This post may contain affiliate links. Please see disclosure policy here.
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:
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Bran says
I love these rolls so much! I’ve been using this recipe for a little over a year now, and the possibilities are endless. I use milk instead of water and it lends such a nice touch of sweetness to them. I’ve also added a little bit of garlic powder and some dried basil to the recipe and it was wonderful. And of course I used this recipe last Christmas to make cinnamon rolls. I’ve never been great at bread making, but this has become my go to recipe. So fast and easy, you can’t beat it!
Leigh Anne says
Bran, I love that you love it and I especially love all the fun variations you have come up with!!
Linda Barclay says
I was really skeptical because my rolls didn’t quite look like yours after rising for 10 minutes but I baked them anyway and voila! Beautiful, light and delicious! Definitely a keeper!
Anne Power says
I love these rolls. They’re very similar to some my mother used to make when I was growing up. After a little experimentation, here are a couple of things I’ve learned. First, if you substitute 1½ tablespoons of rapid rise yeast (or bread machine yeast) for the 2 tablespoons of regular yeast, you don’t have to let it rest (proof) 15 minutes at the start. Also, the first time I made these, they got a beautiful golden brown on the outside, but weren’t quite done on the inside. So the next time I lowered the temperature to 350ºF and increased my cooking time to 18 minutes and they came out perfect. The increase in cooking time was more than offset by the reduction in resting time.
Tanya says
I made these for the first time and succeeded 🙂 I was wondering though how to make them fluffier and bigger like a bun instead of a biscuit. I had to bake them a bit longer than the recipe said as they had no color after 10 minutes but then the bottoms got darker than I would of liked. Any tips?
Rachel Jones says
I’ve been making these rolls for over a year, we love them so much. So quick after a Sunday afternoon nap to add for dinner. I’ve even made them into cinnamon roll (bake 15 mins) and they turn out great, fluffy and yummy. I love homemade rolls and I make these every time we have someone over for dinner because homemade is best! Thank you
Leigh Anne says
Love, Love hearing that. Good to know it works for cinnamon rolls too! Nothing beats homemade rolls/bread!!