30 Minute Homemade Rolls

Name: 30 Minute Homemade Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
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))

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4.79 from 33 votes

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You'll love these light and fluffy homemade 30 Minute Dinner Rolls - ready in just 30 minutes from start to finish. These are some of the easiest dinner rolls you'll ever make. Perfect for first-time bread makers!

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. If you’re a busy mom looking to add something special to your family dinner, you’ll definitely want to keep this recipe on hand.

Ingredients needed to make 30 Minute Homemade Rolls

Ingredient Notes

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

Warm Water
Vegetable Oil
Active Dry Yeast
Sugar
Salt
Egg
Flour

A mixing bowl with bubbling yeast mixed with water.

Bread dough rising in a metal mixing bowl.

Bread dough split into 12 equal rolls, rising in a baking dish.

How to make 30 Minute Homemade Rolls

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.
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.

Freshly baked 30 Minute Homemade Rolls in baking dish.

30 Minute Homemade Rolls in baking dish topped with butter.

Rolls in a basket with one on the counter and one on a plate with butter on it.

Storing and Other Tips

Once cooled store these 30 minute rolls in an airtight container for up to 3 days.

Try these add ins:

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.

Miscellaneous Tips:

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.

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.

Top view of 30 Minute Homemade Rolls in baking dish with two rolls on a plate and a butter dish on the side.

Serving Suggestions

30 Minute Homemade Rolls

4.79 from 33 votes

Perfect homemade rolls in just 30 minutes!

12 servings

Prep Time 10

Cook Time 10

Rise Time 10

Total Time 30

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Video

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)

Equipment

Instructions

Preheat oven to 400℉.
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 – ½ 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.

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.

Nutrition

Calories: 203 kcal · Carbohydrates: 32 g · Protein: 4 g · Fat: 6 g · Saturated Fat: 5 g · Sodium: 98 mg · Potassium: 45 mg · Fiber: 1 g · Sugar: 4 g · Calcium: 5 mg · Iron: 2 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Inside a British Mum's Kitchen says:

These look SOO good - my girls will LOVE them - thanks!
Mary
Lindsay says:

Yes, this sounds like something I could actually accomplish. Bookmarked already. :)
Landscape of our Life says:

Yum! Gonna have to try this and some of your other delicious recipes! :-) Thanks for sharring at TT & J.

Gretchen
Lindsay says:

Thanks for sharing this @ Show & Share! I mentioned before that I made these this past week. They were a hit at my house!
Chef in Training says:

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/
Athena says:

I don't have a stand mixer or dough hook. do you think the recipe would still work with a handheld mixer?
Camille says:

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!
Alys says:

My fiance loved these when I made them for dinner yesterday. -I switched the oil for melted butter and mixed by hand.
Melanie says:

Had them tonight! They were delicious...and really only 30 minutes!
Shannon says:

Would this also work with a breadmaker??? Once mixed I would turn it off...
Heather says:

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.....
Alexis Claybaugh says:

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.
a.remedios says:

Wow! These were SO easy to make! YUMMM!
Kim says:

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! :)
Jennifer Joseph says:

These were easy, yes, and very tasty - but they are definitely more like biscuits as opposed to yeasty rolls. Very GOOD biscuits, though!
Sandy Mendoza says:

I made these tonight for the Church social. They were so good, light & fluffy & gone in no time.
JackieToo says:

How many little packets of yeast would I need? I have trouble finding jars or bulk packages around here. Thanks! :D
Camille says:

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. :)
mdbkids says:

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.
Beth Good says:

Mine were very doughy. In center wondering what size pan you used and if the time is for convection ovens?
Beth Good says:

This comment has been removed by a blog administrator.
Lucie Campbell says:

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?
Six Sisters says:

In answer to Beth's question above, we used a 9x13 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!
Six Sisters says:

Sorry it's worded kind of funny. Add remaining flour a 1/2 cup at a time.
Ilana says:

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?
Six Sisters says:

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
Jessica Cron says:

would i be able to use wheat flour?
Jessica Cron says:

This comment has been removed by the author.
Six Sisters says:

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!
Jessica Cron says:

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
Six Sisters says:

We think your instant dry yeast should work just fine. Keep us posted!! -The Six Sisters
Jessica Cron says:

2 Tbsp active dry yeast = 2 tsp instant dry yeast, I did use all purpose flour and they turned out beautifully :-)
Kelly Donald-Miller says:

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.
Christene Houston says:

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!
Pam says:

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.
Pam says:

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.
Pam says:

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.
Joanie Frantz says:

What amount of flour 3 1/2 or 2 1/2. What is the amount?
Clara says:

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!!
Nádya says:

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
Leigh says:

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!
stacy says:

Can you use gluten free flour instead of white?
Cyd says:

We have only made this recipe as directed. Never tried gluten free flour in this.
Linda says:

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. Linda@Wetcreek Blog
Katie hoth says:

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,
Pat says:

Can these be made ahead and baked right before a meal?
Camille (Six Sisters Stuff) says:

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.
Sue says:

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.
Cyd says:

It's 3 1/2 cups of flour. Add the first 2 cups, then the rest 1/2 cup at a time.
Erin Woods says:

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. :)
Carolyn says:

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.
Elizabeth says:

What if you don't have a stand mixer? Can you mix these by hand?
Cyd says:

Yes, just use a big bowl, a wooden spoon and all of your arm strength!
Kelsey says:

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!
Amanda K. says:

Can the dough be frozen, and baked at a later time?
Camille (Six Sisters Stuff) says:

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!
Gwen De Jong says:

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.
McKenzie Ryan says:

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.
Mckenna says:

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.
Beth says:

You said "You can also use this same dough for cinnamon rolls!" What is the recipe for using this dough for cinnamon rolls?
Cyd says:

You can use any directions for cinnamon rolls, this is just another dough option. Here is one of our cinnamon roll recipes. You could use this recipe for the cinnamon filling and frosting. https://www.sixsistersstuff.com/2012/07/cake-mix-cinnamon-rolls-recipe.html
Alice Sconiers says:

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.
Soha says:

Is this temperature in Fahrenheit or centigrade? ???
Cyd says:

This recipe is for Fahrenheit.
Eleanor says:

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 :)
Cyd says:

Eleanor! That is so exciting. Way to go!! You made our day with your fun comment!
Rosemary says:

How long should you let the dough rise?
Cyd says:

You shape the dough into balls and set them on a cookie sheet. Let them rest for 10 minutes and stick them in the oven.
Sheryl says:

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
Angela says:

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!
Jennine Wilson says:

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!
Kristen says:

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
Cindy McCampbell says:

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.
Willie says:

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.
Debbie says:

Just made these and oh so easy and beyond delish.
Jordan says:

I made these tonight and they were very dense and heavy. Is that how they were supposed to turn out?
Maryann says:

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.
Alexandra says:

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!!
Yvonne says:

Can I substitute sugar with honey?
Joyce says:

I am about to make them. They look great. But my oven doesn't reach 400 degrees. What will i do?
Rebecca herbert says:

Hi there they look delicous and very quick to make my only concern is do they taste very yeasty
Bobbie says:

Oh Please tell me how you do these for cinnamon rolls!!
Esta Schlabach says:

Will definitely keep this recipe in my file. Made them for the first time and they are delicious!
TinaC says:

Have made these twice and they look nothing like the picture. Very dense...almost like a biscuit.
Cocoa says:

These rolls are speedy fast to make which I like and super easy and the directions were a breeze thank you for the share?
Rose says:

First time to make dinner rolls. Turned out soft and really good. Thanks for sharing.
Amy Cornette says:

Could You sub with Almond Flour?...
Susan says:

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.
TKG in NC says:

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.
Ryan says:

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!
Hope says:

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!
Rosalie says:

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.
Nicole says:

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?
Nicole says:

*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.
Liz says:

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 💕
Shiloh says:

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.
Mary says:

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.
Charlotte says:

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!!!!
Cyd says:

Hi Charlotte. We are so glad that you liked the 30 minute dinner rolls. We appreciate your kind words! Have a great week and stay safe.
charlotte Marcum says:

How would I freeze these? Thanks
Cyd says:

These rolls will freeze great in a freezer container or freezer bag that is sealed up well.
Hillary Salisbury says:

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!
Carla Adams says:

These rolls turned out wonderful! Very light and fluffy!!
Debra PepersNewton says:

They are wonderful an Do Not taste yeasty!!
Debra PepersNewton says:

I just made these..I used melted butter in place of oil..they are perfect!! My new favorite dinner roll!! Next up, cinnamon rolls!!!
Sandra R says:

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.
Tammy Miller says:

I loved this recipe! So easy. Can the dough be frozen to use later?
Momma Cyd says:

So glad you liked the rolls. They are so easy to make. Happy Thanksgiving.
Sonia says:

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!
Sonia says:

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???
Kimberly Copeland-Manke says:

Easy & Delicious! I'm from DFW, TX. Baked 13 minutes to perfection! Thank you Camille! These are on my Thanksgiving Dinner must-have list💜
Jodi says:

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.
Tammy says:

I was just getting ready to test this for Thanksgiving and wondered the same. LOL. I didn’t see egg in the ingredients.
Kristin fitzgerald says:

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.
TR says:

Hadn’t ever made rolls before but this recipe made it sound doable, so I thought I would try it. They turned out amazing!!!
Wendy W says:

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!
Lisa says:

Biscuits came out looking and tasting like they were from a bakery!! Airy, good texture browned up nicely in my toaster oven
Camille Beckstrand says:

I have made these up to 3 days in advance and they turned out still! If you could make them the day before, that would be perfect. You can also make them and stick them in the freezer, then heat them up in the microwave or set them on the counter to thaw and they are delicious! Good luck with your Thanksgiving cooking!!
Camille Beckstrand says:

I am so sorry! I fixed the recipe and added the egg! Thanks for catching that!
Camille Beckstrand says:

I am so sorry! I fixed the recipe and added the egg! Thanks for catching that!
Camille Beckstrand says:

Ahh! I am so sorry! I fixed the recipe and added the egg! Thanks for catching that!
Camille Beckstrand says:

I am so happy to hear this!!! Hooray!!! This comment made my day!
Camille Beckstrand says:

I have never frozen the dough, but I have cooked them and then let them cool and stuck them in the freezer. Then when you are ready to eat, let them thaw on the counter for a couple of hours and they taste amazing! Let us know if you try freezing the dough!
Camille Beckstrand says:

AWESOME! I am o happy to hear this! Thanks so much for sharing! Have a wonderful Thanksgiving!
Camille Beckstrand says:

YES!! I am so glad! That's why I love these - they are totally doable! Have a wonderful Thanksgiving!
Camille Beckstrand says:

This comment made me so happy! Such a huge compliment! Thank you so much.
Catherine says:

Hi! I want to make these tomorrow to practice before Thursday. How long do I knead them in my kitchen aid?
Camille Beckstrand says:

Just mix them until the dough doesn't stick to the edges of the bowl and all the flour is mixed in. Good luck!! Have a happy Thanksgiving!
Kerry Tan says:

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!!
Milly Glauer says:

I adore this recipe and make these rolls all the time. Now I am passing this recipe to my daughter!
Tracey says:

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.
Sarah Dickison says:

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.
Sarah Dickison says:

Did not use a mixer, mixed by hand with my wooden spoon.
Joanne says:

I make these buns all the time! My family loves them! Just wondering, would this recipe work to make into bread instead of buns?
M Soleski says:

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.
Mumoftwo says:

This is the easiest and yummiest recipe!!
Sandy Stephens says:

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!!
Misty says:

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 9x13 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! ☺️❤️
Misty says:

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! ☺️
Pam R says:

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??
Jennifer S says:

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!!
Momma Cyd says:

That is amazing! I'm so impressed with all of the recipes you were juggling at the same time trying to prepare. And who knew you could make rolls without eggs and salt! That is awesome. Thanks for sharing and have a terrific week!!!
Pat says:

Can this be made as a loaf instead of rolls
Momma Cyd says:

We have only made this recipe into rolls.
Ashlin P. says:

Is this recipe unhealthy for you, because my family is on a diet?
Momma Cyd says:

This recipe uses common ingredients used to make rolls. You could make adjustments using whole wheat flour and the changes necessary for that. But rolls do need certain ingredients to get a desired texture and taste.
Debbie Via says:

I'm not much on baking but this recipe was so fast and easy. The rolls are delicious!!
Elaine says:

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!
Momma Cyd says:

Thanks Elaine. We are so glad you love our rolls.
Sandra C. Boone says:

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!
Momma Cyd says:

We love to hear this! These rolls are some of our favorites and we are so glad they worked out well for you!
Trena says:

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.
Kari C says:

Would this still work if I were to add honey in the recipe vs after they are already cooked?
Sandy says:

Can we use a healthier oil? Vegetable oil is one of the worst for you. Olive oil maybe??
Sandy says:

Answered my question, thank you. Butter is much healthier than vegetable oil.
Shirley says:

I made this recipe, I thought the rolls had a good taste, but was more cake like
Joanna Smutek says:

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!
Tim says:

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!
Autumn says:

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.
Cortney Downs says:

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!!!
Sherrie Campbell says:

This was a easy and quick recipe. The dough was easy to work with. Will be making these again!
Michelle says:

This recipe was very easy and turned out just like those in the video. Excellent… can’t wait to share it with my friends.
Momma Cyd says:

So glad you liked the 30 Minute Homemade Rolls!
Momma Cyd says:

So glad you liked these quick and easy rolls.
Bonnie Peplinski says:

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?
Momma Cyd says:

We have only made them with oil. So you would have to play with the recipe to see.
Jenkes4 says:

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
Kelley Davis says:

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.
Rachael Meier says:

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.
Morgan McRory says:

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.
Momma Cyd says:

Thanks for sharing!!
Michelle Griffin says:

Could this be made in a bread machine?
Momma Cyd says:

We haven't tried that yet where they only take 30 minutes. You would need to adapt the recipe for your bread machine.
Christy Johnson says:

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!
Love Joy says:

I made this last night and I think I found the right recipe for dinner rolls!! We love it! Even my toddler had some!
Rehoboth says:

Excellent post. Thanks
Adrienne says:

I’ve made this recipe several times now and they’re perfect every time. I love how quick this gets fresh bread on our table. I’m considering trying to make a batch in loaf form today. On another note I’ve made it at least three or four times with half whole wheat bread flour and they’re still great. Can’t even tell that whole wheat flour was used!
Gail B says:

What flour is best please?
Brittainy says:

This recipe really is THAT easy! In my second time making these delicious rolls, I used butter instead of oil and increased the salt by about 1/4 teaspoon - fantastic!
Momma Cyd says:

You can use all purpose flour or flour for rolls and breads.
Kathy cheesman says:

Can you make this is in a bread machine?
Bobbi @ Six Sisters says:

We haven't tried making these with a bread machine so we have no advice on what will work best. If you give it a try, please let us know how it turns out!
Tracy Graybeal says:

I am going to make these for my family's thanksgiving meal. Can I double or even triple the recipe or would I be better off to make 2 batches?
Bobbi @ Six Sisters says:

My advice would be to make two batches. The amount of yeast can get tricky when doubling bread dough recipes. Good luck and we hope you enjoy!
Linda K says:

Do you think I could substitute olive oil for the vegetable oil?
Jolene says:

The recipe was easy as stated, and the rolls are beautiful.
Bobbi @ Six Sisters says:

You absolutely can - it will alter the flavor slightly so keep that in mind. But it will work just fine in this recipe