Online Class

On the Rise: Bun & Roll Techniques

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Supplies - 8" Round Brotform + Liner


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Fresh-from-the-oven buns and rolls are what’s for dinner! Master accessible techniques for sweet and savory breads, with King Arthur Flour’s Jeff Yankellow.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


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!

Lesson Breakdown

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
3. Shaping & Baking
4. Sweet Dough
5. Whole-Grain Buns
6. Rustic Rolls
7. Flavor Variations

Taught by

Jeff Yankellow
Jeff Yankellow
Jeff Yankellow’s career started on the savory side of the kitchen, before transitioning to baking during his time with the National Baking Center. A graduate of Johnson & Wales University, with a degree in Culinary Arts and Foodservice Management, Jeff is the Chairman of the Board of the Bread Bakers Guild of America. He has competed in the Coupe de Monde de la Boulangerie in Paris – capturing first place with his team in 2005, and recently coaching the 2012 team to a second place finish. He teaches baking classes for King Arthur Flour in Vermont, and we now welcome him as an instructor for Craftsy!

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