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30 Minute Dinner 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!
Yield 12 rolls
12

Reviews

Ingredients

  • 4 cups bread flour
  • 1 1/3 cups whole milk
  • 1/4 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 2 (0.25oz each) packages (14g) or 4 1/2 Platinum Yeast
  • 2 tablespoons melted butter (for brushing, optional)

Instructions

  • In a mixing bowl add the flour and make a well in the middle.
  • 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.
  • 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.
  • 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.
  • 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.

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.
Recipe by A Treats Affair.

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Review & Comments

Judy | Reply

can you use unsalted butter?

Red Star Yeast | Reply

Hi Judy,
Yes you can!

Happy baking!
Carol

Karen | Reply

5 stars
Could a substitute be done for the instant sourdough yeast? I would like to make a couple batches and that is the only yeast was have that has enough for this recipe.

Red Star Yeast | Reply

Hi Karen,
Yes, substitute with 2 full packets of the Platinum Instant Sourdough.

Happy baking!
Carol

J.B. Bulharowski | Reply

4 stars
Has anyone cut this recipe in half? We’re only two people and not big eaters?

Red Star Yeast | Reply

Hi J.B.
We recommend making the recipe and then freezing half (or more) of the rolls. Pull them apart so you can take out just what you need from the freezer – and you’re ready to eat freshly baked rolls! Here’s a link to tips on freezing baked bread: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/.
Happy baking!
Carol

TONY CAUSIN | Reply

HI IM TONY I HAVE PROBLEM IN BAKING, THE BREAD AFTER NEXT DAY TURN LIKE ROCK HARD..IS THERE ANYTHING MISSING…. THANKS

TONY

Red Star Yeast | Reply

Hi Tony,
It is possible that you are adding too much flour. Make sure your dough is soft and pliable, but not too sticky. Our customer service would be happy to help you if you have specific questions or need additional help. https://redstaryeast.com/contact/

I hope you will find this information helpful.
Happy baking!
Carol

JK | Reply

Hello, can these be made day before and baked on Thanksgiving?
Looking for a make ahead dinner rolls
Thanks
JK

Red Star Yeast | Reply

Hi JK,
Yes, you can par-bake them or fully bake and the store in the freezer. Here’s a link for more details: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/

Happy Thanksgiving!
Carol

Betty Gracie | Reply

5 stars
This has to be one of the easiest roll recipe I have made. I only had 1% milk. I used it and it was just fine. I definitely will make these dinner rolls again. Thanks for an amazing recipe.

Mark K Lynch | Reply

4 stars
I used Saf Instant Yeast and all purpose flour with good results. The dough was a little dry so I added 2 tablespoons of warm water. I did increase the rise time to 35 mins.

J.B. Bulharowski | Reply

4 stars
Have not seen “Platinum” yeast here in AZ. I followed suggestion for dividing cake yeast & adapted the recipe to my food processor. I’m a welll seasoned baker, but slowing down for an octogenarian. So, I appreciate something good but speedy. Am allowing a longer rise before baking. More later, but the feel is good and am confident in good final results. PS used fresh dill in the mix, YUM.

Jbb

Kay LaCount | Reply

5 stars
I made these for our family Thanksgiving, doubled the recipe for a large crowd, and they were a big hit! They were light & fluffy. Perhaps I made them a little smaller as I ended up with 3 dozen ( good thing)! I’ve used several of the recipes from your site and everything has turned out great! Thank you! Kay

Jackie | Reply

5 stars
These rolls were delicious and a huge time saver! Followed the recipe except for the bread flour. I used all purpose and they were still exceptional. Mine cooked for 20 minutes in a 9×13 glass pan. Thanks for the recipe! It’s a keeper!

Brenda Lee Hillmon | Reply

4 stars
Did you add anything else when you used regular flour

Marilyn D. Love | Reply

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

Red Star Yeast | Reply

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

Brenda | Reply

5 stars
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

Red Star Yeast | Reply

Hi Brenda,
Self-rising flour is not recommended for yeasted doughs. Use bread flour in this recipe. Bread flour is a stronger wheat flour that is needed to create the structure that holds the gas produced by the yeast during rising. More info on flour types can be found here: https://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/flour/.

Happy baking!
Carol

Pam | Reply

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.

LINDA | Reply

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?

Red Star Yeast | Reply

Hi Linda,
Yes, you can! See the notes section of the recipe for information.

Happy baking!
Carol

Teresa V White | Reply

Save a lot store has it great price !!! Ga, fl,

Heidi | Reply

4 stars
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.

Elisa | Reply

5 stars
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)

Kathy | Reply

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

Red Star Yeast | Reply

Hi Kathy,
Did you use Platinum yeast?

Unfortunately when you make a ‘faster’ bread, some qualities are sacrificed. This recipe is meant more of a ‘last-minute’ dinner roll. The denser texture you experience is due to the short rise times. You can always add in a first rise (https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/rising-ripe-test-first-rise/) and second rise (https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/proofing-ripe-test-second-rise/) before baking. This will yield a more light & airy roll. If you try this, also decrease the yeast to 1 package (2 1/4 tsp).

Carol

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