30-Minute Dinner Rolls

by | Jan 21, 2014 | Breakfast and Breads, Yeast Breads and Other Breads | 154 comments

Did you know you can make dinner rolls – yeast ones, at that – in just 30 minutes?  It’s true!  These 30-Minute Dinner Rolls are so easy to make you’ll never go store-bought again.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

The truth is, I’m a bread-a-holic.  There’s not much else in life I love more than the smell of fresh baked bread.  And with these 30-Minute Dinner Rolls, now I can have it every day if I want to.

Actually, I’m not sure that’s a good thing, considering I could eat the entire dozen all on my own.

Fortunately, Doodle and the Tall Boy loved these as much as I did, so it was more like a fight to the finish.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

I found this recipe over at Real Mom Kitchen, and I knew I had to give it a try.  Fresh baked dinner rolls in just 30 minutes, start to finish?  Sign me up!

I was a little hesitant before baking these – 2 tablespoons of yeast seemed like a lot – but the finished rolls did not taste overly yeasty.  They were light and fluffy and perfect.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

Technically, I suppose these rolls take a little longer than 30 minutes start to finish, but not by much.  And any homemade yeast bread that requires little effort on my part is a winner in my book.

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

Quick, easy, and delicious!  My guys have already requested that I make these again {and again}.

So skip the bagged rolls at your grocer and make these instead.  You can have fresh baked bread in the time that it takes you to prepare the rest of your meal!

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

30-Minute Dinner Rolls
 
Ingredients
  • 1 cup plus 2 tablespoons warm water
  • ⅓ cup oil
  • 2 tablespoons active dry yeast
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 egg
  • 3½ cups flour (either bread flour or all-purpose will work)
Method
  1. Preheat oven to 400 degrees.
  2. In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. Allow the mixture to rest for 15 minutes.
  3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining 1½ cups flour ½ cup at a time.
  4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest for 10 minutes.
  5. Bake for 10 minutes or until tops are just golden brown.
Notes
recipe from Real Mom Kitchen
Nutrition Information
Serving size: makes 12 rolls

154 Comments

  1. Melanie @ Carmel Moments

    I’m a bread-a-holic too Ashley. If I can get a roll on the table in 30 minutes I’m in! Looks delicious! Pinning.

    Reply
    • trina

      I agree..aint nobody got time for dat!

      Reply
      • karyn

        these are sooo easy and a wonderful accompaniment for any meal thank you for sharing xx

        Reply
  2. Vala

    What do you do if you don’t have a stand mixer and a dough hook?

    Reply
    • Chandra

      Mix and knead by hand until no longer sticky.

      Reply
    • Monique Chancellor aka Aunt Mo

      I don’t have a stand mixer but I do have a handheld KitchenAid 7 Speed mixer that cost me like $49.99 and it has a dough hook with it. That is what I used. I have never in my life made rolls or even used a dough hook. I have carpal tunnel, arthritis and nerve damage in both hands. I really need a stand mixer. My hands gave out and I think I could have mixed the dough more. It did make 12 rolls and they were great they looked strange.

      Reply
  3. Pam

    Think you could use butter instead of oil or substitute part of it? They sound amazing, just partial to sweet butter over oil

    Reply
    • Lisa

      I just made them using butter instead of oil, and they were heavenly!!!!

      Reply
      • Melena

        When you used the butter, did you use the same amount as you would with the oil?

        Reply
  4. OJ

    Am thinking the same thing. If no dough hook, how about just hand mixing it, then kneading it for a few minutes?

    Reply
  5. Eva

    These sound wonderful
    Can’t wait to try soon
    I haven’t a mixer so I will do by hand and like the suggestion for butter over oil
    Nice
    Thanks!

    Reply
  6. Suzanne

    Are you kidding me?! You better believe I’m going to make these this week! Thanks for sharing!

    Reply
  7. Jeulia

    My oh my…breads are my downfall (and my husband’s)….so I will definitely make these.
    Thanks so much from both of us

    Reply
  8. Jeannie

    2 Tbsp is a lot of yeast. My recipes usually call for 2 1/2 tsp not TBSP?

    Reply
    • Ashley

      2 tablespoons is correct. As I discussed in the post, while it does seem like a lot, the rolls turned out great.

      Reply
  9. sharon

    A little to much sugar for my liking, but easy to make

    Reply
    • Crystal Norman

      The yeast needs that much sugar to react quick enough

      Reply
  10. Sarah

    I tried these last night & they came out kinda dense. They tasted fine but you mentioned & fluffy; did I do something wrong?

    Reply
    • Beth

      You might check and make sure your yeast is fresh. Mine rose very good and were not dense at all.

      Reply
  11. Dana

    They came out really dense for me too!

    Reply
  12. Lisa Braziel

    Thank goodness someone else tried these and had the same result I did. I’ve made these twice and even though they are delicious, they are not fluffy! I will be making them again because they are really good and easy to make.

    Reply
    • MAggi Andersen

      They really were dense. I imagine this is because of the short rise time, and the fact that it’s only one rise. Mine almost doubled in size, but still turned out dense. Still yummy, and everyone loved them, just not a super fluffy, pillowy roll.

      Reply
    • Julie

      I actually end up with several more than the serving size recommends, but they don’t seem as dense because they are smaller in size.

      Reply
  13. Jane

    Do you coat the baking dish before adding the tools? Do you use only 1 hook or both? Thanks so much for sharing.

    Reply
  14. Lisa

    I just made this recipe and it’s way too watery. I did everything like above. Any idea what could have happened?

    Reply
    • Lola

      Maybe just sprinkle more flour until it comes together…you don’t want it too dry but not so sticky you can’t work with it.

      Reply
      • Nancy

        These rolls came out so soft and fluffy. They were delicious! A couple things I did differently was let them sit for 30 minutes instead of 10 because they didnt rise enough (my kitchen is a bit cooler). I could have stopped at 20 but I didnt get to them in time. The rolls were a bit larger but that didnt bother me. Also, I had to bake them longer. They were still a bit undercooked at 10 minutes so I baked them for 15-16 minutes. I know it beats the purpose for 30 min rolls but I had extra time and wasnt in any rush. Thank you for sharing the recipe. I will definitely be making these again in the future!

        Reply
    • Amz

      My dough mix was impossible to shape, it was so sticky. I don’t have a dough mixer and have just realised I needed to knead it more by hand until it isn’t sticky. They’re in the oven now. I have bad luck with bread rolls coming out dense and practically inedible. At least if they do, I’ll know my mistake. Hope yours turns out better with practice!

      Reply
  15. Lola

    My yeast was fresh and these still turned out very dense. Going to give it another try but will let the dough raise a little longer. They were good…just not light and fluffy. 🙁

    Reply
  16. Eileenrn

    I just took my rolls out of the oven. My bread authority, my husband, approves. I made them in a cupcake pan and they turned out great. Thanks for a recipe I will be using quite often.

    Reply
  17. Jenny

    The reason the bread may be dense could be because of the flour. Always use fresh flour. Also, the old cooks’ used to tell me that here in Australia, never use flour bought in January. The flour is too heavy because there is too much water in the flour due to the season in which the grain is harvested. I always keep my flour in a container in the fridge or the freezer because we have such hot weather and I usually have a far better cooking result. The photograph of the bread looks lovely.

    Reply
  18. Amanda

    These are fantastic! I made them with freshly ground whole wheat flour, used melted coconut oil for the oil, and let hem raise for 2-3 minutes longer. They turned out perfectly fluffy!

    Reply
    • Breann

      That sounds amazing! I will definitely have to try them your way next time!

      Reply
  19. Libby

    will these work with honey instead of sugar

    Reply
    • katie

      I sub honey all the time for this recipe. must admit I actually use 1/3 cup of honey however. but they always turn out amazing!

      Reply
  20. Milena

    I just made these. They taste AMAZING!! Will definetely be making these again soon! Thanks so much for the recipe!!

    Reply
  21. Cindy

    I made these rolls tonight and like a few others commented, they were a bit heavy. They had a great taste though. I also had to bake them a bit longer than the 10 minutes. I think it was more like 15-20 minutes. Even though they were a bit heavy my Mom and Dad said they were delicious. I actually got a bakers dozen out of this recipe instead of the dozen that was mentioned. They baked up big and beautiful and not too much yeast either.

    Reply
  22. Deb

    Trying these tonight. They were really sticky. I added an additional 1/4 cup flour & they were still sticky. I did the best I could. We shall see.

    Reply
  23. Torri

    Just made these….10 min in oven, tops were beautifully golden brown….rolls were completely doughy :(. Hoping now that I stuck them back in they will cook

    Reply
  24. Jenny

    So I just made these and they are so good! I took the advice from another commenter and doubled the rise time before putting them in the oven. I also used coconut oil (melted of course) and baked them individually in a muffin pan. Let me tell you, they are huge! And besides being delicious and huge they are also fluffy. This was my first time making yeast rolls so I’m delighted at the result and will be saving & sharing this wonderful recipe. Thanks!!!

    Reply
  25. Nakeshia

    Ivan I refrigerate before baking and for how long? I was thinking about making the rolls today and baking them tomorrow?

    Reply
  26. Eugenia Lutes

    Made these adding my favorite tip. I butter the pan and add some honey to the butter. Then I brush the baked tops. Yummy

    Reply
    • Ashley

      That sounds awesome! I’m definitely doing that next time–thanks for sharing your tip!

      Reply
  27. Virginia

    Go” first time I tried it, it was dense. But one of the ladies said let rise longer, sure enough. It was do much I froze most of it. We’ll see how that goes later. I also use a little bit to make pizza dough. Not only was the rolls fantastic so was the pizza. You just have to keep putting flour until it’s not sticky and just be patient with the rising. The more you let it rise the more dough I got out of it.

    Reply
  28. Norma

    Made these tonight for supper. They were amazing and my husband loved them. They were really easy to make.

    Reply
  29. Sarah

    How much in grams is a cup of flour?

    Reply
  30. Victoria

    Hi there

    I’ve just made these and they did work out really well except that I find them far too sweet. It might be that Australian bread is less sweet so we’re not used to it but I was wondering whether you think they would work with less sugar?

    Kind regards

    Reply
  31. Aleksa Butler

    I made these tonight as we were frantically trying to figure out what to make for dinner (hubby needed to be in bed early tonight). I totally messed up and forgot the egg AND the salt, however, I did listen to the comments and let the dough rise and cook a bit longer. I also split my sugar to be 50% white sugar and 50% brown sugar. When I pulled them out, I brushed the tops with butter. Despite forgetting the egg and salt, they made FANTASTIC hamburger buns. Hubby even made two! They were tender and fluffy (though kind of flat, as it turns out my pan is WAY bigger than I thought it was. But perfect for burgers- not too bready that way.

    Next time, I won’t forget the ingredients, however I may trade out the sugar for some local raw honey.

    Thank you for helping me out in a pinch! 😀

    Reply
  32. Roxanne

    I just want to say THANK YOU! These are the best things ever………..they are even better than all day rolls I have been needing a fast recipe for so long. Now when the kids ask for rolls for super I can have them and not plan ahead wichich is convent because my boys will ask an hour before dinner 🙂

    Reply
    • Ashley

      I am so glad that your family like these! We do, too! 🙂

      Reply
  33. Saphyre

    Wow, made these tonight to go with homemade stew and they were wonderful. Had to add a little extra flour as dough was sticky. Added a little time to the rising time as suggested by other bakers and wow, they were wonderful. Thank you so much for sharing your recipe.

    Reply
  34. Cynthia

    These turned out so good..I made chicken sandwiches..mini ones for the little ones n big ones for my big boys…Everyone loved them the bread made it delicious…Thank You for sharing

    Reply
    • Ashley

      So glad you liked them, Cynthia!

      Reply
  35. Kate

    I can’t believe I am the only one who found the flavor to be waaaaaaay too yeasty!

    Reply
  36. lucy

    I made these last night! Soooooo yummy! I made them in my ninja since I didn’t want to bring out my mixer. I added the oil and 12 stick of melted butter. I make bread all the time and couldn’t believe how light and fluffy these came out… I did let them rise a bit longer and started them off in a cold oven. Saving this!

    Reply
  37. Brittany

    Could I sub in baking powder for the yeast? How would I do that?

    Reply
  38. Barbata

    Can someone please tell me if one pack of dry yeast equals 1 or 2 tablespoons? Thank you.

    Reply
    • opirnia

      Each 1/4 oz. packet contains approximately 2 1/4 teaspoons of yeast. Note: Yeast is packaged by weight. The measure may vary slightly between 2 and 2 1/4 teaspoons depending upon the particle size of the yeast (.749999 tablespoons). Two yeast packets is more or less (ok a bit less but should work) 2 tblsp.

      Reply
    • rick

      used two pkg of fast rise yeast . had to use extra flour while the dough hook was mixing and almost tripled the rise time. I just kept looking at them till they looked good (about 25 minutes). Moved them into a hot oven f or about 10 mins. They came out great. I will bake these again.

      Reply
  39. Kath

    Thank you thank you for sharing this recipe! awesome. they were so easy.. I did let them raise a little longer but was so pleased with the results. So nice to be able to have homemade buns around, froze the extra. they didnt last long! will definitely be making these again. My husband enjoyed them as well.

    Reply
  40. Paula McCartney

    Would say lessen the sugar content in this recipe as it makes the bread more of a pastry, overall though a good recipe for bread! I am not against sugar, I take two in tea/coffee just thought it overpowered the bread

    Reply
  41. Terri Lowe

    Wow! These were wonderful! Just made them. Did the 10 min rise and baked for about 13 min. They were perfect! So fast. My brother said you have to make another pan, there won’t be any of these left. I used to work in a pizza shop and made hundreds of pounds of dough. I did the same thing with these, just get it to get soft to the touch, like they say, a baby’s butt, and give it a slosh of flour and shut mixer off. It coats dough enough to handle it. While cutting into balls, maybe a little flour on the hands. They were so soft. I will do them the exact same way the next time. Different flours absorb different, so maybe why stiff rolls for some people. The last 1/2 cup of flour I only watch the dough not what’s left in the measure. These are the only rolls I will make from now on. Actually, the first rolls I’ve made at home since the pizza shop ahh 40 years ago….Thanks for sharing

    Reply
  42. Delilah Vinson

    I just made these tonight they were sticky but I put butter on my pan and my hands and they turned out wonderful my kiddos and hubs chomped em up 🙂 thank you I will be saving this recipe 🙂

    Reply
  43. Frances

    Really excellent. I read all the comments, then I used a flax egg, reduced sugar and replaced with honey, hand-mixed and kneaded, rose for 20min in front of the oven while it heated (they more than doubled) and baked on a pizza stone for 10min. Great oven spring, would be great for hamburger buns, very soft. Next time I’ll do on a silicone mat so the bottom doesn’t go too crusty (totally my fault with the pizza stone – maybe I’ll skip that and just do on regular tray?), but otherwise perfect. Thank you!!

    Reply
  44. Lisa Leffler

    These rolls are soft and fluffy. It was a hit with the family. Thankyou

    Reply
  45. Debbie Jean McMullen

    These came out amazing! Just making them for the second time today and I am never using my 90 minute roll recipe again! lol

    Reply
  46. Jessica

    These rolls were far from a 30 minute roll. Mine were closer to an hour plus roll. The cooked for 16/17 minutes and still could have used another minute or two. Also I found mine to be more dense, all my ingredeance were fresh. I’d probably let them rise longer maybe 20-30 minutes… The taste was very nice!

    Reply
  47. Nata

    I i just made these and they were amazing! They took more like 50 mins as I let them rise for 20 and cooked for 18 mins at 180 Celsius. I also used less sugar as we just aren’t used to the bread being so sweet here in the uk! I’m really pleased with these and will keep using this recipe. Thanks!

    Reply
  48. Hazel

    Made these today. They tasted great but weren’t very light and fluffy. Didn’t rise very well either. I’m not at all lucky when it comes to yeast breads. The family loved them tho. Thanks for sharing.

    Reply
  49. Haley

    Great recipe! I added a little vinegar (<1tsp) to mimic the flavor of a long rise. I also did this all by hand- honestly it's more effort to clean a mixer than just to whip these up. I did the first rise after adding flour, not before, and let the rolls rise 10-15 more minutes after forming. Everyone LOVES this recipe!

    Reply
  50. Maria

    Just made these!! YUM! First time ever cooking with yeast. My only question is, how long am I supposed to leave it mixing for? I mixed it for about 5 minutes and then took it out on the counter and hand kneaded it with more flour for a couple more minutes. They were delicious and fluffy. My family ate it up!!

    Reply
  51. d2a007

    I just realized I read this wrong and only put 2+1/4tsp. Was wondering why they didn’t rise 🙁 I also subbed butter for oil and found it required almost a half cup extra flour to make the balls. I’ll give them some extra time to rise and I also plan to cover the tops in butter and a bit of brown sugar sort of like Hawaiian rolls. Maybe next time around I’ll use my glasses and put in the right amount of yeast.

    Reply
    • d2a007

      Ended up giving it about 2:30 hours or so, didn’t come out as fluffy as I hoped but that was my error on the yeast.They came out similar to white bread in consistency. The butter and brown sugar coated tops in the last few minutes did come out good.

      Reply
  52. Tatiana

    Super soft and fluffy! Easy and fast too! Love this recipe! Thank you!

    Reply
  53. Mindy

    Can you double this recipe? I’m thinking of making these for Thanksgiving since I can’t, for the life of me, master my grandma’s roll recipe.
    Thanks so much!!

    Reply
    • Ashley

      You sure can!

      Reply
  54. karmini

    made these rolls today with a few tweaks. Absolutely perfect! used 1pkg instant yeast
    though and the raising time was still quite short. Thank you

    Reply
    • Lois

      I was wondering about using instant yeast also. You mentioned that you used 1 pkg instant yeast…did you only use that 1 package or did you mean that you used one regular and 1 instant? Thank you.

      Reply
  55. Robyn

    Well, I just made these for our thanksgiving dinner because I needed something quick. They tasted good, were light and fluffy, etc. The yeast smell was a bit strong and the texture was more bread-like than a traditional roll. I would use it again; however, we prefer the usual rolls that take a bit longer to prepare. All in all, not bad at all. 🙂

    Reply
  56. Cathy

    There are a few crucial things to remember when making homemade bread besides having fresh yeast. (And remember, in this recipe it is tablespoons, not teaspoons, which comes out to almost 3 packages of yeast if you are using the little plackets..) 1) The water has to be the right temperature – if it’s too cold the yeast won’t grow, if it is too hot it will kill the yeast. 2) recipes vary according to altitude and humidity. If you life in a very humid climate you will need less liquid and/or more flour – if you live in the desert you need more liquid, if you life high in the mountains you will need more leavening, and 3) you will never get rolls at home as soft as commercially baked bread because you aren’t adding dough conditioners and a lot of other garbage. (Anyway, I’ve never found a recipe that is and I’ve been baking ho9memade yeast bread for about 50 years.)

    I made these rolls for the first time yesterday (for Thanksgiving dinner) and I followed the recipe exactly. They have a tender crust on the outside and they are as light and fluffy as can be on the inside. The flavor is heavenly. My family loved them!

    Reply
  57. Kelli Griffin

    Can you make these with quick rise active yeast?

    Reply
    • Ashley

      Yes.

      Reply
  58. Bad Baker

    I made these rolls tonight and they were SO FLUFFY!!!!! 🙂 And a special note for any vegans using this recipe at the bottom**

    Let me start by saying baking is not my strong point. Every time I make bread/rolls they are usually really dense and not very fluffy.

    I made these rolls simply because I didn’t have much time, and they sounded quick and easy. I did NOT expect them to be so tasty and fluffy!!! Even my picky husband approves 😉

    I followed some suggestions from the comments… I let it rise for 20 minutes, and I also baked them in muffin trays. They definitely expand a LOT. This recipe made about 18 rolls for me (I made them a bit smaller just cause that’s my preference)

    **FOR VEGANS**
    I don’t eat eggs. So I substituted the egg in this recipe with flax seeds. I followed the instructions on this site: http://joythebaker.com/2014/09/baking-101-favorite-vegan-egg-substitutes/
    But basically you just grind 1 TBSP flax seed into a fine powder. Then add 3 TBSP water and let it sit (I let mine sit like 10 minutes, even though it says to do it for 30. still worked for me though).

    Great recipe! Will make again and again 🙂

    Reply
  59. Bad Baker

    I made these rolls tonight and they were SO FLUFFY!!!!! 🙂 And a special note for any vegans using this recipe at the bottom**

    Let me start by saying baking is not my strong point. Every time I make bread/rolls they are usually really dense and not very fluffy.

    I made these rolls simply because I didn’t have much time, and they sounded quick and easy. I did NOT expect them to be so tasty and fluffy!!! Even my picky husband approves 😉

    I followed some suggestions from the comments… I let it rise for 20 minutes, and I also baked them in muffin trays. They definitely expand a LOT. This recipe made about 18 rolls for me (I made them a bit smaller just cause that’s my preference)

    **FOR VEGANS**
    I don’t eat eggs. So I substituted the egg in this recipe with flax seeds. I followed the instructions on this site: http://joythebaker.com/2014/09/baking-101-favorite-vegan-egg-substitutes/
    But basically you just grind 1 TBSP flax seed into a fine powder. Then add 3 TBSP water and let it sit (I let mine sit like 10 minutes, even though it says to do it for 30. still worked for me though).

    Great recipe! Will make again and again 🙂 🙂

    Reply
  60. Bershell Clark

    I should have been informed about this recipe a long time ago. I have made these twice and they have come out light and fluffy every time. I also hand kneaded the dough. Please try this recipe. I love that you dont have to go through a second rise and waste so much time. Thanks so mucj for sharing! I have found my go to recipe for home made rolls. Awsome!

    Reply
  61. Jim Cutler

    Hey Ashley, these rolls are exactly what I was looking to make for Christmas dinner!

    Reply
  62. L

    These rolls are yummy! Just made a double batch for Christmas dinner.

    Reply
  63. Jim Cutler

    I made these dinner rolls for Christmas dinner. I liked them so much that I made them the next week, and used them as buns for Sloppy Joes. Great recipe, I like how quickly they’re made!

    Reply
  64. Debra Hanson

    I’ve made two other 60 minute dinner roll recipes, but they don’t even come close to the goodness of these little gems. They rise up so light and fluffy and delicious. My husband of 42 years even noticed the difference in these rolls last night. A true winner and keeper.

    Reply
  65. Jennifer

    Hi there. For some reason my rolls were very dense and taste pretty bad. Not tolerable to eat. The husband and kids didn’t like them either. Not sure if I did something wrong or if this is how they are supposed to be.

    Reply
  66. Min

    I made these rolls last night. They tasted somewhat like baking powder biscuits. Half the family liked them, half didn’t. To give it a fair shake, I’ll make them again, using many of your suggestions…mixing at least 5 minutes, form into more than 12 balls, letting rise maybe half an hour, and baking 20-25 minutes, etc. a good roll is hard to come by.

    Reply
  67. Traci

    I just made these. They were amazing for how quick they were to mix up! Yummy flavor! I made with 2 cups of wheat and 1 1/2 c white bread flour and half the amount of oil. The oil amount is due to the way I baked them. And I mixed by hand. I cooked them in my Ninja 3 in 1 cooker which steam bakes instead of the traditional slow cooker and they turned out great! Thanks for the recipe! (When you use the ninja 3 in 1 cooker you use half the amount of oil in all of your baking recipes like cakes and breads)

    Reply
  68. AdoptiveMum2Seven

    I didn’t have bread for sandwiches at lunch time today, so I threw these together in my KitchenAid mixer with garlic, basil, and oregano, followed the other directions to a T. The dough was pretty wet and I couldn’t knead it if I tried, so I scooped it into hamburger bun tins and after the rise I cooked them at 400* for 12 minutes.

    Oh. My. GOSH!!!
    Best sandwich rolls EVER!!!
    I swapped the flour for various low-carb flours and those came out awesome, too!

    I’ve been making Hawaiian rolls for everything because the children love them so much… and it usually takes 3 hours to make bread for the family… never again! Thanks so much for posting this!!

    Reply
  69. AmyE

    I made these today and they were way too sweet. All i could taste was sugar. They were also more like a scone rather than a bread roll. Very dense and weren’t cooked after ten minutes. They took almost half an hour to bake. I wouldn’t use this recipe again.

    Reply
  70. Joy

    After reading the other reviews, I decided to give this a try. Like any bread, you must add flour gradually and work it until it’s the right consistency. I let my bread rise for 13 minutes and baked it for 13 minutes. They turned out well in my oven that way but every oven is slightly different and each kitchen’s temperature makes the rise time slightly different. Will make again!

    Reply
  71. Julie R

    I made these with multi grain all purpose flour whole wheat flour, although I made a little mistake here and there they turned out great. They are very filling and next time I would mix my flours with 1/2 white and 1/2 whole wheat for guests. I want to try these with the gluten free all purpose flour so stay tuned and enjoy.

    Reply
  72. Rem

    My daughter loves the bread and so far the best bread recipe i made, lol… But since I had the time I let it rise the usual process. The sweetness is just enough and came out soft and fluffy. Going to make another batch tonight.

    Reply
  73. Elizabeth

    Made them last night. Unique and delicious. Sort of a mix between a roll and a biscuit. I’d add more salt next time. I did need to sprinkle flour as I was making into rolls to cut the stickiness, but that was fine. Lovely and fast! Love this blog!

    Reply
  74. mindi

    Can this be put into a food processor? I don’t have a mixer with a dough hook and don’t really want to knead them by hand. Wasn’t sure if it would be too thick for my food processor.

    Reply
  75. Anais

    These where wayyyy too yeasty I had to throw them out they tasted so bad also you have to cook them for at least 5 min more than directed. I would not recommend this recipe.

    Reply
  76. Leslie

    I made these yesterday. I didn’t care for the texture and, like others have stated, they were slightly undercooked. They were dense and pretty tasteless. I may try again using shortening instead of oil, allowing a little longer rise and cook time. But, these were two thumbs down in my house. Sorry.

    Reply
  77. Jill

    I followed the recipe exactly and I had to tweak the recipe. I halved the yeast, let them rise for 20 minutes and let them bake for 20 minutes. Very quick and easy recipe. This will be my only go to for rolls!

    Reply
  78. Darla

    I have made these rolls several times and they have turned out great every time. I have also halved the recipe. It is just my husband and i, and I do not like rolls reheated.

    Reply
  79. Lisa

    Found this recipe because I needed a quick rise dough for what we call piglets (used little smokies), had some dough left over so I made rolls with the rest of the dough. Hubby says they are the best rolls I’ve ever made. A little dense for me but they were very good.

    Reply
  80. Tammy

    This bread recipe has taken over my kitchen for the last two weeks. Perfect texture. So forgiving. I’ve used for cinnamon rolls and Stromboli too. Great! still good with wheat flour too. I’m so happy and I’m not even a bread lover.

    Reply
  81. Amber renee

    YAY! So glad to find your site! I’m a bread maker but I needed some SPLIT SECOND rolls and so excited that you have this recipe published for all to benefit from. 🙂 My daughter royally wanted some rolls tonight and I hadn’t let my sourdough rise enough yet — these are still baking as I type this but they’re looking and smelling excellent! xoxox

    Reply
  82. Ana

    Good recipe! I made mine with whole wheat flour. Don’t have a stand mixer or dough hook, but they still came out fine.

    Reply
  83. Bowie Tan

    Hi. How much instant yeast to use please? Thanks

    Reply
  84. Cindy

    Well I was hesitant and should have gone with gut instincts. I’ve been making bread long time now and am experienced baker and never seen a recipe you didn’t let dough ruse at least once

    These came out as flat and not airy or anything like the recipe said. I followed your instructions to the letter

    Disappointed but I should have known , really yeSt has to rise and expand to get airy this re iOS foes nit instruct that

    Reply
  85. Dorothy Laku

    wow Ashley, I can’t wait to try out.

    Reply
  86. Lynn

    I made these tonight and they were wonderful!! I cut the recipe in half and still got a dozen rolls. Also I used unsalted butter in place of the oil, let them rise 30 minutes (because I had time). However, I covered them with plastic wrap and forgot to spray the underside so the rolls rose so high it stuck to the top and when I pulled it off the fell. Still they baked up nicely but really would have been nice and fluffy had that not happened. I printed this recipe out and it will be my go to roll recipe!

    Reply
  87. Yuri

    Thank you for your recipe . I just made it tonight ! I forgot to make own bread tonight. And I reached on your site 30 min bread !
    Awesome. I made just in time our dinner table . Bread texture are so soft and sweet bread. ( A little bit flour taste still than regular bread)
    Thank you again ! You save for my dinner !!

    Reply
  88. Nicole

    Okay. these are delicious! 🙂 I found these on Pinterest today while I was looking for some quick dinner rolls to go with our chili tonight. I followed your recipe to the letter except that I let the dough rise for 20 minutes. I’ll let them rise a little longer next time just to get them a little more fluffy, but I’m not complaining! I’ll also double the salt or use salted butter instead of oil…or I’ll try both ways and see what’s best. I know that I’ll be making these again and again, so I can play with it! 😉

    I brushed some melted butter on these when they came out of the oven. I also buttered the baking dish before putting the dough in just because I wanted buttery bottoms. 🙂 These are incredible!!! Thanks for sharing the recipe!

    Reply
  89. Christine

    Giant sticky mess despite adding more flour. Could not even shape the dough into rolls.

    Reply
  90. Kawanna

    The best ever

    Reply
  91. Connie Hall

    I have never been able to make bread. It always was heavy. This recipe is wonderful and so easy and fast. Thank you so much!

    Reply
  92. Jill Logsdon

    Mine ended up a little grainy… could that be the flour I used?

    Reply
  93. Love to cook

    I make these all the time my family loves them.

    Reply
  94. Jeanne

    I’ve made these 3 times in the last 2 days, testing them for Thanksgiving. The first time, I used butter instead of oil, and yeast that expires in January 2016. The rolls came out dense but edible. Just not what I was looking for. Yesterday I bought a new box of yeast, then I googled what temp the liquids should be for the yest to activate properly (105-110 degrees). So I made sure the water/oil/sugar mixture was within that temp range, and the rolls came out PERFECT! Light and fluffy–just amazing! Not sure if it was the yeast (probably) or using the oil or the correct temperature, but if you made these and they didn’t turn out light and fluffy, try my suggestions and see if you don’t get a better result 😉 Happy Thanksgiving!

    Reply
  95. Jen

    Has anyone used this recipe for a loaf of bread? I know the temp may have to be changed and the cook time definitely would, but not sure how to adjust for a loaf instead of rolls. Any help would be appreciated! Thanks! 🙂

    Reply
  96. Jane

    These were AMAZING. I used 1/3 melted Earth Balance instead of Oil, Used 1 Cup Whole Wheat Flour and 2 cups All Purpose Flour. Yeast = two packets of Fleishmann’s Instant Yeast (approx. 1/4 tsp each packet). Let it rise for 30 mins since I had additional time, and baked for 15 mins. Heavenly!

    Reply
  97. Ginny

    How much oil please?

    Reply
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    Reply
  99. Beth

    I just made these wonderful pillows of yumminess. I always use my bread machine I have never actually made bread or rolls without it but I didn’t have time for the soup I made tonight so I pulled up easy breads on computer and this was the first one that came up. Glad it did. Made it just like it said , I don’t have a stand mixer so I used a rubber spatula till it came together then used my hands. This is a keeper.

    Reply
  100. Deborah

    The rolls had a good flavor however, the water to flour ratio is off. I also let them rise longer than suggested.

    Reply
  101. Deepali Ravindran

    I have been unsuccessfully trying to bake bread/dinner rolls for the past few months !! I tried this recipe yesterday and am so happy to let you know that it came out perfect !! U have re-instated my faith in baking :-)). Thanks so so much.

    Reply
  102. Christi

    I made these last night and with some modifications to the cooking time, there were fantastic. Initially, after 10 minutes they were nicely browned but super doughy in the center. After about 10-15 additional minutes, they were done and perfectly browned. I brushed the tops with avocado oil before the “second bake”. In comparison, other dinner roll recipes call for 20-minute baking times. It is disappointing when you’re preparing a meal and your dinner rolls aren’t done until 10 minutes after you’re family has sat down to eat. Perhaps you could reconsider the cooking time to make a more accurate representation of your recipe – especially at a glace because I thought these would be ready in 30 minutes. Anyways, great recipe otherwise! 🙂

    Reply
  103. Michelle

    Can you freeze these and then pull them out as needed and cook in oven?

    Reply
  104. Beverly Altland

    OMG! The dough had a mind of its own. These are the easiest, quickest and most yummy rolls I’ve had without the fuss of several hours til getting them on the table. My new go-to dinner rolls. Planning to experiment with them to serve for breakfast at my B & B.

    Reply
  105. salma zohbe

    thanks for the recepie
    i am trying them today even though they may not be fluffy
    i want food!!!

    Reply
  106. Amanda Allen

    Im making these rolls for the second time tonight! The first time they turned out absolutely perfect! I let them rise for about an hour and they were delicious! You could let them rise as big as you want and they woukd just get fluffier and fluffier! Tonight im going to put them in a cupcake pan to make slider type rolls to go with the pulled bbq I made for dinner! I cant wait! Thank you so much for this super easy, awesome recipe!!! Its my new fave! And to think i used to spend all day making rolls the old fashioned way! This is just as good!

    Reply
  107. joyce

    I made the rolls . They were delicious.

    Reply
  108. joyce

    Delicious!

    Reply
  109. MartyCourtney

    I can’t see the amount of oil in the recipe. Just a square box!

    Reply
  110. Beverly Altland

    OMG! As Innkeeper for an elegant Bed & Breakfast, I played with your recipe. With small tweeks here and there, I made the most delicious Caramel Cinnamon Rolls with Blueberry filling. Luckily I added the right amount of Almond Extract and berries, as well as cinnamon & maple crunchies. These won’t last long, and I have you to thank for a new favorite! Blessings!

    Reply
  111. Robin Dinsmore

    30-Minute Dinner Rolls – Please fix your recipe ingredients.
    The oil amount shows up like a box not a number so all you see is ‘box” cup oil. No amount.
    Confusion sets ins real quick.

    Thank you.

    Reply
  112. Nancy W

    Loved them. I don’t bake a lot, so I searched for something easy. These were, and they were pretty and delicious.
    Thank you. A keeper.

    Reply
  113. Julie Wickham

    At 11:30 PM I remembered I had no bread for my Son’s lunch tomorrow. As in most emergency, non-emergency and curiosity situations, I went to Pinterest. You ROCKed my problem right into a HUGE success! For his homemade chicken salad sandwiches tomorrow, my son will have delicious homemade rolls. I doubled the recipe, except for the salt. I warmed my stand mixture bowl before using. I covered the first step of water, oil and yeast with towels while the yeast blew up for 10 minutes. I followed directions exactly until the very end when I used flour on my hands as I formed the rolls. I had enough dough for 13 large hamburger size buns. Neither my husband nor I thought the rolls to be dense or heavy. Wish I had a way to send you a photo, they look almost as wonderful as they taste! Thanks so very much!

    Reply
  114. Angie

    Wonderful! I am NOT a baker! These turned out great – I did have to modify, just a lil, on time. After 10 mins they were still doughy. And they were huge! I made 13 BIG rolls. I cooked about 5-6minlonger and wow ! Amazing! Thank you for sharing. My new all time favorite roll recipe.

    Reply
  115. Cheryl

    Just made these tonight after I realized in a panic I didn’t make my other rolls which take hours, they were great and I actually accidentally forgot the egg. They still turned out good! I’ll make these guys anytime I’m in a mood for buns

    Reply
  116. Angelica DuHart

    Lol I tried they came out white and kind of dense. I hand kneaded it. Thank goodness my lasagna came out great.

    Reply
  117. Williambug

    Very good post. Will read on…

    Reply
  118. Pauline

    Mine turned out great, needed a little extra baking time but otherwise terrific, will make again.

    Reply
  119. Flossie

    I loved this recipe. I am old school but needed rolls quick so this is what I chose when I searched. I am amazed how many people are complaining about dense or doughy rolls. Mine were light fluffy and perfect. I was hoping to post a picture. Thank you for sharing your fabulous recipe.

    Reply
  120. Brittany Johnson

    Love this recipe! I’ve been using a 40-minute hamburger bun recipe, and while they are super yummy, they weren’t very fluffy. I tried these, and they are beautiful and fluffy! I would add a little more salt next time, although my measuring could have just been off. I used a little less flour (which is why it’s so important to add your flour in batches- sometimes you’ll need more, sometimes less, depending on a number of factors).

    I did let them rise for 20 minutes instead of 10, but honestly, after 10 they would have been great, too. I baked for 15 minutes.

    Reply
  121. Marti

    I usually don’t make comments but….After realizing I dumped two packets of yeast in vs 2 Tbs I wasn’t sure they would turn out. Girl was I wrong! My 22 yr old wolfed down 1/2 of them right out of the oven. I had to hide them so my hubby could get a few with his dinner. Ha! They were fabulous and even better when I brushed the tops of them with some melted butter/honey mixture after baking. We have our own hives so it was heavenly 🙂

    Reply
  122. kelly

    I made these rolls last night. We home brew, so I substituted one cup of flour for one cup of spent grains. It worked out really well. Thanks for posting this recipe.

    Reply
  123. Majda

    Made them today and they are so soft and fluffy! thank you for the recipe! they were pretty difficult to get out of the food processor though, kinda sticky and gooey but i added a bit more flour on my hands and kitchen counter and that made it a bit easier.

    Reply
  124. Doreen Harris

    I found your website today and since I was making chicken soup for supper I decided at around 3:00 p.m. to make those buns…so glad I did. They were absolutely delicious…very light and fluffy and not a bit dense. I did let them rise for about 30 minutes since I had lots of time …and they were at least doubled in size if not a bit more. I baked them for 15 minutes. All the family loved them and couldn’t believe they were made so fast. I will definitely be making those over and over. Thank you so much for the recipe 🙂

    Reply
  125. Amber

    Love these roles so much. So much I decided to make mini loafs to go with our lasagna. Turned out great. I did let them rise a good 30 minutes while I was waiting for the lasagna to get done. After reading comments I’m going to try subsititing sugar with honey and oil with butter.

    Reply
  126. Ryan B

    Made these a few weeks ago and had great results. I thought they weren’t quite as sweet as Kings Hawaiian, but just as fluffy, my wife went nuts over them though. Going to try hogs in a blanket with this recipe for the football game on Sunday. Grilled brats cut into thirds and wrapped in 1/2 a rolls worth of dough. Has anyone tried anything similar with this recipe?

    Reply
  127. Namrata

    I just had to write about my newest love for these breadrolls here. They are just perfect. Just made them 10 minutes ago. Me and hubby loved them. I kept them to rise for around 30 min and then left them on muufin pan on top of oven when it was pre heating. The result is perfect fluffy bread muffins ( as we call them). Thank you for this recipe.

    Reply

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