Quick Dinner Rolls (35 Minutes from Start to Finish!)

Do you always forget to buy bread when planning to make a soup or stew? Here’s the solution. These Quick Dinner Rolls are ready in 35 minutes.


Has this ever happened to you? You’re making soup or a saucy pasta for dinner when you think about how amazing it would be to dip fresh bread into it. But you’re not about to load the kids into the car and drive to the grocery store just for a loaf of bread.

I swear that happens to me all the time. That’s why I came up with these really quick dinner rolls. Start to finish in 35 minutes. Oh, and they’re whole wheat too, so they’re kind of healthy.

How do they come together so fast? There are some shortcuts that are crucial. You heat up water in the microwave and use it as the warm liquid for the recipe. Heating the water actually makes the microwave slightly warm. When it comes time to let the buns rise, you put them in the microwave. DON’T turn on the microwave. The slight warmth speeds up the rising.

To cut down even more time, these dinner rolls don’t get kneaded for as long as usual dinner rolls. What else? A high cooking temperature and brushing with milk. The high temperature of the oven is going to get the buns cooked through quicker than the usual 350 degrees. They’ll definitely be done and bread-like right through the middle. However, the 15 minutes isn’t enough time to make them brown on their own. Brushing the dough with a bit of milk before baking helps you get that nice brown look in a quicker time.

That’s all you need to know to make quick dinner rolls. Now here’s the recipe!


Quick Dinner Rolls (35 Minutes from Start to Finish!)

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 rolls


You can make homemade dinner rolls on a weeknight. All you need is 35 minutes


  • 2 cups whole wheat flour, divided
  • 1 ½ cups white flour, divided
  • 2 Tbsp. quick-rise (bread machine) yeast
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1 cup water
  • 1/3 cup + 3 Tbsp. olive oil, divided
  • 1 egg, lightly beaten
  • ¼ cup milk


  1. Preheat oven to 425°F.
  2. In the bowl of your stand mixer, measure 1 cup whole wheat flour and 1 cup white flour, yeast, sugar, and salt. Mix it together using a wooden spoon.
  3. Measure water into a small bowl and put it in the microwave on high for 40 seconds. Water should be very warm but not hot. Stir in 1/3 cup olive oil and egg.  Add to the flour and use the dough hook to mix it, stopping the mixer to scrape the sides with a spatula once or twice. Slowly add 1 cup more whole wheat flour and then enough white flour until the dough pulls in and forms a soft ball. Continue to use the dough hook to knead the dough on medium-high speed for 3 minutes. Add a bit more flour during kneading if dough seems really sticky.
  4. Grease a 9×13-inch cake pan with the remaining 3 tablespoons olive oil. Divide dough into 24 balls. Arrange them in the pan, rolling each one around in the olive oil to have a thin coating. Cover pan with plastic wrap and put it in the microwave with the door closed. DO NOT turn on the microwave, but let the buns rise in that slightly warm space for 10 minutes.
  5. Remove buns from microwave and remove and discard the plastic wrap. Brush the buns lightly with the milk. Transfer to the oven and bake until golden brown and cooked through, about 15 minutes.
This post originally appeared in October, 2015. It was revised and republished in April, 2018.