Quick & Easy: 30 Minute Dinner Rolls

These quick, 30-minute yeast dinner rolls are very easy to make and absolutely delicious. There are very few things that can compete with the smell of freshly baked bread. These rolls take a short time to rise and the result is such a delicious treat that you will be thanking me for sharing. 

Soft, fluffy, and irresistibly golden, dinner rolls are the perfect sidekick to any meal. With their pillowy texture and slightly buttery flavor, they’re ideal for soaking up sauces, pairing with soups, or simply enjoying warm with a pat of butter (my favorite way to eat them).

Whether served fresh from the oven or made ahead for holidays and gatherings, these delicious rolls add a cozy, homemade touch to any table. Simple to make and even easier to love!

What I really like about these rolls is their versatility. I usually make them with my stand mixer, however, the other day I decided to try making them by hand mixing like my grandmother used to do. And they turned out just a wonderful as before. The only real difference is that you need to knead them 10 minutes instead of 5 minutes. It also helps to use a fork to incorporate the softened butter into the bubbly yeast mixture.

Best for: Holiday feasts, comforting dinners, everyday sides
Texture: Soft, airy, and golden on top
Serve with: Butter, jam, or savory dishes

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Quick & Easy: 30 Minute Dinner Rolls

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: BreadsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

134

kcal

Total time

30

minutes

These 30-minute dinner rolls are very easy to make and absolutely delicious. There are very few things that can compete with the smell of freshly baked bread. These rolls take a short time to rise. They are tender and fluffy and the perfect addition to any meal!

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Ingredients

• 1 cup warm water

• 1/3 cup melted butter

• 1/4 cup granulated sugar

• 2 Tablespoons active dry yeast

• 1 large egg, beaten

• 1 Tablespoon butter, softened

• 3 to 4 cups all purpose flour (you might need closer to 3 cups)

• 1/8 cup milk, room temperature (You can use 2% or whole milk.)

Directions

• In a large bowl, combine 1 cup of water, melted butter, sugar, and yeast. Let sit until the yeast is bubbly (about 8 minutes.) Stir in the beaten egg, and softened butter. (If mixing by hand, use a fork to incorporate the butter.)
• With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead 5 minutes with a stand mixer or by hand for 10 minutes.
• Divide dough into 12 even pieces by pinching off a section the size of a golf ball. Roll into a ball and smooth the top. Place in a greased jelly roll pan and cover with parchment paper and a kitchen towel.
• Let rise for 15-20 minutes in a warm place, until they are double in size. (You can allow them to rise up to an additional 30 minutes if time allows.)
• Gently brush with milk (or one beaten egg wash).
• Bake in a preheated 400 degree F oven on the middle rack for 10-12 minutes or just until browned.

Notes

• If you don’t have milk, you can brush the rolls with a beaten egg.
• What I really like about these rolls is their versatility. I usually make them with my stand mixer, however, the other day I decided to try making them by hand mixing like my grandmother used to do. And they turned out just a wonderful as before. The only real difference is that you need to knead them 10 minutes instead of 5 minutes. It also helps to use a fork to incorporate the softened butter into the bubbly yeast mixture.
• If using unsalted butter, add 1/2 teaspoon salt with the softened butter before adding the flour.
• A 9×13 inch pan will make 15 rolls. A 10×15 inch pan will make 18 rolls.
• Approximates per serving: calories 134; carbohydrates 19g; protein 3g; fat 5; saturated fat 1g; cholesterol 11mg; sodium 75mg; potassium 32mg; fiber 1g; sugar 3g; vitamin A 35IU; calcium 7mg; iron 1mg

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