There’s a special magic in a recipe passed down through generations, and these are truly my Granny’s buns. Affectionately named Granny Buns, these Old-Fashioned Dinner Rolls are a treasured family tradition, evoking warmth and comfort with every bite. Growing up, they were a staple at every holiday family dinner, eagerly anticipated and highly coveted. These homemade Granny Buns are celebrated for their incredibly light, fluffy, and soft texture, with a taste that can only be described as heavenly.

These irresistibly fluffy dinner rolls are a centerpiece during festive celebrations like Thanksgiving dinner, Christmas brunch,orEaster brunch. However, their comforting appeal isn’t limited to holidays; they are absolutely perfect for any time of the year, transforming an ordinary meal into something extraordinary. Beyond family tables, these Grandma Buns are also an ideal contribution to a potluck, a casual family gathering, or a lively backyard BBQ, guaranteed to be a crowd-pleaser wherever they go.

🍒 Glowing Reader Review

“Thanks Terri! This is an amazing recipe. It makes a huge amount of lovely buns!!” ⭐⭐⭐⭐⭐

Expert Baking Tips for Perfect Dinner Rolls

Baking homemade dinner rolls might seem daunting, but with a few expert tips, you’ll achieve perfectly fluffy results every time. Follow these guidelines to ensure your Granny Buns turn out just as heavenly as my Grandma’s:

• Choose the Right Baking Dish: Always use a 9×13 non-stick metal baking dish; lasagna pans work best. The material and color of your pan significantly impact baking. Metal pans conduct heat more evenly than glass, promoting consistent browning and preventing the bottom of your rolls from over-baking before the tops are golden. Do NOT use a glass pan. Glass pans can cause the edges to cook too quickly and potentially lead to a less uniform texture.
• Achieve the Perfect Dough Consistency: Before the first rise, you want the dough to feel wonderfully soft and spongy. This texture indicates proper hydration and gluten development. *Crucially, it should not be sticky; the dough should come away cleanly from your fingers when touched lightly. If it’s too sticky, add a tiny bit more flour, a tablespoon at a time, until it reaches the desired consistency. Too much flour, however, will result in dense, dry rolls.
• Master the “Punch Down” Technique: When it’s time to deflate the dough, gentle is key. Form a fist with your hand and gently press it down into the center of the dough a couple of times. This isn’t about aggression; you’re simply trying to release the air (carbon dioxide) that the yeast has produced during its rise. Don’t use excessive force – you’re encouraging the dough, not engaging in a fistfight! The goal is to redistribute the yeast and moisture for a finer, more even crumb in the final product. (For a visual guide, be sure to watch the accompanying video.)
• Embrace the Process: Homemade bread, especially light and fluffy dinner rolls like these, is a labor of love that requires patience. Don’t rush the process. This recipe is a several-hour project, accounting for multiple rises. Take your time, enjoy the sensory experience of baking, and trust the steps. Attempting to rush through it will likely lead to missed steps or compromised results. While it demands time and effort, I promise you, these exquisite buns are absolutely worth every minute!
• Ensure Warmth for Rising: Yeast thrives in warm, draft-free environments. Place your covered dough in a warm spot, such as a slightly warmed oven (turned off!), near a sunny window, or on top of a warm appliance. This consistent warmth is crucial for optimal rising.

🥘 Ingredient Notes for Fluffy Dinner Rolls

While my bread machine is a handy tool for many bread recipes, there’s nothing quite as divine in this world as the nostalgic aroma of yeast activating and fresh, homemade buns baking in the oven. For me, it instantly transports me back to some of the most wonderful baking (and eating!) memories from my childhood. Even my aunt, who is celiac and cannot eat gluten, loves this nostalgic aroma so much that she sometimes bakes them just for the incredible scent they fill her home with!

Yeast is undoubtedly the star ingredient that gives these dinner rolls their incredible lift and flavor. However, these Granny Buns also feature all the other usual suspects you’d expect in a classic bread recipe: warm water, cooking oil, all-purpose flour, and eggs. What truly makes these rolls special and unique is the additional touch of sugar. They are intentionally a little sweeter than your typical homemade roll, which contributes to their distinctive and utterly delicious taste. Let’s delve into why each ingredient is essential:

For this cherished bun recipe, you’ll need the following key ingredients:

• Warm Water and White Granulated Sugar: These two ingredients are crucial for “waking up” the yeast. The warm water (ideally between 105-115°F or 40-46°C) creates the perfect environment, while the sugar acts as food for the yeast, allowing it to activate and begin producing carbon dioxide.
• Quick-Rise Yeast (aka Instant Yeast): We opt for quick-rise yeast because it’s designed to work faster than active dry yeast, leading to quicker overall rise times and a more efficient baking process without compromising flavor or texture.
• Eggs: Eggs serve multiple vital functions in these rolls. They act as a binder, helping to hold the dough together and providing structure. They also add richness, a beautiful golden color to the crumb, and contribute to the overall tenderness and flavor.
• Cooking Oil: Oil is essential for adding moisture and tenderness to the dough, resulting in softer, more pliable rolls. I typically use Canola oil because it’s a popular choice for baking due to its neutral flavor, stability at high temperatures, and cost-effectiveness. It’s also a good source of omega-3 fatty acids and has a low saturated fat content.
• White Vinegar: While it might seem like an unusual addition, a small amount of white vinegar helps to tenderize the gluten in the flour. This results in a less dense and chewy bread texture, contributing to the desired light and fluffy consistency of these buns.
• Baking Powder: Used in conjunction with yeast, baking powder acts as an additional leavening agent. It provides an extra boost of lift, especially during the baking process, contributing to the rolls’ cloud-like texture.
• All-Purpose Flour: In North America, all-purpose flour typically has a moderate to high protein content, making it perfectly suitable for bread recipes like this one. You won’t need to use specialty bread flour to achieve excellent results; standard all-purpose flour works wonderfully for developing the necessary gluten structure for light and airy buns.
• Melted Butter (Optional): Brushing the tops of the buns with a little melted butter just before baking is an optional but highly recommended step. It adds an extra layer of rich flavor, encourages a beautiful golden-brown crust, and gives the finished rolls a lovely sheen.
• Extra White Granulated Sugar: Beyond activating the yeast, the presence of additional sugar in the dough mixture itself makes these buns sweeter than many traditional dinner rolls. This sweetness is a defining characteristic of my Grandma’s recipe, making them uniquely appealing and a touch more indulgent.

🔪 How to Make Fluffy Old-Fashioned Granny Buns

Okay, let’s be very honest from the start – making these Granny Buns is a commitment! It’s definitely a “day job,” often taking 4-5 hours from start to finish, not including clean-up. But I can tell you with absolute certainty that they are SO worth every single ounce of effort! The reward of biting into a warm, fluffy, homemade bun makes all the waiting and rising worthwhile.

So, if you’re looking for a delightful baking challenge, or simply want to indulge in some therapeutic, zen baking with a block of time on your hands, then this recipe is absolutely for you. If, however, you’re in a hurry and need something quick, these are not the rolls to tackle today! Because getting them just right can be a bit tricky, especially if you’re not a seasoned bread maker, I’ve provided very detailed, step-by-step instructions and tips to guide you through the entire process.

In a small bowl, dissolve 1 teaspoon of granulated sugar into 1 cup of warm water. Ensure the water is truly warm (around 105-115°F or 40-46°C) but not hot, as excessively hot water will kill the yeast.

Evenly sprinkle the quick-rise yeast over the sugared water. It’s important not to stir the yeast at this stage. Allow it to stand undisturbed for 5 minutes. You should see it become foamy, which indicates the yeast is active and alive.

Meanwhile, in a very large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat together 3 eggs, 1 cup of cooking oil, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 2 teaspoons of white vinegar until well combined and light in color.

Once your yeast mixture is foamy, carefully add it to the egg and oil mixture in the large bowl. Mix until just incorporated. This brings all the initial liquid and leavening components together.

Add 4 more cups of warm water and 4 cups of sifted all-purpose flour to the mixture. Beat thoroughly with an electric mixer on low speed for approximately 2 minutes. Using a stand mixer with a dough hook is ideal for this stage as it ensures even mixing and initial gluten development. Continue mixing until the batter is smooth and well combined.

Now, add another 6 cups of sifted all-purpose flour to the bowl. Mix well until the flour is mostly incorporated. If you’re using a hand mixer, you’ll likely need to switch to a sturdy wooden spoon or Danish dough whisk at this point as the dough will become very thick. If you’re using a stand mixer, continue with the dough hook until a shaggy dough forms.

Continue adding more flour, about ½ cup at a time, until the dough transforms into a wonderfully soft and spongy consistency. The exact amount of flour can vary based on humidity and how densely you pack your flour. I found I needed about 1 ½ additional cups of flour beyond the initial 10 cups, but you might need slightly less or more!

The crucial test for dough consistency is simple: it should feel soft and spongy, yet it should not be sticky. When you touch it, it should cleanly come away from your fingers. This indicates that it has enough flour to form a cohesive ball but remains moist enough for tender rolls. If it’s still clinging to your hands, add another tablespoon or two of flour and mix thoroughly, then test again.

Generously grease the inside of a large bowl, ensuring the sides are well-coated to prevent the rising dough from sticking. Place the prepared dough into this greased bowl, turning it once to coat the entire surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. An off-oven with the light on works perfectly.

Allow the dough to rise for 20 minutes in your warm spot. After this initial rise, it will have expanded slightly. Gently “punch down” the dough to release the accumulated gases. (Refer to the VIDEO in NOTES for the proper technique on how to punch down dough without being too aggressive.)

After punching down, let the dough rise again in the warm spot until it has doubled in size. This second rise typically takes about an hour. You will likely need to move it to an even larger, generously greased bowl at this point as it expands significantly.

*Freezing Tip: If you plan to freeze part of the dough for future baking, now is the ideal time to remove a portion. Place it in a labelled Ziploc freezer bag, ensuring to press out as much air as possible, and freeze for up to 3 months. When you’re ready to bake, simply defrost the dough at room temperature, then proceed to the next step, forming it into balls, allowing it to rise again, and baking as per the directions.

Spray two to three 9×13 non-stick metal lasagna pans generously with non-stick cooking spray (or grease them with butter). Take enough dough to form balls roughly between the size of a golf ball and a tennis ball. Roll each portion into a round (or roundish!) shape and place it into the greased pan. Arrange them with a little space between each to allow for expansion. You can make them slightly smaller if you wish to yield more buns from the batch. Continue forming dough balls until all the dough is used, placing 12 buns per pan for optimal rising and baking.

Cover the pans with a clean towel and let the buns rise for another 2 hours! This is the critical final rise where they will puff up significantly and become beautifully light and airy. They should look dramatically larger and nearly touching each other after this final rise. While they’re rising, preheat your oven to 350 degrees F (176 degrees C).

This step is optional but highly recommended for an extra boost of flavor and a lovely golden sheen: use a pastry brush to lightly brush the tops of the risen buns with a little melted butter just before placing them in the oven. Some areas may brown slightly darker than others, depending on how evenly the butter is distributed, but this adds to their homemade charm!

Bake the buns in your preheated oven at 325 degrees F (176 degrees C) for 20-25 minutes, or until they are beautifully golden brown on top. Once baked, allow them to cool in the pan for about 10 minutes. This helps them set and makes them easier to remove. Then, transfer the buns to a wire cooling rack to cool completely, or serve them warm straight from the pan!

🌡️ Storage Tips for Freshness

To keep these delicious homemade dinner rolls fresh and soft, store any leftovers in an airtight container at room temperature for up to 5 days. For short-term storage, like overnight, you can simply cover the baking pan tightly with plastic wrap directly on the counter. Proper storage is key to maintaining their delightful fluffy texture and preventing them from drying out too quickly.

🌡️ Can These Homemade Dinner Rolls Be Frozen?

Absolutely, these homemade dinner rolls freeze exceptionally well, making them perfect for meal prep or enjoying a taste of Grandma’s baking anytime. Once they are completely cool after baking, place leftover rolls into a large Ziploc freezer bag or an airtight freezer-safe container. They can be frozen for up to 3 months, and even pushed to 6 months without significant loss of quality. This also applies to freezing the dough for later use!

You can also freeze the dough itself. The ideal time to do this is after STEP 11 (the second dough rise). Simply remove the desired portion of dough, place it in a well-sealed freezer bag, and freeze. When ready to use, thaw at room temperature, then shape and proceed with the final rise and baking instructions.

For defrosting baked rolls, the best method is to let them thaw slowly at room temperature. However, if you need them quickly (STAT, as I often do while working on posts!), you can pop them in the microwave for about 20 seconds for a quick thaw. For best results when reheating, a few minutes in a warm oven can bring back that freshly baked softness.

👪 Yield & Servings Size

This generous homemade rolls recipe makes approximately 3-4 dozen (36-48 buns), depending on how large you choose to make them. If you follow my recommended size (between a golf ball and a tennis ball), you’ll yield about 36 delicious buns. However, you can easily make them a bit smaller to stretch the recipe further, getting up to 48 individual rolls. This makes it a fantastic recipe for feeding a crowd, for holiday gatherings, or for batch baking to freeze for later enjoyment.

🎥 Video Guide: Perfecting Your Dough

VIDEO: How to gently deflate dough (aka “punch down”)

When you are preparing these buns, I highly recommend watching the video. It clearly demonstrates the correct way to “punch down” the dough. I’m not sure about you, but I confess I have a tendency to “overpunch” – it can be a surprisingly good way to release a little tension! However, for optimal bread texture, a gentle approach is best.

The term “punching down” is actually a bit antiquated, as many artisan bakers now prefer to treat dough more gently, pressing and carefully deflating it rather than forcefully punching it. To properly deflate dough, gently transfer it to a lightly floured surface, then use your fingertips to softly press and stretch it, working from the center outwards. Again, please refer to the video for a perfect visual. This gentle “punching” or deflating helps to remove some of the excess carbon dioxide gas bubbles that have formed thanks to the yeast during the rising period.

Gently deflating the dough achieves several important goals: it gives the bread a finer, more even texture by breaking up large air pockets. It also cleverly redistributes the yeast cells and moisture throughout the dough, ensuring they can continue to ferment and create beautiful air pockets during the subsequent rising period, leading to those perfectly light and fluffy Granny Buns.

🥗 What to Serve with Fluffy Grandma Buns

These Old-Fashioned Buns are incredibly versatile and truly complement just about ANY meal, especially a hearty holiday feast! Their subtle sweetness and tender texture make them the perfect accompaniment. If you’re serving them for a festive Easter dinner, consider pairing them with my savory Picnic Shoulder Ham, creamy Old-Fashioned Scalloped Potatoes, delightful Healthy Glazed Carrots (shown below), and a refreshing Easter Punch recipe!

Beyond traditional holiday spreads, I absolutely adore eating them slathered generously with butter. In our house, we often use my daughter’s favorite dairy-free Becel Vegan margarine, and they still taste absolutely amazing! Their sturdy yet soft structure also makes them an excellent choice for sandwich buns, pairing wonderfully with hearty soups, stews, chili, and crisp salads. You can even use slightly stale buns to make incredible French toast or bread pudding!

However you choose to enjoy them, these fluffy, slightly sweet buns are simply unbeatable as a side dish for any holiday dinner. I’ll certainly be making them for our Thanksgiving, Christmas, and Easter celebrations this year, and I wholeheartedly encourage you to do the same to create your own cherished family memories around the table!

Did your family ❤️ this cherished recipe? Did you know that commenting and ⭐ rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please take a moment to comment and rate it in the recipe card below, or share your beautiful photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings! Your feedback means the world!