Bread Featured

30 minutes Bread Rolls


In my previous bread post, I made bread for the first time. I shared that my youngest girl fell in love with Pandesal (Filipino Bread Rolls), so I made it for her even though I really do not like handling dough. I was telling my friend the other day that it could be because bread dough reminds me of playdoh. And I’ve picked up too much playdoh after the girls that I have developed a phobia towards it. 

However, I love my family too much to deprive them of what they would enjoy. My girls and the husband are lovers of bread, and I have put off making bread long enough. I guess it’s time to pay my dues. Even so, I’m finding trying to find the most efficient/easiest way to make bread. Lol! I want to handle as little of the dough as possible, with the shortest amount of proofing time needed. So when I came across this recipe, I was over the moon!

To be honest, I probably took about 35 minutes to complete the recipe. Perhaps it’s because I was sort of taking my time to shape the bread rolls. But I can see how it can really be done in 30 minutes if you are really fast and efficient in your kitchen. The dough comes together in a minute or so in the mixer. The recipe is pretty straight-forward and requires very simple ingredients. It’s best to consume the bread the same day. Half the recipe if you are making for a family of 4, that will yield about 6 dinner rolls.


30 Minutes Rapid Rolls



  • 3 & 1/4 cup 416g + 1/4 cup (32g) bread flour or all purpose flour
  • 1 cup warm milk about 43C
  • 2 tbsp 16g instant yeast
  • 4 tbsp 56g sugar
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup 57g melted butter
  • 2 tbsp melted butter


  • In a bowl or measuring cup, add warm milk, sprinkle sugar, and yeast over warm milk. (This is to make sure that the yeast is still good)
  • Stir to combine, and allow to stand for 5 minutes.
  • Meanwhile get all the other stuff ready.
  • Preheat oven to 200C.
  • Lightly grease your baking tray.
  • In your mixer bowl with dough hook attached, add 3 1/4 cup flour, and salt.
  • On your lowest setting mix in egg and melted butter.
  • Then pour in your frothy yeast mixture.
  • Allow to mix until dough comes together, and sides of bowl is clean. Dough will be sticky.
  • Add a little more flour tablespoon at a time if needed, I used a total of 3&1/4 cup flour.
  • Tip dough out on lightly floured surface, and divide into 12 pieces with well floured hands.
  • Shape into 12 rolls.
  • Place on baking tin, covered with damp tea towel, and allow to rest for 10 minutes.
  • Bake for 8-12 minutes on center rack or until lightly golden brown.
  • Remove from oven and immediately brush with melted butter.


Remember not to use yeast that are old or close to expiration date.
If you are using rapid rise yeast, mix it with warm milk and sugar, but allow to rest until frothy (5-10 minutes)
Adapted from Kate at i heart eating
30 mins bread roll 3

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  • Reply
    Elaine Q
    20 May, 2016 at 6:41 am

    Hi Sharon, Thanks for sharing. This recipe does not need proofing? Only rest for 10 mins and ready to bake .

    • Reply
      Sharon Lam
      20 May, 2016 at 8:31 am

      Yup! I rested it for 10 minutes, and the rolls expanded in size. It will continue to grow in the oven, as you can see from the pictures. 🙂

      • Reply
        Elaine Q
        20 May, 2016 at 5:26 pm

        Oh great! I must give it a try. Thanks very much, Sharon. Have a great weekend!

  • Reply
    maelynn low
    20 May, 2016 at 12:50 pm

    How many days does the bun stay soft?

    • Reply
      Sharon Lam
      20 May, 2016 at 1:27 pm

      Buns were still soft the next day, not as soft as the first though. We finished it by then so I’m not sure how long it’ll last.

  • Reply
    Elaine Q
    20 May, 2016 at 9:25 pm

    Hi Sharon, I just finished baking this 30 minutes rapid roll. I am very happy with the turnout. It is very soft. Actually mine is a 1 hr roll cos I did a half hour proofing after 15 mins of kneading. I am a little kiasu and worried that the bread would turn out like rock as I have failed in several attempts.
    Thanks again once again for the wonderful recipe.

    • Reply
      Sharon Lam
      20 May, 2016 at 9:55 pm

      Hi Elaine! Thanks for trying out the recipe and for the feedback! 1 hour is still a short time to make bread. Normally the proofing will take more than an hour, which is what turns me off. I can’t wait. hahaha! You are most welcome, Elaine. Have a great weekend!

      • Reply
        Elaine Q
        20 May, 2016 at 10:05 pm

        Hi Sharon, Actually I enjoy playing, so the one hour is nothing. While waiting for the proofing, I cook my dinner. The next recipe I want to try is your Pulot hitam Ogura Cake but I cannot find the black rice flour. Enjoy your weekend!

  • Reply
    20 May, 2016 at 11:06 pm

    Hi Sharon.. Can I substitute the bread or purpose flour with wheat flour?

    • Reply
      Sharon Lam
      20 May, 2016 at 11:08 pm

      Hi, i’ve not tried using wheat flour for bread but for baking other bake goods, I usually use a 20-50% substitute. I’d suggest using 20% so that the bread will not be too dense.

  • Reply
    21 May, 2016 at 1:24 am

    How do we do this on a bread machine?

    • Reply
      Sharon Lam
      21 May, 2016 at 8:21 am

      I don’t own a bread machine, so I can’t advise.

  • Reply
    28 May, 2016 at 1:04 am

    Hi Sharon, if I were to half the recipe, does the 1 egg have to half too?

    • Reply
      Sharon Lam
      28 May, 2016 at 1:06 pm

      Hi Stella! Yes, if you half the recipe, half all the ingredients. 🙂

  • Reply
    4 June, 2016 at 8:22 am

    Hi Sharon,
    Will this bread taste/smell “yeasty “? Thanks..

    • Reply
      Sharon Lam
      4 June, 2016 at 2:39 pm

      Hi Winter, no it doesn’t taste or smell overly yeasty. My family liked it, they can’t tell the difference between this bread and the ones that takes an hour to proof.

  • Reply
    22 August, 2016 at 12:48 pm

    Hi Sharon…..I wonder if u can help me with the gluten free flour as I have a gluten intolerant family who love to eat bread

    • Reply
      Sharon Lam
      23 August, 2016 at 8:47 am

      Hi Pani, I’m not too versed in gluten free flour. But I’m sure there are recipes out there, I’d use pinterest to search. I know you’ll have to use a gluten free bread flour blend and add xanthan gum for it to work. Sorry not much of a help there.

  • Reply
    9 December, 2017 at 8:28 am

    I tried making two versions of your bread. One as your recipe suggest and the other with some fillings inside. On the day of baking it was nice and soft but the next day both became dense and drier. Wondering if yours was dense at all when you tried it.

    • Reply
      Sharon Lam
      10 December, 2017 at 6:04 pm

      Honestly, I have not tried. Every time I make this recipe, there will be no left for the next day. Perhaps because it’s a quick rise bread, it might be best consumed the same day.

  • Reply
    2 June, 2018 at 6:19 pm

    Hi Sharon! I just tried the recipe and the bread rolls have a yeasty smell, any possible reasons why? Thanks alot!

    • Reply
      Sharon Lam
      3 June, 2018 at 10:48 pm

      Hi hi! Because of the very short proofing time, more yeast is needed to help the dough rise faster. You can use less but you’ll have to give it more time for the dough to rise.

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