30 Minute Rolls

100% Food Storage

Making homemade rolls is suddenly easy with Kelsey's new recipe.

Prep Time

30 minutes


12 servings
Calculate recipe for Servings


  • 3 1⁄2 c warm water
  • 6 T instant yeast
  • 1 c oil
  • 3⁄4 c granulated sugar
  • 1 T thrive iodized salt
  • 3 T thrive whole egg powder (reconstituted)
  • 3 T additional water
  • 8 c thrive whole wheat flour (approximate)


*Preheat oven to 400 degrees.

*Use a mixer to combine warm water, instant yeast, oil, and granulated sugar. Let rise 5 minutes until bubbly.

*Add remaining ingredients to bubbling mixture. Mix well and roll out.

*Form dough into rolls and let rise approximately 15 minutes.

*Bake for 10-12 minutes until golden brown. Cool and serve.


Dough can also be used for pizza crust.


Pizza Crust

I halfed this recipe and then used half of that to make one pizza crust the size of my cookie sheet. I let it rise the 15 minutes and then put on toppings. It took about 15 minutes to cook but it was still very soft and didn't hold up well to the weight of the toppings. I think next time I might only let it rise about 5 minutes, let it bake for 5 to 10, then add toppings, and bake another 5 to 10 minutes. I think then the crust would be a little bit sturdier. Still, it tasted great and the kids kept asking for more!

Love these!

My family loves these rolls! The first time I made these I didn't have enough ingredients on hand so I cut the recipe in half and it worked fine. I also didn't have time to let the dough rise the full 15 minutes (maybe did 5). They were quite a bit more dense but still delicious. We used the last few leftover the next day for sandwich rolls. Again delicious! I plan to use this recipe again and again. In fact, we are going to try it as pizza crust tonight!

Makes 6 dozen

I loved this recipe. It was easy and the rolls turned out perfect, just right crisp outside and soft inside. I used 2 1/2 c. wheat and about 6 cups of white flour. I used 1 egg in place of the powder and did not add any additional water. As always when making bread, the flour amount is "approximate" because there are a lot of factors that can change the amount needed each time. I use my bosch/mixer as a guide (the dough comes away from the sides of and "cleans" the bowl when I have enough flour). It made A LOT more than 12 servings (6 dozen) and took longer than 30 minutes (by the time you roll out and cut or form the rolls) but worth the wait. Be sure to grease/butter your pan well.

For 1 batch melted 6 T of butter on a cookie sheet, rolled out 1/2 the dough and cut circles and dipped them the melted butter and folded them in half and placed them in rows on the cookie sheet. The other 1/2 I just pulled off blobs of dough and rolled them in my hands and placed them in a greased cake pan. The only thing I would have done differently was to place them further apart and make a 3rd pan because I had to bake them a bit longer to get them done inside.

Great Rolls

I love these rolls. I made them for the first time this past week and they are great. The dough was a little sticky but with a little flour on my hands and on the counter top the recipe made great rolls.

Is there a printer friendly

Is there a printer friendly way to print these recipes ?

re: Not Easy For Me

I heard on a radio cooking show this weekend a couple complaining that if they both used the same bread recipe, the husband's dough was always much more sticky. Turned out the husband had been over-kneading the dough. The show hosts explained that over-kneading bread dough breaks down the gluten strands, which then releases the gluten's water into to the dough, sticky-ing everything up.

I've been taught to quit kneading bread dough when the surface blisters a bit, and if the ball of dough is slapped, "it feels like a baby's bottom". My bread is usually all right as a result...

hope this helps!

rye & onion rolls

I just made these for dinner (recipe for 8) using 3 cups rye flour and 3 cups white flour. I also reconstituted 1/4 cup onions (filled 1/4 cup measuring cup with dry onions then filled with very hot water and let set a few minutes. I did not drain but added all to the roll mixture).
These were YUMMY!! I will make them again to use for sandwiches!

the best

You have to try this, it is yummy and easy!

30 minute rolls

Just tried these again.. so much easier when I use the right amount of ingredients! Yesterday's pizza crusts were yummy, now I'm looking forward to fresh hot rolls to go along with the Creamy Chicken soup (that I added a handful of dried onions and a handful of chicken tvp to!!)

not easy for me :(

I don't know what I am doing wrong??? The dough is always sticky, making me add considerably more flour which in turn makes the rolls heavy. Any suggestions?