a trEATs affair

treats, travel & eats

Foolproof 30 minute dinner rolls

by 41 Comments

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than half an hour! These foolproof 30 minute dinner rolls are so easy to make you’ll never go store-bought again!

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than half an hour! These foolproof 30 minute dinner rolls are so easy to make you'll never go store-bought again!

I love fresh baked bread just as much as I love chocolate. Lucky for me, my family loves them too, giving me plenty of excuses to spend my day in the kitchen trying a new bread or chocolate recipe ignoring all the other house chores (folding laundry is highly overrated)

I’ve been making these dinner rolls for my family for years now and we just can’t get enough of, but I have to admit, I don’t always have hours to spend in the kitchen waiting for my dough to rise and to rise again. Actually, there are days I don’t have time to let the yeast proof for 10-15 minutes.

Lucky for me, and for you, with this foolproof recipe for dinner rolls, you can have steaming fresh baked dinner rolls in 30 minutes!!! 

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!

I’ve been playing around with Red Star® Platinum Superior Baking Yeast® for a while now and have been smitten by it from my very first try. Knowing that I don’t have to wait for the yeast to proof and helps speed up the rising process made my life so much easier lately.

This yeast is a miracle product I’m telling you! If you’re afraid of making yeast bread, give this product a try. You’ll be surprised what it can do!

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!In addition to the yeast, you’ll also need flour, milk, butter and a pinch of salt and another pinch of sugar. That’s all!

I love using milk in my yeast bread. Milk enriches the dough and produces a creamy-colored, tender crumb and golden crust. You can use whole milk, low-fat or fat-free as you wish.  I prefer whole milk.

The pinch of sugar is added to help feed the yeast. Although not required in all bread recipes, it helps speed up the rising process.
Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!

Since I’ve been using Red Star® Platinum Superior Baking Yeast® in this recipe, there’s no need to mix the yeast with the lukewarm milk and wait for it to proof. As soon as you scatter the yeast over the milk, you can start making the dough, slowly adding the remaining milk. It should take no more than 3-5 minutes for the dough to make. In fact, I think the most time you spend shaping the rolls.

What I do is divide the dough into 12 balls and gently roll each portion of dough into a ball and place them on a baking sheet, in a 13X9″ baking pan or like I did this time, in an 11″ baking pan.

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!

There’s a little thing I like to do when making dinner rolls. As soon as I take them out of the oven, I love brushing them with butter. It gives them that shiny look, plus who doesn’t love butter on their freshly baked dinner roll?

Visit Red Star Yeast website to learn more about baking with yeast and keep up with the latest updates by following them on social media

Facebook    Instagram     Pinterest     Twitter     Google+

Craving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!

Be sure to follow me on social media, so you never miss an update!

Facebook |  Pinterest   |    Instagram   |     Bloglovin’

You may also like:

Foolproof 30 minute dinner rolls recipe

Yields 12 rolls

Flour, yeast, butter and milk is all you need to create these soft and fluffy dinner rolls in less than 30 minutes! These foolproof dinner rolls are so easy to make you'll never go store-bought again!

10 minPrep Time

19 minCook Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 4 cups bread flour
  • 1 1/3 cups (whole) milk
  • ¼ cup butter
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 2 packages (4½ tsp) RED STAR Platinum yeast
  • 2 tablespoons 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's temperature is between 110 and 120°F.
  3. Pour half of the milk mixture into the flour well. Scatter the yeast over it.
  4. Fit the mixer with the dough hook attachment. Start mixing on low speed, slowly pouring the remaining milk mixture until the dough comes together. If the dough seems dry, add more milk.
  5. 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)
  6. Place all the rolls into an 11-inch round baking pan or a 13X9-inch baking pan.
  7. Cover the rolls with a clean tea towel and let rest for about 5-8 minutes while the oven is pre-heating.
  8. Heat the oven to 400°F.
  9. Bake the rolls for 17-19 minutes or until golden brown.
  10. As soon as you remove the rolls from the oven, brush them with melted butter.
7.6.8
618
https://atreatsaffair.com/foolproof-30-minute-dinner-rolls-recipe/

If you enjoyed these 30 minute dinner rolls, you may also like

The BEST homemade dinner rolls

the best dinner rolls recipe 1

Cheese filled three cheese dinner rolls

cheese filled three cheese dinner rolls recipe 2

Cottage cheese whole wheat dinner rolls

cottage cheese whole wheat dinner rolls | Roxanashomebaking.com

Disclosure – this post is sponsored by Red Star Yeast. Although I’ve been compensated to develop the recipe and write this post, the opinions expressed here are all mine. Thank you for supporting brands I love.

Related Posts:

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

Categories

Archives

Comments

    • Roxana says

      Hi Melissa, You could use rapid rise yeast if you don't have Platinum. If you're using active dry yeast, you have to let the yeast proof before starting to make the dough. Also, let the rolls rest for 15 minutes while heating up the oven. Roxana
      Reply

        • Roxana says

          Hi Michelle, To proof the yeast means to bring it to life :) To do so, you usually mix the dry yeast with a little lukewarm water and let the yeast bubble and double in volume. If you only have active dry yeast, you can still make these rolls, but you do need to proof it and let the rolls rise 5-10 minutes longer before baking them. Here's more about yeast proofing http://roxanashomebaking.com/bread-baking-101-baking-with-yeast/ Happy baking, Roxana
          Reply

  6. Susana Fritz says

    I would Love to try some of these recipes. I am on Oxygen 24/7 and I can't do much, but for these recipes they would be easy for me. I would like to know if there is a Charge or if I would have to Pay anything as I would have to forget it but I would Love to have some simple Recipes and not those you may have to go to China or Japan to get all the stuff you need to make it!! Thanks, Susana Fritz!!
    Reply

    • Roxana says

      Hi Susana, You don't have to pay anything to use my recipes, as long as it is for a personal use. You can print them and make the recipes as many times as you want. And yes, my goal is to use simple ingredients that everyone can find at almost all grocery stores :) Roxana
      Reply

  9. Saira says

    Looks yummy, can u please tell me if I can make bread flour at home,or any substitute for it ,as it is not available here in Bahrain,thanks a lot, I am a big fan of ur style of baking and u are an amazing photographer.
    Reply

    • Roxana says

      Hi Saira, you can not bake bread flour at home but you can use all-purpose flour. Just make sure to add enough liquid for the dough to be soft and elastic. Usually bread flour requires a little more liquid. Roxana
      Reply

    • Roxana says

      Hi Janet, yes, you can make the dough by hand, but if you don't bake too often, you'll find it a little tricky. Don't worry, it's actually fun to knead by hand! Here's an article about kneading by hand http://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/kneading/ Roxana
      Reply

  11. D Sandhu says

    Very Nice Baking! What can be the substitute for bread flour. In India, it is not easily available. Could you suggest something?
    Reply

    • Roxana says

      Hi there, you can use all purpose flour if bread flour is not available. You might have to reduce the amount of liquid by a few teaspoons. Happy baking, Roxana
      Reply

    • Ellen says

      I think that in Britain bread flour is called "Strong Flour" so perhaps you csn see if there is strong flour in India.
      Reply

    • Roxana says

      Hi Katie, I have not tried since it takes only few minutes to make them. But I have frozen other dinner rolls and I usually do so, once I shape them. When you want to bake the rolls, let the rolls thaw and bake as fresh. Happy baking, Roxana
      Reply

  13. SILVIA says

    Roxana, I made these rolls last night for a friend get together at my house. I did let them rise for 1 hour before shaping them into rolls and baking. I got to say they turned out gorgeous, the only thing that I notice is that it didn't have much flavor. They tasted good, don't get me wrong, but I notice that probably a little bit more salt could make them tastier. Definitely will make them again.
    Reply

  14. SILVIA says

    I posted a comment yesterday, but don't see it. I made these rolls Saturday night for friends get together. They turned out beautiful an delicious. The only thing that I notice is that is was kind of missing some salt or maybe sugar, not so sure what was it but needed more flavor. Overall these are fantastic
    Reply

    • Roxana says

      Hi Silvia, I apologize for not replying to your comment sooner. So happy to hear you enjoyed the rolls. As for your comment about salt - I love this article about salt. It explains why some salts taste more or less salty depending what type of salt you're using. http://www.abeautifulplate.com/cooking-salts/ Roxana
      Reply

  15. - CPosz says

    I made them this afternoon and they really needed to rise. Look OK, but heavy and not light and fluffy. I might try it again, but I will let them rise awhile as the commenter above did.
    Reply

    • Roxana says

      Hi CPosz, Sorry to hear these dinner rolls turn out heavy. Did you change anything? I would like to help you figure out what went wrong and be successful next time. Roxana
      Reply

  16. Vera says

    I've made these rolls twice now. After reading the comments, I added a bit more salt. Also, you didn't mention if you greased the pan, so the second time I greased the glass casserole dish and the rolls popped right out. I liked the flavor of the rolls, and although they were a bit heavy, this is my current favorite bread recipe. I also wanted to mention that I preferred using the larger 13x9 pan to give the rolls a bit of space to fill into since they really do rise quite a bit. I think that I definitely like bread recipes that use milk and bread flour as opposed to all purpose flour. Thanks for sharing the recipe!! :)
    Reply

  17. Paul Naylor says

    As an experiment I only did a quarter of the recipe and found that the rolls turned out to be very heavy. A repeat experiment had the same result.
    Reply

    • Roxana says

      Hi Paul, I recommend adding few drops of milk next time, making sure the dough is smooth and elastic. The ratio between the flour and milk changes depending on the age of your flour bag, the humidity in the kitchen and even time of the year. Roxana
      Reply

  18. Amanda says

    I am wondering if it is ok to let them rise longer, especially if using the platinum yeast. Is it possible to let them "over rise"? Thanks.
    Reply

    • Roxana says

      Hi Amanda, yes, you can over-rise the dough (if you leave it for more than 1 hour). It will turn out spongy, but adding another 15-20 minutes to the rising time is not going to ruin them.
      Reply

  19. Paul Naylor says

    Hello Roxana, Is it possible for you to post a short video, with you adding the liquid to the mixture and then sprinkling the yeast. Also after mixing, so that we can see the constituency of the dough. Then you could show the rolls before and after the recommended 8 minute rising.
    Reply

  20. Geoffrey Peterson says

    If I wanted to make a double recipe as I use this same recipe for my sticky cinnamon buns? As to the salt questions I used salted butter insteadf salted and still had to add a scant tsp to create better flavor. Also used "almond flour" and a Littles extra salt and they were delicious had to make another batch for dinner as there was only 1 left.
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *