Easy 30-Minute Dinner Rolls are made with a few basic ingredients, you don’t need a mixer, and they turn out perfectly soft and delicious every time! The best quick dinner roll recipe I have ever tried!
Easy 30-Minute Dinner Rolls are soft and delicious and every time I make them, people go crazy for them and nobody can believe that I really can make them in 30 minutes from the minute I start mixing up the dough to the time they come out of the oven. But I promise that they really do take just 30 minutes from start to finish! They take about 5 minutes to prep, 10-15 minutes to rise, then 10 minutes to bake – that’s it!
Another thing I love about this recipe is that it makes just 12 rolls. Some of the other roll recipes that I have make 4-5 dozen rolls which is just way too many for my family of 6. And rolls just aren’t quite as yummy a day or two later. If you need to stretch the recipe a little bit more, you can separate the dough in half and then make 12 crescent rolls from each half, making 24 smaller rolls. Just keep an eye on them if they are smaller because they cook fast!
What type of yeast works best in quick yeast rolls?
I use regular yeast in this quick dinner roll recipe and all of my other bread recipes too. I store my yeast in an airtight container in the freezer and it lasts a long time! I’ve always used Red Star Active Dry Yeast because I can usually find it at Costco in 1 or 2 pound bags and it is so much cheaper than buying the little packets at the grocery store.
To be honest, I have never used quick rising yeast in this recipe but it should work just fine. In most bread recipes, you have to dissolve regular yeast in water before adding it to the recipe, whereas with quick yeast you don’t. In this quick roll recipe, you don’t have to add the yeast to the water first anyways, so the steps would be the same either way.
Ingredients to make quick dinner rolls
- 3 1/2 cups flour, divided
- 2 Tbsp. regular yeast
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup hot water (I never measure the temp of the water, I just use really hot tap water, but if you like more specific directions, I think it’s supposed to be around 110° F)
- 1 egg
- 1/3 cup melted butter OR 1/3 cup oil (vegetable, coconut, canola, etc)
How to make quick dinner rolls
- Combine 1 1/2 cups flour with yeast; stir together until well combined.
- Add sugar and salt, mix well.
- Add hot water and stir to combine, then add the melted butter and the egg. Mix completely (until the butter and the egg are no longer visible).
- Add the remaining 2 cups of flour and mix until the flour is incorporated. Dough will be sticky. At this point, I like to add just a little bit more flour and incorporate it into the dough with my hands for about 1 minute. The dough should then be smooth and not sticky.
- You can shape the rolls however you prefer – I usually make crescent rolls because it’s fast. To do this, you just roll the dough into a large circle (1/8-1/4 inch thick). Cut the dough into triangles with a pizza cutter and then starting with the larger end of each triangle, roll the dough up.
- Place on a lightly sprayed cookie sheet, making sure that the tip of the triangle is tucked under the roll. Let the rolls rise for 10-15 minutes and then bake them at 425 for 10-12 minutes or until lightly golden brown on top. (Mine are always done right at 10 minutes.) I like to brush the rolls with a little bit of melted butter right when they come out of the oven – so yummy!
Do you need a mixer to make quick dinner rolls?
This quick dinner roll recipe turns out best when mixed by hand with a spoon! One time I decided to use my Bosch mixer and the rolls just didn’t turn out quite as well. I’ve never had them not work any other time so even if you are tempted to use a mixer, don’t! I think it overworks the dough or something but they just won’t rise as well and you’ll have more dishes to wash too! I do love my Bosch mixer for all other kinds of bread though, and it works wonderfully for cookies too. Just not these rolls!
EASY 30-MINUTE DINNER ROLLS
Ingredients
- 3 1/2 cups flour divided
- 2 Tbsp. regular yeast
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup hot water I never measure the temp of the water, I just use really hot tap water, but if you like more specific directions, I think it's supposed to be around 110° F
- 1 egg
- 1/3 cup melted butter OR 1/3 cup oil vegetable, coconut, canola, etc
Instructions
- Combine 1 1/2 cups flour with yeast; stir together with a spoon until well combined.
- Add sugar and salt, mix well.
- Add hot water and stir to combine, then add the melted butter and the egg. Mix completely (until the butter and the egg are no longer visible).
- Add the remaining 2 cups of flour and mix until the flour is incorporated. Dough will be sticky. At this point, I like to add just a little bit more flour and incorporate it into the dough with my hands for about 1 minute. The dough should then be smooth and not sticky.
- You can shape the rolls however you prefer – I usually make crescent rolls because it’s fast. To do this, you just roll the dough into a large circle (1/8-1/4 inch thick). Cut the dough into triangles with a pizza cutter and then starting with the larger end of each triangle, roll the dough up.
- Place on a lightly sprayed cookie sheet, making sure that the tip of the triangle is tucked under the roll. Let the rolls rise for 10-15 minutes and then bake them at 425 for 10-12 minutes or until lightly golden brown on top. (Mine are always done right at 10 minutes.) I like to brush the rolls with a little bit of melted butter right when they come out of the oven – so yummy!
Notes
Are quick dinner rolls made with oil or butter?
This recipe originally called for vegetable oil, which works just fine, but I like the taste of them better when I use melted butter instead. I’ve actually made them with coconut oil too and they are wonderful that way too, but they do have a very slight coconut flavor to them. You will use 1/3 cup whether you use oil or butter. You can even do a combination of the two if you want to!
How to shape dinner rolls
-I usually shape my dinner rolls into crescent rolls because it is so easy to roll out the circle of dough and cut into 12 triangles. This is the easiest way to make sure all of the rolls are about the same size!
-You can also shape the dough into circles if you prefer. Divide the dough in half, then divide each half in half twice more until you have 12 equal portions. Roll each portion of dough between the palm of your hands to form a ball and then place all 12 balls in a greased 9X13 pan.
Easy 30-Minute Dinner Rolls don’t require a mixer, and they turn out perfectly soft and delicious every time! The best quick dinner roll recipe I have ever tried and they are completely ready to eat less than 30 minutes after you start making them!
Need more biscuit and dinner roll recipes? Here you go!
- Best Homemade Easy Biscuit Recipe
- Easy Parmesan Garlic Dinner Rolls
- Easy 30-Minute Dinner Rolls
- Raspberry Honey Butter spread
- Cheesy Cornbread Muffins
- Best Blueberry Muffins
- Sweet Potato Biscuits
- Strawberry Butter recipe
- Homemade English Muffins
- Nutella Banana Muffins recipe
- Banana Nut Muffins
Grace S. says
Excellent recipe. So grateful, thank you. Substituted Bread Machine / Rapid Rise yeast because it’s what was on hand. I mistakenly rolled dough in a circle. Pizza cutter was perfect suggestion. Cut dough like pizza in 12 triangles. Came out beautifully. Brushed with butter out of the oven. Great with raspberry jam for breakfast! First time I’ve ever attempted homemade rolls. Appreciate you sharing this great recipe. Follow instructions and it works!
Danika says
These were so easy and super delicious! Will definitely do again and try with coconut oil.
I’ll even give putting to italian herbs into the mix when using butter or olive oil in the recipe.
Has anyone tried honey as a substitute for sugar?
Renee Maus says
Can you use honey instead of sugar and if yes how much?
Nellie says
I’ve never tried that, but please let me know if you experiment with it!
Taylor says
I adore these and recommend them full heartedly. I have only made them with vegetable oil and do not wish to use anything else because they just work out and I use enough butter in cookies so I like to save on butter when I can, haha. Last night was the first and only time that I actually made 12! Usually, I like to separate the dough, roll, and cut so I can get mini, or small rolls. I just make sure to check on them while they bake of course (like 7-8min).
I did not get into bread making during quarantine (yet), but I definitely made these at least five times and I go a little faster every time :).
Also, for about half the flour content I like to use whole wheat flour.
These dinner rolls are great for supper, snack, or in the morning with jam YUM! I also like the reheat them so they are nice and hot so the butter/margarine can melt.
Anyway, I am a fan. Thank you!
Nellie says
I’m so happy you enjoyed the recipe! We make these on a very regular basis, but I’ve never tried using whole wheat flour in this recipe, so I’m glad to hear it works!
Adrian Roberts says
Thank you so much for rescuing our dinner! We had moules marinière and I totally forgot to buy bread. These saved the day and were delicious: quick to make, and frankly more popular with my husband than my usual, much slower, sourdough experiments! They are going on our favourites list.
Alison says
I’m so glad these could make it to your favorites list!
Terry says
Can you use bread flour? And can these be prepared but not baked in advance?
Jessica says
I love using bread flour!
Stella says
What type of flour? Bread or all purpose?
Thanks
Jessica says
Either of those works Stella!
Gretchen says
Even with all the hectic Thanksgiving preparation, I decided to try these because they looked so easy. They are that easy and they are delicious! I’ll definitely will be making these again!
Jessica says
So glad to hear you liked them Gretchen!
Mary C says
My husband loves these rolls. I usually don’t bake yeast products but had some and gave them a try and they are yummy!! I just have one question….how much extra flour should I be using when kneading? My first batch came out on the more dense side (I make the rolls) and seemed to take an extra 5 minutes to bake. Have another batch going now for dinner tonight….
Nellie says
I don’t really add extra flour while kneading. As long as the dough isn’t sticking to your hands, you don’t need more flour. Hope that helps!
Donna Cicognani says
What flour do you use?
Nellie says
I always just use regular all-purpose flour in this recipe.
Frances says
I have made these about 3 times now, and really like them.
However, mine didn’t turn out “fluffy” – they are dense, almost like biscuits.
I have sifted the four and even added more yeast…
Any suggestions on what I should try?
thanks!
Nellie says
I’m not sure why they would be so dense! Did you mix by hand or with a mixer? Every time I’ve tried to use a mixer, they definitely are more biscuit-like and don’t turn out as well! What type of yeast are you using?
Frances says
I used Red Star yeast and mixed by hand.
Could the yeast be the problem?