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These Small Batch 30 Minute Rolls are quick, easy, delicious and the perfect amount for 2-4 people. Guaranteed to become your favorite bread recipe.
Why You’ll Love This Recipe
There is nothing better than the smell of fresh baked bread coming out of your oven. But as empty nesters, taking the time to make a homemade dinner rolls to add to our dinner just seems like too much work and we end up with more rolls than we need!
That is where small batch 30 minute dinner rolls come in. They solve all the problems! They only take 30 minutes to make and there are only four of them!!
If you need more than four rolls, you can find the full batch version of these 30 minutes rolls here.
Ingredients for Rolls
- All purpose flour. I like unbleached all purpose flour
- Active Dry Yeast.
- Vegetable Oil. Can also use olive oil.
- Sugar
- Salt
- Egg
How to Make Small Batch 30 Minute Rolls
- Preheat oven to 400 degrees F.
- Combine warm water (105-115 degrees ) in a bowl with the yeast. Cover and allow to proof for 5 minutes or until foamy and bubbly.
- In a bowl of stand mixer, combine flour, sugar, salt, oil, egg and your yeast mixture.
- With hook attachment, knead until soft and smooth.
- Divide dough into four pieces and form into rolls.
- Place in a greased 6 x 8 pan and cover. Allow to rise for 10 minutes.
Tips and Tricks
- The rolls will rise best and fastest in a warm location. If your house is cool, turn the light on in your oven and let the rolls rise in the oven. Just don’t forget and turn it on to preheat while the dough is rising in there!!
- Bake for 12-15 minutes or until golden brown and cooked through.
- Take some additional melted butter and brush over the top of hot rolls.
- Serve them with our favorite honey butter!
These small batch dinner rolls are so easy and quick to make you can add them to any meal or just bake up a batch when you are craving some fresh baked bread! Being able to make only four rolls at a time is pretty much life changing!
Frequently Asked Questions
Can I use rapid rise yeast?
Rapid rise or instant yeast will work fine. Instead of proofing it in the water just add it in with the dry ingredients and then add water.
What is the best way to store leftover 30 minute rolls?
Keep them stored in an airtight container at room temperature and they will keep for up to 3 days.
Can I make these without a stand mixer?
You can definitely make these by hand, it just takes a little bit more work and it will take longer than 30 minutes.
Working with yeast scares me!
It’s easier than you think! Check out my post on How to Work With Yeast here for all my tips and tricks.
For more small batch baking recipes try:
- Small Batch Fluffy Dinner Rolls
- Chocolate Texas Sheet Cake for Two
- Small Batch Cinnamon Rolls
- Small Batch Banana Bread
- Brownies for Two
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Small Batch 30 Minute Rolls
Ingredients
- 1/3 cup warm water plus 1 Tbsp
- 2 tsp dry active yeast
- 1 1/2 Tbsp vegetable oil or olive oil
- 1 cup all purpose flour plus 3 Tbsp
- 4 tsp sugar
- 1/2 tsp salt
- 1 Tbsp egg beaten
Instructions
- Place yeast into warm water (105 – 115 degrees F). Allow to sit for about five minutes until foamy and bubbly.
- Preheat oven to 400 degrees F
- In your the mixing bowl of a stand mixer combine flour, sugar, salt, egg, oil and yeast mixture. Knead with dough hook until soft and smooth, about 5 minutes.
- Divide dough into four pieces and form each piece into a ball.
- Place in a greased 6 x 8 baking dish and cover. Allow to rise for 10 minutes.
- Bake in oven for 12-15 minutes or until golden brown.
- Brush with melted butter after baked and still hot.
Tips & Notes:
- The rolls will rise best and fastest in a warm location. If your house is cool, turn the light on in your oven and let the rolls rise in the oven. Just don’t forget and turn it on to preheat while the dough is rising in there!!
- Rapid rise or instant yeast will both work in this recipe. Instead of proofing the yeast in the water, if using rapid rise yeast, just add it in with the dry ingredients and then add water (water should still be warm)
Nutrition Facts:
Rodger Brown says
Easy and good eats!
Monica Faber says
I made these for bbq pulled pork sandwiches and they got double thumbs up. Used an egg yolk for the egg and a couple of tablespoons of butter at the end of kneading. Will definitely add this recipe to my line up. THANK YOU!
Kathryn Thieben says
I have made these several times. They are perfect for the two of us. I was thinking about using this recipe for pigs in the blanket. What do you think?