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 a staple in my house – I make them almost every week and since I discovered this recipe I just can’t bring myself to make any of my other dinner roll recipes because they take so much longer!
I had tried a lot of quick dinner roll recipes before this one, but most of didn’t up being quite as fast as they claimed, or they just didn’t taste very good! I had almost given up on finding a roll recipe that I liked that took less than 2-3 hours to make, but then I discovered this one and have never looked back. I love being able to make homemade dinner rolls in less than 30 minutes. And the recipe is pretty fool proof – even if this is your first time working with yeast, I promise these will turn out great. Pretty soon you’ll be making homemade bread regularly!
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 for the rise time, 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 easy dinner rolls
- Flour – I use all-purpose flour, but you can use bread flour as well.
- Yeast – I just use regular yeast, but quick rising yeast should work just fine as well. Either way, you just add the yeast straight to the recipe, no need to mix it with water first.
- Sugar – Just a little bit of sugar adds a little bit of sweetness to the rolls.
- Salt– You only need a teaspoon of salt for the rolls.
- Water – Make sure the water is pretty hot. I never actually measure the temperature of the water, I just use really warm water from the tap, but if you like more specific directions, I think it’s supposed to be around 110° F. If it’s much hotter than that, it can kill the yeast, but you need to make sure it’s warm enough to activate the yeast.
- Egg – Just one egg is needed to bind everything together.
- Butter or Oil – I usually use melted butter, but you can use oil if you’d like. Any type of oil will work – vegetable, coconut, canola, etc.
How to make 30-minute 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.
- No need to let the dough rise at this point, just shape the rolls. 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 whatever the issue is, I just know that they 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!
Video
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.
What to serve with fresh rolls?
Dinner rolls make an excellent side for any meal. These rolls are simple enough to make and eat every night, but the rolls are so good, they work for holiday meals and special occasions too! We always have these rolls on Thanksgiving, but they really are the perfect addition for just about any meal!
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 easy bread 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?
Erieka says
The best recipe for soft and delicious rolls quickly!! I have made them several times and love them!! I like the crescent roll the best!!
MrsIndy. IndependenceKs says
My first time trying this one. Super easy. They did take longer to rise. But hard to predict depending on climate.
In about 30 min they looked ready. They did fall some. I was careful and maybe 30 min was to long, because it was an even fall. Then I baked for 12 min and cut one after rubbing with butter, and they were dough on bottom. So I’ve put them back in😬.
For almost another 12 minutes. They are dark like toast colored and cooked. They hit the spot!
Will try again. Maybe get better rise and bake next time.
But I thank you for the recipe it is super yummy. Hot with hot butter of course. I am known for my rolls and it’s always my job to bring the rolls. My recipe has been in the family and is similar to your ingredients. But a hole lot more steps! So I love finding a small quick recipe with that similar big roll taste. Wish I could post a pic.
Nicole says
that sounds like you had a bit of a struggle there but I’m glad they worked out in the end and that you enjoyed them.
Rachael says
I have made this recipe a few times and always perfect. I do have one question though…can they be frozen?
Nicole says
you can freeze the bread rolls after they’ve been baked or right before the second rise. If freezing before the second rise, right after shaping them in the pan, cover in greased plastic wrap and place into the freezer for up to 3 months. Thaw overnight in the fridge and allow to rest on the counter for an hour before baking. (You could also just thaw and rise for several hours on the counter if baking day-of, but bake once the bread rolls have doubled in size.)
Katie says
So easy and so tasty! Total hit! Will definitely make again. Likely my new go to dinner roll!
I cut my dough into 16 equal parts. Rolled them out snake like, and tied in a single knot. Let rise and baked. Brushed with butter after baking. Sooo good. I took a pic but it won’t let me share it.
Nicole says
That sounds great! While you can’t share pictures to the comments you can share pictures to social media and tag us at @Jessicalovesbutter and we can see them that way 🙂
Marsha Kaufman says
What a disappointment! These turned out more like biscuits than dinner rolls. I only ate 1/2 of one, my husband choked one down and didn’t want more, and my daughter only took one bite before stating she could eat any more. Threw the remaining ones away!
Nicole says
Aw so sorry the recipe didnt turn out. We’re not sure what could have went wrong 🙁
Dena says
Thank you, great recipe which went exactly as described in your notes. They took slightly longer in my gas oven which doesn’t quite manage 450 degrees. Soft and delicious and definitely a keeper.
Nicole says
Glad you liked them! 🙂