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.

A plate with a roll on it in front of a pan of 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.

A display of measured ingredients needed for homemade rolls

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}.

Two pics demonstrating honey and sugar being added to a mixing bowl with water in it

How To Make Homemade Rolls:

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.

Adding yeast to a mixing bowl with liquid in it.

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.

Adding a measuring cup of flower to a mixing bowl with liquid in it.

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.

A mixing bowl with a hand pinching some dough in it.

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.

A close up of a mixing bowl with dough and a hand demonstrating the needed texture

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.

A mixing bowl covered with a towel

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.

A mixing bowl with raised dough in it

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.

A pan with balls of dough on it

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…

A pan of raising dough balls covered by a towel


Now all that’s left is to bake them!

A close up of a pan of baked rolls

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.

A plate with a baked roll on it in front of a basket and pan filled with baked rolls

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.

A baked roll sliced in half on a plate with a square of melting butter on one half

You deserve it.

You had to play dishwasher tango.

A roll split open with a square of melting butter and drizzled honey

Yup, so worth it.

I sure hope you’ll give these a try!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A pan of baked rolls
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How To Make Homemade Rolls

The absolute best homemade rolls!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Side Dish
Cuisine: American
Servings: 36 rolls
Calories: 110 kcal
Author: Shawn


  • 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


  • 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.


Calories: 110kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 1mg
Keywords: bread, Homemade, rolls, yeast
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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