30 Minute Dinner Rolls

Honey and butter 30 minute dinner rolls


I’ve always wondered- why are Dinner Rolls called such?Β  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.

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! πŸ™‚

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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  • Reply
    fia robertson
    November 14, 2014 at 2:47 pm

    Omg I’ve always want to know how to make dinner roll…I love it…now I’m putting this recipe into action n I can’t wait to try it when it’s ready…yeah…

  • Reply
    October 30, 2014 at 1:49 pm

    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.

    • Reply
      October 30, 2014 at 5:49 pm

      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!

  • Reply
    March 31, 2014 at 6:58 pm

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

  • Reply
    Cool Cats 2
    January 21, 2014 at 2:41 pm

    Wow! This was so good! And it works!

  • Reply
    December 8, 2013 at 4:59 pm

    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. πŸ™‚

  • Reply
    Roasted chicken thighs with root vegetables | Pocket of Full Life
    November 18, 2013 at 6:49 pm

    […] 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). […]

  • Reply
    Rae R.
    March 19, 2013 at 8:47 am

    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 πŸ™‚

  • Reply
    January 10, 2013 at 1:03 pm

    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!

  • Reply
    November 23, 2012 at 5:50 pm

    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.

    • Reply
      November 28, 2012 at 11:25 am

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

  • Reply
    November 10, 2012 at 6:14 pm

    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!

    • Reply
      November 28, 2012 at 11:24 am

      Wow, thank you Kim! I am so happy that you enjoyed them with your family! πŸ™‚

  • Reply
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  • Reply
    April 15, 2010 at 8:05 pm

    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.

    • Reply
      April 19, 2010 at 12:07 pm

      Hi Sanura, I hope you like them. They taste better once they’ve cooled πŸ™‚

  • Reply
    Conor @ HoldtheBeef
    April 13, 2010 at 4:03 pm

    Kanelbullar are delicious cinnamon scrolls, perfect for morning or afternoon tea πŸ™‚

    • Reply
      April 14, 2010 at 11:20 am

      Ooh sounds lovely. Me too! πŸ™‚

  • Reply
    Katty's Kitchen
    April 13, 2010 at 4:06 am

    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!” πŸ˜‰

    • Reply
      April 13, 2010 at 11:22 am

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

  • Reply
    April 12, 2010 at 7:49 pm

    a quick dinner roll…how wonderful..great post


    • Reply
      April 13, 2010 at 11:01 am

      Hi Sweetlife, thanks for your comment! πŸ™‚ Hope you try it!

  • Reply
    April 12, 2010 at 6:21 pm

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

    • Reply
      April 13, 2010 at 11:04 am

      Hi Bob, let me know how it turns out! πŸ™‚

  • Reply
    Conor @ HoldtheBeef
    April 12, 2010 at 5:14 pm

    Quick, delicious rolls? Ooh dear this sounds dangerous, I might start having breakfast rolls and lunch rolls too πŸ˜‰

    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 πŸ˜‰ )

    • Reply
      April 13, 2010 at 10:59 am

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

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