30 Minute Dinner Rolls Recipe
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I don’t know why, but I just can’t make rolls to save my life. Remember the Easy Homemade Rolls that Elyse shared a couple of months ago . . . yeah, I totally burned them. They were more like hockey pucks than rolls. I saw this recipe for 30 minute rolls over at Eat Cake for Dinner and decided that I would just try them . . . I loved that they didn’t take forever and didn’t have to rise for hours on end. And guess what? SUCCESS! My first batch of good-tasting, perfectly cooked rolls! I am so proud. And the really did only take about 30 minutes from start to finish!! Try them out for yourself!
30 Minute Rolls Recipe:
Ingredients:
1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. all-purpose flour
Directions:
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls. You can also use this same dough for cinnamon rolls!
(adapted from: Real Mom Kitchen)
These look SOO good – my girls will LOVE them – thanks!
Mary
Yes, this sounds like something I could actually accomplish. Bookmarked already.
Yum! Gonna have to try this and some of your other delicious recipes!
Thanks for sharring at TT & J.
Gretchen
Thanks for sharing this @ Show & Share! I mentioned before that I made these this past week. They were a hit at my house!
yum! I love quick recipes…especially when it comes to bread
Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again with more great projects!
-Nikki
http://chef-n-training.blogspot.com/
I don’t have a stand mixer or dough hook. do you think the recipe would still work with a handheld mixer?
Hi Athena! I have actually made these without any mixer- I totally mixed them by hand and it worked great! I think that a hand mixer would work just fine!
My fiance loved these when I made them for dinner yesterday. -I switched the oil for melted butter and mixed by hand.
Had them tonight! They were delicious…and really only 30 minutes!
Would this also work with a breadmaker??? Once mixed I would turn it off…
I just wanted to verify that it is 3 1/2 cups of flour. Mine seemed a bit more dense than yours- well, what your picture looks like…..
I’ve made these twice now and I love how fast and good they are! I add about 1/2 cup more flour than the recipe calls for so it’s a little easier to roll out into balls. I then get around 16 smaller rolls.
Wow! These were SO easy to make! YUMMM!
I made these tonight and they were just as easy and delicious as you said! I’m a spaz when it comes to making homemade breads, so this felt like victory! Thanks for sharing!
These were easy, yes, and very tasty – but they are definitely more like biscuits as opposed to yeasty rolls. Very GOOD biscuits, though!
I made these tonight for the Church social. They were so good, light & fluffy & gone in no time.
How many little packets of yeast would I need? I have trouble finding jars or bulk packages around here. Thanks!
Each packet has 2 1/4 teaspoons of yeast, and there are roughly 3 teaspoons in a tablespoon, so you would need about 3 3/4 packets.
I did it! My husband is actually a superb breadmaker, me, I’m more like lead bread. LOL. But he had to word last night and I wanted to surprise him. He was very, very impressed. He knows how important it is to me to try to get it right, finally:-) Thank you so much. It was fun & easy.
Mine were very doughy. In center wondering what size pan you used and if the time is for convection ovens?
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In the recipe it calls for 3 and 1/2 cups but in the other section it says only 2 and 1/2?? How much flour do you need then?
Sorry it’s worded kind of funny. Add remaining flour a 1/2 cup at a time.
In answer to Beth’s question above, we used a 9×13 inch pan for the rolls. We looked up the difference between a regular oven and a convection oven and it said a convection oven generates heats and constantly circulates the air, so the heat is even at all times, great for baking, a regular ovens heat comes from one area and the air is not circulated. The heat is either steady from bottom or top. Hope this helps!
My daughter wants to make these for something at school. Do you think they can be prepared at night, refrigerated and then baked in the morning?
I’m not sure about bread and how the yeast reacts to refrigeration . . . there is a lot of yeast in this, which is why they rise and cook so fast. Not sure what to tell you. Sorry we aren’t more help on this question. Best of luck to you. -The Six Sisters
would i be able to use wheat flour?
We’re afraid that wheat flour might be “heavier” than white . . . and we’re not sure that wheat flour and white flour can be interchanged cup for cup (isn’t it 3/4 cup wheat = 1 cup white?). Maybe do half wheat and half white? We haven’t changed it out ourselves so we aren’t sure how it will all turn out. Let us know!
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I’ve looked around online and am just getting confused about yeast. I have instant dry yeast, do you know how the recipe would change? I keep getting stuff telling me to multiply by .75 and add such and such for water and these rolls are becoming more complicated haha
We think your instant dry yeast should work just fine. Keep us posted!! -The Six Sisters
2 Tbsp active dry yeast = 2 tsp instant dry yeast, I did use all purpose flour and they turned out beautifully