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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:
Dianne S. says
I just made these rolls and WOW they are great. These rolls brought me back to 1970 when I was in high school. Our cafeteria made rolls almost exactly like these. When my girl friends and I wanted to go out for the weekend we would take 5 cents out of our 55 cents lunch money and buy just the roll for 5 cents and make it our lunch.
You helped me recreate a wonderful memory.
Thank you
Leigh Anne says
SO love that they brought back that happy memory! What a good cafeteria you must have had – ours never had anything close to this good!!
cassie says
I do not have dough hook or even a stand up mixer, will it be okay if i wisk it together? Or maybe use my hands?
Leigh Anne says
You can just do it with your hands. Add enough flour so it doesn’t stick to your hands.
KacieW says
Great recipe! I made them last night and immediately took some to the neighbors so that we didn’t eat the whole batch ourselves! I was skeptical of a 30 minute yeast roll, but you proved me totally wrong! I blogged the recipe and linked it back to your site. Thanks for adding a fabulous roll recipe to my repetiore.
Maureen says
Just wow! This recipe is most definitely a keeper! Found a link to this site via Pinterest and when making my dear man a pasta dinner tonight, figured I’d give these a try. The only thing that I modified were some additions; I added shredded mozzarella, a small handful of shredded sharp cheddar and parmesan along with italian seasoning and garlic powder to the dough (I was looking for more of a savory flavor). Once they came out of the oven, I topped them with melted butter, sea salt and garlic powder. Outstanding! Thank you for the great recipe. I’ll be linking back to this page via my site too.
Leigh Anne says
Maureen, love the additions that you added to the rolls. I am going to have to give it a try! Thanks for sharing.
Myla says
made these last night with our supper and they were done lightening fast! more than likely, under the 30min suggested time. I didn’t need anywhere close to the 15min proofing – it was perfect at 5mins. I used more than the suggested 3½C flour, and it was AP flour as well because it was extremely humid here yesterday and I still ended up with a very sticky dough after adding in over ¼C more flour. Considering that it was my first time making these, I didn’t want to add in too much and make it worthless.
Everyone in the family loved them plain, with our sausage & peppers in tomato sauce. My 16mo old even dipped his in the sauce and proclaimed MMMM! 🙂
Leigh Anne says
So glad! They are the best!!