30-Minute Dinner Rolls

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
  • 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)
  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.
recipe from Real Mom Kitchen
Nutrition Information
Serving size: makes 12 rolls

XO, Ashley


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  1. 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.

  2. This is my kind of roll! I don’t got time for all day rolls :)

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

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

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

  6. 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

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

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

  9. 2 Tbsp is a lot of yeast. My recipes usually call for 2 1/2 tsp not TBSP?

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

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

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

  12. These look delish!

  13. They came out really dense for me too!

  14. Lisa Braziel says:

    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.

    • MAggi Andersen says:

      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.

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

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

    • 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.

      • 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!

    • 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!

  17. 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. :(

  18. 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.

  19. 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.

  20. 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!

  21. will these work with honey instead of sugar

    • 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!

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

  23. 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.

  24. 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.

  25. 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

  26. 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!!!

  27. Nakeshia says:

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

  28. Eugenia Lutes says:

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

  29. Virginia says:

    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.

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

  31. How much in grams is a cup of flour?

  32. Victoria says:

    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

  33. Aleksa Butler says:

    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! 😀

  34. 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 :)

  35. 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.

  36. 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

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

  38. 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!

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

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

    • 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.

    • 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.

  41. 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.

  42. Paula McCartney says:

    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

  43. Terri Lowe says:

    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

  44. Delilah Vinson says:

    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 :)

  45. 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!!

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

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

  48. 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!

  49. 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!

  50. 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.

  51. 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!

  52. 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!!

  53. 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.

    • 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.

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

  55. 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!!

  56. 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

    • 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.

  57. 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. :)

  58. 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!

  59. Can you make these with quick rise active yeast?

  60. Bad Baker says:

    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 :)

  61. Bad Baker says:

    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 :) :)

  62. Bershell Clark says:

    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!

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

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

  65. 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!

  66. Debra Hanson says:

    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.

  67. 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.

  68. 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.

  69. 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)

  70. AdoptiveMum2Seven says:

    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!!

  71. 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.

  72. 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!

  73. 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.

  74. 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.

  75. 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!

  76. 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.

  77. 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.

  78. 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.

  79. 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!

  80. 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.

  81. 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.

  82. 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.

  83. 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

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

  85. Bowie Tan says:

    Hi. How much instant yeast to use please? Thanks

  86. 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

  87. Dorothy Laku says:

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

  88. 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!

  89. 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 !!

  90. 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!

  91. Christine says:

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

  92. The best ever

  93. Connie Hall says:

    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!

  94. Jill Logsdon says:

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

  95. Love to cook says:

    I make these all the time my family loves them.

  96. 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!


  1. […] Source: kitchenmeetsgirl.com […]

  2. […] Estes dias estive procurando por receitas de pão rápido na internet e encontrei uma ótima, é super prática e fica uma delícia. Geralmente não consigo seguir nenhuma receita, sempre diminuo óleo e açúcar o máximo que posso. Com esta receita não foi diferente, ajustei ao meu estilo e adorei, então resolvi compartilhar com vocês a minha versão. Para quem quiser testar a receita original é só clicar Aqui. […]

  3. […] full of preservatives and cost 2-3 times more than doing it yourself)… I came across these 30 Minute Rolls at Kitchen Meets Girl when looking for a rolls recipe that doesn’t take hours to make (like […]

  4. […] for quick dinner rolls, and I was presented with all sorts of options. I finally decided on this 30 minute dinner roll recipe from Kitchen Meets Girl.  However, as I usually do when trying a recipe, I read through all the […]

  5. […] stumbled upon these 30-minute dinner rolls on Pinterest, and at first I was a little skeptical, but these are the real deal. They are good and […]

  6. […] Dinner Rolls: Because who doesn’t love bread? If you don’t love bread, well, I’m sorry. Rolls that will be on your table, from start to finish, in under one hour? Yes. […]

  7. […] a 7°C. Por eso quise hacer ésta receta inmediatamente después de haberla encontrado en Pinterest (original aquí). Toma muy poco tiempo (para tratarse de pan), y no es necesario amasar tanto como con los panes […]

  8. […] I’m here to tell you that Wondermill and Kitchen Meets Girl have saved the day! Using your handy dandy wondermill and some freshly ground flour, you can use […]

  9. […] Mini Broccoli Quiches (making extra for lunches this week) and 30-Minute Dinner Rolls Monday: Spinach & Feta Pasta Salad Tuesday: Oriental Chicken Salad from Chef in Training […]

  10. […] the longest time I kept running across recipes online for 30 Minute Dinner Rolls accompanied by rave reviews of these easy, tasty rolls you can start at […]

  11. […] Tuscan Cauliflower Soup (my daughter picked this out to make) and 30-Minute Dinner Rolls Meatless Monday: Crustless Italian Spinach Pie and cornbread Tuesday: Slow Cooker Shredded Chicken […]

  12. […] the kids loved it, even though I forgot to add dollops of sour cream. I served it with these 30 Minute Yeast Rolls, substituting honey for sugar. It was a disappointing bread recipe. The rolls felt flavorless with […]

  13. […] Dinner rolls zijn iets typisch Amerikaans als onderdeel van de avondmaaltijd. Ze lijken het meest op onze witte […]

  14. […] Pork Tacos, brown rice, black beans & toppings Wednesday: Sausage Lentil Soup and 30-minute Dinner Rolls Thursday: Broccoli Rice Casserole w/added chicken (using leftover rice from Tues. night) Friday: […]

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