My grandma’s dinner rolls, affectionately known as “Gram’s buns” in our family, are a beloved tradition. Light, fluffy, and perfect with any meal, they also make incredible sandwiches. This recipe, a cornerstone of my culinary journey, holds a special place in my heart. Let’s explore the base recipe and a few variations for shaping and baking these delicious rolls.
Warm 160 grams of 1% milk to approximately 100°F. Add 6 grams of instant yeast, mix, and set aside. In a separate bowl, combine 300 grams of flour, 50 grams of sugar, and 6 grams of salt. Give these dry ingredients a quick mix before adding the yeast and milk mixture, followed by one beaten egg.
Using your hands, mix until a shaggy dough forms, ensuring no dry flour remains. It will be quite sticky at this point.
Once the shaggy dough comes together, add 56 grams (1/2 stick) of softened butter and work it into the dough. This takes time, especially by hand. A stand mixer is highly recommended for this step. This dough is enriched with milk, sugar, and butter, placing it somewhere between a sandwich bread and a brioche bun in texture and richness.
After the butter is fully incorporated, lightly flour your work surface. Turn the dough out, flatten it slightly, and fold it onto itself. Tightly shape the dough into a ball by pulling it against the work surface. The dough should now feel smooth, soft, and light. Return it to the bowl and let it double in size, about 60-90 minutes, depending on your kitchen temperature. The risen dough will be airy, light, and incredibly fluffy.
There are three ways to shape and bake these rolls: Gram’s original cut version, hand-rolled burger buns, and hand-rolled sheet pan dinner rolls. All three are equally delicious.
For Gram’s version, lightly flour your work surface and gently roll the dough into a 1-inch thick circle. Avoid pressing too hard to maintain the dough’s airiness. Use a large-mouth mason jar or cup to cut out the rolls and place them on a greased baking sheet.
To make burger buns, divide the dough into roughly 85-gram pieces. Tightly shape each piece into a ball by folding it onto itself and pulling it against the work surface. The exterior should be taut, with the seam side down.
The only difference between the burger buns and sheet pan dinner rolls is the spacing. For standalone buns, place them on a greased half-sheet baking tray with ample space. For dinner rolls, arrange six on a quarter-sheet pan, close enough to touch as they rise.
Regardless of the shape, cover the rolls and let them rise until doubled in size (another 60-90 minutes).
Preheat your oven to 400°F. Place the risen rolls in the oven and bake for 10 minutes. They will rise further during baking and brown nicely on top. Adjust baking time as needed depending on your oven.
Brush the tops of the hot rolls with melted butter, a crucial step in true Gram’s fashion. For a flavorful twist on the sheet pan dinner rolls, pull them out after eight minutes. Brush with melted butter mixed with dried rosemary and garlic powder, then bake for another four minutes. This creates an incredibly fragrant and flavorful dinner roll.
These dinner rolls are light, fluffy, and perfect for any meal. They stay tender for several days and make excellent leftover sandwiches. This recipe, a family favorite, is a testament to the power of simple ingredients and a loving touch. Enjoy!