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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 says
These are truly delicious. I was sceptical when I read the recipe but tried it anyway. Must say they are delicious and the good thing is they’re fast to make
Leigh Anne says
Mary, SO glad you enjoyed it!
Joni says
This is my go-to recipe for dinner rolls. We use them for hamburger sliders on a regular basis as the texture and size are perfect to hold up to burgers and toppings. Because I have made them several times (as listed) I’ve found that I need to make a few adjustments to the original recipe. First, I always double it – 12 is just not enough for my family of 6! However, I always make each recipe separately, rather double it in one bowl (my mixer isn’t large enough). Secondly, I always use all-purpose flour (that is what I have on hand) and I always end up adding an additional 1/4 cup of flour to the mixer. It’s just too sticky and won’t hold it’s shape well enough other wise. I don’t know if it would be different if I used bread flour as I’ve never tried. Third, I brush the tops with an egg wash to give them a better color on the top. Lastly, I have adjusted the cooking time. At 10 minutes my rolls are still doughy in the middle and not golden on top – they really need more like 15-17 minutes, but then they are almost too dry. Today I am trying to cook them at 375 for 15-20 to see if they turn out better. Thanks for sharing this fabulous recipe!
Gerard says
I have a bread machine and use it quite a bit, it normally takes a few hours to make a loaf. These little beauties are a no brainer. Will be making these from now on. Just need to rise them a little more to make them fluffier and lighter. The family loves em…
Thanks Leigh Anne for some cool bread rolls.
Natalie says
Marry me! No seriously… marry me.
I made a crockpot roast today and had about 30 minutes left when I realized ACK, I want some rolls with this! Too rainy and cold to send husband to store so I found this recipe and OMG I LOVE THEM. I will never again knead and let rise, taking hours to make homemade rolls. These are delicious!! I brushed on a little melted butter and sprinkle garlic on before baking…. I’m already thinking about the next batch with maybe some honey butter.
Leigh Anne says
Natalie – I love it!! So glad you found the recipe and loved it so much. Unfortunately I’m already taken 🙂
Monique says
I misread the recipe and only used 1 packet of rr yeast; the rolls still rose quite well and tasted delicious! Thanks for this quick, easy and tasty recipe.
Leigh Anne says
So glad they worked out for yoU!