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A 60-Year Old Family Favorite Recipe
Nothing beats a batch of Grandma’s Dinner Rolls fresh out of the oven. Whether it’s Thanksgiving, Sunday dinner, or a cozy family night at home, these homemade dinner rolls bring comfort to the table every single time. Soft, buttery, and golden brown, they fill your kitchen with the smell of fresh bread that reminds you what home really feels like.
This Thanksgiving rolls recipe has been in our family for more than 60 years. We’ve always called them “Hot Rolls,” and they’ve been served at every big gathering since before I was born. My grandma and aunt made them for decades, and even though we’ve made a few small tweaks along the way, the heart of the recipe has stayed the same. It’s one of those old fashioned yeast rolls recipes that never fails.
Why They’re So Loved
These buttery dinner rolls are soft, fluffy, and light with just the right amount of richness. The kind that almost melts in your mouth and makes you reach for another before dinner even starts. You don’t even need extra butter, but honestly, no one’s ever said no.
Part of what makes this Grandma’s Dinner Rolls recipe so perfect is the slow, gentle rise that gives the rolls their airy texture. The dough is smooth and easy to work with, even if you’re new to baking. If you’ve never tried making homemade dinner rolls before, this is the perfect recipe to start with. It’s simple, forgiving, and the results are bakery-quality every time.
If you’re new to working with yeast, this King Arthur Baking Guide is a great resource to help you get started.
Grandma’s Trick for the Perfect Dinner Rolls
My grandma had a little trick that made her rolls unforgettable. She would melt butter in a pan and lightly drag each roll through it before setting it in the baking dish, butter side up. It’s a small step that gives the tops that perfect golden color and rich flavor that makes these rolls so special.
Sometimes we do it her way, sometimes we skip it when we’re short on time, but it always feels like a nod to her when we take that extra minute. It’s one of those traditions that makes cooking feel more like connection than routine.
A Family-Sized Batch
This recipe makes a big batch of rolls, and that’s exactly how it should be. When Grandma wrote it down, it was meant for a crowd. These are family holiday rolls, meant to be passed around the table, shared between cousins, and packed up as leftovers for the next day.
We still make the full batch every Thanksgiving because there’s no such thing as too many rolls. There’s always one basket on the table and another warming in the kitchen just in case.
And if you happen to have extras, they freeze beautifully. Once baked and cooled, store them in an airtight freezer bag. When you’re ready to enjoy them again, warm them in the oven and they taste like they just came out of the oven.
What to Serve with Grandma’s Dinner Rolls
These old fashioned yeast rolls go perfectly with almost anything:
- Roast turkey or chicken
- Mashed potatoes and gravy
- Homemade soups and stews
- Holiday ham or pot roast
The next day, slice one open for the best little leftover sandwich you’ll ever eat. Add turkey, cranberry sauce, or ham and cheese for the ultimate post-holiday snack.
A Taste of Home in Every Bite
Every family has that one recipe that ties generations together, and for us, this is it. When the rolls come out of the oven, golden and steaming, it feels like family. This Grandma’s Dinner Rolls recipe is more than just bread. It’s a piece of our family’s story.
It reminds me of crowded kitchens, laughter, and the sound of everyone asking if the rolls are ready yet. It’s the kind of recipe that keeps memories alive.
If you’ve never made homemade dinner rolls before, start here. These soft, buttery dinner rolls are full of love, history, and flavor. Bake them once and they’ll become part of your holiday tradition too.
You can find more of our favorite family recipes, like our Traditional Italian Lasagna, right here on the blog. They make the perfect main dish to go alongside these rolls.
Serve your Grandma’s Dinner Rolls warm on one of our Mamma Mangia cutting boards for the perfect finishing touch to your meal. Because a recipe this special deserves a beautiful board to match.
Grandma’s Dinner Rolls
Course: Recipes, Thanksgiving, Appetizers, SidesMakes
60
rollsIngredients
1 c warm water
4 Tbsp yeast
2/3 c +1 Tbsp sugar
5 c scalded or warm milk
1/2 c butter, melted
1/2 c olive oil
6 tsp salt
6 eggs, room temperature
14-18 c flour
2-3 sticks butter
Directions
- Add 1 c of warm water to a large bowl, add the yeast and 1 Tbsp of sugar. Stir, cover and let sit until foamy. About 5 minutes.
- When the yeast has risen, add the milk, 2/3 c sugar, melted butter, olive oil, salt, and eggs to the bowl. Whisk until combined.
- Add the flour a few cups at a time until it is no longer sticky. Do NOT add all of the flour at once!
- Knead the dough until smooth, about 5-10 minutes by hand or 2-3 minutes in a mixer.
- Cover with plastic wrap or a dish towel and let rise for 45-60 minutes or until doubled in volume.
- Once doubled, uncover and punch the dough down. Cover and let rise again until doubled, 45-60 minutes.
- Preheat the oven to 375 degrees and grease a baking dish generously with butter.
- Choose a roll shape (see below). Divide the dough into 4ths and roll each piece 1 at a time to a 1/2-3/4″ thickness for each option below except option 4.
- Once placed in a baking dish, cover and let rise until doubled, about 30-45 minutes.
- Bake for 15 minutes or until golden brown on top.
- Remove from the oven. Immediately brush with butter and let cool.
- Shaping: Option 1 (this is our family’s classic shape)
- Divide dough into 4ths. Cut with a large round cookie cutter then place a small piece of butter in the center of the circle and pinch the edges closed. Take the dough that is left behind from cutting into circles knead it, roll it out again and continue to cut into rounds until the dough is all used. Place on baking sheet 1″ apart. Optional: dredge in melted butter before placing in baking dish.
- Shaping: Option 2
- Divide dough into 8ths. Roll each piece of the dough into a round disk, like a pizza and cut into 8 slices. Place a small piece of butter on the large end. Roll each piece from the large end to the small end. This makes a crescent shape. Place seam side down in a baking sheet and space 1″ apart.
- Shaping: Option 3
- Divide dough into 8ths. Roll the dough into a rectangle. Cut strips making 2×4 inch pieces, place a small piece of butter in the center. Starting at the short end roll each piece of dough. Place seam side down on a baking sheet and space 1″ apart.
- Shaping: Option 4
- Divide dough into 8ths. One at a time divide each section of dough into 8ths. Shape each piece into a ball by gathering the dough to the center, pressing and pinching as you go. Place seam side down on the work surface. Gently slide each ball against the counter to create a taught surface and round shape. Place smooth side up on a baking sheet and space 1″ apart.
Notes
- This recipe can be made in a large mixer or by hand.
- Depending on how humid or dry your kitchen is you may not need to use all of the flour.
- Rising times may vary depending on the temperature of your kitchen. If cool it will take longer to rise, if warm, not as long.
- These rolls freeze really well. Place in freezer safe bags. Good for 2 months.
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