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Grandma Linda’s Rolls Recipe

Grandma Linda’s Rolls Recipe are one of our families most treasured recipes! Grandma’s homemade rolls touch a tender memory in all of our hearts! 

Grandma Linda's Rolls by

Why we love Grandma Linda’s Rolls Recipe 

Grandma Linda’s Rolls are my kids most treasured roll recipe to ever exist! Seriously. They believe no Holiday dinner is complete without these rolls… AND for a very good reason!

Their Grandma’s rolls are light and fluffy and SO worth the effort of making them. 

Grandma Linda's Rolls by

Ingredients in Grandma Linda’s Rolls Recipe 

  • warm water
  • sugar
  • oil
  • salt
  • instant yeast
  • eggs
  • powdered milk
  •  flour
  • butter

Now… one thing to keep in mind about Grandma Linda is that she’s the amazing mom of 11 children SO, her recipes are often large enough to feed a big family. 

We make this recipe the way it is and like having rolls for leftover turkey or ham sandwiches! It could easily be cut in half for a smaller batch!

Yield: 60

Grandma Linda's Rolls Recipe

Grandma Linda's Rolls by

Grandma Linda's Rolls Recipe are one of our families most treasured recipes! 

Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes


  • 5 cups warm water
  • 1 cup sugar
  • 1 cup oil
  • 1 tablespoon salt
  • 3 tablespoons instant yeast
  • 4 eggs
  • 1/4 cup powdered milk
  • 14-16 cup flour
  • 1/2 cup melted butter


  1. Measure 1 cup warm water, sprinkle yeast on top, sprinkle 3 tablspoons of sugar on top of yeast.
  2. Set aside to activate yeast and foamy (approx 5 minutes).
  3. Add butter, salt, eggs, powdered milk; mix on low.
  4. Alternate 4 cups flour and remaining 4 cups water; mixing with each addition.
  5. Add yeast mixture; mix.
  6. Add remaining flour one cup at a time up to 14 cups.
  7. Cover with lid and mix on high for 10 minutes.
  8. At this point you're looking for a soft dough that is slightly starts to pull away from the edges of the bowl. ( I usually use 15 C flour.)
  9. Remove beater, cover with a warm wet towel and let rise until double in size. (approx 30 minutes)
  10. Punch down dough, lightly flour counter top, roll out half the dough at a time to 1/2 inch thickness.
  11. Cut using a biscuit cutter or the open end of a drinking glass dipped in flour with each cut.
  12. Dip fingers in melted butter, spread butter on inside of the roll, slightly pull the circle to oblong, and fold in half.
  13. Set on buttered cookie sheet, pressing finger in the center of the outer edge to keep from popping open.
  14. Cover with warm, wet towel, allow to rise double in size. (approx 30 mins)
  15. Preheat oven 350 degrees, bake 15-20 minutes until golden brown.
  16. Brush with melted butter if desired.
  17. Allow to cool or serve warm.
  18. Enjoy!

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

  1. Amanda says:

    Look at me being a comment fairy!!

    These look great! Do you think I could make adjustments to use milk instead of powdered milk? We actually use almond milk at my house. Like maybe replace some or all of the water with milk. I’m not even sure what 1/4 cup of powdered milk ends up being when reconstituted. 🙂

    • Ruth says:

      I love comments… I am sure that almond milk would work just fine. I would adjust down some of the 5 C of water to compensate for the liquid of the almond milk. SO~ 4C water and 1 C almond milk 🙂 Ruthie

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