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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:
Mary-Beth says
Made these for Sunday dinner-outstanding!! This recipe is easier to follow than the original, too, thank you!
Leigh Anne says
Mary-Beth, so good to hear they were a hit at your house!
Mimi says
If using the yeast packets, how many would you use? Thanks Mimi
Leigh Anne says
One packet of yeast is 2 1/4 tsp.
Star says
1 packet = 2¼ tsp.
2 Tbsp = 6 tsp.
Therefore, you need 2 whole packets PLUS 1½ tsp. out of a third packet.
I can’t wait to try these out. 🙂
Regina says
I used a full 3 packs and they came out beautifully and tasted delicious.
Kirsten D says
Just got done making my second batch of these. They are so good! A million times better than the super complicated, 3-hour-rise recipe I was using. These are perfect every time!
Leigh Anne says
Kirsten, Love that you love them!!!
mickey leifeste says
can you freeze at anytime either before after cooking ? 12 is too much for some meals.
Leigh Anne says
I have never frozen them but you could freeze before or after baking and then just thaw and either bake or warm.
Kelli says
If you have just a regular mixer and no bread dough hook, how it the best way to mix the dough? thank you
Leigh Anne says
I would just mix it with a wooden spoon until I can’t stir any more and then use my hands.
Sue Seward says
Leigh Ann do you have a gluten free version? I sure miss a good ole roll with butter and honey! Haven’t had one in 7 years! Thank you! Gluten Free Lady
Leigh Anne says
Sue, I haven’t made them gluten free but I would just try substituting your favorite gluten free flour mix for the flour and give it a try.
Kim says
I freeze them frequently. Just bake as usual (maybe slightly under) and freeze. These are my “go-to” rolls for a normal weeknight. I do not buy any frozen rolls anymore! The changes that I make are to ALWAYS use bread flour (sometimes halved with white whole wheat), milk instead of water, and butter instead of oil. The change of milk and butter makes them taste VERY similar to the rolls that take me 3 hours to make! I also will usually make them into 24 tiny rolls because then we tend to eat less!
Col says
Made these last night, first time ever making bread. Was a success! The kids at my school loved them.
I used whole wheat bread flour.