Are you looking for the perfect old fashioned dinner roll? Well this recipe is sure to please. It's the perfect homemade yeast roll. The recipe is my Grandma's.

A few years ago after she passed away, I decided to put together a cook book with all of her recipes. I asked all my cousins and aunts and uncles what their favorite dishes were that she made.

The number one thing they all remembered and wanted the recipe for was her rolls. She was famous for them in her little corner of the world.

Grandma's Homemade Yeast Dinner Rolls

This post was originally published on 11-9-12. Content is mostly the same, with a few clarifications added and new pictures.

Making bread or rolls with yeast can be intimidating. I'm going to walk you through the whole process. My hope is that you will be less intimidated and more confident in the bread-making process. In this case, we're making rolls. Once you have the knowledge, you can apply it to making bread as well.

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How to Proof Yeast

Let's get started with the yeast. 

There are two types of yeast - Instant yeast and dry active yeast. I learned to bake using dry active yeast, so that's what I use. 

"Proofing" yeast basically hydrating and dissolving yeast. During this process the yeast will expand and grow.

In order for yeast to thrive you need to create the perfect environment. If the water is cold, the yeast wont rise well. If the water is too hot, then it will kill the yeast. You want the water to be warm. But there are a lot of degrees of warm. I've found that "baby bottle warm" is perfect. Another thing yeast loves is sugar. It feeds off it and grows more quickly when you add sugar.

So fill your measuring cup with 1/2 c. of "baby bottle warm" water. Add 1/2 T. sugar and 1 T. yeast. Stir together {Image on the left} Let sit for 5 minutes and don't mess with it. {Image on the right} The yeast will expand and get foamy. If you use instant yeast, you don't necessarily have to go through this step, but I still do. That's the way I learned to make bread/rolls. I guess I'm a little old-fashioned. One reason I like to do this step anyway, is because you can tell if your yeast is cultivated. If it doesn't work you can start over with this step, instead of ruining all the other ingredients.

Making the Dough

1 - While your yeast is proofing, start measuring out your other ingredients.

2 -   Melt together 1/2 c. milk and 3 T. shortening {I use butter flavored shortening, but you could try substituting regular butter} on the stove top or in the microwave. LET COOL for a few minutes! This hot mixture can kill your yeast too.

3 - Combine 1 c. flour, salt, sugar and eggs. Then add milk mixture and yeast mixture.

4 - Then add more flour {2 1/2 - 3 1/2 c.} to make a dough. When the dough starts to stick together and mostly comes away from the bowl then you have enough flour. You don't want too much flour so start by adding 2 c. then add another 1/2 c. at a time until you get the right consistency. {If you add to much flour you can add some more water 1 T. at a time.} Knead for 5 minutes. {I use my Kitchenaid for convenience, but Grandma kneaded by hand}

5 - Cover and let rise until double in a warm place. This tends to take longer in the winter, since the temperature is cooler. I use a clean towel to cover the bowl.

6 - This is the first rise. It's about double in size.

7 - Punch down the dough {make a fist and punch it into the dough - usually punch it 3-4 times}. Cover and let rise again until double.

8 - This is the second rise

9 - Sprinkle the counter with flour. Roll out the dough with a rolling pin. {You can also use cooking spray instead of flour to keep the dough from sticking to the counter.}

10 - Cut into circles. I use a cup.

11 - Dip each circle into some butter, then place on cookie sheet and fold it in half. Press down to keep the dough folded over.



12 - Bake at 400 for 12 minutes.

This recipe is actually half of what my Grandma always made.

Here are some other recipes from my Grandma: Chicken Noodle Soup, Hot Fudge Sauce, Sugar Cookies, Chocolate Chip Cookies, Cinnamon Rolls, Effie's Sugar Cookies, Monkey Bread, Ginger Snaps, O' Henry Bars, Pie Crust, Lemon Freeze 

Now that you've mastered making rolls, try these other bread recipes.

More Bread Recipes

• Bread Bowls from Scratch
• Soft Garlic Knots
• Homemade Wheat Bread
• Sunday Dinner Rolls
• Homemade Donuts
• Boston Cream Donuts
• Garlic Parmesan Breadstick Twists

Don't forget to PIN IT!!

Grandma's Dinner Rolls

Servings: 30

Author: Rachel Nielsen

Prep time: 2 HourCook time: 12 MinTotal time: 2 H & 12 M

Looking for the perfect old fashioned dinner roll? Well this recipe is sure to please. It comes from Grandma.

Ingredients

• 1/2 c. warm water
• 1 T. yeast
• 1/2 T. sugar
• 1/2 c. milk
• 3 T. shortening
• 1/2 T. salt
• 1/4 c. sugar
• 3 1/2 - 4 1/2 c. flour, divided
• 2 beaten eggs
• 3 T. butter, melted (for dipping)

Instructions

1. Combine water, yeast and sugar. Let sit 5 minutes. 
2. Melt shortening in  the milk on stove top or in the microwave. Let cool a few minutes. 
3. Combine 1 c. flour, sugar salt and eggs. 
4. Add milk mixture, and mix together. 
5. Then add yeast and mix together. 
6. Add enough flour to make a dough. Knead 5 minutes.
7. Let rise until double, punch down and let rise again until double in size. 
8. Roll out dough and using a cup, cut into circles. 
9. Dip each circle in melted butter and fold in half and place on cookie sheet. Pinch down the end to keep it in place. 
10. Bake at 400 for 12 minutes.

Nutrition Facts

Calories

276.02

Fat (grams)

3.50

Sat. Fat (grams)

1.50

Carbs (grams)

52.35

Fiber (grams)

1.88

Net carbs

50.47

Sugar (grams)

2.07

Protein (grams)

7.51

Sodium (milligrams)

133.95

Cholesterol (grams)

16.50

Nutrition information is automatically calculated and not guaranteed to be correct.

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