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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:
Be sure and follow me over on YouTube for weekly cooking demos.
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.
Recommended Products
Nutrition Facts:
rose says
Absolutely LOVE your blog…just found it and tried your rolls today and am hooked! Question however, I made these with unbleached flour and put them in my bread maker to knead. I had to put some extra flour and cook them a little longer. Because I put more flour in them, do you think it caused them to need to cook longer? They were BIG and excellent even though I let them rise five minutes longer and put them back in the oven becase they were raw and not quite done. Thanks in advance!
Leigh Anne says
So glad you liked the rolls and the blog. Oven temperature can vary and if they got really big they might need a little extra time! So glad you enjoyed!
Joy says
These were AMAZING!!! My 12 year old daughter just made them. We used the bread machine to mix it and took it out right away and followed the recipe. They were perfect an oh so tasty!! Thank you for a GREAT recipe!!
Leigh Anne says
So glad you liked them and love that your 12 year old made them!!
sue says
Hi Leigh Ann,
I watched a masterchef show where one of the contestants baked a french loaf in 30 min and the judges praised him for it. I thought I had to have that recipe and scrolled for one. I tried it immediately. Got your recipe 45 min ago and baked immediately. The only thing I did was to reduce the yeast to 1 1/2 tbs and added vanilla extract to reduce the yeasty smell. They turned out beautiful and I mean beautiful. I had 16 gorgeous rolls, topped it with a bit of cheese and I could not believe how dense and lovely they were. Will try and make them as burger buns for my children’s breakfast. Thanks a zillion.
Leigh Anne says
Love the idea of adding vanilla – will definitely try that next time. So glad you liked the recipe.
Maria M Triana says
Hi Leigh Anne, my name is Maria. This is an amazing recipe. I love all your recipes so much that I added this one to my blog, but giving the link to here, as the original source, as I always do with everything I publish. Thank you very much for your time and kind consideration.
Laura says
Rarely ever post on blogs, but this recipe was too divine not too!! My whole family LOVED them and I was thrilled at how easy they were. I did them per recipe and used my 12in cast iron skillet to bake them in. Basted the tops with salted butter when they came out of the oven. Felt like clouds and tasted like heaven!! Thank You!! I will NEVER buy rolls again!!
Leigh Anne says
Laura, Thanks for taking the time to comment. I love the idea in doing them in my iron skillet. Will totally try that next time. Thanks! SO glad you enjoyed them.