30 Minute Homemade Rolls Recipe

If you love homemade rolls, but don’t have much time, these 30 Minute Homemade Dinner Rolls are for you! Easy dinner rolls are the best. They’re great to go with a holiday meal, they can be stored in an airtight container, and they’re great for people making easy bread recipes for the first time. This is a great recipe all around that will be the perfect addition to any meal.

They really only take 30 minutes from start to finish. They’re the best dinner rolls for busy weeknights or a special occasion! Plus, it takes basic ingredients you likely have on hand. If you need a great side dish, these are the perfect recipe for delicious homemade rolls.

So throw some soup in the Instant Pot and whip these fresh rolls up – they will be ready to enjoy by the time your soup is done!

Love homemade bread? Try our 6 Loaves of Homemade Bread in 1 Hour recipe!

Ingredients needed for 30 Minute Homemade Rolls:

These delicious rolls are made with simple ingredients you may already have on hand. They are easy.

1. Warm Water
2. Vegetable Oil
3. Active Dry Yeast
4. Sugar
5. Salt
6. Egg
7. Flour

How to make fluffy dinner rolls in 30 minutes:

• Preheat your oven to 400 degrees F.
• In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. Our favorite mixer to use is the Bosch Mixer or a Kitchen Aid mixer, but any mixer with a dough hook will work.

You can also make this recipe without a stand mixer – just use a big bowl, a large wooden spoon, and all your arm strength! (You’ll also need to knead the dough really well for about 5-10 minutes).

• With a dough hook, mix in salt, egg, and 2 cups of flour until combined.

• Add remaining flour 1/2 cup at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls.

• After shaped, place on lightly greased cookie sheet or 9 x 13 inch pan and let rest for 10 minutes.

• Bake for about 10 minutes or until tops are lightly golden. These are so delicious served warm with butter.

Variations and add-ins for these 30 minute rolls:

• Parmesan Cheese – We love adding Parmesan cheese to these rolls. Sprinkle over top of rolls when removed from the oven, similar to our parmesan rolls.
• Garlic Rolls – Simply drizzle melted butter over the baked rolls and add a sprinkle of garlic salt on top of the melted butter.
• Honey Butter – We love to serve warm rolls with honey butter. You could even drizzle some over the warm cooked rolls.

Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!

Why are my rolls so dense?

Our 30-minute dinner rolls are pretty light and fluffy. If your rolls are dense, we would suggest three things.

Next time, knead them more. Unlike cookies (where you want to mix them as little as possible), bread needs to be mixed well in order for the gluten to develop for nice, fluffy rolls.

Make sure your yeast isn’t expired. If your yeast doesn’t start to froth (like in the picture above), it may be expired and your bread won’t rise.

Don’t use too much flour. Your dough should still be sticky during step 4 (that’s why we suggest adding in the flour 1/2 cup at a time). If you live in a lower elevation, or somewhere with more humidity, you probably won’t need as much flour. Don’t feel like you need to add in all the flour the recipe suggests. Use your judgement.

Watch how to make our 30 Minute Homemade Rolls:

Did you know we have a YouTube Channel? Watch how to make these 30 Minute Rolls with step-by-step instructions you can follow.

How do I use this dough for cinnamon rolls?

Follow the recipe through step 3, and then add in the flour as mentioned in step 4. Instead of shaping them into balls, roll out the dough and brush with butter and sprinkle with cinnamon and brown sugar.

Roll up the dough into a jelly-roll shape, then slice and place in a greased 9 x 13 inch pan. Let them rise for 10 minutes, then bake at 400 degrees for 10 minutes (or until lightly browned on top).

Top the cinnamon rolls with frosting. We like to use buttercream or cream cheese frosting.

If you’re feeling more confident, you need to make our favorite homemade cinnamon roll recipe.

Looking for another side dish for Thanksgiving?! Try our Green Bean Casserole!

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

Complete your Thanksgiving Turkey Dinner with our favorite dishes:

• The BEST Thanksgiving Turkey
• Grandma’s Thanksgiving Stuffing
• Green Bean Casserole
• Slow Cooker Creamy Mashed Potatoes
• How To Make Turkey Gravy From Scratch
• Slow Cooker Macaroni and Cheese
• Strawberry Jello Fluff Salad
• Easy Sweet Cornbread
• Simple Pumpkin Pie
• Caramel Pumpkin Poke Cake
• Fluffy Cranberry Salad
• Homemade Cornbread Dressing

More homemade roll recipes to make:

• Potato Rolls
• No Knead Honey Wheat Rolls
• Garlic Dinner Rolls
• Easy Homemade Rolls
• Garlic Parmesan Pull Apart Rolls
• Homemade Lion House Rolls Recipe (and Honey Butter)
• Texas Roadhouse Rolls Copycat Recipe
• 3 Ingredient Parmesan Rolls

30 Minute Homemade Rolls Recipe

Ingredients

• 1 ⅛ cups warm water (see note below)
• ⅓ cup vegetable oil
• 2 Tablespoons active dry yeast (yes, it really is 2 Tbls)
• ¼ cup sugar
• ½ teaspoon salt
• 1 egg
• 3 ½ cups flour (more or less; see instructions below)

Instructions

• Preheat oven to 400 degrees.
• In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer – just use a big bowl, a large wooden spoon, and all your arm strength).
• With a dough hook, mix in salt, egg and 2 cups of flour until combined. Then add remaining flour – 1/2 cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
• Spray your hands with cooking spray and shape the dough into 12 balls.
• After shaped, place on lightly greased cookie sheet and let rest and rise for 10 minutes.
• Bake for about 10 minutes or until tops are lightly golden.

Video

Notes

• When it comes to how hot of water to use for this recipe and most homemade breads, you want to use the hottest water that you would use to wash your face. If it’s too hot for you to wash your face in, it’s too hot to use for homemade bread. You want it to be warm, but not too hot so that your yeast activates perfectly and this is a good little trick to know how warm of water to use.
• You can use this dough to make cinnamon rolls, but it is a little sticky. However, if you want to try, here are the instructions: Follow the recipe through step 3, and then add in the flour as mentioned in step 4. Instead of shaping them into balls, roll out the dough to be about 1/4″ thick and brush with butter and sprinkle with cinnamon and brown sugar. Roll up the dough into a jelly-roll shape, then slice about 1″ thick and place in a greased 9 x 13 inch pan. Let them rise for 10 minutes, then bake at 400 degrees for 10 minutes (or until lightly browned on top). Top the cinnamon rolls with frosting. We like to use buttercream or cream cheese frosting. If you’re feeling more confident, you need to make our favorite homemade cinnamon roll recipe.

Nutrition

Equipment

• 9×13-inch Baking Pan
• Mixing Bowl
• stand mixer (optional, but makes this recipe so much easier)

Recipe Details

This post was included in our 10 of the EASIEST side dishes for dinner video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Questions & Reviews

1. These look SOO good – my girls will LOVE them – thanks!
   Mary
2. Yes, this sounds like something I could actually accomplish. Bookmarked already. 🙂
3. Yum! Gonna have to try this and some of your other delicious recipes! 🙂 Thanks for sharring at TT & J.
   Gretchen
4. Thanks for sharing this @ Show & Share! I mentioned before that I made these this past week. They were a hit at my house!
5. yum! I love quick recipes…especially when it comes to bread 🙂
   Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again with more great projects!
   -Nikki
   http://chef-n-training.blogspot.com/
6. I don’t have a stand mixer or dough hook. do you think the recipe would still work with a handheld mixer?
7. Hi Athena! I have actually made these without any mixer- I totally mixed them by hand and it worked great! I think that a hand mixer would work just fine!
8. My fiance loved these when I made them for dinner yesterday. -I switched the oil for melted butter and mixed by hand.
9. Had them tonight! They were delicious…and really only 30 minutes!
10. Would this also work with a breadmaker??? Once mixed I would turn it off…
11. I just wanted to verify that it is 3 1/2 cups of flour. Mine seemed a bit more dense than yours- well, what your picture looks like…..
12. I’ve made these twice now and I love how fast and good they are! I add about 1/2 cup more flour than the recipe calls for so it’s a little easier to roll out into balls. I then get around 16 smaller rolls.
13. Wow! These were SO easy to make! YUMMM!
14. I made these tonight and they were just as easy and delicious as you said! I’m a spaz when it comes to making homemade breads, so this felt like victory! Thanks for sharing! 🙂
15. These were easy, yes, and very tasty – but they are definitely more like biscuits as opposed to yeasty rolls. Very GOOD biscuits, though!
16. I made these tonight for the Church social. They were so good, light & fluffy & gone in no time.
17. How many little packets of yeast would I need? I have trouble finding jars or bulk packages around here. Thanks! 😀
18. Each packet has 2 1/4 teaspoons of yeast, and there are roughly 3 teaspoons in a tablespoon, so you would need about 3 3/4 packets. 🙂
19. I did it! My husband is actually a superb breadmaker, me, I’m more like lead bread. LOL. But he had to word last night and I wanted to surprise him. He was very, very impressed. He knows how important it is to me to try to get it right, finally:-) Thank you so much. It was fun & easy.
20. Mine were very doughy. In center wondering what size pan you used and if the time is for convection ovens?
21. This comment has been removed by a blog administrator.
22. In the recipe it calls for 3 and 1/2 cups but in the other section it says only 2 and 1/2?? How much flour do you need then?
23. In answer to Beth’s question above, we used a 9×13 inch pan for the rolls. We looked up the difference between a regular oven and a convection oven and it said a convection oven generates heats and constantly circulates the air, so the heat is even at all times, great for baking, a regular ovens heat comes from one area and the air is not circulated. The heat is either steady from bottom or top. Hope this helps!
24. Sorry it’s worded kind of funny. Add remaining flour a 1/2 cup at a time.
25. My daughter wants to make these for something at school. Do you think they can be prepared at night, refrigerated and then baked in the morning?
26. I’m not sure about bread and how the yeast reacts to refrigeration . . . there is a lot of yeast in this, which is why they rise and cook so fast. Not sure what to tell you. Sorry we aren’t more help on this question. Best of luck to you. -The Six Sisters
27. would i be able to use wheat flour?
28. This comment has been removed by the author.
29. We’re afraid that wheat flour might be “heavier” than white . . . and we’re not sure that wheat flour and white flour can be interchanged cup for cup (isn’t it 3/4 cup wheat = 1 cup white?). Maybe do half wheat and half white? We haven’t changed it out ourselves so we aren’t sure how it will all turn out. Let us know!
30. I’ve looked around online and am just getting confused about yeast. I have instant dry yeast, do you know how the recipe would change? I keep getting stuff telling me to multiply by .75 and add such and such for water and these rolls are becoming more complicated haha
31. We think your instant dry yeast should work just fine. Keep us posted!! -The Six Sisters
32. 2 Tbsp active dry yeast = 2 tsp instant dry yeast, I did use all purpose flour and they turned out beautifully 🙂
33. These are the perfect wedding dinner rolls for those who are having a small at home dinner with family. I also brushed them with a garlic and herb butter, Oh my they were so yummy.
34. These were great and quick. The key to getting that nice roll dough is to let your dough be a little sticky. Stop adding flour before the dough gets dry. My rolls were nice and big and we needed to bake for 15 minutes. Also, we found that this recipe could have used a bit more salt. Maybe 3/4 t.? Thanks for a great quick recipe!
35. I made a double batch this afternoon and they are lightest rolls ever! I have baked my own bread and rolls for years (kids would bed for gummy white bread in the store) and these are exceptional. I made a mix myself of 11 different grains (wheat germ, flax seed, bran, oats, etc) and added this in with the flour. So many people think my mixture of grains would be too heavy, but in these, the rolls were still light and airy. Thanks for the recipe. Easy for a beginner and certainly flavorful for the seasoned baker.
36. I would put the dough in the refrigerator overnight, let it get warm in the morning, mold into rolls and put on the pans then. You will probably have to punch the dough down as it will still rise a little in the refrigerator.
37. I have made a mix of 11 grains for my bread baking. I doubled this recipe today (first time to make it) and added 1 cup of my heavy grains to the dough. Since the whole grains don’t absorb much liquid, I found I still needed to all a little more white flour. My mixture also included whole wheat flour, flax seed, bran, wheat germ, etc. and these were the lightest and fluffiest rolls (and I’ve been baking bread for home for 40+ years.) Go ahead and substitute 1 cup of the whole wheat for 1 cup of the white flour if you want. You will not be disappointed with the turnout.
38. What amount of flour 3 1/2 or 2 1/2. What is the amount?
39. Hi! I am making these rolls tomorrow night, and I plan on taking them to a friends house for dinner. Any tips on making these ahead? I wanted to prep the rolls first, and then just bake them when I got to her house. Is that a good idea? Or will the rolls double up in size? Maybe I should just bake them at home, and then throw them in the oven to warm them up? Any thoughts?? Thank you!!
40. I made these rolls several times already…really easy and tasty…today I decided to put a stick of cheese in the middle of each roll – very, very delicious!!!! Thanks for the recipe.. Blessings, Nádya
41. I just made 4 batches of these today for Thanksgiving. My first batch turned out more dense than I wanted. So on my second batch I left out a half cup of the flour, and reduced the heat to 375, let them rise for a half hour and baked them for 8-9 minutes and they turned out so much lighter and fluffy. I brushed them with butter after they came out of the oven and they looked so pretty and tasty. So on my last two batches I rolled the dough out, spread butter all over it, cut and rolled them into croissants. I must say they look so pretty, and they were so soft and delicious! I hardly ever make home made rolls, they frighten me, but these seriously look like the Lion house rolls. This will definitely be my go to recipe for quick, delicious rolls!
42. Can you use gluten free flour instead of white?
43. Tried these delicious rolls this afternoon. Followed the directions exactly as in your blog post. My husband said they are the best rolls he has ever eaten, and he should know. He is Dutch, and Dutch bakery bread is outstanding. Thanks for the recipe. Now I can try it out on my roll baking mom. And maybe a King’s Cake next week. [email protected] Blog
44. Friend used your buns and made cinnamon buns that were out of this world. 1cup browbeat sugar, stick melted butter. Pour butter over buns, separate buns somewhat before putting melted butter over, then add as much cinnamon as you wish, bake according to the package, yum yum,
45. Can these be made ahead and baked right before a meal?
46. Hi! I have actually only made this and cooked them immediately, so I am not sure if they could be made beforehand or not. . . . I am afraid that with that much yeast, they might rise all crazy if you waited too long. If you try it, let us know if it works.
47. Is the flour 2-1/2 or 3-1/2 cups? In the directions it says add 2 cups and then the last 1/2 cup but ingredients shows 3-1/2 cups. I don’t want to ruin these rolls.
48. LOVE this recipe and your suggestions!! From my experience: I have made this recipe three times now, and the first two times the dough was so sticky I had a really hard time handling it, so I added more flour. This made the rolls dense. The last time I tried it, I spooned the dough into greased muffin tins instead, and they turned out PERECT and I didn’t even have to get my hands sticky. 🙂
49. I tried to make these but had to add almost 1 more cup of flour as they were gooey and couldn’t make the balls. Just kept adding flour until able to roll into the balls, Could it have been the all purpose flour or maybe our altitude where we live. It is about 3500 ft. Have been told to add more flour to box mixes or cookies. I also had to bake longer that 10 minutes, about 15 then they were baked inside. Tasted good though.
50. What if you don’t have a stand mixer? Can you mix these by hand?
51. I made these tonight because I was making pasta and realized too late that I wanted to make breadsticks to go with dinner. So I looked up a recipe for quick breadsticks and found this one. They baked up nicely and the taste was fine, but I wasn’t a fan of the texture. Because of the quick rising time, the gluten didn’t have any time to develop, resulting in a texture more like biscuits than bread. They were fine in a pinch, but I’ll definitely stick to my normal recipe in the future!
52. Can the dough be frozen, and baked at a later time?
53. Hi Amanda! I have actually never tried to freeze it and then bake later . . . I would think that it would work, but would love to hear if you actually try it! 🙂 Thanks for the question!
54. Tried the rolls for the 1st time today for supper tonight. Delicious. I will keep this recipe and I’m sure that I will make it many times.
55. I was super excited to make these, but mine turned out really dense and kind of crumbly. Any advice? I am at a high elevation so I’m wondering if that could have contributed to it.
56. There is a major flaw with this recipe and it is the lack of salt…other comparable recipes have 1 1/2 tsp. Of salt and this one only calls for 1/2 tsp. I tried this recipe twice and both times they tasted very much like they lacked salt…almost couldn’t eat them.
57. You said “You can also use this same dough for cinnamon rolls!” What is the recipe for using this dough for cinnamon rolls?
58. I just made these. They are easy to make and oh so GOOD…..OMG….This will be my FAVORITE from now on. Thank you for this recipe.
59. Is this temperature in Fahrenheit or centigrade? ???
60. Yummy! It’s first time for me to bake dinner rolls. Hubby loved it and is proud of me and I’m proud of myself too. I will always use your recipe. Thanks so much pretty ladies 🙂
61. How long should you let the dough rise?
62. Just tried this recipe for practice for Thanksgiving tomorrow. I was asked to bring rolls and a dessert. The recipe is very easy to follow. I mixed mine in my Cuisinart food processor. Came together perfectly with only a few pulses after the initial 10 min rest. Divided the dough into 12 large pieces. Placed them in a pan after forming smooth balls. Allowed them to rest for 10 and then baked for 12-13 min. I think they were a bit dense. I used 2 pkgs of yeast and will try 2 1/2 – 3 next time as well as possibly kneading the dough after mixing. Also will try making balls smaller . I am so excited about the recipe and expect to be making it for Thanksgiving dinner. Thank you for the recipe b
63. Made these tonight, the family loved them. Quick and easy. Can’t wait to experiment with herbs as well as try it as a cinnamon roll. Thanks!
64. Made these for dinner tonight, but accidentally added double the sugar. I actually ended up liking them sweet like that and so did the family, so… happy accident! I also added about 1/2 cup unfed sourdough discard and as a result, needed a wee bit more flour. I let mine rest for about 25 minutes after just plopping them on a baking sheet from an ice cream scoop. I covered them in a clean towel and set them on the counter. They took 12 minutes on the center rack in my gas oven and probably could have used a minute more, but they started to brown too much on the bottom. I think if I moved the rack up one notch they would be perfect. Thanks for a recipe that gets dinner rolls on the table without the four hour hassle!
65. I made them tonight with our dinner and they do not look like your picture lol. Mine turned out way more dense and not fluffy almost reminds me of a busquit. Not sure what happened
66. I apologize if anyone has already comment on this issue, but I do not have the time to read all the comments of everyone’s pins! I also wondered about the lack of gluten in these rolls. I would think the answer is to develop the gluten by either running your stand mixer or kneading. I’m no expert but I have read my fair share of bread recipes which normally tells you that you have to either run your stand mixer or knead…..knead….knead! I will definitely give it a try but I will run my machine long enough to develop some gluten.
67. My family loved them, but I didn’t. They were more like biscuits. If I were to make this recipe again i would make the rolls smaller.
68. Just made these and oh so easy and beyond delish.
69. I made these tonight and they were very dense and heavy. Is that how they were supposed to turn out?
70. Great recipe! I also switched in butter vs oil an they were very silky. I tried a variation with one cup whole wheat flour to replace 1 cup of processed flour and they were still nice and soft. This recipes does well doubled and placed on a 1/2 sheet pan — I’ve made 35 rolls for dinner rolls as well as 24 for sliders/mini sandwiches.
71. These are awesome. And awesome as cinnamon buns like you suggested. Gone are my days of taking the entire afternoon to make buns for supper – thank you!!
72. Can I substitute sugar with honey?
73. I am about to make them. They look great. But my oven doesn’t reach 400 degrees. What will i do?
74. Hi there they look delicous and very quick to make my only concern is do they taste very yeasty
75. Oh Please tell me how you do these for cinnamon rolls!!
76. Will definitely keep this recipe in my file. Made them for the first time and they are delicious!
77. Have made these twice and they look nothing like the picture. Very dense…almost like a biscuit.
78. These rolls are speedy fast to make which I like and super easy and the directions were a breeze thank you for the share?
79. First time to make dinner rolls. Turned out soft and really good. Thanks for sharing.
80. Could You sub with Almond Flour?…
81. These were SO easy. Thank you. My only issue was the stickiness of the dough. I added more flour to be able to handle the dough more easily.
82. I made these tonight and they were much quicker and easier than most bread and roll recipes I’ve made. They were terrific. And my husband loved them, too, so this recipe is a keeper. Thanks so much for sharing.
83. I made these rolls and used honey instead of sugar and they looked good but not much flavor besides yeasty. I would add more sweet and salt perhaps and definitely don’t need that much yeast!
84. Amazing! I didn’t have high expectations but they came out wonderfully. Lighter than I imagined. I used oil as per the recipe and still so much flavor! Next time I am definitely using melted butter, real butter. Thank you for sharing a wonderful recipe!
85. Made these tonight, they turned out not so great. Followed the recipe to a t, but the turned out flat and dense. And tasted pretty yeasty. Bummer.
86. I tried making them tonight and they turned out like flat pancakes and the dough seemed really wet. I added more flour than the recipe called for but it was still wet and I couldn’t really form the dough balls. Any idea as to what went wrong?
87. *Update* I added more flour to the last half of the batter and it turned out way better. I’m thinking I either had bad yeast or just needed more flour.* They still a tasted great (even the first batch) just didn’t rise like they were supposed to. Will definitely try making them again now that I know what do to! 😂😁 It was my first attempt ever at baking anything bread.
88. We’ve been making something close to this recipe for years and found that kneading at least 5 minutes (that’s after all the time it takes to get the right amount of flour 😂) on our Kitchen Aid makes them way more fluffy. Great recipe! We love it 💕
89. I have never made fresh buns before and thought this looked simple. The buns turned out absolutely perfect! I will be making these often! So soft and fluffy.
90. I made these rolls for Easter dinner. They were very easy to make, love how simple it was. My rolls didn’t look like the video. I followed the steps even poking the flour to let the air out. Mine came out more like a biscuit. They even had the familiarity of homemade bread. My friend liked them but she said they would have probably been better as a strawberry shortcake biscuit or on top of beef stew. I probably won’t make them again.
91. I made these for Sunday Dinner…They were so easy and turned out beautiful and delicious!!! Thank you for this recipe and the many other’s I have tried….know that you are appreciated!!!!
92. How would I freeze these? Thanks
93. I was hoping there was information for using an Air Fryer! I’m going to try these in one today. I use this recipe all the time on weekdays especially when I decide fresh rolls are a NEED. Thanks for the go to recipe!
94. These rolls turned out wonderful! Very light and fluffy!!
95. They are wonderful an Do Not taste yeasty!!
96. I just made these..I used melted butter in place of oil..they are perfect!! My new favorite dinner roll!! Next up, cinnamon rolls!!!
97. Just made these for the first time and they turned out beautiful!! And very tasty. I added a little butter to tops and sprinkled sea salt on them which sent them over the top! Thanks for a great recipe.
98. I loved this recipe! So easy. Can the dough be frozen to use later?
99. I thought it was not going to work. Even with an extra 1/2 cup of flour, the dough was so sticky that I could not roll balls, so I just drop big pieces inside a foil pan. After 13 minutes, the miracle happened: I’ve got the best pull-apart rolls ever! Family raved about it. We just served warm with butter and it was heaven! Thank you! Besides the mess, I’ll make them again!
100. I loved the recipe, but I couldn’t roll in balls. I dropped in a foil pan like drop biscuits. I used the kitchen aid as well, but… did you have to add more flour???
101. Easy & Delicious! I’m from DFW, TX. Baked 13 minutes to perfection! Thank you Camille! These are on my Thanksgiving Dinner must-have list💜
102. I made this with the ingredients listed and as I was reading the instructions it said to add the egg…no eggs in the ingredient list. One egg I assume? I made without and they turned out. Dense but tasty.
103. I was just getting ready to test this for Thanksgiving and wondered the same. LOL. I didn’t see egg in the ingredients.
104. How far ahead of time can these be made and still taste good? Or would you suggest serving right out of the oven? I’m worried about oven space on thanksgiving day.
105. Hadn’t ever made rolls before but this recipe made it sound doable, so I thought I would try it. They turned out amazing!!!
106. Made these tonight. Looks perfect. Great rise and browning. The only thing I will do differently next time is reduce the yeast. Had a strong yeast taste. Texture and appearance was very good!
107. Biscuits came out looking and tasting like they were from a bakery!! Airy, good texture browned up nicely in my toaster oven
108. Hi! I want to make these tomorrow to practice before Thursday. How long do I knead them in my kitchen aid?
109. This dough was beautiful to work with; I used olive oil because I have a lot to use up right now. The dough was silky and easy to form. I used slightly more flour than called for and the only issue I had was that I baked them for almost 18 mins and they were still a bit doughy in the very centre. I will make these again in my lower oven and see if that makes a difference. My family loved these!!
110. I adore this recipe and make these rolls all the time. Now I am passing this recipe to my daughter!
111. These rolls worked for what I needed at the moment, but they weren’t our favorite. They are VERY soft…like almost doughy soft. (They were cooked enough) Also, if I make them again I would increase the salt to 1 tsp. If you’re looking for a quick roll recipe these work.
112. Recipe came out amazing ! Was shocked that it only took 30 minutes. Made X 3 only used 1 tsp salt. 3 C warm water at 108 degrees F. Made 48. Froze the left overs for other dinners.
113. Did not use a mixer, mixed by hand with my wooden spoon.
114. I make these buns all the time! My family loves them! Just wondering, would this recipe work to make into bread instead of buns?
115. I had high hopes for this recipe. The tops and bottoms are nicely browned but they are dense and sweet. I’m an experienced bread maker but we didn’t care for this, maybe it’s the sugar which the yeast needs to rise faster. I would look at other recipes here but everything takes so long to load. Thanks just the same.
116. This is the easiest and yummiest recipe!!
117. This is a fantastic and quick dinner roll!! I have put them on a cookie sheet and they come out similar to the Sister Shubert rolls! LOVE, love this recipe!!
118. Soo, I have a funny story actually.. I decided at the last minute that I wanted to make homemade rolls for dinner and I found your recipe.. I was happy to see it wouldn’t take hours to make and after watching you make them, I felt even more confident! So I started the recipe.. I got out all of my ingredients.. as I’m doing this, I’m also making a homemade meatloaf, mashed potatoes, and green beans.. so I had a lot going on at once.. I finished up the bread dough, shaped them into little balls, and set them in my 9×13 pan to bake.. as I’m waiting the 10 mins for them to rise, I realize that I forgot to add in the egg and salt to the dough! I couldn’t believe it, lol! The rolls were ready to go into the oven at this point and I decided to go ahead and bake them and hope for the best, lol! They browned up nicely and I took them out.. I opened one up and it was soo soft and fluffy! They didn’t taste bad and they looked just like the ones you made! So if there’s anyone out there who is allergic to eggs or can’t have a lot of salt in their diet, you can omit one or both and these rolls still turn out pretty good! I couldn’t believe I forgot those two ingredients though, lol! I can’t wait to make them again with all of the ingredients, because if they taste this good without two important ingredients, I can’t imagine what they will taste like with them all! This was so super easy to make too! Thank you for this recipe! ☺️❤️
119. Ohh! I’m so glad I read your comment because I wondered if I could use melted butter instead of oil next time! I will definitely try that now! Thanks! ☺️
120. I love this recipe and when I make them I add the 2 cups of flour and it looks ok then I add 1/2 cup and it is coming away from the sides and forming a ball on the hook, yet when I add another 1/2 cup of flour (making it a total of 3 cups) and mix it all in it flattens out and does not form a ball on the hook and is very stick. I first time I added more flour and the rolls tasted good but had a flour taste, so this time I stopped at 3 cups flour. Any suggestions?? Do I need to add the other 1/2 cup or more??
121. I was craving bread to go with our soup dinner. I found this recipe at 5pm and dinner was at 6. It was super easy and done in time. The video helped immensely in knowing what consistency to knead the dough to. *This was also my first time ever making bread!* Turned out amazing. I’m also very health conscious and adapt most recipes to fit what ingredients I have on hand. For this recipe I used 2 cups of whole wheat flour and for the remainder I used bread flour. I did not need the full 3.5 cups. I eliminated the white sugar and used a granulated splenda alternative with a tablespoon of honey for natural sweetness. They came out fluffy yet hearty. Definitely recommend!!
122. Can this be made as a loaf instead of rolls
123. Is this recipe unhealthy for you, because my family is on a diet?
124. I’m not much on baking but this recipe was so fast and easy. The rolls are delicious!!
125. I’m not sure when I found this recipe, but it has become a regular feature at our dinner table. I love that I can have fresh rolls without adding time to my prep routine – I can do each step as part of whatever else I’m working on for dinner. I’m very thankful you posted it!
126. This is the first yeast rolls recipe I’ve ever made that came out perfectly! I have tried over and over through the years but no one could or would eat them. I made this recipe for dinner yesterday and there is only one left!
127. This was very easy and it turned out really good. I did try Bob’s Red Mill Gluten Free All Purpose Flour. I added Xanthan Gum because it didn’t have it in it. I wasn’t sure how it would turn out as reading other reviews. It turned out real light and fluffy and good. I used 2 1/2 cups of flour. It was done cooking after 10 minutes and it wasn’t doughy inside. I will do it again.
128. Would this still work if I were to add honey in the recipe vs after they are already cooked?
129. Can we use a healthier oil? Vegetable oil is one of the worst for you. Olive oil maybe??
130. Answered my question, thank you. Butter is much healthier than vegetable oil.
131. I made this recipe, I thought the rolls had a good taste, but was more cake like
132. OMG!OMG! I just made it tonight. I didn’t have enough plain flour soo I mixed with wheat flour and I only had instant yeast. They are perfect!! I will keep making it again and again!! Thanks soooo much!
133. I was worried this was going to taste yeasty with the amount of yeast it asked for, but NOPE. These were really good. A keeper!
134. This is one of my kids favorite sides for dinner. I’ve made it at least a dozen times. But mine never get golden brown. They are nice and big and fluffy. Fully cooked inside. But they don’t change color at all except the bottoms that touch the pan. Wondering what I’m doing wrong? Either way, the flavor is great and they are so easy. We make honey butter to go with them.
135. So quick and easy! Especially with my kitchen aid. Amazing taste and texture. I mistakenly thought I would cram them into a small pan thinking they wouldn’t expand as much as I would like. I was so WRONG! Use a 9X13. I won’t make any other roll! Thank you for the recipe!!!
136. This was a easy and quick recipe. The dough was easy to work with. Will be making these again!
137. This recipe was very easy and turned out just like those in the video. Excellent… can’t wait to share it with my friends.
138. Made your 30 minute dinner rolls today! They turned out perfect —- except I got 18! lol No problem, we’ll eat them. Can I substitute butter for the oil?
139. Made tonight turned out so good!! Highly shocked!!=) actually got 15 rolls!!:) and actually used a hand mixer bc I was to lazy to get my kitchen aid out
140. Great recipe! I try to go sugar free as much as possible so I use 1/2 of the amount of sweetener and double the salt. I also use 2 packets of yeast because I figured that was close enough to 2 tablespoons. They turn out wonderful.
141. I made these this morning. Thanksgiving 2022. No stand mixer so had to knead them. These are the most tender rolls I have ever had! And they taste amazing! Thanks so much for sharing this recipe.
142. I have been making this recipe for over 6 years and I’ve never made them light and fluffy. I’m sure I part of that comes from under kneading. I still have been making them often because, regardless of density, sometimes (most of the time) I only have 30 minutes to whip something together. But. Tonight. I had to get on and share. I am NOT a specialty being item kind of gal. I keep basic basic basic things in my pantry. But I was given some vital wheat gluten from my mom and thought I’d add it to my flour in this recipe. 1. The dough was less sticky, and was already rising as I was forming the balls (air bubbles forming, etc) 2. The dough rise pretty well in the first 10 or so months before I put it on the oven 3. They came out HUGE and light and fluffy and gorgeously browned and delectable. The only thing I’ve ever done to this recipe other than that is I add more salt. I like them a little more flavorful, but if you are going to try anything splurge on wheat gluten and make these 30 minute rolls Out. Of. This. World. I don’t think I’ll ever make my 3hr+ rolls.
143. Could this be made in a bread machine?
144. Just popped out of the oven! I used a hand mixer up until it got too thick then by hand. I put them in a muffin tin, turned out beautifully! Thank you so much for this recipe! I’m so excited to make them again!
145. I made this last night and I think I found the right recipe for dinner rolls!! We love it! Even my toddler had some!
146. Excellent post. Thanks