on them. Does that sound right or might it have been something else?
The only reason I could think of is if your flour was bad or there was just too much flour on them?
Hi, I am going to try to make your recepie today because I need some buns for a chilli I make today. Are the buns more on the sweeter side?. I was just wondering if you think I could cut down on the sugar, like to a out 6tbs or do you think I need it all so it will rise so quick? Thank you:)
Franka, I don’t think they are overly sweet at all
We would love to do the hundred dresses theme for our fall relief society party this November and I was wondering if you could share the reader’s theater with me. Or, could you trell me were I could get a copy of it. We are so excited to do this activity with our sisters. I read the book as a little girl and have always loved it.
Thank you.
I was wondering if less sugar could be used. I really don’t like sweet breads. Maybe an eighth cup?
Sami, You can always try adding less sugar if you’d like.
What if you don’t have a dough hook?
Rebecca, You can always just do it by hand.
Thanks for the wonderful recipe. I am sure my children would love them. I’ll try to make it this weekend and would share the feedback with you. Thanks
This is really amazing tip to make rolls. I use them and they are more tasty than market one. I am very thankful to you for sharing this informative blog.
These rolls are the easiest and best rolls I have ever made! We had company this past week, two hungry men, that were old friends of my husband. I made these twice. They raved about them and wanted the recipe. Thanks so much for a fantastic recipe that I will keep forever!!
Made them last night, oh they are delicious and I can’t believe how easy they were to make! First time making rolls and using the yeast, I am impressed! Thanks for the recipe. I have posted this on my fb page already, will be making these again for Thanksgiving and Christmas!
I just made them this morning and ooooooohhohohoh, they were sooo good. It was the first time en they were so easy and fast to make. They also were very soft. Thank you very much for this easy recipee. I was making a Challah bread this morning, but that took some time and we had to eat, so I tried these 30 minute rolls of yours. Perfect. So the Challah is for tonight. That was also my first Challah, and it looks great too. I was in a happy baking mood this morning.
Thank you a lot….
Layla, I love hearing that! So glad it was a success and now you’ve got me craving them!!
Just made them again today, a double batch. I only tried a slight change: 2 1/4 cup all purpose flour (we don’t have bread flour here) and 1 1/4 cup whole wheat flour. They came out very good and oh so soft. This is one of our favourites. Love you for giving this recipee.
are these real “yeasty” tasting? I make a 2lb loaf of bread using 2 1/8 tsp of yeast so 2TBSP seems a but much , just wondered if they taste like homeade bread or if you taste alot of yeast
I don’t think they taste overly yeasty but everyone’s taste is different.
Debbie you don’t notice the yeast in it. They are just heavenly and soft. I made them twice…..They’re wonderful homemade bread. And so soft.
Just ran across this recipe and read all the comments. Planning to give it a try within the next couple of days. Will go with white bread flour the first time and then want to try it with whole wheat bread flour. I’ve been using a bread machine for about 20 years so have these items on hand. Also used to adjusting for altitude as we are at about 4700 feet above sea level and in a very dry area.
I first made these a few years ago when I forgot I was supposed to bring fresh rolls to a dinner party. They were a huge hit and I have been making them ever since. This dough makes yummy cinnamon rolls, too!
Just made these !! Very good !!! Liked that it only took 30 minutes !! Will definitely make this again !!!! )
Is there a way I could use my homemade sourdough starter in the place of some of the yeast? Was thinking a cup of starter? Can you advise? Thanks,
Sorry, I don’t have any experience with working with sourdough starter.
I do a similar dough but with instant (fine) yeast that can be bought in half kg packs and keeps in the fridge for ages. Usually use 1 tsp per cup of bread flour. (Bread flour here is courser than in N. Am.) Just mix it all up at one time, and I have a hand mixer for kneading. Similar recipe, otherwise. Have you ever tried adding a bit more sugar and wrapping each piece of dough around some pieces of chocolate? (Just don’t burn your tongue eating them too hot because the chocolate rolls smell so good!) A dusting of powdered sugar or a bit of thin water-powdered sugar icing and you have a dessert roll. Sometimes I beat soft butter in, instead of using any oil, after the other ingrediants are mixed but still to be kneaded. Yes, I agree with the person who said they do sweet rolls similarly. This is similar to Finnish Puula dough, and ground cardamom makes a nice addition if you are making sweet rolls.
I make this yummy soft goodness several times a week! They are moist and stay moist days later ??
Thank you for sharing such a simpl, quick, and yummy recipe. We make these all the time. I’m happy to seevothers have had success with whole wheat flower and honey. We will try that next. Tonight we’ve added various herbs and garlic. The recipe makes more than enough for our family of 4, but the neighbors are always happy when I over a pan for them to bake.
I made these tonight to accompany a sirloin roast. I do not have a stand mixer and figured I could do them by hand. The dough was Super sticky, I added so much additional flour to the point I was afraid they would not rise at all; and the dough was still sticky. So I cut the dough into 12 separate pieces and had to roll each piece in flour to keep from sticking to my hands. I threw them in the pan, crossed my fingers and prayed for the best. The rolls did not rise much initially but did rise a bunch while baking. I wound up having to bake for 20 minutes since after 10 the rolls were still quite pale and doughy, by this time I was almost certain they were going to be an epic fail. Much to my surprise they were Fantastic! My oldest daughter even said they were the best rolls I’ve ever made. 🙂 I am so glad I did not give up. Thank you for sharing, I will definitely be making these again and hopefully next time goes smoothly.
I’ve been making these for years and they are fabulous! Does anyone know the calories per roll? I’m not willing to give up my favorite dinner roll but I need to add it to my daily calorie tracker!
I make these almost every night for my family here is a few things I’ve done first let your dough hook work the batter until it’s smooth like silky next don’t forget to kneed it with your hands a bit when making the balls think about putting a pair of pantyhose on then roll em up in a ball I always let mine rest with a towel on top of the baking pan setting on top of the warmed oven then just as they are starting to brown pull em out an put butter on top then back in to finish browning hope this helps
I made these tonight and we loved them. Have you tried making them using any sourdough starter? I am new to baking bread and would love to try my King Arthur sourdough starter in this recipe…
I decided to give these a try…so glad I did! These came out wonderful, my hubby gobbled them up and it was quick as well as easy to follow. I will for sure try them again.
Dear Leigh Ann
Thank you so much for this recipe. It’s quite yummy, however, can you tell me have you ever made these using just all purpose flour? I followed this recipe using just all-purpose since that is all I had and the dough did turn out quite wet and sticky. I had to add almost 1.5 cups more of flour, I think…maybe 2! And even then I had to sprinkle flour on the dough just so I could hold it and form it into balls to go into the pan. Any helpful hints? Otherwise, I really like your recipe. Do you think bread flour really makes a huge difference?
I’m going to try these tonight ~ will use a.p. flour but for future do think could use the lower gluten flour! Einkorn flour? I’m not eating bread right now but when I can again (dieting) I’d like to try and do gluten free or lower gluten if possible ~ just been discovering what my issues are and white flour is definately one of them, ~ yikes!
Perfect recipe – used cake flour. Best rolls ever. So soft and tastes AWESOME.
Christeleen, Glad you loved them too. I’m going to have to try them with cake flour next time.
These are FAB-U-LOUS
My new go to for rolls. Moist and not dry. Granted I let mine rise a tad longer for more fluff but supper delish. It takes me a little more than 30 min because I reference the recipe a lot, not memorized yet.
How long do you mix the dough? Mine never got so that I could make the dough into balls. I’m baking it right now as a loaf and I hope that comes out! I’m not an experienced baker, obviously! What would you suggest I do?
If the dough is too sticky, add flour until you can handle the dough easily
I just made them for breakfast this morning since it’s been snow all night. The house smell great and the rolls are delicious. Thanks for this delicious and quick recipe , it’s a keeper!!!1
opheli
I made these rolls for the family Christmas dinner. They were a huge hit. We used the few leftover rolls for breakfast the morning after Christmas with leftover ham. My family loved them so much they asked that I add this recipe to my collection of bread recipes. And I plan to!
This is very similar to a recipe that my mom got from a friend in Utah after she was married 51 years ago. She uses milk instead of water. Mine are in the oven right now. Can’t wait. It’s my trial run for Christmas dinner.
Tried sample batch tonight to see if they would work for Christmas dinner and they were really good but a little on the heavy side. Like another poster said I’m going to make a little smaller and let rise a little longer. One question though should I use rapid rise or regular yeast?
What if you do not have a paddle? Can you mix with your hands?
Absolutely. It’s just more work 🙂
I love these rolls so much! I’ve been using this recipe for a little over a year now, and the possibilities are endless. I use milk instead of water and it lends such a nice touch of sweetness to them. I’ve also added a little bit of garlic powder and some dried basil to the recipe and it was wonderful. And of course I used this recipe last Christmas to make cinnamon rolls. I’ve never been great at bread making, but this has become my go to recipe. So fast and easy, you can’t beat it!
Bran, I love that you love it and I especially love all the fun variations you have come up with!!
I was really skeptical because my rolls didn’t quite look like yours after rising for 10 minutes but I baked them anyway and voila! Beautiful, light and delicious! Definitely a keeper!
I love these rolls. They’re very similar to some my mother used to make when I was growing up. After a little experimentation, here are a couple of things I’ve learned. First, if you substitute 1½ tablespoons of rapid rise yeast (or bread machine 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 the next time I lowered the temperature to 350ºF and increased my cooking time to 18 minutes and they came out perfect. The increase in cooking time was more than offset by the reduction in resting time.
I made these for the first time and succeeded 🙂 I was wondering though how to make them fluffier and bigger like a bun instead of a biscuit. I had to bake them a bit longer than the recipe said as they had no color after 10 minutes but then the bottoms got darker than I would of liked. Any tips?
I’ve been making these rolls for over a year, we love them so much. So quick after a Sunday afternoon nap to add for dinner. I’ve even made them into cinnamon roll (bake 15 mins) and they turn out great, fluffy and yummy. I love homemade rolls and I make these every time we have someone over for dinner because homemade is best! Thank you
Love, Love hearing that. Good to know it works for cinnamon rolls too! Nothing beats homemade rolls/bread!!
Thank you for sharing! I love that they don’t take up so much time and taste amazing!
I had to use a little more flour because I couldn’t work with dough once I stopped mixing it.
Love it!
Happy Medley
Anna, Glad they worked well for you!
It looks so good! Sharing on FB today 🙂
Thanks Desiree!! They are so easy and delicious!
Perfect and light as a feather. I’m quite excited with this success! Thank you!!!
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.
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!
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.
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.
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.
love these.Will make them again.
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.
OMG they were awesome!
I did them with gluten free flour and it was a success!!
Thx a lot
Manny
I am so glad! Which gluten free flour did you use?
Manny I’m Gluten free and would love to hear what flour recipe you used, I can’t wait to try them.
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?
I’ve never tried it.
Can I make these on Saturday and keep dough in fridge to bake on Sunday.
Barbara, I haven’t done that but I am sure it should work. You will just want to let the dough warm up and rise some before baking.
Have you done these gluten free?
I have tried a few times but have not had success yet with a gluten free version.
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!
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.
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
Mary, SO glad you enjoyed it!
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!
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.
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.
Natalie – I love it!! So glad you found the recipe and loved it so much. Unfortunately I’m already taken 🙂
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.
So glad they worked out for yoU!
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.
I like letting them rise a little longer too – makes them lighter. So glad you enjoyed them.
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.
Good to know! Glad you enjoyed the recipe.
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.
Love that you loved them! I haven’t tried them with whole wheat flour yet but now I’m going to!
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
I tried using the flour mix with this recipe and didn’t like it.
Can these rolls be made in a plastic zip lock bag like the bread recipe?
Thanks, Judy C
I have never done it that way but it might work, Let me know if you give it a try
Tried these tonight in preparation for Thanksgiving. Epic fail. A friend of mine gave me instructions on how to make last year and I made them perfectly. I lost the recipe and found this version online. Everyone seems to be having success but my dough came out like paste. It clung to my fingers like a Chinese finger trap. I added more flour and it didn’t help. Will have to skip them this year.
What type of oil do you use?
I used vegetable oil.
Has anyone tried to make these egg free (we have an egg allergy in the house) using a replacer? Thanks!
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!
Love that! Good to know.
Could you use a high qaulity gluten free flour instead of all purpose flour?
I have tried it with my gluten free flour mix and didn’t love the results but it may be worth trying with your mix.
These are fabulous! I will be tripling the recipe and making a couple batches for the freezer. Thank you!
Wondering what I did wrong…I thought I followed the directions exactly (including using bread flour) and the rolls turned out heavy and barely changed size in the oven…weren’t big enough to touch each other, as the ones in the picture do. Yeast is new-ish, I used dough hook for a few minutes, although after about 4-5 min the dough still didn’t look smooth…I just went ahead with the recipe at that point. I’ve made yeast bread/rolls before, and the dough I made today wasn’t as light as what I’ve made before. Any thoughts?
These rolls look really good. I have two questions. How many minutes should you mix dough and can you substitute butter for oil? Thanks!
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.
Is it necessary to activate the dry yeast before adding it or can the granuales be added directly?
Nope – just add it in with the other ingredients like the recipe instructs
A friend gave me the recipe years ago and called them “Batter Buns”. These are really good. Thanks for passing the recipe on!
I can’t wait to do these but I don’t have dry yeast , how can I make them with instant yeast instead ?
Yes, instant yeast will work
How much instant dry yeast would you use compared to active dry yeast. If 2 1/4 tsp. instant dry yeast = 1 envelope highly active dry yeast and this recipe calls for 2 Tbsp. Do you recommend measure for measure or something else?
Gigi, I would just use measure for measure.
Maybe a silly question, but can you make these without a mixer?
Sure – it is just more work!
Wow! That’s what I said when I took the first bite. Soft as a cloud and delicious! I love this recipe (my girls ate two in a row each) . Definitely a keeper! I just subscribed today and tried it and it was a hit. Will try other recipies for sure. Thank you!
Glad you all loved the rolls – hope you’ll try lots of other recipes too!
Hi there, tried this recipe tonight, but the rolls came out heavy. Followed the recipe exactly but don’t know where I went wrong. Any advice?
Nicole, They are a heavier style roll but try letting them rise longer next time and see if you like them better
What does 1 C plus 2 Tbsp warm water mean? It’s 1 c of what?
Monica, It means you need 1 Cup AND 2 Tbsp warm water.
I’m not much of a bread maker but I too don’t have a machine, so how do I go about it to knead the dough? On a board or bowl, for how long. Or is there a site with step by step instructions to include video or pictures.
Rachel, You can absolutely knead the dough by hand it will just take a bit longer. Just knead until smooth
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!
I haven’t had success yet making them with GF flour but will keep trying
Made these for Sunday dinner-outstanding!! This recipe is easier to follow than the original, too, thank you!
Mary-Beth, so good to hear they were a hit at your house!
If using the yeast packets, how many would you use? Thanks Mimi
One packet of yeast is 2 1/4 tsp.
1 packet = 2¼ tsp.
2 Tbsp = 6 tsp.
Therefore, you need 2 whole packets PLUS 1½ tsp. out of a third packet.
I can’t wait to try these out. 🙂
I used a full 3 packs and they came out beautifully and tasted delicious.
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!
Kirsten, Love that you love them!!!
can you freeze at anytime either before after cooking ? 12 is too much for some meals.
I have never frozen them but you could freeze before or after baking and then just thaw and either bake or warm.
If you have just a regular mixer and no bread dough hook, how it the best way to mix the dough? thank you
I would just mix it with a wooden spoon until I can’t stir any more and then use my hands.
Leigh Ann do you have a gluten free version? I sure miss a good ole roll with butter and honey! Haven’t had one in 7 years! Thank you! Gluten Free Lady
Sue, I haven’t made them gluten free but I would just try substituting your favorite gluten free flour mix for the flour and give it a try.
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!
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.