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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:
Tanja says
I wante to say thank you for sharing this recipes, i made them yesterday and they turned out great. And we are making more today for dinner. I had sofar no problems.
urcakelady says
Try using buttermilk in place of the water. Milk makes a more tender crumb and since these do not need a high rise like bread buttermilk works great. Also add a pinch of nutmeg really good.
Leigh Anne says
Thanks for the tip on the buttermilk – will give it a try!
Neil Orton says
Hi,
sorry if I seem thick but does ‘C’ mean cups? Also (English), do you know 400F in degrees C?
They look great. Can’t wait to get cracking.
Leigh Anne says
Yes C means cups
Sandra (at) Coasahmom (dot) com says
Celsius conversion of 400F = 204.444 C
Birgit says
Thanks for translating. Ill never get used to Fahrenheit 🙂
Stacey says
400F is about 201C – so set your temperature to 200C and bake them. Be sure to watch them the last few minutes of TIMED baking as each oven is a little different – especially if its a warm air oven like mine. I often bake for time less than is called for in a recipe.
marina says
This recipe worked great!!! I took the rolls and tied them in knots, they looked so pretty! The taste in amazing!!! I also let them rise by preheating the oven to 170 and they were huge!!! Like as big as soft balls. They were so fluffy, I recommend trying this to have fluffy rolls!!!!!
Barbara Mullins says
Thank you so much for this recipe! My family absolutely love them and I now make them quite often. It will definitely be a keeper and be passed down to my family and friends. I am going to try to make a loaf of bread next out of this recipe because they are so soft and fluffy.
Barbara Mullins says
Oh I forgot to mention that I pinched mine off into 8 rolls and they come out as big as large hamburger buns and they still are done in 10 minutes in my oven set to 400F. Nice and golden brown.
Adriana says
Hi, I just made this recipe. I used all purpose flour. And knead by hand.
Only the buns on the edge bake well. The rest were not done! I let them bake for 10 more minutes and that did not help! 🙁 I used a disposable aluminum pan.
The flavor and the texture were great on the buns that bake well.
Sami says
Hi Yall! I just made these last night. They tasted great and were easy to make. UNFORTUNATELY, They tasted like biscuits. I loved it but they were too thick for my family. Also, the dough was so very sticky. I’m not a big baker but I’m trying to be. Does the bread flour come out more soft?
sasha says
I make these all the time. I do end up cooking them at least ten minutes longer than the recipe states. I use glass baking dishes. And I use bread flour for these. I read that bread for has more gluten which makes them rise more. Try this recipe again using bread flour and a thick baking dish.
Karen says
I made these for Thanksgiving Dinner. I put extra gluten in the all purpose flour. The family loved having fresh, warm dinner rolls with their meal. So glad I found this recipe. Thanks
Peggy says
I made these for xmas dinner. Way to dense for my taste. I like a light and fluffy roll. I bet they will be good for bis and gravy in the morning.
Letitia says
Rising now, if these are good I might try to stand on my head (I am 58 so you would know I’m excited)!