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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:
Alysa says
I’ve used this recipe many times. Tonight I am trying something new. I added some garlic to the recipe and I’m making braided garlic bread. It’s looking pretty good!
Alysa says
It turned out pretty good! I think I like doing the braid better. It cooked much more evenly 🙂
mailgirl says
Wonder if you could freeze the dough before you let it rise? There’s only 2 of us so I would not need to cook that many at one time!
Leigh Anne says
I am sure you could!
Eliz says
I tried to make these last night (sans mixer since I’m a broke college student) but the dough didn’t turn out the right consistency. Instead of being something I could shape into balls, it was almost like a cross between sticky break dough and a somewhat thick batter (leaning towards the batter end). In order to get the right consistency I added more flour but then they didn’t bake all the way through. Any ideas on how I can remedy this?
(I live in Utah if the dryness or sea level matters)
Leigh Anne says
This is a heavier dough and would be harder to do by hand rather than a mixer. Altitude does affect things also. I am cooking and baking at sea level!
Kathryn Wood says
These rolls are great! I’ve made them a few times now and mine always take 15 minutes to bake. This time I doubled the recipe and ended up with 32 rolls. I used 3 cups bread flour, 1 cup flaxseed meal, and 2.5 cups white whole wheat flour. I didn’t need that last cup of flour. My husband thought this last batch was better than the ones with just bread flour. This is definitely a keeper. Thanks!
JoLynne says
Sorry first time cook here! What kind of yeast?- I see so many different kinds. Instant, cake yeast….I just don’t want to mess up using the wrong kind!
Thanks!
Leigh Anne says
Just use regular dry active yeast.
Jacqui says
Leigh, Is that 1 or 2 packages of yeast…or, do you open the packages and measure tablespoons? Thanks.
Leigh Anne says
I buy my yeast in bulk so if you are using packages of yeast you will need to measure it by the tablespoon.
Stacey says
I use 1 package of dry yeast (like you use in a bread machine) that I find in my local shops dairy department. Its a bit larger than a tea bag in size and usually comes in a 3 or 5 pack. I also add an extra egg to this recipe – as I do in all baking recipes that call for an egg – a trick I learned from my Gran, keeps the rolls/bake goods moist and tender inside. For a little “zip” to the flavor I add a little fresh ground nutmeg or cardamon depending on the meal its served with. Hope this helps 🙂