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Grandma's Dinner Rolls!

Grandma's Vintage 1968 "Dinner Buns"

Todd Mitchell
Based on a classic mid-century Better Homes & Gardens recipe which she loved (we all loved!), these nostalgic dinner rolls are soft, fluffy, and updated with real butter for the ultimate holiday side dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Rising time 2 hours
Servings 12 buns
Calories 188 kcal

Equipment

  • 1 Stand Mixer optional
  • 1 9"x13" baking pan
  • 1 sheet of parchment paper I like cutting the corners diagonally so that it fits the pan better.

Ingredients
  

  • ½ cup warm water ideal temperature is 110°F / 43°C
  • 1 cup whole milk
  • ¼ cup unsalted butter melted and cooled
  • 1 tbsp unsalted butter extra for brushing on top at the end
  • 1 tbsp granulated sugar technically less than the original recipe, but I don't like my dinner rolls sweet.
  • ½ tbsp salt granulated
  • 1 large egg slightly beaten, room temperature
  • 3 ½ cups all-purpose flour sifted
  • 1 tsp salt flaked or Kosher

Instructions
 

Prep & Mix Ingredients

  • Cut the butter into small cubes and put in the microwave on defrost to melt and allow to cool. You don't want the butter hot when you add it.
    Also remove an egg from the refrigerator to warm to room temperature.
    Pour 1 cup of milk and also allow to warm to room temperature.
  • Line a 9" x 13" baking pan with parchment paper. Cut the corners from the outside towards the center about 2". This will allow the paper to sit into the pan without bunching as much.
  • Bloom the yeast: In your mixing bowl, stir the yeast into the 1/4 cup of warm water and sugar. Let it stand for about 5-10 minutes until it gets foamy and bubbly.
  • Stir the cooled melted butter. milk, and salt. If the butter is still warm or you scalded the milk, make sure that the mixture is not to warm (no higher than 110°F).
  • Start the dough: In a large mixing bowl (or the bowl of a stand mixer), pour in the milk mixture. Add about 1 1/2 cups of the flour and begin the stand mixer on low speed.
  • Crack and gently beat the egg and add to the mixing bowl. Beat well until combined.
  • Finish the dough: Gradually stir in enough of the remaining flour to make a soft dough. It should pull away from the sides of the bowl but still be slightly tacky.
    After mixing, cover for the first rise.
  • First Rise: Turn the dough out onto a lightly floured surface and knead gently for 3-5 minutes until smooth.
  • Place the dough in a lightly greased bowl, turning it once to grease all sides of it. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place until doubled in size (about 1 to 1.5 hours).

Shape, Ball, and Second Rise

  • Shaping the rolls: Once doubled, gently punch the dough down to release air bubbles. Turn it out onto a lightly floured surface.
  • Divide the dough into 12 equal pieces and shape them into smooth balls.
  • Second Rise: Place one of the shaped rolls into each corner and get the parchment paper settled.
    Hold the parchment paper down by first putting a roll in each corner.
  • Place the rest of the rolls into the baking pan, leaving a little space between them.
    Evenly spaced, they shouldn't touch yet.
  • Cover and let rise again until doubled in size (about 45 to 60 minutes). At this time, preheat your oven to 375°F
    Cover to proof the second time.
  • Bake: Place the rolls into the oven. Be sure to rotate the pan halfway for even cooking.
    Rising nicely and just beginning to brown.
  • Bake the rolls for 25-30 minutes, or until the tops are golden brown
    Out of the oven, they look nice and brown - but not overbaked.
  • Finish: Remove from the oven - if you have an instant read thermometer, you can check the internal temperature to be about 185°F to 190°F.
  • Immediately brush the hot rolls with melted butter for a soft, shiny crust. Sprinkle the flaked salt over the top.
    Brush with warm, melted butter.
  • Serve warm.

Notes

  • Scald the Milk: You can also scald the milk (heating in a sauce pan on medium until just steaming - which will also melt the butter, but my grandma never did it like this - she didn't want to risk killing the yeast and there weren't instant read thermometers back then!).
  • The Fat Substitution: The original 1968 recipe used shortening. We have used butter for better flavor. If you only have salted butter, reduce the added salt in the recipe to 3/4 teaspoon.
  • Sweeter Option: Technically, this recipe used 1/4 cup of sugar. I like my buns (rolls) savory and not sweet, but you may choose to change this. 
  • Make-Ahead Option: After mixing the dough (step 6), place the greased, covered bowl in the refrigerator overnight instead of letting it rise on the counter. The next day, punch it down, shape the rolls, let them rise until doubled (this will take longer since the dough is cold), and bake.

Nutrition

Calories: 188kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 402mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 171IUCalcium: 34mgIron: 2mg
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