Vintage Recipe – Soft and Tender 4-H Dinner Rolls

Warm, soft, and slightly sweet, these 4-H dinner rolls are a cherished piece of my family’s history, straight from my grandma’s 1960s recipe box. Passed down from my aunt’s 4-H days, this recipe was crafted for beginner bakers, with a single-rise option using instant yeast to get delicious rolls on the table fast. My mom recently shared that it was perfect for young bakers at county fairs or busy home cooks short on time. Whether you’re serving these rolls at a holiday feast, as slider buns, or with peanut butter and jelly, they’re a nostalgic crowd-pleaser.

I’ve modernized the recipe with precise weights, clear steps, and an optional egg wash for shine. The single-rise method with 2 ¼ tsp instant yeast is perfect for quick baking, while the double-rise with 2 tsp yeast (active dry or instant) yields fluffier rolls. These rolls bring warmth and nostalgia to any table. Let’s bake a taste of the 1960s!

Why You’ll Love This Recipe

• Soft and Tender: Butter, egg, and sugar create a pillowy texture.
• Versatile: Ideal for dinner rolls, sliders, or sandwiches.
• Beginner-Friendly: Crafted for 4-H bakers with a quick single-rise option using instant yeast.
• Nostalgic Flavor: A 1960s classic, updated for modern kitchens.

The Story Behind These Rolls

This recipe holds a special place in my heart, found on a faded card in my grandma’s recipe box from my aunt’s 4-H days in the 1960s. Its simple instructions—like “let rest” and “pan”—reflect the era’s no-fuss approach, but the rolls are anything but ordinary. My mom recently shared that it was designed for beginners, with a single-rise method to save time for young bakers or busy families. Using instant yeast for the single-rise makes it even easier, skipping the proofing step for faster results.

The Original 4-H Dinner Roll Recipe

Here’s the recipe as written in my grandma’s recipe box, capturing its 1960s simplicity:

4-H Dinner Rolls (1960s Original)

• 1 pkg yeast
• ¼ c. 110 degree water
• ½ c. milk
• 2 ½ c. flour
• ¼ c. sugar
• 1 tsp salt
• 2 T. melted lard
• 1 egg

Dissolve yeast in water. Scald milk and add sugar & salt, dissolve when cool. Add 1 cup of flour and yeast mixture, add remaining flour and let rest. Knead, let rise until double. Punch down. Pan. Bake at 350 degrees.

Ingredients You’ll Need

• Yeast: Instant yeast (2 ¼ tsp) for single-rise; active dry or instant yeast (2 tsp) for double-rise.
• Warm Water: 90°F-110°F to hydrate dough.
• Whole Milk: Scalded for tenderness.
• Unbleached All-Purpose Flour: 3 cups (375g) spooned and leveled.
• Granulated Sugar: For slight sweetness.
• Salt: Enhances flavor.
• Salted Butter: Modern substitute for lard.
• Egg: Enriches the dough.
• Egg Wash (Optional): For a glossy finish.

Tips for Perfect Rolls

• Yeast:
  • Single Rise: 2 ¼ tsp instant yeast is best for this method, skip proofing for speed.
  • Double Rise: Use 2 tsp active dry or instant yeast for double-rise. Check instant yeast freshness via expiration date.
• Scalding Milk: Heat to ~180°F (steaming, not boiling). Cool to 115°F or below to avoid killing yeast.
• Single vs. Double Rise: Single-rise with instant yeast (30-45 minutes) is fastest for beginners. Double-rise (1 ½ -2 hours + 45-60 minutes) yields fluffier rolls.
• Egg Wash: Optional for shine; skip for a rustic look.

FAQs

Why use instant yeast for the single-rise method?
Instant yeast skips dissolving and rises faster, saving time for beginners. It’s mixed directly with flour, simplifying the process.

Can I use active dry yeast for the single-rise?
Yes, use 2 ¼ tsp and dissolve in warm water until foamy. It adds a 5-10 minute proofing step but works well.

How do I check if my yeast is fresh?
For instant yeast, check the expiration date. For active dry yeast, dissolve in warm water with a pinch of sugar; it should foam in 5-10 minutes.

Can I make these ahead?
Shape rolls, cover, and refrigerate overnight for the final rise. Let sit at room temperature 30 minutes before baking. Or bake and freeze for 1 month.

Can I use bread flour?
Yes, for a chewier texture. You may need slightly more liquid.

Final Thoughts

These 4-H dinner rolls are a delicious piece of my family’s history, connecting the 1960s to today’s kitchens. The single-rise method with instant yeast makes baking easy for beginners, while the double-rise option offers fluffier results for those with extra time. Serve them warm with butter, as slider buns, or for sandwiches, and enjoy the taste of nostalgia. Do you remember making these rolls when you were younger? I’d love to hear your story in the comments!

Happy baking!

Vintage Recipe – Soft & Chewy 4-H Dinner Rolls

Print Recipe

5 from 3 votes

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Rise Time:2 hours hrs

Total Time:2 hours hrs 40 minutes mins

Servings: 12 Persons

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

• Mixing bowls
• Measuring cups and spoons
• kitchen scale for best accuracy
• Stand mixer with dough hook optional
• 9-inch square pan
• Pastry brush

Ingredients

Rolls:

• 2 tsp active dry yeast (double-rise method) see instructions and notes
• ¼ cup lukewarm water (90°F to 110°F) 60g
• ½ cup milk, scaled (see directions) 120g
• 3 cup unbleached all-purpose flour, spooned & leveled 375g
• ¼ cups sugar 50g
• 1 tsp salt
• 2 tbsp salted butter, melted 28g
• 1 large egg

Egg Wash:

• 1 large egg
• 1 tbsp water

Instructions

• Scald the Milk: Pour milk into a microwave-safe bowl and heat on high for 1 ½ -2 minutes until steaming with small bubbles around the edges (~180°F). Do not boil. Stir in sugar and salt to dissolve, then cool to no warmer than 115°F (10-15 minutes).
• Prepare the Yeast:
• Double-Rise (Active Dry Yeast): Dissolve 2 tsp active dry yeast in warm water (90°F-110°F). Let sit 5-10 minutes until foamy.
• Double-Rise (Instant Yeast): Mix 2 tsp instant yeast directly with flour.
• Single-Rise (Instant Yeast): Mix 2 ¼ tsp instant yeast directly with flour.
• Combine Wet Ingredients: Add cooled milk mixture (and warm water if using instant yeast) to a large mixing bowl. Stir in 1 cup (125g) flour (spooned and leveled) and mix until smooth. If using active dry yeast, add the foamy yeast mixture here.
• Add Remaining Ingredients: Mix in melted butter and egg. Gradually add remaining flour (~2 cups or 250g, spooned and leveled, adding just enough for a soft, non-sticky dough.
• Knead the Dough: Knead by hand on a lightly floured surface for 5-10 minutes or use a stand mixer with a dough hook for 4-6 minutes until smooth and elastic.
• Double-Rise Method (Optional): Lightly oil the bowl, place dough inside, and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 ½ – 2 hours until doubled. Punch down the dough. If using single-rise method, skip to shaping.
• Shape the Rolls: Divide dough into 12 equal portions. Shape into balls and arrange evenly in a greased 9-inch square baking pan.
• Final Rise: Cover rolls with a damp towel and let rise for 30-60 minutes (instant yeast may take 30-45 minutes; active dry yeast 45-60 minutes) until doubled in size.
• Preheat Oven: Preheat oven to 350°F (175°C).
• Apply Egg Wash: Whisk egg and water for egg wash. Gently brush over risen rolls for a shiny finish.
• Bake: Bake for 15-20 minutes or until golden brown and internal temperature reaches 190°F.
• Serve: Cool slightly before serving. Enjoy as dinner rolls, sliders, or sandwich buns.

Notes

• Yeast: Instant yeast (2 ¼ tsp) is recommended for the single-rise method for faster, easier preparation. Use active dry or instant yeast (2 tsp) for double-rise. Check instant yeast freshness via expiration date.
• Storage: Store in an airtight container at room temperature for 2 days or freeze for up to 1 month.
• Substitutions: Use lard for authenticity as called for in the original 4H recipe.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!