How To: Make Homemade Rolls


When it comes to family gatherings that involve a rather large bird to be cooked, I am always looking forward to one thing.

Homemade Rolls.

Light & fluffy, soft & warm and most definitely slathered with butter.

There is just something about the thought of biting into a homemade roll that makes me all giddy. Then if you’re lucky and there are leftover rolls, you get to make things like mini turkey or ham sandwiches, or slather some more butter on and drizzle a little honey.

Pure. Bliss.

This is a recipe that has been floating around my husband’s side of the family for years, and it’s not even their recipe! They call them Bundy Rolls, named after Mrs. Bundy {of course} . 

While I’m not a huge fan of using yeast cause it generally takes too long {I’m kinda impatient}, these are well worth the wait.

If you have a stand mixer with a dough hook attachment that’s perfect.

You could also prepare and knead the dough in a bread machine.

If you’re extremely adventurous you could knead the dough by hand {or just hand this recipe to someone else in the family with a mixer and enjoy the fruits of their labor}.

Start off by pouring warm water (run your tap on hot) into the bowl of your stand mixer or bread machine.

Add some honey (for sweetness) and salt (for saltness) huh?

Then you’re going to add some yeast.

I plan on making these at least 462 times this winter so I bought a jar of yeast. Word.

Once the yeast is in the warm bath, it’s going to get all friendly and start foaming on the surface.

Give it about 5 minutes to start reacting then you’re free to add the butter flavor crisco, and one cup of flour at a time.

That butter flavor crisco is awesome. It may be a little chunky at first but once the dough starts to take shape it gets pulled and blended into the dough perfectly.

Keep adding little amounts of flour until the dough starts picking up bits of dough off the sides of the bowl and you’re able to pinch the dough and don’t come away with goopy fingers.

My hands were previously goopy from testing the dough before this picture, but I assure you, those fingers are clean.

A little chubby…and man hand-ish… but clean none the less.

Let your machine/mixer knead the dough for about 15 minutes. You can include the time it took to make the dough not goopy. I wont tell on you.

Once that’s done, take a clean towel and cover your mixing bowl (or leave it in the bread machine).

Leave it in a warm place and then attempt to unload the dishwasher with a 1 year old.

It’s like dishwasher tango.

For every dish you put away, she runs away with another.

Then quietly follow her to her secret hiding spot where she has sneakily stashed all your whisks.

After an hour of this nonsense, get back to your bowl of dough.

It should be double the size it was before.

Punch it down and then pull off  large golf ball sized bits of dough and line them up in pretty rows on a baking sheet.

Then cover them again.

Yes, I said again.

It’s important to let the rolls rise two times. It helps give them the fluffy, irresistible texture on the inside.

Cover them with the same clean towel and go attempt to fold laundry with a 1 year old.

It’s called laundry tango.

After another hour of trying to keep piles of underwear from being stolen your rolls should look like this…


Now all that’s left is to bake them!

As soon as they pop out of the oven brush the tops with butter.

I just grab a stick from the fridge and start rubbing my buns.

Er… rolls… uh…with the butter…

You get the idea.

The tops of the rolls have a delightfully thin crust while the inside is still soft and fluffy thanks to the double rise we did.

Totes worth it.

Nothing left to do but crack it open and add some more butter.

You deserve it.

You had to play dishwasher tango.

Yup, so worth it.

I sure hope you’ll give these a try!

How To: Make Homemade Rolls
Serves: makes 3 dozen rolls
  • 2¾ cups warm water (run hot water out of your tap)
  • ¼ cup honey
  • ¾ tsp salt
  • ¼ cup Butter Flavor Crisco
  • 1½ tsp yeast
  • 7 cups flour + more if needed
  • butter for brushing on top of rolls
  1. In the bowl of your stand mixer (fitted with your dough hook) add warm water, honey, salt and yeast. Stir it gently and let it sit for 5 minutes till the yeast activates and gets foamy.
  2. Add the Crisco and one cup of flour at a time and mix until dough starts to form. Keep adding flour until the dough starts to pick up dough off the sides of the bowl and is not sticky when touched with your finger. Let your machine knead the dough for 15 minutes total.
  3. Once it's done kneading cover the bowl with a clean cloth towel and place in a warm spot (by a window or on top of the oven works) and let the dough rise for 1 hour.
  4. After an hour punch down the dough and divide the dough into large golf ball size balls. Arrange about an inch apart on a baking sheet or casserole dish. Cover again with towel and leave in a warm place to rise for another hour.
  5. Preheat the oven to 350 degrees F.
  6. Once the rolls have risen for the second time, place them in the oven and bake for 20 minutes.
  7. Remove them from oven and immediately brush butter on the tops of the rolls.
  8. Take a huge bite of a roll and try to blow/chew at the same time cause the rolls are still too hot.
  9. Let cool slightly and then try again.
  10. Enjoy.


  1. You make dinner rolls seem so easy! Looks super fluffy. =)

  2. These looks just like my mother in laws!! I pinned the recipe because I will have to try these .

  3. I love these kinds of rolls!

  4. These are beautiful, Shawn! I want to eat them right off the screen :)

  5. I love homemade rolls! These look perfect!

  6. Beautiful! I will never turn down a hot buttered roll! :)

  7. Mel (your neighbor) says:

    Shawn, thank you for bringing these over. They ARE as good as they look!

  8. wow!they look so perfect, can I try them out with some stuffing, like corn or potatoes?

  9. I’m salivating. If there’s one thing I can’t resist, it’s carbs. And rolls–especially freshly baked–are my kryptonite. I want them!

  10. Have you tried making these ahead of time and freezing?

    • Hi Traci, if you’re going to freeze the dough, I would do it after the first rise. Get all the dough balls formed and freeze them individually. Then when you’re ready to bake them pull them out and leave them in a warm place with a clean towel covering them. Let them rise and then bake. If you just want to freeze the baked rolls, I would wait till they have come to room temperature before placing them in a zipclose bag and placing them in a freezer. Pull them out and let come to room temperature, you can place them in a microwave safe bowl and cover them with a towel and warm them up for 30 seconds per batch to get them nice and warm again. I hope that answered your question! :)

  11. Wow, these look amazing. Thanks for the great tutorial. I’ll know I’m a REAL Mormon woman when I can bake bread! *Wink*

    Warmly, Michelle

  12. These look so good … I could eat them all :-)

  13. Just wondered….can i use real butter instead of crisco? i live in italy and it’s a little hard to come by! thanks!

  14. Amazing! I have an aversion to yeast but you make it look too easy!

  15. Hillary Rossi says:

    I was so excited about this recipe! Pinned it awhile back and decided to make these rolls to go with a nice beef stew….
    Not sure WHAT happened, but these ‘rolls’ came out like rock hard biscuits! =(
    I make bread biscuits etc ALL THE TIME, so this recipe did not strike me as different or difficult in any way….
    Really not sure how they turned out so absolutely awful……..

    • Hi Hillary, I’m sorry these rolls didn’t turn out for you. Sounds like maybe your yeast didn’t work. Did you proof the yeast? Did you let the rolls rise twice? They always turn out fabulous for me, so I would suggest giving it a second try and make sure you have some active yeast. :)

      • I have baked yeast breads and rolls for years and I have no idea how 1 1/2 tsp of yeast to 7 cups of flour would get that about of dough to raise to any appreciable height. Is that a typo per chance?

        These are my family’s favorite too, but I noticed you mentioned pizza rolls [on pinterest is where I saw i] never realizing I can use my recipe for Grandma’s rolls [that’s what we call them :)] for that. I do llke the idea of butter flavored Crisco – thanks for the hint.

        And my family and I were laughing [in empathy] at the Dishwasher Tango. Too funny.

  16. The rolls looked mouth-watering so I attempted them today. I followed the recipe exactly and I let them sit by the window for 1 hour covered. The dough rose, however, it was very sticky and not formed at all. I added two more cups of flour, it seem to be a little less sticky. As of this moment they are sitting in my mixer with the cloth still on top. How long can I keep the dough like this? A few hours or even over night? I live in New Jersey and it’s quite cool now, no humidity. Do you think next time instead of adding the 7 cups of flour as the recipe says, should I add 9 or even 10 cups? Thank you Shawn!

    • Hi Beth, first- if you want to leave the dough overnight, I would seal it up and place it in the fridge. Before baking you’ll want to bring it back to room temperature and let it rise again. Second- I would start off with the smaller amount of flour and keep adding a little more until the dough comes away clean from the sides of your mixer. You can always add more flour, but you can’t take it away, know what I mean? Hope that helps!

  17. Thank you Shawn I will bear that in mind. Thanks for getting back to me so quickly!

  18. These look delicious! I share them this week at my 30 Days of Thanksgiving gifts. You can see it here… :)


  19. I would like to bake these right before I serve my thanksgiving dinner. I d like to make the dough the day before. Would I let it rise just once before refrigerateing? Then pull out and let in get to room temp and allow to rise again? (And can I make dough balls on baking sheet straight from the fridge for the second rise?) MY first thanksgiving dinner, and I want to wow my family with homemade warm rolls:)

  20. Hey Shawn, What size sheet pan did you use, and how many dough balls did you put on each? (I’d like to know these so that I’d also get the wonderful pull-apart rolls :)) – Thanks!

    • Hi Linda! I used a half sheet pan (18″x13″) to make 2 dozen rolls (4 rolls by 6 rolls), then for the last dozen I put them in a 9″x13″ pan (3 rolls by 4 rolls). The ones in the 9×13 were closer together which resulted in them being more of the pull apart kind. Hope that helps! :)

      • Thanks Shawn! I think these rolls will make my boyfriend and his family very happy at Thanksgiving! Normally, I make potato rolls, but this year it’ll be different. I will just have to enjoy making them, watching them rise, salivate at the smell emanating from the oven whilst they are baking, and seeing the family devour them because I can’t eat gluten – boohoo. Thanks again, great blog you have here!

  21. Janet Burton says:

    Would like to try making these rolls for Thanksgiving dinner.
    At what point can I stop and finish thanksgiving day?
    Thanks so much!

  22. I attempted to do it after the first rise it was sticky. Is is because I didn’t add enough flour the first time?

    • Hi Vanessa, if the dough is a little sticky you can add a little more flour to it, and you can also spray your hands with cooking spray so the dough doesn’t stick to your fingers. :)

  23. Amazing! I have an aversion to yeast but you make it look too easy!

  24. Hi …

    Im pretty much a beginner when it comes to making rolls/buns and am going to “attempt” to make these yummy lookin beauties (The couple previous times I have tried to make yeast rolls/buns Ive been not so lucky *sigh*) and I am wondering at what number (speed) do you knead the dough with the hook attachment? mine is a classic no frills kitchen aid … would the #2 speed be right? also am I correct to assume that you begin mixing (with the hook) after the yeast is proofed (in other words right after you add the crisco and 1st cup of flour)?

  25. What kind of flour? All-purpose or self-rising?

  26. Just read this post & thought these would be great on the Easter menu. I know when I hand this recipe out the baker is going to ask about strip packet yeast. Any idea how much yeast in one packet?
    BTW this is a fabulous tutorial & the link will be added to the recipe for reference.

  27. Hi, I can’t wait to try this recipe, the packets of yeast hold 2 1/4 tsp , I have another yeast roll recipe I use all the time,but I can’t wait to try this one. A little hint I keep my yeast in the fridge(take it out before I mix everything together) keeps a lot longer. I only use the packets. I love homemade rolls, you know what is in them and they are fresher.

  28. Do you think these would come out ok if I don’t have a stand mixer? I would just make them by hand…I guess.

  29. Shivika says:

    Wow.. amazing receipe, just wanted to know is it possible to use All purpose Wheat flour to make these buns, if so, is there any difference in the quantity of the yeast.

    Looking forward to your reply
    Thanks so much..

    Shivika K R

    • I wouldn’t switch all of the all-purpose out for wheat flour, but you could try subbing out 1/2 of the flour with wheat flour. It may not rise as well, so you might want to add a little more yeast. I haven’t tested the recipe this way, so I can’t give you exact measurements. Let me know how it goes!

  30. I cant wait to make these. And fist bump to those of us with “man hands.”

Speak Your Mind