So incredibly easy to make and wonderfully delicious, these 30-Minute Dinner Rolls are the perfect addition to any meal!
There is truly no smell as amazing as fresh warm bread or rolls coming out of the oven! I remember coming home from school to the smell of freshly baked buns or bread, ready and waiting as the perfect after school snack! To this day when I smell fresh baking, I am immediately transported to that happy time and place of my childhood.
Fast forward to today with busy work schedules, running to kids activities and trying to simply keep up with life, it is difficult to put together a meal – let alone add on the extras!
This 30-Minute Dinner Roll recipe is wonderful because it is truly so easy to prepare, the buns take a short time to rise and the result is such a delicious treat that it is worth the extra effort! What a great side to enjoy with a hot and tasty bowl of soup or chili!
I love the convenience of buying dinner rolls from the store and the quality is very nice. In most cases however, store bought items have additives or preservatives in order to keep a longer shelf life. Making these homemade dinner rolls from scratch ensures that nothing is added except wholesome goodness! And these tasty little buns never last long enough to have to worry about shelf life!
If you are lucky enough to have any left over the next day, they do stay fresh and are so wonderful served with butter and jam in the morning! I love to enjoy this special treat with my morning coffee – it is comfort food at it’s best!
Our sense of smell is one of the most highly acute of all our senses and tends to influence our mood. It is no small wonder that when we smell freshly baked dinner rolls, it makes us feel happy and excited in anticipation of these tender, tasty treats!
30 Minute Dinner Rolls
Ingredients
- 1 cup warm tap water
- ⅓ cup oil
- ¼ cup sugar
- 2 tablespoons yeast
- 1 egg beaten
- 1 tablespoon softened butter
- ½ teaspoon salt
- 3 to 4 cups all-purpose flour I used closer to 3
- ⅛ cup milk room temperature
Instructions
- Preheat oven to 400*F.
- In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt.
- With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
- Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
- Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
- Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Whether it’s a special occasion or you simply want a delicious addition to your weeknight meal, 30-Minute Dinner Rolls are perfect! Absolutely delicate, delicious and simple to make, you will want to bake them often. And your family will ask for them even more!
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Ok. So I’ve done this recipe 3 times and it has been the best dinner rolls recipe ever. Now the craziest part is that I’ve come to the recipe to do it for a 4th time and I’ve noticed it also asked for oil? I’ve never added it before Without the oil, it has been an amazing recipe!
Hi Andrea, this recipe has not changed and has always had oil. I am so glad you have been loving this dinner rolls recipes!
Is 2 TABLESPOONS of yeast correct? I understand that want them to rise as quickly as possible, but that seems like an enormous amount of yeast. Wouldn’t they have an overwhelming yeasty taste? I just want to be sure before I try the recipe. Thank You for your recipes. I have made several and they have all been yummy.
Yes, 2 tablespoons is correct. They do have a slightly yeasty flavor but I don’t find it to be overwhelming. I’m so glad you’ve loved the recipes!
Tried out this recipe tonight, going to take these camping. I used 3 cups for the flour in the dough and worked in the remaining cup while kneading. Hand kneading is better than a mixer. I also used rapid rise yeast instead of active dry. It just works so much better. They rose just fine I don’t know why other people are having such a hard time. You have to make sure your warm water isn’t over 110-115 degrees or you’ll kill the yeast. So pull out your meat thermometer and measure temp before adding! Hope that helps!
BROOOOO. literally the softest and delicious rolls I’ve EVER eaten. I’m in love and will never buy rolls again!
Great recipe!
I ended up making two batches as my us/uk conversion was incorrect for the flour which made the first round super dense and heavy.
Second batch was perfect!
The recipe was very easy to follow and the buns turned out so well!
These were so tasty! I needed something that would go well with mashed potatoes, and these were the perfect option! Thank you so much for having this recipe!
I’ve made these so many times and they turn out wonderfully every time. So you simply couldn’t have followed the recipe or yours would have, too. There was no typo in the recipe. Just accept that you did it wrong. Think about that. The recipe doesn’t work just sometimes and it doesn’t work just for certain people. So you used a bad ingredient, used a wrong ingredient, used old ingredients, used too much of an ingredient, used too little of an ingredient, overworked the dough, didn’t work the dough enough, or who knows what. LOL!
These are excellent quick rolls. As a rule though, for all those who want to add more salt, when working with dough recipes add 2 – 2 1/2 tea spoons of salt for every 4 cups of flour. For a little more flavor you could add another 1/4 cup of sugar or honey.
These were just ok. Like others have said. They were bland.
The texture was some sort of cross between a biscuit and a true dinner roll.
Beautiful rolls but mine had no taste. What can I do to increase taste
i followed the recipe almost exactly (I used more like 3.5 cups of flour and i brushed the rolls with melted butter instead of milk) and they came out nice and fluffy! i did have to separate the dough into two batches, so one big pan of 12 which i let rise for 20min and one smaller pan with 5 which i let rise for 30min. I let them stay in the oven for 12min and they were perfect and fluffy. i would add a bit more salt, but other than that the recipe came together nicely.
The texture of these rolls was amazing… but they definitely needed more salt. They tasted very very bland! I will use this as my go to for fast rolls… but will for sure be adding more salt.
Looked fine and did rise properly, just no flavor at all. Hmm
Just made these rolls. Super quick and easy and delicious.
My advice to anyone struggling with them not rising– you need to use rapid rise yeast otherwise these will not turn out as hoped.
Great recipe, will make again!
I luuuvvv this recipe!!!!
I have to make it several times a week. My husband loves it and so do I !! With a little bit of butter emmm….. Just heaven!!
I made these last night and they were terrible. I could tell when I portioned out the dough that they were going to be bricks. I followed the recipe and even let them rise for 30 minutes because they were so heavy. I was extremely disappointed as I made them to go with soup. They went in the trash. I don’t know if maybe there was a typo in recipe that would have made a difference?
I’ve made these 10 times exactly as written. You either missed a step or did something wrong.
We had the same experience as JR2 last night. We followed the recipe exactly and let them rise for 30 minutes. I could tell they were not rising properly. We made the recipe in our stand mixer. Mixed with the dough hook for 5 min. The only thing I can think of is the 5 minutes is too long causing tough dough? They came out dense with more of a biscuit texture, not a soft dinner roll. I would like the feedback from the author of this recipe. Thank-you.
heavy bread/not rising
the disadvantage of using a stand mixer when you are adding dough ingredients and then kneading is that you are not feeling the dough when you adding the flour
use less flour, if you add too much flour then you will have a really hard, heavy dough that is not pliable and will not rise
allow more time to rise and/or place in a warmer location to rise
you can create your own proofing cabinet by turning your oven to preheat for a few minutes then turn it off and place your dough in the oven with bowl of warm water for humidity
Thank you for sharing your tips Kathleen!
These have the perfect texture. Only thing like others said was next time I will add more salt.
I also just made these and they were not good. I followed the recipe exactly. Not bricks, but not good. Will try a different recipe.
I’ve made these so many times and they turn out wonderfully every time. So you simply couldn’t have followed the recipe or yours would have, too. There was no typo in the recipe. Just accept that you did it wrong. Think about that. The recipe doesn’t work just sometimes and it doesn’t work just for certain people. So you used a bad ingredient, used a wrong ingredient, used old ingredients, used too much of an ingredient, used too little of an ingredient, overworked the dough, didn’t work the dough enough, or who knows what. LOL!
These were super easy to make, even without a stand mixer. They were great, but I’m going to add more salt next time. I brushed butter on top instead of milk and they were really good. They are more dense than rolls you get at steak houses, but I expected that with the short time they raised.
so soft and fluffy
These are amazing! Glad I proofed the yeast…1st envelope was a dud. 2nd envelope proofed and everything else was perfect. I will definitely make these again! Thank you!