A Tradition in Family Baking

30 Minute Dinner Rolls

3.8 from 4 reviews
30 Minute Dinner Rolls
Soft and fluffy homemade rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!
Yield: 12 rolls
Ingredients
  • 4 cups bread flour
  • 1⅓ cups (whole) milk
  • ¼ cup butter
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 packages (4½ tsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast*
  • 2 Tbsp melted butter, for brushing (optional)
Instructions
  1. In a mixing bowl add the flour and make a well in the middle.

  2. In a measuring cup, add the milk, butter, sugar and salt. Microwave in 15 seconds increments until the butter is melted and the mixture is temperature is between 110 and 115°F. Pour half of the milk mixture into the flour well. Scatter the yeast over it. Gently stir and let sit for a few minutes.

  3. Fit the mixer with the dough hook attachment. Start mixing on low speed, slowly pouring the remaining milk mixture until the dough comes together, about 3-5 minutes. The dough should be soft and elastic and cleans itself from the sides of the bowl.

  4. Remove the dough from the mixing bowl and divide it into 12 pieces (approximately 73 grams each). Shape each piece into a ball. Place all the rolls into a greased 11-inch round baking pan or 13X9-inch baking pan. Cover the rolls with a clean tea towel and let rest for about 10 minutes.

  5. Preheat oven to 400°F. Bake the rolls for 17-19 minutes or until golden brown. As soon as you remove the rolls from the oven, brush them with melted butter.

  6. Recipe created by A Treats Affair.
Notes
* You can substitute Red Star Quick Rise or Red Star Active Dry Yeast. Increase rise time (after shaping rolls) to 30-45 minutes.

The short rise times in this will result in a denser roll than typical yeast-raised rolls.
30 Minute Dinner Rolls | Soft and fluffy homemade rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again! Find recipe at redstaryeast.com.

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12 Comments
  1. How about using all purpose flour instead of bread flour. What are your thoughts on thius please. Thank you

    • Hi Marilyn,
      I would recommend using bread flour in this recipe, especially with the short rise times. Bread flour is a stronger flour that is needed to create the structure that holds the gas produced by the yeast during rising.
      Happy baking!
      Carol

  2. Can I use self rising flour with quick yeast instead of bread flour ? Also Can I mix by hand and if so how long should I mix it. THANKS

  3. This looks like it’s going to be a family favorite. They’ve never met a dinner roll they didn’t like and the quicker the better. I might try knocking back the dough before it completes a full rise.

  4. I can’t find RED STAR Platinum Yeast! I’ve gone to 4 stores looking for it! I did buy Quick-rise and Active Dry. Can I use one of them?

  5. These were good rolls, fast and easy; the full dozen disappeared at dinner. When I first took them out of the oven, I thought the tops were hard but then I remembered the instructions to brush them with butter and they softened up nicely. I do recommend cutting the baking time down to maybe 12 – 14 minutes; I set mine to 16 min and took them out earlier than that–the listed 17 – 20 min will give you burned rolls.

  6. I love the recipes on this site and these rolls did not disappoint. I didn’t have the platinum yeast on hand, just the active dry yeast, so I just let them rise a bit longer. They rose so high and the texture was great. Given the amount of time needed for mixing and baking (and substitution of yeast type), it took me a little over 1 hour from start to finish. This is a great recipe to have on hand for if you’re in a rush – definitely cuts the amount of time needed to make homemade rolls in half or more. (I substituted 1 cup of whole wheat flour for the bread flour and it still turned out great)

  7. They look perfect when baked, but they are so heavy and gross when you try to eat them! Truly a waste of good ingredients.

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