Yeast Rolls in 30 Minutes – Start to Finish!

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Yes, it can be done. Yeast rolls can be made, start to finish, in 30 minutes.

I made them tonight for dinner after seeing a picture and description on Pinterest — which, truthfully, I almost took as a challenge.

Yeast rolls in 30 minutes?


Yes, really. And they are AH-MAY-ZING. A little TOO amazing, actually. (It was so tempting to just gobble one up before I had the chance to snap the picture above!)

As much of a health no-no as it may be (for now), we adore bread in our family. And yeast rolls? Well, what’s not to love about yeast rolls?

And then I find out that this very same dough can be modified to use for making cinnamon rolls in the morning. Suddenly, I have a new favorite recipe to add to my recipe book. :)

Before I introduce you to this paradigm-shifting recipe, let me explain that I went on a mini-journey to try and determine its origin. Apparently, it was first shared on a local television program (in Utah, I think) called Studio 5, where it was then seen by a viewer named Laura Powell, who also happens to be a food blogger with a site called Real Mom Kitchen. Her version of the recipe was then adapted and shared on a website called Six Sisters’ Stuff. It then made its way onto the board of one of my Pinterest friends, and now I’m posting about it here.

Of course I made my own tweaks to the recipe, so here is my own adaptation:

30 Minute Yeast Rolls


1 and 1/8 c. of warm water
1/3 c. butter
2 Tbsp. active dry yeast
1/4 c. sugar (or honey)
1/2 tsp. salt*
1 egg
3 1/2 c. all-purpose flour
1 Tbsp. butter, melted, optional (Reserve to brush on top of rolls)

Yield: One dozen plump rolls.


  • Preheat the oven to 400º.
  • Combine warm water, oil, yeast and sugar (or honey) in a bowl. Let them sit for a few minutes, gently stirring maybe once or twice during that time, until the mixture becomes nice and bubbly.
  • Once the mixture is frothy, you’ll know the yeast is alive and working. Add the salt, egg and two cups of the flour.
  • Stir the ingredients until they are all incorporated, then add the rest of the flour a little bit at a time until the dough is workable with your hands.
  • Continue working the dough with your hands to incorporate the rest of the flour. A little may be left stuck to the sides of the bowl — that’s okay.
  • Grease your hands with a little cooking oil, or even butter, and then divide the dough into a dozen small roll shapes and place on a parchment-lined baking sheet (or greased baking sheet, if you prefer).
  • Let the dough rest for about 10 minutes, then bake the rolls in a pre-heated oven for about 10-12 minutes (or until the tops are nice and golden brown.)
  • Brush the tops of the rolls with butter and enjoy!

* I probably used closer to 3/4 tsp. salt in my dough, because the dough was a little too bland for me for these particular yeast rolls. If you are using these to make cinnamon rolls, however, you will probably want to leave it at 1/2 tsp.

Cinnamon Rolls

I haven’t made cinnamon rolls with this dough yet, but I’m guessing the prep time would push the total time closer to an hour.

My favorite cinnamon roll recipe comes from my nearly 20-year-old, out-of-print Southern Living Cookbook and uses a similar amount of dough, with a few slight modifications in the ingredients.

Once I have a chance to try modifying this 30 Minute Yeast Roll recipe to that Southern Living recipe, I’ll report back here and share how it turned out. ;)


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