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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 Needed
- 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.
Pair This With:
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?
First, check the expiration date on your yeast. If your yeast is not expired, it may be your water temperature. Water that is not warm enough will not activate the yeast. If the water is too warm, it will kill the yeast. Water temperature needs to be between 105-110 degrees F.
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?
Yes, 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.
If you would like to freeze baked rolls, allow them 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.
Check out more delicious roll recipes:
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30 Minute Rolls
Ingredients
- 1 cup plus 2 Tbsp warm water
- 1/3 cup vegetable oil
- 2 Tbsp active dry yeast
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 egg
- 3 1/2 cups 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.
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Nutrition Facts:
Jennifer says
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! 🙂
Kimberly Neal says
Is the flour all purpose?
Leigh Anne says
Yes, I used all purpose flour
Kimberly Jenkins says
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!
Leigh Anne says
I use the regular active dry yeast – not the rapid rise.
Jen says
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?
Leigh Anne says
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.
Anne P says
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.
Leigh Anne says
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.
Jo says
Bread flour and I often add vital wheat gluten to my bread recipes.
fitmomoffive says
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.
Monica says
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!
Janet says
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.
Leigh Anne says
Did you use regular flour or bread flour? I find they aren’t quite as dense with bread flour.
Andrea says
Trying these tomorrow to go with Turkey sliders! Thanks!
Leigh Anne says
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
Andrea says
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.
JoyRenee says
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!
Leigh Anne says
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!!
Leigh Anne says
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.
MaryC says
Will you be changing the recipe to 1tsp?
Leigh Anne says
The original recipe was 1 tsp and I increased the salt to 1 1/2 tsp to give it a bit more flavor
terri says
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.
Leigh Anne says
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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jan says
I din’t see baking powdr in the recipe above, should it be there ? My rolld have been heavy, maybe thats why ?
Leigh Anne says
There is not any baking powder in it and they are a denser roll. You could allow them rise more if you’d like them lighter.