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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:
Beth says
I work at a daycare and ran out of rolls shortly before dinner. I needed something QUICK! So I found these and whipped them up. They were amazing! I tried them for dinner at home and added garlic Parmesan cheese to the dough. So good! I’ve seriously made them every time we have rolls at work now. I don’t even buy them from the store anymore! Thank you so much 😀
Marianne says
So I completely messed up and I don’t even know what I was thinking, but I somehow read “3 cups plus 2 tbs water” Seriously. After I added the flour, I thought “wow this is really like pancake batter.” I was hand mixing so I thought that because I didn’t have a dough hook, maybe that was why, so I mixed more and more. Then it dawned on me, I had remembered just how much water I had put in. I did NOT want to waste the yeast since it was insanely nice and frothy, so I added more flour. And more flour. And more flour until I could work it into a manageable , but still wet, dough. Can you believe it turned out perfectly tasty? Seriously!! It could have used more salt, so I brushed the hot buns with butter and sprinkled on a little salt. Granted I had a TON of dough to work with so I experimented. I brushed some before baking with butter, some I slashed lines in, others I brushed with butter out of the oven and then sprinkled on granulated garlic, Parmesan, a little salt, and parsley. Okay THOSE were good. But I STILL had dough left!!! In the time it took to bake the others, my leftover dough had really risen, so I punched the remaining down, formed it into a loaf and placed it into a lard greased pan, then let it rise. Can you believe that came out good as well?? This was sheer luck, because there is NO way I would ever mess up the recipe again either on accident or on purpose. It was a bit doughey at first at just 10 min at 400F, but with a few more minutes on the rolls, they were quite steamy, so I think the water and a little more time puffed them up. They reminded me of those Little Cesar’s or Olive Garden consistency bread sticks. The loaf I had to cover in foil the last 13 min or so. Thank you for the recipe (that I messed up), it was really yummy! But next time I will plan on sticking to the directions 😉
Leigh Anne says
Sounds like you made a good thing out of the mess up! Glad you liked them.
Judith Sawyer says
Just had these tonight and we loved them! DO expect to add extra flour, as they come out very wet otherwise and DO use a glass pan, as someone suggested, and DO expect them to take 20 min. instead of 10 to bake. But they are extremely good. We liked the texture that was a cross between a roll and a biscuit. I’ve rarely seen a roll or a biscuit I didn’t like, so it’s all good here.
Heather {Woods of Bell Trees} says
Oh phew! I forgot where I saw these and thank goodness I found them again! They look so yummy!
Pamel says
I made these following your directions exactly, & they were Heaven. I have made pepperoni rolls with this recipe, pizza crust, hot dog buns….& still loving it!
Thank you for sharing.
Leigh Anne says
So glad you enjoyed them. Love all the things you have made with the recipe!
Elaine says
I thought 60 minute rolls were a find, but now 30 minute ones! And delicious. Thank you, thank you!