How to Make Scrumptious Quick Homemade Rolls
Master the art of baking soft, fluffy homemade rolls in just 30 minutes with simple ingredients and easy steps for any meal.
How to Make Scrumptious, Quick Homemade Rolls
Homemade rolls don’t have to take hours of waiting for dough to rise. With this quick recipe, you can enjoy soft, fluffy, buttery rolls ready in about 30 minutes. Ideal for weeknight dinners, holiday feasts, or any time you crave fresh bread without the fuss. This method uses active dry yeast proofed in warm water for a fast rise, combined with a stand mixer for effortless kneading.
Why Choose Quick Homemade Rolls?
Store-bought rolls often contain preservatives and lack the fresh-baked flavor of homemade. Quick rolls solve common pain points: no long rising times, minimal ingredients, and restaurant-quality results at home. They’re versatile—serve plain, with herbs, or as sliders. Families love them for their pillowy texture and golden crust.
- Speed: From mixing to baking, under 30 minutes total.
- Simplicity: Basic pantry staples; no advanced skills needed.
- Customization: Add garlic, cheese, or whole wheat for variety.
Ingredients for Quick Chive Rolls (Makes 12-24 Rolls)
This recipe yields tender rolls with a hint of chives for flavor. Scale up for larger batches. Use bread flour for best structure, but all-purpose works well.
| Ingredient | Quantity | Notes |
|---|---|---|
| Warm water (105-110°F) | 1 cup + 2 Tbsp | Perfect temp activates yeast quickly without killing it. |
| Vegetable or olive oil | ⅓ cup | Adds tenderness; canola or olive both work. |
| Active dry yeast | 2 Tbsp | Proofs fast; substitute rapid-rise if skipping proofing. |
| Sugar | ¼ cup | Feeds yeast and sweetens dough mildly. |
| Salt | 1½ tsp | Enhances flavor; add after yeast proofs. |
| Egg | 1 large | Room temperature for better incorporation; adds richness. |
| Bread or all-purpose flour | 3½-4 cups | Start with less; add as needed for soft dough. |
| Fresh chives, chopped (optional) | ¼ cup | For savory twist; add during kneading. |
| Melted butter | 2-3 Tbsp | For brushing tops post-bake. |
Pro Tip: For whole wheat version, swap half the flour. Gluten-free? Use a 1:1 blend like Bob’s Red Mill.
Equipment You’ll Need
Keep it simple—no fancy gear required, though a stand mixer speeds things up.
- Stand mixer with dough hook (or mixing bowl and wooden spoon)
- 9×13-inch baking pan, greased
- Measuring cups/spoons
- Instant-read thermometer (for water)
- Plastic wrap or clean towel for covering
Step-by-Step Instructions
Follow these steps precisely for foolproof results. Total time: 30 minutes.
- Preheat Oven: Set to 400°F (204°C). Position rack in middle.
- Proof Yeast: In mixer bowl, combine warm water (105-110°F), oil, yeast, and sugar. Stir gently; let sit 5-15 minutes until foamy and bubbly. This confirms yeast is alive.
- Mix Wet Ingredients: Add egg, salt, and 2 cups flour. Mix on low with dough hook until combined.
- Incorporate Flour: Gradually add remaining flour (1 cup at a time) while kneading on medium. Dough should be soft, smooth, slightly sticky—not dry. Knead 3-5 minutes. If too wet, add flour 1 Tbsp at a time.
- Shape Rolls: Turn dough onto lightly floured surface. Divide into 12-24 equal pieces (2 oz each for larger rolls). Roll into tight balls, tucking edges under.
- Second Rise: Place in greased 9×13 pan, sides touching. Cover; let rest 10 minutes in warm spot (e.g., near oven).
- Bake: Bake 10-15 minutes until golden brown. Tops should sound hollow when tapped.
- Finish: Brush hot rolls with melted butter. Optional: Sprinkle sea salt or chives. Cool slightly before serving.
Visual Guide:
- Proofed yeast: Bubbly like frothy beer.
- Ready dough: Pulls from bowl sides, elastic.
- Done rolls: Deep gold, 190-200°F internal temp.
Tips for Perfect Quick Rolls Every Time
Avoid common pitfalls with these expert hacks.
- Yeast Check: Always proof; dead yeast ruins batches. Water too hot (>115°F) kills it; too cold slows activation.
- Flour Adjustments: Humidity affects dough—feel over measure. Aim for tacky, not sticky.
- Warm Environment: Drafts kill rise. Use oven light or proofing box for 80-85°F spot.
- Don’t Overbake: Pull at first golden hint; carryover cooking finishes them.
- Storage: Room temp in airtight bag: 2 days. Freeze baked: 3 months. Reheat at 350°F, brushed with butter.
Variations to Try
Customize for any occasion.
| Variation | Add-Ins | Bake Time Adjustment |
|---|---|---|
| Garlic Butter Rolls | 2 tsp garlic powder + ¼ cup parmesan in dough; brush with garlic butter. | Same |
| Whole Wheat | 50% whole wheat flour. | +2 minutes |
| Herb Rolls | 2 Tbsp rosemary or dill instead of chives. | Same |
| Sweet Rolls | Extra 2 Tbsp sugar; cinnamon swirl. | +3-5 minutes |
| Gluten-Free | 1:1 GF flour blend; add 1 tsp xanthan gum if not included. | Same |
Nutrition Information (Per Roll, 24 servings)
Approximate values based on standard recipe.
- Calories: 120
- Carbs: 18g
- Protein: 3g
- Fat: 4g
- Sodium: 180mg
Lower calories by reducing oil or using skim milk splash.
Frequently Asked Questions (FAQs)
Q: Can I make these without a stand mixer?
A: Yes! Mix by hand with a wooden spoon, then knead on floured counter 8-10 minutes until smooth.
Q: Why didn’t my yeast bubble?
A: Check expiration or water temp. Replace yeast if over a year old.
Q: How do I know when dough is kneaded enough?
A: It passes ‘windowpane test’—stretch thin without tearing.
Q: Can I prepare dough ahead?
A: Refrigerate shaped rolls up to 24 hours; let rise 20 minutes before baking.
Q: Are these rolls freezable?
A: Yes, freeze baked or unbaked. Thaw/rise as needed.
Q: What’s the best flour for fluffiest rolls?
A: Bread flour for higher protein/gluten development; all-purpose is fine for beginners.
Troubleshooting Common Issues
Quick fixes for perfect results:
- Dense rolls: Under-kneaded or weak yeast.
- Flat rolls: Over-proofed or oven too cool.
- Dry texture: Too much flour; measure by weight if possible (480g total).
- Pale tops: Lower rack or convection fan off.
Practice once, and you’ll master these forever. Pair with soups, roasts, or Thanksgiving turkey for rave reviews.
References
- 30 Minute Rolls – Roll Recipe from Your Homebased Mom — Your Homebased Mom. 2023-05-15. https://www.yourhomebasedmom.com/30-minute-rolls/
- 30 Minute Dinner Rolls — Spend With Pennies. 2024-11-20. https://www.spendwithpennies.com/30-minute-dinner-rolls/
- 30 Minute Dinner Rolls — Kylee Cooks. 2023-08-10. https://www.kyleecooks.com/30-minute-dinner-rolls/
- The BEST Dinner Rolls — Mom On Timeout. 2024-03-05. https://www.momontimeout.com/the-best-dinner-rolls-recipe/
- How to Make Scrumptious, Quick Homemade Rolls — Wise Bread. 2015-06-12. https://www.wisebread.com/how-to-make-scrumptious-quick-homemade-rolls
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