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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.
Recommended Products
Nutrition Facts:
Jennifer says
I pinned this on pinterest a while back and finally got around to making them. Followed your directions exactly and everyone loved them! Thank you so much! As a mom with 3 kids under the age of 5, doing homemade bread/rolls are tedious for me and I never have enough time, someone’s always crying it seems. ha! I love homemade rolls and we never have them, usually resorting to loaf bread and butter, boring!! I could not believe how wonderful they were with such little work. I am forever grateful! Thank you thank you!
Leigh Anne says
I am so glad you enjoyed it!! Thanks for coming back to let me know – so appreciate it!!
maryam says
I love your recipe sooooooooooo much I always wanted to find quick and easy bread recipes thank you I just have one question: If I am using Instant yeast how much do I use please respond soon I really want to make these for my dinner party this Friday
Leigh Anne says
Check this out – it gives you a conversion. I have only used active dry yeast not the instant yeast.
http://www.ehow.com/how_7443248_convert-dry-yeast-instant-yeast.html
Flo Julias says
What a great quick and easy dinner roll recipe. The rolls were tasty and the inside was very soft and fluffy. I was concerned they might be to tough because I needed to add an extra 1/2 cup of flour to make the dough workable. This recipe is defiantly a keeper.
Julie says
I’m excited to try your recipe! I have packets of Red Star Platinum yeast and was wondering how much to use? These packets don’t say how much is in them, but I know that regular yeast packets contain 2 1/4 tsp. Since your recipe calls for 2 Tbls… that would mean using almost 3 packets of yeast, which seems excessive for 12 rolls. I’ve never baked with anything other than the packets. Can you help enlighten me? Thanks!
Laura says
It seems like a lot of yeast, but really it’s not. You have to remember these are meant to rise FAST, so they need the extra lift! 🙂
Amanda J. says
This is the second time I’ve commented :). I just wanted to let you know the first time I made these I used all purpose flour and they were awesome. We froze the leftovers and they didn’t stay left over long. This time, my husband said show me how to make that yeast bread. I want to make pigs in blankets! So that’s what we did. From start to finish in about 45 minutes. We used tiny turkey sausages and just rolled the dough around them. It was fun and they taste delicious! I did pick up some bread flour and that made the texture much smoother. He liked the egg in the first round, so we left it for this one. Thank you so much for posting this recipe! DH said he was going to have to be careful, this one will make him gain weight, LOL!
Kat M says
DELIGHTED to find your recipe!
Can packets of yeast (Rapid Rise or Regular) be used?
How much?
(PS – I don’t know if it makes a difference; I will be kneading them by hand.)
Adria says
Kat M,
I use the yeast packets and knead by hand. I use two packs of yeast…they seem to have about 1T per pack.
The first time I made them it turned out great. The second time the yeast didn’t take (I don’t think my water was warm enough, it has to be HOT). This time they turned out great again!
Honestly I get about 14 rolls when I do the size posted in the tutorial. Hope this helps 🙂