Soft & Fluffy Vintage Dinner Rolls (Checkerboard Recipe from 1989)

🥖 Soft and Fluffy Vintage Dinner Rolls (Checkerboard Recipe)

If your grandma baked from the Checkerboard cookbook, you already know these rolls are the real deal.

Now, I don’t like to start family debates, but when it comes to dinner rolls, everyone has their favorite: crusty vs. soft, sweet vs. buttery. But if you grew up on the Checkerboard cookbook from 1989—the one with tabs worn thin and flour stuck in the spine—these pillowy-soft dinner rolls probably graced every Sunday table and holiday feast.

This recipe is one of those gems passed down quietly, tucked inside a three-ring binder, just waiting to be revived. The dough is rich with milk, butter, and eggs, but still light enough to rise into golden, fluffy clouds. They’re slightly sweet, beautifully golden on top, and just sturdy enough to mop up gravy or soup.

So here’s the question for you: are these the dinner rolls from your family table, or is there another heirloom recipe hiding in your recipe box?

🧾 Ingredients You’ll Need

This dough is soft, forgiving, and oh-so-fluffy. Here’s what you’ll need for the base recipe (makes 24–32 rolls):

• 4¼ to 4¾ cups all-purpose flour

• 1 package active dry yeast (Fleischmann’s works great)

• 1 cup milk (whole milk preferred)

• ⅓ cup sugar

• ⅓ cup shortening, margarine, or butter (I use butter)

• ½ teaspoon salt (I prefer sea salt)

• 2 eggs

📝 You’ll also want a bit of extra flour for kneading, plus an egg + milk wash for that glossy, golden finish.

🍞 Step-by-Step: How to Make These Vintage Dinner Rolls

Let’s break it down the way your aunt might tell it over coffee—simple, clear, and from experience.

1. Activate the yeast:
   Combine 2 cups of flour and the yeast in a large bowl (or the bowl of your stand mixer with dough hook attached).

2. Heat the liquids:
   In a small saucepan, gently heat milk, sugar, and butter until the butter melts and the mixture reaches about 123°F. Not too hot—just warm enough to get things moving.

3. Mix the dough:
   Pour the warm mixture into the flour/yeast and mix well. Add eggs one at a time and beat on low for about 30 seconds, then high for 3 minutes. Stir in as much of the remaining flour as needed until it forms a soft, slightly sticky dough.

4. Knead it smooth:
   Knead by hand or in the stand mixer for 6–8 minutes, adding flour only as needed. It should be soft, elastic, and mostly pull away from the bowl—but still just a touch sticky.

5. First rise:
   Form into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour (or till doubled).

6. Shape into rolls:
   Punch down, divide in half, and let rest 10 minutes. Pinch off pieces and form into smooth balls by stretching and tucking the dough under itself. Place seam-side down in a greased 9×13 or round pan, leaving room for them to puff up.

7. Second rise:
   Cover and let rise again for about 30 minutes or until nice and puffy.

8. Bake:
   Brush with an egg-and-milk wash, then bake at 375°F for 12–15 minutes, or until deeply golden and baked through.

🔁 Variations & Pro Tips

Here are a few ways you can tweak or troubleshoot the recipe to make it your own:

• Use whole wheat flour: Swap 1¼ cups of AP flour for whole wheat to boost nutrition without sacrificing fluffiness.

• Add herbs or cheese: Stir in a bit of garlic powder, dried onion, or shredded cheese into the dough for a savory twist.

• Shortcut shaping: Feeling fancy? Try the cloverleaf, Parker House, or rosette shapes from the original cookbook (see page 51 for shaping tips).

• Avoid dense rolls: If your dough feels tough or your rolls come out heavy, you likely added too much flour or overworked it. You want soft, slightly tacky dough that barely pulls away from the bowl.

🥰 Final Thoughts

There’s just something about the smell of fresh rolls rising and baking that turns a house into a home, don’t you think? These rolls have earned their place on the table for generations—and now, you’ve got them in your back pocket too.

👉 So, what’s your twist on this classic? Did you grow up with the Checkerboard cookbook? What’s your favorite roll shape—cloverleaf, Parker House, or just good ol’ round?

Soft and Fluffy Vintage Dinner Rolls (Checkerboard Recipe)

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Ingredients

  

• - 4¼ to 4¾ cups all-purpose flour
• - 1 package active dry yeast
• - 1 cup milk
• - ⅓ cup sugar
• - ⅓ cup shortening margarine, or butter
• - ½ teaspoon salt
• - 2 eggs

Instructions

 

• In a large bowl or stand mixer, combine 2 cups flour and yeast.
• Heat milk, sugar, and butter to 120–130°F until butter is melted. Add to dry mix.
• Beat in eggs, then mix for 3 minutes.
• Add remaining flour gradually until a soft, slightly sticky dough forms.
• Knead 6–8 minutes until smooth and elastic.
• Place in greased bowl, cover, and rise until doubled (1 hour).
• Punch down, divide in half, rest 10 minutes.
• Pinch off dough and form balls by tucking edges under.
• Place seam side down in greased pan. Let rise 30 minutes.
• Brush with egg/milk wash. Bake at 375°F for 12–15 minutes until golden.
• Cool slightly, then serve warm!