Grandma’s Homemade Dinner Rolls

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Dinner Rolls – Homemade Dinner Rolls, straight from Grandma's recipe box. So delicious, easy to make, and a family favorite, both for dinner and as a holiday side.

Homemade dinner rolls are a staple for special occasions and holiday dinners in my family. My grandma made these rolls every Thanksgiving, Christmas, and Easter.

Just baking up a batch of these beauties brings back so many memories. I learned to make this recipe from my mom, just like she learned from her mom.

I'm not going to say this is a quick recipe because it's definitely not, but I will say it's easy. While the recipe is a bit time-consuming, and you do have the added time of waiting for the dough to rise, it's still an easy recipe to make and a great recipe to use for learning purposes.

It's definitely a recipe I cherish and one I'm in the process of passing down to my own boys, so that Grandma's legacy lives on. Jacob can pretty much already make these rolls even better than I can; in fact, he actually baked this batch just because he wanted to, and they turned out so light and fluffy.

We make these rolls with all our favorite Easter recipes, Thanksgiving recipes, and Christmas recipes, and sometimes in between. We have to pace ourselves, because some of us will eat rolls with every meal when we have them around.

soft baked dinner rolls in baking dish, Grandma's recipe for homemade bread rolls

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR GRANDMA'S HOMEMADE DINNER ROLLS!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious dinner rolls recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

TIPS FOR HOW TO MIX UP GRANDMA'S HOMEMADE BREAD ROLLS

  • Stir the yeast, sugar, and warm water in a glass measuring cup or small bowl. Set aside in a warm place to rise. It will bubble and rise up.
  • While waiting for the yeast mixture to rise, cream (or mix) the sugar and unsalted butter in a large mixing bowl. Note: Grandma used shortening in her rolls; I use butter instead.
  • Beat in the eggs, one at a time.
  • Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
  • Sift the flour and salt together in a large bowl.
  • Gradually, add the flour in, and mix well. For this step, I like to use the dough hook on my stand mixer.
  • Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (it can take 2 to 3 hours). Keep the bowl or pan covered.

TIPS FOR ROLLING OUT AND FORMING YEAST ROLLS

  • Once the dough has risen, turn it out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary, though I still like to knead it a bit just for fun.
rolling out dough for homemade dinner rolls or yeast rolls with wooden rolling pin
  • To make rolls, roll the dough out to about a 1 to 2 inch thickness. Then cut round rolls with a cup, glass, or biscuit cutter.
  • Place the rolls in greased baking pans, and let them rise (this will probably take another 2 to 3 hours).
  • Once the rolls have risen well, bake them for about 20 minutes (maybe a little longer) at 350°. Halfway through baking, you may need to cover the rolls with foil, so they don't brown too much before they bake through.

When they're done baking, remove the rolls from the oven and allow to cool. Of course, I usually can't resist enjoying a hot roll with warm melty butter. They're so delicious!

Serve your delicious bread rolls with apple butter, blackberry jam, or just plain butter.

homemade dinner rolls in a bread roll basket with white and blue checked flour sack towel

LOOKING FOR MORE BREAD RECIPES?

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Homemade Butterhorn Rolls

Quick and Easy Hot Dog Bun Breadsticks

KITCHEN TOOLS YOU'LL NEED TO MAKE DINNER ROLLS

Glass Measuring Cup – You can use this to mix up the yeast mixture.

Large Mixing Bowl – You'll need a large bowl to mix up the bread dough. I prefer to use my stand mixer.

Sifter – You'll need to sift the flour and salt together.

Rolling Pin – to roll out the dough for cutting.

Stockpot – Works so well for putting dough in to rise.

Biscuit Cutter – Handy for cutting rolls.

Baking Pans – for baking the rolls.

Aluminum Foil – You'll likely need to cover the rolls halfway through baking so they don't brown too much.

homemade dinner rolls, puffy and pillowy bread rolls, in a blue baking dish

HOMEMADE DINNER ROLLS RECIPE

If you love this dinner rolls recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

Grandma's homemade dinner rolls recipe

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How to make Homemade Dinner Rolls everyone will love. Best recipe for no-knead delicious bread rolls. Perfect for dinner, Thanksgiving, Christmas, Easter, and more.

Grandma's Homemade Dinner Rolls

Homemade Dinner Rolls, straight from Grandma's recipe box. So delicious, easy to make, and a family favorite, both for dinner and as a holiday side.
4.56 from 18 votes
Print Pin Rate
Course: Breads & Muffins
Cuisine: American
Prep Time: 1 hour
Cook Time: 20 minutes
Rise Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 20 servings
Calories: 189kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Stir the yeast, sugar, and warm water in a glass measuring cup or small bowl. Set aside in a warm place to rise. It will bubble and rise up.
  • While waiting for the yeast mixture to rise, cream (or mix) the sugar and unsalted butter in a large mixing bowl.*
  • Beat in the eggs, one at a time.
  • Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
  • Sift the flour and salt together in a large bowl.
  • Gradually, add the flour in, and mix well. For this step, I like to use the dough hook on my stand mixer.
  • Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (it can take 2 to 3 hours). Keep the bowl or pan covered.
  • Once the dough has risen, turn it out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary, though I still like to knead it a bit just for fun.
  • To make rolls, roll the dough out to about a 1 to 2 inch thickness. Then cut round rolls with a cup, glass, or biscuit cutter.
  • Place the rolls in greased baking pans, and let them rise (this will probably take another 2 to 3 hours).
  • Once the rolls have risen well, bake them for about 20 minutes (maybe a little longer) at 350°. Halfway through baking, you may need to cover the rolls with aluminum foil, so they don't brown too much before they bake through.
  • When they're done baking, remove the rolls from the oven and allow to cool. Of course, I usually can't resist enjoying a hot roll with warm melty butter. They're so delicious!

Notes

*Grandma used shortening in her rolls; I prefer to use butter instead.

Nutrition

Serving: 20servings | Calories: 189kcal | Carbohydrates: 35g | Protein: 4g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 361mg | Fiber: 1g | Sugar: 6g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!
Grandma's recipe for homemade dinner rolls
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42 thoughts on “Grandma’s Homemade Dinner Rolls”

  1. Will the dough be sticky? It would never release from the mixing bowl so I had to add more flour, about a cup and a half more. In the end it was still super sticky but I just put it in a bowl to rise in the oven. I’ve ne ear had a roll recipe with sticky dough. Not sure if I did something wrong. Thanks!

    Reply
    • Yes, Kelly, it is typically very slightly sticky. In this recipe, no kneading is needed so you can simply scrape it out of your mixing bowl and into a bowl to rise. You may add flour to the counter when it’s time to roll them out for the second rise.

      Reply
    • Hi Sandra, yes they can be frozen. I would wrap each baked roll in foil or plastic wrap. And then place them in either a gallon bag or airtight storage container, so you can avoid freezer burn.

      Reply
  2. Can you brush them with butter before they go in the oven? They look yummy. Wonder if this dough would be good for cinnamon rolls.

    Reply
  3. 5 stars
    I appreciate you sharing your grandmother’s roll recipe. I was cleaning out my pantry and noticed I had several packages of yeast that I had purchased intending to use. A few were about to expire. I was in the mood for cinnamon rolls. When my children were small I made cinnamon rolls regularly. Years have past and have lost that recipe. After looking through the recipes online I realized I had no milk. I noticed your recipe didn’t call for milk so thought what the heck. They are amazing! Will continue to use this recipe. Nothing like the smell of cinnamon rolls in the oven. Thought I would bring back some memories and sent pics to my kids. May have company today. Thanks again.

    Reply
  4. I have had problems with either under or over rising my dough. Your recipe says to let rise for 2-3 hours… twice. How warm is your house? That length of time won’t make the rolls fall before cooking them?

    Reply
    • Hi Sonjia, Our house stays around 72°F. And I always let them rise in the bowl or pan for 2-3 hours, then again as rolls for a couple hours. They’ve not fallen for me. Are you high altitude maybe? I know humidity can make a difference too… My son makes bread a lot and occasionally has issues with it not rising well on days when it’s super low humidity.

      Reply
  5. I can’t wait to try these – they look delicious!!! I was wondering what size pans you use? It is 2-13×9 inch pans? It looks like from your picture that don’t fit all 20 rolls in the same pan. Thank you very much!

    Reply
    • Hey Erin, thank you! I usually use either 2-13×9 inch pans or a 13×9 inch pan with a smaller pan. Yeah, they won’t all fit in the same pan. Sometimes we even cut them smaller, so we get way more rolls, especially if we’re feeding a crowd.

      Reply

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