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}.
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.
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!
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How To Make Homemade Rolls
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 all-purpose 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.
Skinny Pumpkin Pie Cannolis
Debra
Can these be frozen and for how long?
Judy
Can you use regular Crisco instead of butter flavored?
Shawn
Yes, you can do that!
Jane Simpson
What size stand mixer did you use?? Mine seems small for 7 cups of flour!
Shawn
I have a 5 quart Kitchen Aid stand mixer and it works fine!
Tam
Do you have a certain brand of flour you prefer to use for your rolls and bread?
Shawn
No, I just use all purpose.
Dora
This recipe is AMAZING! It has become my family’s favorite. I am wondering if it could be made into a loaf of bread. Any suggestions?
Shawn
I haven’t tried this in a loaf form, but I do have an amazing sandwich bread recipe you can try here: Easy Homemade Bread Recipe
Sara
How long can you store them? Should they be in the fridge or in a cabinet? (I was trying to make them for dinner and forgot, so I used the Easter rolls instead, so now I’m wondering if they will last the 5 days until Easter?♀️)
Shawn
I store them at room temperature, up to 5 days, you should be totally fine!
Donna Grannie
These roll’s are wonderful! I have made several batches and they come out perfectly! This is my go to recipe for dinner rolls! Thank you for sharing this recipe!
Shawn
That’s awesome! So glad you are enjoying them!
Pat
Salt kills yeast. Add it at the end.
Shawn
Large amounts of salt can kill yeast, yes, but this is not a terribly high amount for this recipe. If you prefer, you can definitely add the salt as you’re mixing in the flour.
Layup
If you can not find butter flavored Crisco, is there a substitute that you can recommend?
Donna Grannie
This is my favorite dinner roll recipe! Soft ,tender rolls. My oven runs a little hot, so I bake them for 17 minutes and they are perfect! Thank you and your family for sharing !