Found in Bread, Quick, Vegetarian.

30 Minute Dinner Rolls

April 12th, 2010 | Bread, Quick, Vegetarian | Christi | 26 Comments

I’ve always wondered- why are Dinner Rolls called such?  Most dinner rolls I’ve seen take so much time that you really have to start after lunch or midday to make it in time for dinner. But how logical is that…?

By the time I come home after an 8 or 9 hour workday, I’m in a rush-rush to make dinner, and I can’t wait 2 hours for bread to rise! I’m guessing almost everyone has the same problem, so here is 30 minute version to get fresh rolls on the dinner table any weekday! You can pretty much start the rolls as you start making dinner, and by the time you’re done with dinner, the rolls should be too. Just make sure not to forget them on the counter as you’re cooking…or, in my case, a few more minutes in the oven. I know, i know. Forgive the slightly too-dark tops. The insides were wonderfully fluffy and slightly sweet!

This particular post is dedicated to Merve, our buddy Hande’s sister. Merve is currently is Sweden, but she’s been to several other countries in the past few months. She’s not too happy with Swedish bread, so hopefully these rolls will help, since they’re super easy and fast! Hope you’re having fun in Sweden, Merve! Bring me back a cow. Or a wheel of cheese.


After 15 minutes of proofing…or poofing, as I like to call it.


Sticky, happy dough. If you don’t have a mixer, you can make these by hand since it doesn’t require heavy kneading- just mix everything thoroughly.


Cute little rolls, please remember to grease your baking pan/foil, unless you use Silipat, of course.

Okay, you want to take your rolls out before the tops get this dark, but be nice- I was sidetracked making other things! :)

30-minute Dinner Rolls
1 cup + 2 TB warm water
1/3 cup vegetable oil
2 TB active dry yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups flour, 420 g

Preheat oven to 400F. Mix water, oil, yeast, and sugar together in the bowl of an electric mixer and let it rest for 15 minutes. Add the salt and egg, mix thoroughly. Gradually add the flour. Divide into 12 equal pieces, and shape into round balls. Place onto a greased baking sheet or silipat and let it rise for 10-15 minutes. Bake 10 minutes or until golden brown.

 



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  • Conor @ HoldtheBeef

    04.12.2010

    Quick, delicious rolls? Ooh dear this sounds dangerous, I might start having breakfast rolls and lunch rolls too ;)

    When I was living in Sweden it took me a lot of trial and error before finding bread I was happy with. Tell her to persevere! (and hey, if all else fails she can just eat kanelbullar instead ;) )

  • Bob


    I’ll have to try this, I love the idea of a fast dinner roll.

  • a quick dinner roll…how wonderful..great post

    sweetlife

  • Really nice idea! I had no idea baking rolls from scratch could be so quick ‘n easy.

    No worries about the tops. My grandmother baked things that way on purpose–she’d say they were “well done!” ;)

  • Hhahha hi Conor! I agree, dangerous! :)
    I’m sure she will keep trying for good bread- she’s Turkish! What is kanelbullar?

  • Hi Sweetlife, thanks for your comment! :) Hope you try it!

  • Hi Bob, let me know how it turns out! :)

  • Hi Hahaha I love it- “well done”! That will be my excuse from now on…!

  • Kanelbullar are delicious cinnamon scrolls, perfect for morning or afternoon tea :)

  • Ooh sounds lovely. Me too! :)

  • ummmm… dinner rolls that don’t take all day to prep, raise and bake? Sounds like a good recipe to me. Can’t wait to try this recipe.

  • Hi Sanura, I hope you like them. They taste better once they’ve cooled :)

  • [...] and searched for a 30 minute dinner roll recipe, and found an awesome one!! This recipe comes from HoneyButter and is better than a lot of traditional recipes that take hours to make! They were soft and light [...]

  • Kim


    These came out PERFECT! I was looking for dinner rolls for tonights dinner and had the same thought you did, why do all these recipes take 4-5 hours to make?! So I did a google search for “quick dinner rolls” and yours was the first that popped up. Super easy, start to finish took 30-35 mins and were delicious, golden brown and fluffy in the center, just perfect. We got requests all around to make them for Thanksgiving. Delicious homemade rolls that take a 1/2 hour, you my dear, are a genius!

  • Thanks for this recipe! I had a dinner emergency last night and this recipe saved my butt. The rolls were fluffy and rich and delicious.

  • Wow, thank you Kim! I am so happy that you enjoyed them with your family! :)

  • So glad you liked them, Kelley! These are one of my favs too!

  • These were good. I accidentally over proofed the yeast at first but they rose well still. They were a bit dense for my taste but I only made 9 in a square Pyrex. Next time I will stay on the mixing, make them smaller, increase the salt, and let them rise a smidge longer. They did not brown nice as yours did though so i think a quick egg wash too will help. Way easier than my current roll recipe though!

  • I just made these rolls I used your recipe as a base and made a few changes, they came out PERFECTLY. Check out my page to see them :)

  • […] When I first got married, I could not bake chicken for the life of me. No matter what temperature I baked it at or for how long, when I served it, it would still be pink (or even bloody) in the middle. After almost 8 years of marriage, I have finally perfected a baked chicken recipe that is simple and healthy. This recipe can be adapted to accommodate any type or amount of vegetables you have on hand. I served this with the quickest dinner rolls from scratch I’ve ever made before (see recipe here). […]

  • I have made these twice now, neither time as 30 minute rolls but rather with a normal first rise. The flavor and texture of these rolls make this one of my top two roll recipes, and I’ve been baking over 40 years. As for the “slightly too-dark tops”, I initially chose your recipe because of the darkness of the tops in the photos, preferring the look of them to the anemic looking rolls that dominate many of today’s blogs.

    Next time I’m pressed for time I will try them as 30 minute rolls. :)

  • Wow! This was so good! And it works!

  • About how many rolls will this make. I am going to make forvEaster and ?I have about 15 people coming. Thanks

  • i have made ur recipe so many times now and every time they come out perfect. For a different variation, i reduce the amount of water and add 1/3 cup of ragu or any other pasta sauce and they come out so flavorful. Thank you Ma’am.

  • Hi Ritika,
    That is a wonderful idea! I think I will give that a shot soon as well… I can imagine a marinara flavored roll with maybe melted mozzarella inside? Thanks for stopping by, hope to see you again soon!

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