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with Jeff Yankellow
Online Class

On the Rise: Bun & Roll Techniques

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Learn how to make irresistible homemade dinner rolls and buns! Professional baker and King Arthur Flour’s Jeff Yankellow shares the secrets to making crowd-pleasing sweet or savory bread for every meal. First, get to know the flour, yeast and other ingredients you’ll need for each of the four doughs made in this class. Then, mix, knead and allow your dough to rise to pillowy perfection, before shaping it into rustic, single-knot, split and even pull-apart rolls. Next, revel in sweet-tooth satisfaction, and master sweet braided rolls, monkey rolls and sticky buns that are sure to make mornings a little easier. Moving on, balance the sweet with the savory, and work with whole-wheat flour to create hamburger buns, long rolls, double-knot variations and more. Finally, get Jeff’s roadmap to your best rustic rolls ever before spicing things up with Dutch crunch rolls, chocolate-almond rolls and everyone’s favorite — cinnamon rolls!


  • intermediate
  • 7 episodes
  • 3h3m

Included in this Class

1. Soft Dinner Rolls: Measuring & Mixing

1. Soft Dinner Rolls: Measuring & Mixing

Award-winning baker Jeff Yankellow explains why buns and rolls are a great introduction to bread making and breaks down the ingredients in a basic dough -- how best to measure them and their function in the bread. Learn what gluten is and get started with the mixing process.

2. Kneading & Dividing Dough

2. Kneading & Dividing Dough

Want to be a dough whisperer? Learn basic kneading techniques and get a feel for properly kneaded dough with well-developed gluten. Then check out the best way to evenly divide your dough after its first rise.

3. Shaping & Baking

3. Shaping & Baking

Master shaping techniques for individual rolls and pans of pull-apart rolls, and learn to proof your bread. Then get those rolls in the oven -- perhaps after an egg-wash or a coat of butter -- so you can get to the fun part: tasting your work!