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

makes 12 rolls

30-Minute Dinner Rolls


  • 1 cup plus 2 tablespoons warm water
  • 1/3 cup oil
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3 1/2 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 1 1/2 cups flour 1/2 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


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.

  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!

  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

  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! :D

  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.

  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!


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