You Really Can Make Soft Fluffy Yeast Rolls That Fast
I was skeptical about 30 minute dinner rolls and how they would taste, but I had to try them! I had experimented with fast-rising yeast bread before, so I decided I didn’t have much to lose!
Just about a year ago, when I was rushing to prepare for a birthday party, I desperately tried a one-hour crusty French bread recipe, hoping for the best. It turned out fantastic, and I have made that bread again and again.
I was just as delighted with the results when I made these 30 minute dinner rolls! They are rustic in appearance, a true indication they are homemade, and the texture is open, giving ample opportunity for butter and jam to sneak into all the lovely crevices. In a word, they are yummy!
Here’s How To Make These Amazing 30 Minute Dinner Rolls
Begin by greasing to spraying a thirteen-by-nine-inch baking pan. Put the warm water, honey, salt, and yeast in the bowl of your stand mixer and give it a stir. Let it proof for a few minutes.
I always buy yeast in bulk because I bake a lot. It’s much more economical, and keeping the yeast in the freezer will make it last months past the expiration date. Here’s a post with great information about storing and checking yeast.
Whether you use regular or rapid-rise yeast in this recipe does not matter. If you buy yeast in packets, you will need three packets, and you will need to remove 3/4 teaspoon of yeast. (Each packet contains two and one-fourth teaspoons).
Use a bread machine and the dough cycle if you don’t have a stand mixer. If you don’t have either one, you may be able to use a hand mixer until the dough gets too heavy for it, then switch to a spoon and stir vigorously. The dough is too sticky to knead by hand.
If you’re taking the egg straight from the fridge, put it in a bowl of warm water to take the chill off while the yeast is proofing. Yeast likes the same temperature as a baby does in her 3 AM bottle.
Add the egg, oil, and about a cup of flour at a time. Let the mixer knead the dough for four or five minutes. Restrain yourself from adding much, if any, flour. The dough will be sticky.
Cover the bowl and set it on top of the stove while you preheat the oven to 375 degrees. I had the best luck shaping the rolls using an ice cream scoop sprayed generously with non-stick spray and forming them with my oiled hands. My ice cream scoop is a number twelve, and it holds about 1/4 cup.
Roll the dough into 15 balls and arrange them in rows in the baking pan. As you can see, they are not perfectly smooth. If some rolls are too big, you can “steal” some dough from one and add it to another roll. The extra handling does not affect the quality of the roll.
Homemade yeast rolls are always a treat! They are rustic, homemade thirty-minute dinner rolls and will taste wonderful! Don’t get freaked out if they are not exactly equal in size!
Now pop those rolls in a 375-degree oven for about twenty minutes, or until you are happy with the shade of lovely golden brown crust you want to see. Brush the 30 minute dinner rolls with melted butter to make the crust even softer and prettier!
Serve these rolls hot! If you have some leftovers, put them in an air-tight container and leave them on the counter. If you can’t eat them all within two or three days, refrigerate or freeze them and reheat them as needed.
Each roll is about three inches in diameter, and they make a perfect slider bun! Use them for cold sandwiches or create little cheeseburger sliders like Papa and I did last night! I used one-half pound of hamburger to make four little patties. We each had two tasty sliders using our 30 minute dinner rolls; the buns may have been the best part!
Don’t believe you can’t make yummy dinner rolls! With this recipe, you can make them quickly and easily, even with the busiest schedule!
Try adding some garlic powder or grated Parmesan cheese to the rolls after you have brushed them with butter! What a treat with a simple dinner of spaghetti or goulash!
- 1 1/4 cup warm water
- 2 Tbsp honey
- 1 tsp salt
- 2 Tbsp active dry yeast
- 1/3 cup vegetable oil
- 1 egg at room temperature
- 3 3/4 cups of all-purpose flour
- 2-3 Tbsp butter, melted, for brushing baked rolls.
- Combine the water, yeast, honey, and salt in the bowl of a stand mixer, Stir, and let it proof for two to five minutes.
- Add the egg, oil, and flour a cup or so at a time. Let the mixer work the dough for about four minutes. The dough will be quite sticky.
- Cover the bowl with a clean dishtowel and set the bowl on top of the stove while you preheat the oven to 375 degrees.
- Grease or spray a 13" x 9" pan.
- I had the best luck shaping the rolls using an ice cream scoop sprayed generously with non-stick spray and forming them with my oiled hands.
- Roll the dough into 15 balls and arrange them in rows in the baking pan.
- If some rolls are too big, you can "steal" some dough from one and add it to another roll. The extra handling does not affect the quality of the roll.
- Don't get overly concerned if they are not exactly equal in size. They are rustic, homemade dinner rolls.
- Bake at 375 degrees on a center rack until they are pleasingly golden brown, and brush with melted butter for the ultimate yum.
You can substitute 1/4 cup of sugar for the honey if you must.
If you buy yeast in packets, you will need three packets, but remove 3/4 tsp of yeast.
We are crazy about yeast bread and think it adds so much to a meal. Here’s that fast French bread recipe again, and if you have a little more time, you can make breadsticks, Runzas, and more with this “anything bread” recipe. Hungry for something unusual? Here’s a recipe for Dilly Bread that won the Pillsbury Bake-Off in 1960!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.
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