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Make easy dinner rolls in 30 minutes
In a world where time is of the essence, finding a homemaderoll recipe, like these easy 30-minute dinner rolls, that is both quick and yields delicious results is like striking gold. It's a great recipe to have in your dinnertime arsenal!
This wonderful recipe is dedicated to all home bakers, from beginners to seasoned pros, who are in search of the perfect 30-minuteroll recipe. If you've been wanting to makerolls but feel a little overwhelmed, you'll love this recipe!
Whether you're hosting a dinner party or simply craving homemade bread, this guide promises to deliver fluffy, tastyrolls in just 30 minutes from start to finish.
This recipe can be enjoyed as a Trim Healthy Mama E Recipe, and it is also naturally low in fat!
What makes 30 minute dinner rolls special?
30-minuterolls are a marvel in the world of baking.
I remember the first time I saw arecipe that promised it would only take 30 minutes. I was a bit skeptical (no need to wait for them to rise?), but I followed the recipe exactly and was amazed! (You do let them rest for 10 minutes, but that's included in the timeline!)
Once you make these 30 minute rolls, you'll likely not go back to the longer versions!
Unlike traditional recipes that require hours of proofing, these rolls are ready in just half an hour, from start to finish.
This quick turnaround is a game-changer for busy individuals and last-minute meal preparations. Despite their speed, these rolls don’t compromise on taste or texture; they are the most delicious rolls and just as tasty as their longer-proofed counterparts. (My teenage son told me "These are the best rolls I have ever had!")
Choosing the right ingredients for your dinner roll recipe: Flour and yeast
The foundation of any good bread recipe is the quality of the flour and yeast. For this easy recipe, I chose to use sprouted whole-grain flour.
Since the flour in this recipe is more dense and heavy than bread flour or regular all-purpose flour, I also added a little bit of Vital Wheat Gluten to help the rise and produce fluffy rolls.
When it comes to yeast, instant yeast is the star of the show, as it works quickly and speeds up the rising process.
Watch the video to see how to make dinner rolls in 30 minutes!
The secret to quick rising: Understanding yeast in yeast rolls
One of the key elements to achieving quick and fluffyrolls is understanding how yeast works.
Instant yeast, also known as rapid-rise yeast, is a high-activity yeast that significantly cuts down the rise time.
It disperses evenly throughout the dough, allowing for a uniform rise in a shorter period.
For this recipe, we use a full 2 Tablespoons, (much more than normal) to get a quick rise.
Tips for working with yeast
When it comes to the water temperature for activating yeast, you want it to be just warmer than room temperature. (This is my general rule of them since it's what I was taught when I first started making homemade bread.)
You don't want the water to be too hot or you will kill the yeast.
Mix the active dry yeast with the warm water and honey and stir until it all dissolves. Then you can add the remainder of the ingredients (for full instructions see the recipe card below).
How to make dinner rolls
Making these rolls is surprisingly simple. Begin by mixing the warm water, yeast, and honey. Then add the other wet ingredients, and finally the dry ingredients.
The dough should be soft but not too sticky. Once mixed, let the dough rest for just a few minutes before shaping it into rolls.
Kneading the dough for a quick dinner roll
Kneading is essential for developing gluten, which gives the rolls their structure. However, with this quick recipe, a light knead or even a mix in a stand mixer is sufficient.
The dough should be smooth and elastic, but over-kneading can make the rolls tough.
Customizing your rolls: Adding flavors
One of the joys of rolls is the ability to customize them; there are so many creative ideas!
- Garlic Rolls: Add minced garlic and herbs like rosemary, thyme, or parsley into the dough for a savory twist.
- Cheese: Incorporate grated cheese such as cheddar, Parmesan, or mozzarella into the dough.
- Sweet Rolls: Mix in cinnamon and sugar substitute for a sweet treat, or add orange/lemon zest for a citrusy flavor.
- Onion Rolls: Mix in caramelized onions or onion powder into the dough for a rich, savory flavor.
Common questions: 30 minute rolls with sprouted flour
I really don't have to let them rise?
Even in a quick recipe like this, you do allow them to rise for 10 minutes. This is crucial for the yeast to activate and the gluten to relax, but no, you do not have to let them rise until double.
And even factoring this in, they are still ready in 30 minutes!
Are 30 minuterolls made with oil or butter?
Quick answer - you can use either! I use melted butter in this recipe, but other quick dinnerroll recipes use oil.
Do I have to use a stand mixer?
Not at all! You can mix them and knead them by hand if you like. But if I'm not pressed for time, I like to use my bread maker for mixing up the dough!
What can I serve with homemaderolls?
These delicious homemade rolls are incredibly versatile and can be paired with a variety of dishes. Serve them alongside soups, salads, or use them as the base for sliders. They're also perfect for mopping up sauces and gravies.
How do I use this dough for cinnamon rolls?
To make quick-rise cinnamon rolls, just use this dough as you would the dough in your regular cinnamon roll recipe! (How's that for simple?)
Why you should make these 30-minute dinner rolls:
- Quick and easy: Ready in just 30 minutes, these yeast rolls are a perfect homemade option.
- Fluffy and delicious: Despite the short rise time of the dry yeast incorporated in these homemade dinner rolls.
- Customizable: Add your favorite flavors and toppings.
- Perfect for any meal: Complements a wide range of dishes.
- Store and reheat easily: Enjoy fresh-tasting rolls for days.
Not only are these rolls quick and easy to make, but they also bring the warmth and comfort of homemade bread to your table in no time.
So why wait? Start baking these easy 30 minute dinner rolls and impress your family and friends!
Thank you so much for sharing this recipe!
More easy bread recipes you may enjoy
Pumpkin Cinnamon Rolls
If you are looking for a low-carb bread option, be sure to check out my Low Carb Sandwich Roll recipe. (They are actually a Fuel Pull for Trim Healthy Mamas!)
I love having this easy option available for my family. These would also make great sandwich rolls, stuffed with low fat meat, lots of non-starchy vegetables and lettuce leaves. (Oh, and try this low-fat mayonnaise from my friend, Dawn!)
30 Minute Rolls with Sprouted Flour
Delicious and healthy dinner rolls made in 30 minutes or less. Sprouted flour takes these 30 Minute Rolls to the next level.
5 from 19 votes
Print Pin Rate
Course: Bread, Side Dish
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 Rolls
Calories: 110kcal
Ingredients
- 1 Cup plus 2 Tablespoons Warm Water
- 2 Tablespoons Active Dry Yeast
- 1 Tablespoon Honey
- ½ Teaspoon Mineral Salt
- 1 "Doonk" Stevia (a "doonk" is 1/32 of a teaspoon)
- 2 ½ Cups Sprouted Wheat Flour
- 1 Tablespoon Melted Butter
- 1 Egg
For Egg White Wash
- 1 Egg White
- 2 Teaspoons Water
Instructions
Preheat oven to 400.
In a small bowl, combine warm water, yeast and honey. Stir until dissolved. Let stand for 2-3 minutes. In a few moments, you should begin to see bubbles form on the top of the water (this shows your yeast is working).
In a large mixing bowl, combine salt, stevia, and sprouted flour.
Add yeast mixture to flour mixture, then add melted butter and egg. Mix until combined and a soft dough forms.
After all the ingredients are mixed together, turn out the dough onto a flat surface lightly dusted with more sprouted flour. Knead 8-10 times, or until the dough is smooth.
Using a dough cutter, divide the dough into 4 equal sections. Then divide each section into 3 parts. This will give you exactly 12 dinner rolls.
Shape each piece of dough into a roll and place on a lightly greased baking sheet. Let rest for 10 minutes.
Brush tops with egg white wash, if desired.
Bake for 10 minutes, or until tops begin to turn golden.
Notes
Now, if you are familiar with THM, you probably noticed the honey in the ingredient list. The honey is used to activate the yeast, (the sprouted bread in the THM cookbook uses it for the same purpose).
You will also notice that there is a tablespoon of butter and an entire egg in this recipe. While those are generally S fuels, the small amounts spread out over 12 servings keep the fat to only 2 grams per dinner roll - well within the range for an E fuel.
(If you are unsure how to shape the dough into rolls, you can check out this video showing how to shape rolls.)
Nutrition
Serving: 1Roll | Calories: 110kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Fiber: 3g
Tried this recipe?Mention @my_montana_kitchen_thm or tag #mymontanakitchen!
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Reader Interactions
Comments
Diann
I just made this recipe today and I love it. You also give great instructions! Thanks so much. It's been a struggle finding good THM compatible sprouted wheat bread recipes.Reply
Sarah Hardy
Yay! I am so glad you enjoyed it!
Reply
Diann
I've made this recipe 3 times now and I can't keep it in the house because everyone eats it and loves it! That's a batch every other day!Reply
Saralyn B.
Looks really good! I was wondering.. could I use sprouted spelt flour in place of the sprouted wheat flour? I don’t have sprouted wheat flour on hand... I’m new to using sprouted flour, so I don’t really know the differences between the the two flours. Thanks!Reply
Sarah Hardy
I think sprouted spelt would work ok, but I have never personally used it. 🙂
Reply
Edith
These are great! How do you store them, and what is their shelf life? Thanks!Reply
Sarah Hardy
These are the absolute best when served fresh. If storing in an airtight container on the counter, I would say they would keep for 1-2 days. I would suggest storing them in the refrigerator, where they should keep for up to a week.
Reply
Diann Dunn
I was short on sprouted flour today so I subbed a cup of corn masa to keep it in the same fuel group for me. My husband, who needs healthy xo's LOVED it! He even said I should give this recipe to Subway!Reply
Carol
Have you ever baked this recipe in a bread pan to make a "loaf" of bread? I am tempted to try it. Also is the dough fairly sticky? I made these into rolls (in oven now) and the dough was sticky and I am cautious about adding too much flour even when kneading but they are a little hard to work with because of stickiness. Cannot wait to try them!
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Sarah Hardy
I have a revised version of this to make a loaf of bread coming soon - probably a week from Monday.
Reply
Kari Bohning
Did you make this recipe?
Would these freeze well!Reply
Jan
We are LOVING this recipe. Where can I find the loaf one you were creating from this that you posted here in the comments? Thank you!Reply
Michele
Any gluten free option?
Reply
Deb Swartz
This recipe makes the most perfect soft dinner rolls! Thanks for all your amazing recipes!!Reply
Linda
Oh my goodness! These are soooo delicious! And SUPER easy to make too. I haven't made yeast bread in years, because the recipes were way too involved and/or unhealthy. And this was my first time using sprouted spelt flour too. I'll definitely make these often. Thanks so much for sharing!Reply
Erica Kennedy
This sounds yummy! But why doesn't the dough need to rise for hours, as with most yeast breads?
Reply
Sarah Hardy
In this recipe, the dough does not need to rise for hours because of the amount of yeast used.
Reply
Michelle Nash
Thank you for this recipe. It was perfect for our pulled pork loin. And perfect for when you remember at 4:30 that there are no buns in the freezer to put said pulled pork on, and dinner needs to be ready by 6:00.
Reply
Allison
These are delicious! I'm curious how slack your dough is? I've made this twice now - the first time I was a little short on sprouted flour and used some all purpose, the second time with all sprouted - and the dough is more like a muffin batter. I added more flour to be able to knead it and it took quite a bit more. I know flour is a fickle mistress though. I'm going to try adding the water a little at a time next time instead of dumping it all in at once.By the way, my husband (who doesn't care much for wheat bread) said they're pretty good. That's a big compliment coming from him!
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Sarah Hardy
I'm so glad you enjoyed them! The dough should feel pretty much like regular bread dough.
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Mandy Smith
Would you follow the same recipe using soured or soaked whole wheat flour?
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Sarah Hardy
I've not tried it using that method, so I'm not sure if it would work the same way or not. If you try, please let me know how it goes!
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Kari
Would these freeze well?
Reply
Courtney
I looooooove these rolls. Every time I bake them I always wish I would have made a double batch because they last about 15 seconds at my house! I am thinking of trying a healthy stuffing recipe for Thanksgiving and I'm wondering if you ever did try to bake this off as a whole loaf? Thank you!Reply
Sarah Hardy
I'm sorry, but I have not ever made it as a whole loaf.
Reply
Tammy
I love the recipe but unfortunately the number of ads I had to navigate and did accidentally touch were way overboard. It was to the point of saying I really never want to go to My Montana kitchen recipes. I do thank you for your recipe, but would caution you to lessen the plethora of minefield ads.Reply
Sarah Hardy
Thank you for your suggestion.❤️ There shouldn't be more than 2 ads in the recipe box. If you click on the "print recipe" button at the top of the page, it will take you to a page with just the recipe - and no ads. That may be helpful. 😉
Reply
Annie
How can I make them with honey instead of stevia? Thanks
Reply
Sarah Hardy
I think you could add an additional Tablespoon of honey for the sweetness, but I haven't personally tried it.
Reply
Linda
I made these for the first time tonight. They were excellent. Thanks for sharing this recipe!Reply
Linda
Love this recipe! I, too, have to cut back some on the water or the dough ends up too sticky to work with and I have to add in quite a bit more flour (I’m using King Arthur sprouted wheat). Today, I used half the dough and made hamburger buns because I was craving a home made burger on a bun. THM crossover supper but well worth it to satisfy a craving. I’ve seen several asking if it would work to bake The dough as a loaf. I’m going to give it a try this week and will post the results. My only concern is the oven temperature since most bread loaves seem to be baked at 350 not 400. Thank you so much for sharing such a great recipe!!Reply
Rebekah
These were so good! I made them and even my health food hating husband said they were 5 stars! Thank you for the recipe. I bought some sprouted grain flour and couldn’t find a simple recipe, but this was perfect!Reply
Crystal
I made these today but I made a change. I added oat bran and ground flaxseed and after the egg wash I added everything bagel seasoning to the top. They are really goodReply
Stacy Brown
What brand of sprouted wheat flour do you use?
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Sarah Hardy
I've used One Degree (that's what I used in these photos), but my new favorite is a brand called "To Your Health."
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Donna French
Finally made these, sooooo easy..tasted delicious! Thanks for the recipe!Reply
Sarah Hardy
I'm so glad you enjoyed them!
Reply
Emily
Does this recipe work well with a gluten free sprouted flour? I have done a lot of white flour baking, but I’m still learning alternative baking
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Sarah Hardy
I haven't tried using a flour like that, but I don't think it would work very well.
Reply
Dena
Love these! Can I add more salt without messing up the chemistry in the recipe? (Obviously I am not a baker.) I think that is what I am missing....Reply
Sarah Hardy
Yes, I would think so!
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Edress Harvey
These are so delicious, and simple to make! Thank you!
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Amy
Would these work with Whole wheat flour from King Arthur? I don’t have sprouted flour.
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Sarah Hardy
I think they would work, but they would not be Trim Healthy Mama friendly. The flours need to be sprouted or soured to be on plan. 🙂
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Madeleine
These are fabulous!! Thank you!Reply
Sarah Hardy
You're welcome! I'm so glad you enjoyed them!
Reply
Karen
These were very good rolls. However I found the dough very sticky and had to add about 1/4 cup more as I kneaded, maybe more to get it to a bread dough consistency. I know this can be the same with any flour.. we enjoyed these and I will make again, adding a bit more salt to the mixture. Thanks for the recipe!Reply
Jeannette
Sarah, Would sprouted Einkorn flour work with this recipe?
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Sarah Hardy
I would think so, but I've not worked with Einkorn, so I can't say for sure.
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Jan
Thank you for this recipe! I tried these the first time today and it’s great to have an on plan dinner roll. Can you freeze these after baking? Thanks
Reply
Sarah Hardy
Yes, they can definitely be frozen! I'm so glad you enjoyed them.
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Christine
Sarah - these sound lovely! You mentioned vital gluten earlier but not in the actual recipe. How essential is this if I don't have it?
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Sarah Hardy
That is something I've started doing - but I didn't include it in the original recipe, so it will work fine if you don't have it!
Reply
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