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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…
Glorious.
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!
Ingredients
- 2 3/4 cups warm water (run hot water out of your tap)
- 1/4 cup honey
- 3/4 tsp salt
- 1/4 cup Butter Flavor Crisco
- 1 1/2 tsp yeast
- 7 cups flour + more if needed
- butter for brushing on top of rolls
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F.
- Once the rolls have risen for the second time, place them in the oven and bake for 20 minutes.
- Remove them from oven and immediately brush butter on the tops of the rolls.
- Take a huge bite of a roll and try to blow/chew at the same time cause the rolls are still too hot.
- Let cool slightly and then try again.
- Enjoy.
You make dinner rolls seem so easy! Looks super fluffy. =)
That’s what I do! Thanks Stephanie!
These looks just like my mother in laws!! I pinned the recipe because I will have to try these .
I love these kinds of rolls!
Aren’t they addictive?! Thanks Rachel!
These are beautiful, Shawn! I want to eat them right off the screen
Haha, thanks Barbara! They are definitely worth it!
I love homemade rolls! These look perfect!
Thanks Jessica, you’re too sweet!
Beautiful! I will never turn down a hot buttered roll!
Seriously, NEVER turn down a hot buttered roll! YUM! Thanks!
Shawn, thank you for bringing these over. They ARE as good as they look!
Anytime! Let me know if you decide to make them and I’ll come right back over!
wow!they look so perfect, can I try them out with some stuffing, like corn or potatoes?
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!
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!
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
These look so good … I could eat them all
Just wondered….can i use real butter instead of crisco? i live in italy and it’s a little hard to come by! thanks!
I think real butter would work just fine. Just make sure it’s room temperature first.
Amazing! I have an aversion to yeast but you make it look too easy!