Follow this make-ahead soft yeast rolls recipe for easy homemade rolls any night of the week. Refrigerate the dough until ready to bake, and top each tender roll with melted butter and a sprinkle of sea salt.
Simplify dinnertime and prep this side dish in advance. Make the dough and shape the rolls the day before, then bake them fresh 15 minutes before mealtime. They’re easy enough for a weeknight family dinner but so delicious and special for a holiday meal.
The dough for these rolls is the same dough I use for all sweet doughs like cinnamon rolls, sticky buns, and yeast donuts. Although they contain sugar, they’re not actually sweet. The sugar simply helps the rolls stay soft and fluffy.
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Milk: Milk is used in sweet dough recipes (as opposed to water in lean dough recipes) to keep the dough soft and add richness in flavor.
For a gluten free option, substitute the all-purpose flour with a gluten free alternative like Pillsbury’s Gluten Free Flour. Whichever gluten-free flour blend you choose, make sure it contains xanthan gum. If it does not, add 1 teaspoon xanthan gum to this recipe in step 2.
Salt: Without salt, these rolls would taste flat and boring. It also acts as a preservative and keeps any leftover rolls fresh.
Overnight Refrigerator Rolls And 21 Other Homemade Bread Recipes
For an egg free alternative, try a flax meal or chia seed replacement like flax meal or chia seed (I have not tested these options so if you do try it, let me know how the rolls turn out).
The key to preparing these dinner rolls ahead of time is to refrigerate the unbaked rolls overnight and bake them fresh the next day.
Warm the milk to about 110-115°F/43-46°C. Transfer the warm milk to a large mixing bowl and stir in the yeast and a pinch of sugar. Let sit for 5-10 minutes until bubbles and foam start to form.
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*This step is called “proofing the yeast.” While option, it’s a good way to test the yeast to make sure it’s active before using it in the recipe. If you do not see any bubbles or activity after 10 minutes, then your yeast is dead or your milk is too hot. Start the process over with fresh yeast and/or cooler milk.
Place all of the dough ingredients into a large mixing bowl, including the milk/yeast mixture. (The order in which everything is added/combined doesn’t make a difference.) Mix together in a stand mixer, or with a wooden spoon, spatula, or your clean hands.
Knead the dough until smooth and elastic. This takes about 8-10 minutes by hand or 6-8 minutes with a stand mixer fitted with the dough hook.
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While kneading the dough, add more flour as needed. Stop kneading the dough when it’s still slightly sticky to the touch but feels smooth and elastic. It should stand tall when rounded into a ball.
Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Turn to coat and cover with a piece of plastic wrap, a damp cloth, or clean shower cap (my preference) to bulk ferment until doubled in size – about 1 hour for quick rise yeast and 2 hours for active dry yeast. To speed up the process, place the covered bowl in a warm place in your kitchen.
After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife and a kitchen scale to ensure they are all the same size. Working with one piece of dough at a time, shape the rolls. Pull down on the sides of the dough, creating a seam at the bottom.
Make Ahead Soft Yeast Rolls, Dinner Rolls
Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm until a smooth piece of dough forms.
Line a sheet pan (or cookie sheet) with parchment paper or lightly grease a 9×13-inch (23×33-cm) baking dish. Place the dough balls evenly spaced onto the sheet pan or into the baking pan. Cover the rolls tightly with plastic wrap.
To make these make-ahead rolls, refrigerate the pan of shaped rolls for up to 18 hours. For holidays, like Thanksgiving or Christmas, I like to prep these rolls ahead so I’m not dealing with flour all over the counter while making other recipes.
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The next day, remove the pan of rolls from the refrigerator about 90 minutes before serving. Keep them covered and let stand for about 75 minutes before moving onto the next step.
If you’d like to skip the refrigerator slow rise, let the rolls rise at room temperature for about 45 minutes (if using quick rise yeast) and about 75 minutes (if using active dry yeast).
Whisk together the egg and water to make an egg wash. Remove the plastic wrap from the pan and brush the egg wash on top of the rolls. The egg wash gives the rolls a shiny, golden top. Bake for 15-20 minutes until golden brown. While still hot, I like to brush melted butter onto the rolls and garnish with a sprinkle of flaky salt. Serve warm.
How To Bake Bread Using Less Yeast
This recipe calls for active dry or quick rise yeast. Quick rise yeast is also known as instant yeast or rapid-rise yeast.
These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.
You can use either all-purpose flour or bread flour in this dinner roll recipe. You do not need to make any other changes to the recipe if you are using bread flour. All-purpose flour will give you light and tender rolls while rolls made with bread flour will be slightly chewier.
What To Know About Retarding Bread Dough
Room Temperature: After baking, let the rolls cool completely. Store any leftover rolls in an air-tight container at room temperature. They are best enjoyed within 24 hours of baking.
Freezer: After baking, let the rolls cool completely. Once cool, wrap in aluminum foil and place the foil package in a zipper bag – freeze for up to 2 months. When ready to serve, let them thaw overnight in the refrigerator and place into a 325°F/163°C oven for 10-15 minutes until warmed through.These soft and fluffy yeast rolls are made ahead of time and left in the refrigerator overnight before baking the next day.
I found this super easy recipe for Overnight Refrigerator Yeast Rolls in my grandma’s recipe box titled “Myrtle’s Refrigerator Rolls”. I never had the pleasure of meeting Myrtle but I’ve got to tell you she made some pretty awesome yeast rolls!
Grandma's Refrigerator Dough
These make ahead yeast rolls are made the night before you need them and placed in the refrigerator overnight. The next day you remove the dough from the refrigerator, portion it out into individual rolls and let it rise for a few hours while you go about cooking and/or cleaning.
Then you pop them in the oven for 20 minutes and they come out golden brown on top, hot, fluffy, and perfectly tender on the inside. Add a pat of butter and you’ll be in heaven!
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I’ll be the first to admit I’m not an amazing baker so when I tell you these dinner rolls are easy to make I mean it. The dough comes together easily and I love that you make them the night before so you have one less mess to clean up while you’re working on getting your holiday dinner on the table!
Tip: Myrtle had one piece of advice for this recipe, make sure you sift the flour and fill right up the the 1 cup line.
Yes! Bake the rolls and then let them cool to room temperature before wrapping them in plastic wrap and packaging them in a freezer bag before placing them in the freezer.
Refrigerator Bread Dough
When you’re ready to use them remove from the freezer and place on a baking sheet. Heat the oven to 325 degrees F. and bake for 15 minutes or until warmed through.
Serving: 1 roll , Calories: 167 kcal , Carbohydrates: 29 g , Protein: 4 g , Fat: 4 g , Saturated Fat: 1 g , Cholesterol: 5 mg , Sodium: 120 mg , Potassium: 40 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 8 IU , Calcium: 6 mg , Iron: 2 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Fluffy No Knead Refrigerator Rolls
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