Light and fluffy homemade 30-Minute Dinner Rolls ready in just 30 minutes from start to finish with simple ingredients and cooked to golden brown perfect.
These are some of the easiest dinner rolls you’ll ever make from scratch and are perfect for first time breadmakers, you won’t even need bread flour to make these easy dinner rolls!
Make these homemade dinner rolls with only a few ingredients and you will have the best homemade bread to make for the perfect addition to any holiday meal, busy weeknights, or any other special occasion.
Recipe Ingredients:
- Water: using warm water is important. Be sure to check out the best water temperature to make sure not to kill the yeast
- Oil: Use vegetable oil for the recipe but melted butter or olive oil would work as well
- Yeast: you will need to use active dry yeast (more than your normal recipe to get those delicious perfect rolls) I like to use Red Star yeast from the jar
- Sugar: use white sugar to feed the yeast perfectly (honey can work as well)
- Salt: use kosher salt for the best results
- Egg: the egg can be straight from the fridge, no need to wait for it to come to room temperature with this easy dinner roll recipe
- Flour: we enjoy using regular all-purpose flour for this dinner roll dough
How To Make 30 Minute Dinner Rolls:
- Preheat oven to 400℉.
- 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).
- With a dough hook, mix in salt, egg, and 2 cups of flour to the yeast mixture until combined. Then add the remaining flour – ½ cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
- Spray your hands with cooking spray and shape the dough into 12 balls.
- After shaping the yeast rolls, place on a lightly greased cookie sheet and let them rest and rise for 10 minutes.
- Bake for about 10 minutes or until tops are lightly golden.
Expert Tips:
Our 30-minute dinner rolls are pretty light and fluffy. If your rolls are dense, we would suggest three things to get the perfect texture.
- Next time, knead them more. Unlike cookies (where you want to mix them as little as possible), bread needs to be mixed well in order for the gluten to develop for nice, fluffy rolls.
- Make sure your yeast isn’t expired. If your yeast doesn’t start to froth (like in the picture above), it may be expired and your bread won’t rise.
- Don’t use too much flour. Your dough should still be sticky during step 4 (that’s why we suggest adding 1/2 cup of flour at a time). If you live in a lower elevation, or somewhere with more humidity, you probably won’t need as much flour. Don’t feel like you need to add in all the flour the recipe suggests. Use your judgment.
Frequently Asked Questions about Making Tasty Deviled Eggs:
Parmesan Cheese – We love adding Parmesan cheese to these rolls. Sprinkle over top of rolls when removed from the oven, similar to our parmesan rolls.
Garlic Rolls – Simply drizzle melted butter over the baked rolls and add a sprinkle of garlic salt on top of the melted butter.
Honey Butter – We love to serve warm rolls with honey butter. You could even drizzle some over the warm cooked rolls.
Mix 2 teaspoons of yeast with a bit of warm water and 1 1/2 teaspoons of sugar or honey. If after a few minutes, the mixture becomes foamy with bubbles, then you know you have active yeast for the fluffy dinner rolls.
Your rolls would not rise if you killed the yeast. This can happen when you use too hot of water with the instant yeast. You want to make sure your warm water is around 110 degrees F to avoid killing the yeast.
Yes! Follow the recipe through step 3, and then add in the flour as mentioned in step 4. Instead of shaping them into balls, roll out the dough and brush with butter, and sprinkle with cinnamon and brown sugar.
Roll up the dough into a jelly-roll shape, then slice and place in a greased 9 x 13 inch pan. Let them rise for 10 minutes, then bake at 400 degrees for 10 minutes (or until lightly browned on top).
Top the cinnamon rolls with frosting. We like to use buttercream or cream cheese frosting.
Make Ahead & Storage Instructions
Counter: Once cooled store these 30-minute rolls in an airtight container for up to 3 days.
Main dish recipe serving suggestions:
30 Minute Homemade Rolls
Ingredients
- 1 ⅛ cups warm water, (see note below)
- ⅓ cup vegetable oil
- 2 Tablespoons active dry yeast, (yes, it really is 2 Tbls)
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
- 3 ½ cups flour, (more or less; see instructions below)
Instructions
- Preheat oven to 400℉.
- 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).
- With a dough hook, mix in salt, egg and 2 cups of flour until combined. Then add remaining flour – ½ cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
- Spray your hands with cooking spray and shape the dough into 12 balls.
- After shaped, place on lightly greased cookie sheet and let rest and rise for 10 minutes.
- Bake for about 10 minutes or until tops are lightly golden.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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?
This comment has been removed by a blog administrator.
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?
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!
Sorry it’s worded kind of funny. Add remaining flour a 1/2 cup at a time.
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?
This comment has been removed by the author.
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!
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 🙂
These are the perfect wedding dinner rolls for those who are having a small at home dinner with family. I also brushed them with a garlic and herb butter, Oh my they were so yummy.
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!
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.
I would put the dough in the refrigerator overnight, let it get warm in the morning, mold into rolls and put on the pans then. You will probably have to punch the dough down as it will still rise a little in the refrigerator.
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.
What amount of flour 3 1/2 or 2 1/2. What is the amount?
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!!
I made these rolls several times already…really easy and tasty…today I decided to put a stick of cheese in the middle of each roll – very, very delicious!!!! Thanks for the recipe..
Blessings,
Nádya
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!
Can you use gluten free flour instead of white?
We have only made this recipe as directed. Never tried gluten free flour in this.
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. Linda@Wetcreek Blog
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,
Can these be made ahead and baked right before a meal?
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.
Is the flour 2-1/2 or 3-1/2 cups? In the directions it says add 2 cups and then the last 1/2 cup but ingredients shows 3-1/2 cups. I don’t want to ruin these rolls.
It’s 3 1/2 cups of flour. Add the first 2 cups, then the rest 1/2 cup at a time.
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. 🙂
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.
What if you don’t have a stand mixer? Can you mix these by hand?
Yes, just use a big bowl, a wooden spoon and all of your arm strength!
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!
Can the dough be frozen, and baked at a later time?
Hi Amanda! I have actually never tried to freeze it and then bake later . . . I would think that it would work, but would love to hear if you actually try it! 🙂
Thanks for the question!
Tried the rolls for the 1st time today for supper tonight. Delicious. I will keep this recipe and I’m sure that I will make it many times.
I was super excited to make these, but mine turned out really dense and kind of crumbly. Any advice? I am at a high elevation so I’m wondering if that could have contributed to it.
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.
You said “You can also use this same dough for cinnamon rolls!”
What is the recipe for using this dough for cinnamon rolls?
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.
https://www.sixsistersstuff.com/2012/07/cake-mix-cinnamon-rolls-recipe.html
I just made these. They are easy to make and oh so GOOD…..OMG….This will be my FAVORITE from now on. Thank you for this recipe.
Is this temperature in Fahrenheit or centigrade? ???
This recipe is for Fahrenheit.
Yummy! It’s first time for me to bake dinner rolls. Hubby loved it and is proud of me and I’m proud of myself too. I will always use your recipe. Thanks so much pretty ladies 🙂
Eleanor! That is so exciting. Way to go!! You made our day with your fun comment!
How long should you let the dough rise?
You shape the dough into balls and set them on a cookie sheet. Let them rest for 10 minutes and stick them in the oven.
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
Made these tonight, the family loved them. Quick and easy. Can’t wait to experiment with herbs as well as try it as a cinnamon roll. Thanks!
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!
I made them tonight with our dinner and they do not look like your picture lol. Mine turned out way more dense and not fluffy almost reminds me of a busquit. Not sure what happened
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.
My family loved them, but I didn’t. They were more like biscuits. If I were to make this recipe again i would make the rolls smaller.
Just made these and oh so easy and beyond delish.
I made these tonight and they were very dense and heavy. Is that how they were supposed to turn out?
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.
These are awesome. And awesome as cinnamon buns like you suggested. Gone are my days of taking the entire afternoon to make buns for supper – thank you!!
Can I substitute sugar with honey?
I am about to make them. They look great. But my oven doesn’t reach 400 degrees. What will i do?
Hi there they look delicous and very quick to make my only concern is do they taste very yeasty
Oh Please tell me how you do these for cinnamon rolls!!
Will definitely keep this recipe in my file. Made them for the first time and they are delicious!
Have made these twice and they look nothing like the picture. Very dense…almost like a biscuit.
These rolls are speedy fast to make which I like and super easy and the directions were a breeze thank you for the share?
First time to make dinner rolls. Turned out soft and really good. Thanks for sharing.
Could You sub with Almond Flour?…
These were SO easy. Thank you. My only issue was the stickiness of the dough. I added more flour to be able to handle the dough more easily.
I made these tonight and they were much quicker and easier than most bread and roll recipes I’ve made. They were terrific. And my husband loved them, too, so this recipe is a keeper. Thanks so much for sharing.
I made these rolls and used honey instead of sugar and they looked good but not much flavor besides yeasty. I would add more sweet and salt perhaps and definitely don’t need that much yeast!
Amazing! I didn’t have high expectations but they came out wonderfully. Lighter than I imagined. I used oil as per the recipe and still so much flavor! Next time I am definitely using melted butter, real butter. Thank you for sharing a wonderful recipe!
Made these tonight, they turned out not so great. Followed the recipe to a t, but the turned out flat and dense. And tasted pretty yeasty. Bummer.
I tried making them tonight and they turned out like flat pancakes and the dough seemed really wet. I added more flour than the recipe called for but it was still wet and I couldn’t really form the dough balls. Any idea as to what went wrong?
*Update* I added more flour to the last half of the batter and it turned out way better. I’m thinking I either had bad yeast or just needed more flour.* They still a tasted great (even the first batch) just didn’t rise like they were supposed to. Will definitely try making them again now that I know what do to! 😂😁 It was my first attempt ever at baking anything bread.
We’ve been making something close to this recipe for years and found that kneading at least 5 minutes (that’s after all the time it takes to get the right amount of flour 😂) on our Kitchen Aid makes them way more fluffy. Great recipe! We love it 💕
I have never made fresh buns before and thought this looked simple. The buns turned out absolutely perfect! I will be making these often! So soft and fluffy.
I made these rolls for Easter dinner. They were very easy to make, love how simple it was. My rolls didn’t look like the video. I followed the steps even poking the flour to let the air out. Mine came out more like a biscuit. They even had the familiarity of homemade bread. My friend liked them but she said they would have probably been better as a strawberry shortcake biscuit or on top of beef stew. I probably won’t make them again.
I made these for Sunday Dinner…They were so easy and turned out beautiful and delicious!!! Thank you for this recipe and the many other’s I have tried….know that you are appreciated!!!!
Hi Charlotte. We are so glad that you liked the 30 minute dinner rolls. We appreciate your kind words! Have a great week and stay safe.
How would I freeze these? Thanks
These rolls will freeze great in a freezer container or freezer bag that is sealed up well.
I was hoping there was information for using an Air Fryer! I’m going to try these in one today. I use this recipe all the time on weekdays especially when I decide fresh rolls are a NEED. Thanks for the go to recipe!
These rolls turned out wonderful! Very light and fluffy!!
They are wonderful an Do Not taste yeasty!!
I just made these..I used melted butter in place of oil..they are perfect!! My new favorite dinner roll!! Next up, cinnamon rolls!!!
Just made these for the first time and they turned out beautiful!! And very tasty. I added a little butter to tops and sprinkled sea salt on them which sent them over the top! Thanks for a great recipe.
I loved this recipe! So easy. Can the dough be frozen to use later?
So glad you liked the rolls. They are so easy to make. Happy Thanksgiving.
I thought it was not going to work. Even with an extra 1/2 cup of flour, the dough was so sticky that I could not roll balls, so I just drop big pieces inside a foil pan. After 13 minutes, the miracle happened: I’ve got the best pull-apart rolls ever! Family raved about it. We just served warm with butter and it was heaven! Thank you! Besides the mess, I’ll make them again!
I loved the recipe, but I couldn’t roll in balls. I dropped in a foil pan like drop biscuits. I used the kitchen aid as well, but… did you have to add more flour???
Easy & Delicious! I’m from DFW, TX. Baked 13 minutes to perfection! Thank you Camille! These are on my Thanksgiving Dinner must-have list💜
I made this with the ingredients listed and as I was reading the instructions it said to add the egg…no eggs in the ingredient list. One egg I assume? I made without and they turned out. Dense but tasty.
I was just getting ready to test this for Thanksgiving and wondered the same. LOL. I didn’t see egg in the ingredients.
How far ahead of time can these be made and still taste good? Or would you suggest serving right out of the oven? I’m worried about oven space on thanksgiving day.
Hadn’t ever made rolls before but this recipe made it sound doable, so I thought I would try it. They turned out amazing!!!
Made these tonight. Looks perfect. Great rise and browning. The only thing I will do differently next time is reduce the yeast. Had a strong yeast taste. Texture and appearance was very good!
Biscuits came out looking and tasting like they were from a bakery!! Airy, good texture browned up nicely in my toaster oven
I have made these up to 3 days in advance and they turned out still! If you could make them the day before, that would be perfect. You can also make them and stick them in the freezer, then heat them up in the microwave or set them on the counter to thaw and they are delicious! Good luck with your Thanksgiving cooking!!
I am so sorry! I fixed the recipe and added the egg! Thanks for catching that!
I am so sorry! I fixed the recipe and added the egg! Thanks for catching that!
Ahh! I am so sorry! I fixed the recipe and added the egg! Thanks for catching that!
I am so happy to hear this!!! Hooray!!! This comment made my day!
I have never frozen the dough, but I have cooked them and then let them cool and stuck them in the freezer. Then when you are ready to eat, let them thaw on the counter for a couple of hours and they taste amazing! Let us know if you try freezing the dough!
AWESOME! I am o happy to hear this! Thanks so much for sharing! Have a wonderful Thanksgiving!
YES!! I am so glad! That’s why I love these – they are totally doable! Have a wonderful Thanksgiving!
This comment made me so happy! Such a huge compliment! Thank you so much.
Hi! I want to make these tomorrow to practice before Thursday. How long do I knead them in my kitchen aid?
Just mix them until the dough doesn’t stick to the edges of the bowl and all the flour is mixed in. Good luck!! Have a happy Thanksgiving!
This dough was beautiful to work with; I used olive oil because I have a lot to use up right now. The dough was silky and easy to form. I used slightly more flour than called for and the only issue I had was that I baked them for almost 18 mins and they were still a bit doughy in the very centre. I will make these again in my lower oven and see if that makes a difference. My family loved these!!
I adore this recipe and make these rolls all the time. Now I am passing this recipe to my daughter!
These rolls worked for what I needed at the moment, but they weren’t our favorite. They are VERY soft…like almost doughy soft. (They were cooked enough) Also, if I make them again I would increase the salt to 1 tsp. If you’re looking for a quick roll recipe these work.
Recipe came out amazing ! Was shocked that it only took 30 minutes. Made X 3 only used 1 tsp salt. 3 C warm water at 108 degrees F. Made 48. Froze the left overs for other dinners.
Did not use a mixer, mixed by hand with my wooden spoon.
I make these buns all the time! My family loves them! Just wondering, would this recipe work to make into bread instead of buns?
I had high hopes for this recipe. The tops and bottoms are nicely browned but they are dense and sweet. I’m an experienced bread maker but we didn’t care for this, maybe it’s the sugar which the yeast needs to rise faster. I would look at other recipes here but everything takes so long to load. Thanks just the same.
This is the easiest and yummiest recipe!!
This is a fantastic and quick dinner roll!! I have put them on a cookie sheet and they come out similar to the Sister Shubert rolls! LOVE, love this recipe!!
Soo, I have a funny story actually.. I decided at the last minute that I wanted to make homemade rolls for dinner and I found your recipe.. I was happy to see it wouldn’t take hours to make and after watching you make them, I felt even more confident! So I started the recipe.. I got out all of my ingredients.. as I’m doing this, I’m also making a homemade meatloaf, mashed potatoes, and green beans.. so I had a lot going on at once.. I finished up the bread dough, shaped them into little balls, and set them in my 9×13 pan to bake.. as I’m waiting the 10 mins for them to rise, I realize that I forgot to add in the egg and salt to the dough! I couldn’t believe it, lol! The rolls were ready to go into the oven at this point and I decided to go ahead and bake them and hope for the best, lol! They browned up nicely and I took them out.. I opened one up and it was soo soft and fluffy! They didn’t taste bad and they looked just like the ones you made! So if there’s anyone out there who is allergic to eggs or can’t have a lot of salt in their diet, you can omit one or both and these rolls still turn out pretty good! I couldn’t believe I forgot those two ingredients though, lol! I can’t wait to make them again with all of the ingredients, because if they taste this good without two important ingredients, I can’t imagine what they will taste like with them all! This was so super easy to make too! Thank you for this recipe! ☺️❤️
Ohh! I’m so glad I read your comment because I wondered if I could use melted butter instead of oil next time! I will definitely try that now! Thanks! ☺️
I love this recipe and when I make them I add the 2 cups of flour and it looks ok then I add 1/2 cup and it is coming away from the sides and forming a ball on the hook, yet when I add another 1/2 cup of flour (making it a total of 3 cups) and mix it all in it flattens out and does not form a ball on the hook and is very stick. I first time I added more flour and the rolls tasted good but had a flour taste, so this time I stopped at 3 cups flour. Any suggestions?? Do I need to add the other 1/2 cup or more??
I was craving bread to go with our soup dinner. I found this recipe at 5pm and dinner was at 6. It was super easy and done in time. The video helped immensely in knowing what consistency to knead the dough to. *This was also my first time ever making bread!* Turned out amazing. I’m also very health conscious and adapt most recipes to fit what ingredients I have on hand. For this recipe I used 2 cups of whole wheat flour and for the remainder I used bread flour. I did not need the full 3.5 cups. I eliminated the white sugar and used a granulated splenda alternative with a tablespoon of honey for natural sweetness. They came out fluffy yet hearty. Definitely recommend!!
That is amazing! I’m so impressed with all of the recipes you were juggling at the same time trying to prepare. And who knew you could make rolls without eggs and salt! That is awesome. Thanks for sharing and have a terrific week!!!
Can this be made as a loaf instead of rolls
We have only made this recipe into rolls.
Is this recipe unhealthy for you, because my family is on a diet?
This recipe uses common ingredients used to make rolls. You could make adjustments using whole wheat flour and the changes necessary for that. But rolls do need certain ingredients to get a desired texture and taste.
I’m not much on baking but this recipe was so fast and easy. The rolls are delicious!!
I’m not sure when I found this recipe, but it has become a regular feature at our dinner table. I love that I can have fresh rolls without adding time to my prep routine – I can do each step as part of whatever else I’m working on for dinner. I’m very thankful you posted it!
Thanks Elaine. We are so glad you love our rolls.
This is the first yeast rolls recipe I’ve ever made that came out perfectly! I have tried over and over through the years but no one could or would eat them. I made this recipe for dinner yesterday and there is only one left!
We love to hear this! These rolls are some of our favorites and we are so glad they worked out well for you!
This was very easy and it turned out really good. I did try Bob’s Red Mill Gluten Free All Purpose Flour. I added Xanthan Gum because it didn’t have it in it. I wasn’t sure how it would turn out as reading other reviews. It turned out real light and fluffy and good. I used 2 1/2 cups of flour. It was done cooking after 10 minutes and it wasn’t doughy inside. I will do it again.
Would this still work if I were to add honey in the recipe vs after they are already cooked?
Can we use a healthier oil? Vegetable oil is one of the worst for you. Olive oil maybe??
Answered my question, thank you. Butter is much healthier than vegetable oil.
I made this recipe, I thought the rolls had a good taste, but was more cake like
OMG!OMG! I just made it tonight. I didn’t have enough plain flour soo I mixed with wheat flour and I only had instant yeast. They are perfect!! I will keep making it again and again!! Thanks soooo much!
I was worried this was going to taste yeasty with the amount of yeast it asked for, but NOPE. These were really good. A keeper!
This is one of my kids favorite sides for dinner. I’ve made it at least a dozen times. But mine never get golden brown. They are nice and big and fluffy. Fully cooked inside. But they don’t change color at all except the bottoms that touch the pan. Wondering what I’m doing wrong? Either way, the flavor is great and they are so easy. We make honey butter to go with them.
So quick and easy! Especially with my kitchen aid. Amazing taste and texture. I mistakenly thought I would cram them into a small pan thinking they wouldn’t expand as much as I would like. I was so WRONG! Use a 9X13. I won’t make any other roll! Thank you for the recipe!!!
This was a easy and quick recipe. The dough was easy to work with. Will be making these again!
This recipe was very easy and turned out just like those in the video. Excellent… can’t wait to share it with my friends.
So glad you liked the 30 Minute Homemade Rolls!
So glad you liked these quick and easy rolls.
Made your 30 minute dinner rolls today! They turned out perfect —- except I got 18! lol No problem, we’ll eat them. Can I substitute butter for the oil?
We have only made them with oil. So you would have to play with the recipe to see.
Made tonight turned out so good!! Highly shocked!!=) actually got 15 rolls!!:) and actually used a hand mixer bc I was to lazy to get my kitchen aid out
Great recipe! I try to go sugar free as much as possible so I use 1/2 of the amount of sweetener and double the salt. I also use 2 packets of yeast because I figured that was close enough to 2 tablespoons. They turn out wonderful.
I made these this morning. Thanksgiving 2022. No stand mixer so had to knead them. These are the most tender rolls I have ever had! And they taste amazing! Thanks so much for sharing this recipe.
I have been making this recipe for over 6 years and I’ve never made them light and fluffy. I’m sure I part of that comes from under kneading. I still have been making them often because, regardless of density, sometimes (most of the time) I only have 30 minutes to whip something together.
But. Tonight.
I had to get on and share.
I am NOT a specialty being item kind of gal. I keep basic basic basic things in my pantry. But I was given some vital wheat gluten from my mom and thought I’d add it to my flour in this recipe.
1. The dough was less sticky, and was already rising as I was forming the balls (air bubbles forming, etc)
2. The dough rise pretty well in the first 10 or so months before I put it on the oven
3. They came out HUGE and light and fluffy and gorgeously browned and delectable.
The only thing I’ve ever done to this recipe other than that is I add more salt. I like them a little more flavorful, but if you are going to try anything splurge on wheat gluten and make these 30 minute rolls Out. Of. This. World.
I don’t think I’ll ever make my 3hr+ rolls.
Thanks for sharing!!
Could this be made in a bread machine?
We haven’t tried that yet where they only take 30 minutes. You would need to adapt the recipe for your bread machine.
Just popped out of the oven! I used a hand mixer up until it got too thick then by hand. I put them in a muffin tin, turned out beautifully! Thank you so much for this recipe! I’m so excited to make them again!
I made this last night and I think I found the right recipe for dinner rolls!! We love it! Even my toddler had some!
Excellent post.
Thanks
I’ve made this recipe several times now and they’re perfect every time. I love how quick this gets fresh bread on our table. I’m considering trying to make a batch in loaf form today.
On another note I’ve made it at least three or four times with half whole wheat bread flour and they’re still great. Can’t even tell that whole wheat flour was used!
What flour is best please?
This recipe really is THAT easy! In my second time making these delicious rolls, I used butter instead of oil and increased the salt by about 1/4 teaspoon – fantastic!
You can use all purpose flour or flour for rolls and breads.
Can you make this is in a bread machine?
We haven’t tried making these with a bread machine so we have no advice on what will work best. If you give it a try, please let us know how it turns out!
I am going to make these for my family’s thanksgiving meal. Can I double or even triple the recipe or would I be better off to make 2 batches?
My advice would be to make two batches. The amount of yeast can get tricky when doubling bread dough recipes. Good luck and we hope you enjoy!
Do you think I could substitute olive oil for the vegetable oil?
The recipe was easy as stated, and the rolls are beautiful.
You absolutely can – it will alter the flavor slightly so keep that in mind. But it will work just fine in this recipe
Can these be made the day before and warmed the next day when I need them?
I made these rolls last night. They were really good but I had to let them rise about 30 minutes. I used about 1/4 cup flour more than the recipe called for. They turned out so good, I just mixed up another batch.
You absolutely can! You can warm them in the microwave in 8-10 second intervals on a microwave-safe plate until warmed through, or heat in a 300 degree oven for 5-10 minutes until warm.
I’ve made these 3 times already, they’re really easy and taste great! Just use a wooden spoon and arm strength. Also, works if you double the recipe. Can’t wait to use this recipe for cinnamon rolls!
I have been using this recipe for years! It is my no fail-impress the people-must bake for every holiday favorite. I substitute a flax seed “egg” to make it vegan too but it does not affect the taste. Thanks for a great recipe!
I make these whenever we have chili night. I substitute extra virgin olive for the vegetable oil and add honey in place of the sugar. They are delicious and quick to throw together! Thank you for sharing such a simple and fail-proof recipe 🥰
This is a great recipe! I make this all the time for my family! They have great flavor and they’re super fluffy!
Turned out light and fluffy 😋
It needs more salt.
I made these rolls for the first time on Thanksgiving! I’ve come back MANY times to make them again!! So easy and so good! I’ve done them with honey instead of sugar and also turned them into garlic parm breadsticks! Thank you! This is going to be one of those staple recipes that’s forever in our home!
I have made these several times. Each time they were great. Tonight I wanted to make them and had no eggs. O well, use substitution with oil,baking powder and water. No worries, they turn out great. Making these is pretty quick. Thanks for sharing. I never have to buy rolls again. Goes perfect with .ost meals.
My dough isn’t cooking all the way through. I baked them at 400 for 15 minutes – if I did any longer, the tops would burn. What am I doing wrong?
What’s the best way to reheat them if you make them in advance?
The fastest way is in the microwave until just warmed through (30-45 seconds). You can also reheat in the oven (350F for about 7 to 10 minutes) or even the slow cooker!
So easy and good, on my recipe board
Can bread flour be used for this recipe?
Yes it can!
Made this recipe for the first time today but only had one cup of AP flour so I substituted whole wheat flour and added and added added a little extra yeast. Also added an extra 10 minutes of rising time. My family raved about them. Light and fluffy!!
I love this recipe but I have a question could these be made and frozen for use at a later date
These dinner rolls freeze great!
I love these rolls! They came together so easy and they are fluffy and beautiful!! Exactly as described! I want to make homemade rolls for Thanksgiving so I have been trying out different roles and none of them did what they said except for yours thank you so very much for posting this. I KNOW my family will be impressed ❤️
What adjustment do i make to the temperature if I use a metal pan instead of a glass dish? Thank you very much.
I have made these for holiday meals for several years now. I love that they only have to bake about the amount of time that the meat needs to rest before carving.
This is a really good basic recipe for fast dinner rolls. I did use olive oil and 1 tsp instead of 1/2 tsp salt. They are beautiful fluffy and tasty. I baked them on a stoneware bar pan on convection. Baking time was 12 minutes. The tops were nicely browned but the bottoms were almost not baked. They were very light and a little doughy. Next time I will lightly cover with foil and bake maybe 3-5 more minutes. Anyway, great recipe! Thanks
These are GOOD! I went off the rails a little bit- subbed buttermilk for the water, used 2 eggs and 1 tsp. salt. THIS is a keeper.it’s RIDICULOUSLY easy.
These are GOOD! I went off the rails a little bit- subbed buttermilk for the water, used 2 eggs and 1 tsp. salt. Subbed a stick of butter for the oil, too. THIS is a keeper.it’s a blank canvas!! RIDICULOUSLY easy.
If a recipe calls for a glass pan and you want to use a metal one, increase the temperature by 25 degrees F and subtract 5 to 10 minutes from the baking time.
Great recipe, and they come out similarly to a longer rising roll. I do add 1 tsp of salt and proof for 20-30 minutes just as a personal preference.