Great Grandma’s Classic Homemade Dinner Rolls Recipe
If you ever stepped foot in my great-grandma’s house, one thing was guaranteed—you were going to eat, and you were going to leave full. She was the ultimate hostess, the kind of woman who could whip up a feast at a moment’s notice. Holidays at her house meant a table filled with homemade goodness, and no meal was complete without her legendary fluffy dinner rolls.
She didn’t just make a batch—she made enough to feed a small army. Her original dinner roll recipe used 14-15 cups of flour, filling multiple baking sheets and baking dishes. While that was perfect for her Thanksgiving dinner crowd, I typically make half a batch, which is much more manageable for our family. But the magic is still there—golden brown, buttery dinner rolls, soft and fluffy with the perfect hint of sweetness.
These homemade rolls aren’t just for holidays! They’re great for sandwiches, breakfast with eggs and bacon, or simply slathered with butter and honey. They store well in an airtight container, and you can even freeze them for later. If you love easy bread recipes, this one is a must-try!
The only thing I swapped out in grandma’s rolls was the Crisco.
Crisco is a highly processed hydrogenated vegetable oil originally made from cottonseed oil, later replaced with soybean and palm oils, and is loaded with trans fats that contribute to inflammation, heart disease, and other health issues. Its origins trace back to Procter & Gamble’s effort to create a cheap, shelf-stable alternative to lard, but it’s far from a natural or nourishing fat for cooking.
Any recipe that calls for Crisco, I swap out for lard, tallow, or butter. To learn how to make tallow here, or how to make homemade butter here.
What Makes These Dinner Rolls So Special?
- Soft dinner rolls with a fluffy texture and buttery flavor.
- Perfect for family dinners, Thanksgiving, or meal prep for the next day.
- Made with real ingredients—I use organic unbleached flour, whole milk, and high-quality butter.
- Freezer-friendly—freeze the shaped rolls before the second rise, or store baked rolls in a freezer bag.
Ingredients (Half Batch)
(Makes approximately 18-24 rolls, depending on size)
- 7-8 cups of flour (I use unbleached, organic, all-purpose flour)
- 2 tablespoons active dry yeast (This is the brand I love)
- 2 cups warm whole milk (I use raw whole milk from our cow)
- ½ cup sugar
- ½ cup room temp butter
- 2 teaspoons salt (Redmond Real Salt is a staple in our home)
- 2 large eggs
Instructions
1. Activate the Yeast
In a small bowl, mix the yeast mixture by combining the warm water and active dry yeast. Let it sit for 5-10 minutes until it gets foamy. If it doesn’t foam, your yeast may be expired, and you’ll need to start over.
2. Mix the Dough
In a large mixing bowl or the bowl of a stand mixer with the dough hook attachment, combine:
- Warm milk
- Remaining sugar
- Melted butter
- Salt
- Large eggs
Stir with a wooden spoon until everything is well combined. Add in the yeast mixture and mix again.
3. Add the Flour & Knead the Dough
Start adding cups of flour, one at a time, mixing as you go. If using a stand mixer, keep it on medium-low speed. If mixing by hand, stir with a wooden spoon until it becomes too thick, then use your hands.
Once the dough starts pulling away from the sides of the bowl but is still slightly sticky, stop adding flour. You may not need the full 8 cups of flour—too much flour can make the dough tough.
Turn the dough onto a lightly floured surface and knead for about 4-5 minutes (or 5-10 minutes by hand) until you have a smooth ball with a slightly tacky texture.
4. First Rise
Place dough into a lightly greased bowl (use butter or cooking spray) and cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape the Rolls
Once the bread dough has risen, punch it down and divide the dough into equal pieces. Roll each piece of dough into a smooth ball and place them on a greased baking sheet or baking dish, leaving space between each one. I usually weight mine out on my sourdough scale and try to keep them each around 80 grams.
Cover with a towel and let them go through their second rise for 30-45 minutes, until puffy.
6. Bake the Rolls
Preheat your oven to 375°F and adjust the oven rack to the middle position.
Bake the buttery dinner rolls for 15-18 minutes, or until golden brown on top. For extra softness, brush them with melted butter as soon as they come out of the oven.
Tips for the Best Homemade Rolls
- Let the dough rise properly—don’t rush it! A slow dough rise creates the fluffiest texture.
- Measure carefully—use a kitchen scale if needed to avoid adding too much flour.
- Storing & Freezing: Keep leftovers in an airtight container for up to 3 days or freeze for later.
- Want to prep ahead? Shape the rolls and freeze before the second rise. When ready to bake, let them thaw and rise before putting them in the oven.
Bringing Grandma’s Recipe to Life
Every time I make these fluffy rolls, I can almost hear my great-grandma laughing merrily in her kitchen. She didn’t just cook—she loved through food.
These are truly the best dinner rolls, whether you’re serving them for a Thanksgiving dinner, a family dinner, or just making quick dinner rolls for breakfast sandwiches the next day.
I hope they become a part of your family traditions, just as they have been in mine. If you try them, let me know how they turn out! Share in the comments or tag me on Instagram—I’d love to see your best homemade dinner rolls in action.
Great Grandmas Dinner Rolls
Ingredients
- 2 cups lukewarm milk temp 100-112F
- 1/2 cup sugar
- 2 tbsp yeast
- 2 tsp salt
- 2 eggs
- 1/2 cup butter 8 Tbsp
- 6-7 cups flour
Instructions
Activate The Yeast
- In the bowl of a stand mixer, combine lukewarm milk (100-112°F), sugar, and yeast. Let sit for 5-10 minutes, until foamy.
Add Remaining Ingredients
- Add the salt, eggs, and melted butter to the bowl. Using the dough hook attachment, mix on medium speed until combined. Add the Flour & Knead. Gradually add 6-7 cups of flour, one cup at a time, mixing on medium-low speed. Stop adding flour when the dough pulls away from the sides of the bowl but is still slightly sticky. Knead in the mixer for 4-5 minutes, until smooth and elastic.
First Rise
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size. Shape the RollsPunch down the dough and divide into equal pieces. Roll each piece of dough into a smooth ball and place on a greased baking sheet or baking dish, leaving space between each.
Second Rise
- Cover with a damp towel and let the shaped rolls rise for 30-45 minutes, until puffy.
Bake
- Preheat the oven to 375°F. Bake for 15-18 minutes, until the tops are golden brown.
Finish & Serve
- Brush with melted butter and let cool slightly on a wire rack. Store leftovers in an airtight container or freeze for later!
Notes
Freezing Rolls: Shape the dough into rolls and freeze before the second rise. When ready to bake, thaw, let them rise, and bake as usual.
Storage: Keep baked rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a 300°F oven for 5 minutes for fresh-baked softness.
Want more great bread recipes? Try the ones below!
Perfect Every Time Sandwich Bread
