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. I saw this recipe for 30 minute rolls 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!

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Serves: 12

30 Minute Dinner Rolls Recipe

30 minutes from start to finish! These rolls are seriously the easiest bread recipe that I have ever made!

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 cup plus 2 tablespoons warm water
  • 1/3 cup vegetable oil
  • 2 tablespoons active dry yeast (yes, you read that right! 2 tablespoons!)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3 1/2 cups all-purpose flour

Instructions

  1. Preheat oven to 400 degrees.
  2. 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 (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength!). 🙂
  3. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining flour 1/2 cup at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls.
  4. 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.
  5. You can also use this same dough for cinnamon rolls!
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https://www.sixsistersstuff.com/recipe/30-minute-dinner-rolls-recipe/

(adapted from: Real Mom Kitchen)

 

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Comment on this Recipe

83 Responses to “30 Minute Dinner Rolls Recipe”

    • Maryann
      Great recipe! I also switched in butter vs oil an they were very silky. I tried a variation with one cup whole wheat flour to replace 1 cup of processed flour and they were still nice and soft. This recipes does well doubled and placed on a 1/2 sheet pan -- I've made 35 rolls for dinner rolls as well as 24 for sliders/mini sandwiches.
      April 1, 2018 at 12:52 pm
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  22. Six Sisters
    In answer to Beth's question above, we used a 9x13 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!
    December 31, 2012 at 5:13 pm
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    • Six Sisters
      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!
      February 12, 2013 at 11:17 am
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      • Pam
        I have made a mix of 11 grains for my bread baking. I doubled this recipe today (first time to make it) and added 1 cup of my heavy grains to the dough. Since the whole grains don't absorb much liquid, I found I still needed to all a little more white flour. My mixture also included whole wheat flour, flax seed, bran, wheat germ, etc. and these were the lightest and fluffiest rolls (and I've been baking bread for home for 40+ years.) Go ahead and substitute 1 cup of the whole wheat for 1 cup of the white flour if you want. You will not be disappointed with the turnout.
        August 12, 2013 at 9:15 pm
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  29. Christene Houston
    These were great and quick. The key to getting that nice roll dough is to let your dough be a little sticky. Stop adding flour before the dough gets dry. My rolls were nice and big and we needed to bake for 15 minutes. Also, we found that this recipe could have used a bit more salt. Maybe 3/4 t.? Thanks for a great quick recipe!
    July 18, 2013 at 7:15 pm
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  30. Pam
    I made a double batch this afternoon and they are lightest rolls ever! I have baked my own bread and rolls for years (kids would bed for gummy white bread in the store) and these are exceptional. I made a mix myself of 11 different grains (wheat germ, flax seed, bran, oats, etc) and added this in with the flour. So many people think my mixture of grains would be too heavy, but in these, the rolls were still light and airy. Thanks for the recipe. Easy for a beginner and certainly flavorful for the seasoned baker.
    August 12, 2013 at 8:50 pm
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  31. Clara
    Hi! I am making these rolls tomorrow night, and I plan on taking them to a friends house for dinner. Any tips on making these ahead? I wanted to prep the rolls first, and then just bake them when I got to her house. Is that a good idea? Or will the rolls double up in size? Maybe I should just bake them at home, and then throw them in the oven to warm them up? Any thoughts?? Thank you!!
    September 5, 2013 at 11:53 am
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  33. Leigh
    I just made 4 batches of these today for Thanksgiving. My first batch turned out more dense than I wanted. So on my second batch I left out a half cup of the flour, and reduced the heat to 375, let them rise for a half hour and baked them for 8-9 minutes and they turned out so much lighter and fluffy. I brushed them with butter after they came out of the oven and they looked so pretty and tasty. So on my last two batches I rolled the dough out, spread butter all over it, cut and rolled them into croissants. I must say they look so pretty, and they were so soft and delicious! I hardly ever make home made rolls, they frighten me, but these seriously look like the Lion house rolls. This will definitely be my go to recipe for quick, delicious rolls!
    November 27, 2013 at 10:07 pm
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  35. Linda
    Tried these delicious rolls this afternoon. Followed the directions exactly as in your blog post. My husband said they are the best rolls he has ever eaten, and he should know. He is Dutch, and Dutch bakery bread is outstanding. Thanks for the recipe. Now I can try it out on my roll baking mom. And maybe a King's Cake next week. [email protected] Blog
    January 4, 2014 at 5:50 pm
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  36. Katie hoth
    Friend used your buns and made cinnamon buns that were out of this world. 1cup browbeat sugar, stick melted butter. Pour butter over buns, separate buns somewhat before putting melted butter over, then add as much cinnamon as you wish, bake according to the package, yum yum,
    February 19, 2014 at 8:18 pm
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    • Camille (Six Sisters Stuff)
      Hi! I have actually only made this and cooked them immediately, so I am not sure if they could be made beforehand or not. . . . I am afraid that with that much yeast, they might rise all crazy if you waited too long. If you try it, let us know if it works.
      November 18, 2014 at 3:13 pm
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  39. Erin Woods
    LOVE this recipe and your suggestions!! From my experience: I have made this recipe three times now, and the first two times the dough was so sticky I had a really hard time handling it, so I added more flour. This made the rolls dense. The last time I tried it, I spooned the dough into greased muffin tins instead, and they turned out PERECT and I didn't even have to get my hands sticky. :)
    January 22, 2015 at 3:14 pm
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  40. Carolyn
    I tried to make these but had to add almost 1 more cup of flour as they were gooey and couldn't make the balls. Just kept adding flour until able to roll into the balls, Could it have been the all purpose flour or maybe our altitude where we live. It is about 3500 ft. Have been told to add more flour to box mixes or cookies. I also had to bake longer that 10 minutes, about 15 then they were baked inside. Tasted good though.
    October 14, 2015 at 7:32 pm
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  42. Kelsey
    I made these tonight because I was making pasta and realized too late that I wanted to make breadsticks to go with dinner. So I looked up a recipe for quick breadsticks and found this one. They baked up nicely and the taste was fine, but I wasn't a fan of the texture. Because of the quick rising time, the gluten didn't have any time to develop, resulting in a texture more like biscuits than bread. They were fine in a pinch, but I'll definitely stick to my normal recipe in the future!
    December 3, 2015 at 5:21 pm
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  46. Mckenna
    There is a major flaw with this recipe and it is the lack of salt...other comparable recipes have 1 1/2 tsp. Of salt and this one only calls for 1/2 tsp. I tried this recipe twice and both times they tasted very much like they lacked salt...almost couldn't eat them.
    April 2, 2016 at 5:33 pm
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    • Cyd
      You can use any directions for cinnamon rolls, this is just another dough option. Here is one of our cinnamon roll recipes. You could use this recipe for the cinnamon filling and frosting. http://www.sixsistersstuff.com/2012/07/cake-mix-cinnamon-rolls-recipe.html
      May 26, 2016 at 4:02 pm
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  52. Sheryl
    Just tried this recipe for practice for Thanksgiving tomorrow. I was asked to bring rolls and a dessert. The recipe is very easy to follow. I mixed mine in my Cuisinart food processor. Came together perfectly with only a few pulses after the initial 10 min rest. Divided the dough into 12 large pieces. Placed them in a pan after forming smooth balls. Allowed them to rest for 10 and then baked for 12-13 min. I think they were a bit dense. I used 2 pkgs of yeast and will try 2 1/2 - 3 next time as well as possibly kneading the dough after mixing. Also will try making balls smaller . I am so excited about the recipe and expect to be making it for Thanksgiving dinner. Thank you for the recipe b
    November 23, 2016 at 11:00 pm
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  54. Jennine Wilson
    Made these for dinner tonight, but accidentally added double the sugar. I actually ended up liking them sweet like that and so did the family, so... happy accident! I also added about 1/2 cup unfed sourdough discard and as a result, needed a wee bit more flour. I let mine rest for about 25 minutes after just plopping them on a baking sheet from an ice cream scoop. I covered them in a clean towel and set them on the counter. They took 12 minutes on the center rack in my gas oven and probably could have used a minute more, but they started to brown too much on the bottom. I think if I moved the rack up one notch they would be perfect. Thanks for a recipe that gets dinner rolls on the table without the four hour hassle!
    January 4, 2017 at 6:42 pm
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  56. Cindy McCampbell
    I apologize if anyone has already comment on this issue, but I do not have the time to read all the comments of everyone's pins! I also wondered about the lack of gluten in these rolls. I would think the answer is to develop the gluten by either running your stand mixer or kneading. I'm no expert but I have read my fair share of bread recipes which normally tells you that you have to either run your stand mixer or knead.....knead....knead! I will definitely give it a try but I will run my machine long enough to develop some gluten.
    November 25, 2017 at 9:31 pm
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