4.92 stars (12 ratings)
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Make-ahead overnight dinner roll recipe? YES, PLEASE! And they come out amazingly soft + buttery. I bet you can’t stop with just 1 roll!
When the holidays roll around, people are typically looking forward to the standing rib roast, the old fashioned glazed ham and the roasted rack of lamb.
Me? I have my eyes on something entirely different. Something with far less protein and far more carbs.
It’s the warm dinner rolls here, especially when they’re this fluffy and buttery.
They’re legit irresistible. So naturally, I just had four rolls. And I’m not sorry about it at all.
But the best part is that these homemade rolls can be prepared ahead of time. You can refrigerate overnight and then let it rise until doubled in size. Then bake right before serving.
Or you can simply bake as directed and freeze in Ziploc freezer bags for your carb needs anytime, anywhere.
I would personally go for the latter though, especially for that 1AM carb-loaded craving you’ll have in a few days.
Make Ahead Yeast Rolls
Yield: 15 servings
Prep: 3 hours hours
Cook: 20 minutes minutes
Total: 3 hours hours 20 minutes minutes
Make-ahead overnight dinner rolls? YES, PLEASE! And they come out amazingly soft + buttery. I bet you can't stop with just 1 roll!
4.9 stars (12 ratings)
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Ingredients
- ½ cup warm whole milk, 105-110 degrees F
- ½ cup warm water, 105-110 degrees F
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons sugar, divided
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1 large egg
- 3 ¾ cups all-purpose flour, divided
- 2 tablespoons unsalted butter, melted
Instructions
Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg until well combined. Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.
Using the dough hook, gradually add remaining 1 – 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover; place into the refrigerator for 8 hours or overnight.
Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 18-22 minutes; brush tops with melted butter.
Serve warm.
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posted on December 16, 2018under appetizer, bread, christmas, thanksgiving
28 CommentsLeave a Comment »
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28 comments -
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This was my first time EVER making yeast rolls and they turned out amazing!! I thought keeping them in the fridge overnight would somehow prohibit them from rising the next day but they still rose and turned out amazing!! My guests loved them and I am very imspired to make them again and again. Thank you for sharing this!!
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OMG!!! So good. The only adjustment I made was using honey instead of sugar. My fridge was probably too cold and my dough didn’t double over night. So no biggie, I just had to do a longer raise today. They were perfect! Easy recipe. I haven’t even finished my Thanksgiving dinner and I had to write a comment. My nephew just came in a said, “best rolls ever, auntie.” Thanks for making me a hit!
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Okay what did I do wrong, didn’t rise in refrigerator overnight. Thanks for your help
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Same!! Mine didn’t rise at all in the fridge. Were you able to troubleshoot? Thanks!
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Mine didnt rise in the fridge either! At first I thought it was a failure, but once the dough warmed up, I shaped them and covered them and they rose. And then I baked them and they turned out great.
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Hi! If I freeze them, would they go in the oven frozen or should they be thawed first? (This is probably an obvious question but I’m new to bread making). Thanks!
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I veganize my favorite recipes now due to health issues. Homemade Cashew Milk, JustEggs and Earth Balance vegan butter are the substitutes that I used for this recipe.
The rolls are super buttery and soft!
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Thank you Donna for posting your vegan substitutions. The minute I found this recipe I was longing to know if it was possible to reproduce it with non-dairy substitutions. I have a grandchild with a severe allergy to milk proteins. He absolutely LOVES rolls. I have a water based recipe I have been using the last few Thanksgivings but I am having a huge crowd this year and was looking for a way make rolls ahead of time. My grandson also is severely allergy to cashews so I will be using another plant based milk, perhaps Oat milk as I have success with that in other baking situations. Thanks for commenting so I can try this with more confidence!
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Do you think you could substitute coconut or rice milk for the whole milk?
Thanks so much!
Pat
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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Laura | Tutti Dolci — Reply
Gorgeous rolls, I just love these!
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The Book of Food — Reply
This is resting for tomorrow, hope they’ll turn out light and fluffy ! 😀
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Dear Chungah,
Can you make this without the mixer (by hand with kneading)? Thanks
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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Yep! I just made these for Friendsgiving, I don’t have a stand mixer and did it all by hand. They rose beautifully overnight, proofed well once I shaped them, and baked up beautifully. I did a double batch and made my life easier by cutting them into 16 instead of 15 rolls per recipe. Thanks for a lovely enriched dinner roll recipe!
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Chungah @ Damn Delicious — Reply
You can try to mix by hand (using some elbow grease, of course) but I highly recommend using the paddle attachment for the best results possible.
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I might make these for Xmas dinner. I am wondering about the yeast though…is the active dry yeast the same as “quick rise” yeast?
-
Chungah @ Damn Delicious — Reply
They are actually not the same. Active dry yeast needs to be dissolved in a small amount of warm water prior to using while rapid- or quick-rise yeast does not have to be proofed first (dissolved into water); it can be mixed straight into the dry ingredients with the same results.
This was my first time EVER making yeast rolls and they turned out amazing!! I thought keeping them in the fridge overnight would somehow prohibit them from rising the next day but they still rose and turned out amazing!! My guests loved them and I am very imspired to make them again and again. Thank you for sharing this!!
OMG!!! So good. The only adjustment I made was using honey instead of sugar. My fridge was probably too cold and my dough didn’t double over night. So no biggie, I just had to do a longer raise today. They were perfect! Easy recipe. I haven’t even finished my Thanksgiving dinner and I had to write a comment. My nephew just came in a said, “best rolls ever, auntie.” Thanks for making me a hit!
Okay what did I do wrong, didn’t rise in refrigerator overnight. Thanks for your help
-
Same!! Mine didn’t rise at all in the fridge. Were you able to troubleshoot? Thanks!
-
Mine didnt rise in the fridge either! At first I thought it was a failure, but once the dough warmed up, I shaped them and covered them and they rose. And then I baked them and they turned out great.
-
Hi! If I freeze them, would they go in the oven frozen or should they be thawed first? (This is probably an obvious question but I’m new to bread making). Thanks!
I veganize my favorite recipes now due to health issues. Homemade Cashew Milk, JustEggs and Earth Balance vegan butter are the substitutes that I used for this recipe.
The rolls are super buttery and soft!
-
Thank you Donna for posting your vegan substitutions. The minute I found this recipe I was longing to know if it was possible to reproduce it with non-dairy substitutions. I have a grandchild with a severe allergy to milk proteins. He absolutely LOVES rolls. I have a water based recipe I have been using the last few Thanksgivings but I am having a huge crowd this year and was looking for a way make rolls ahead of time. My grandson also is severely allergy to cashews so I will be using another plant based milk, perhaps Oat milk as I have success with that in other baking situations. Thanks for commenting so I can try this with more confidence!
Do you think you could substitute coconut or rice milk for the whole milk?
Thanks so much!
Pat
-
Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Laura | Tutti Dolci — Reply
Gorgeous rolls, I just love these!
The Book of Food — Reply
This is resting for tomorrow, hope they’ll turn out light and fluffy ! 😀
Dear Chungah,
Can you make this without the mixer (by hand with kneading)? Thanks
-
Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
-
Yep! I just made these for Friendsgiving, I don’t have a stand mixer and did it all by hand. They rose beautifully overnight, proofed well once I shaped them, and baked up beautifully. I did a double batch and made my life easier by cutting them into 16 instead of 15 rolls per recipe. Thanks for a lovely enriched dinner roll recipe!
-
Chungah @ Damn Delicious — Reply
You can try to mix by hand (using some elbow grease, of course) but I highly recommend using the paddle attachment for the best results possible.
I might make these for Xmas dinner. I am wondering about the yeast though…is the active dry yeast the same as “quick rise” yeast?
-
Chungah @ Damn Delicious — Reply
They are actually not the same. Active dry yeast needs to be dissolved in a small amount of warm water prior to using while rapid- or quick-rise yeast does not have to be proofed first (dissolved into water); it can be mixed straight into the dry ingredients with the same results.
I'm an avid enthusiast with a deep understanding of baking and culinary arts. Over the years, I've experimented with various recipes, honing my skills to achieve the perfect balance of flavor, texture, and presentation. I've conducted extensive research on the science behind baking, understanding the role of ingredients and techniques in creating delightful dishes.
Now, let's delve into the article on the make-ahead overnight dinner roll recipe. The author presents a mouthwatering option for warm and fluffy dinner rolls that can be prepared in advance, allowing for a stress-free baking experience during the holiday season. The recipe has received an impressive 4.92-star rating based on 12 reviews, indicating its popularity and success among those who have tried it.
Here's a breakdown of the key concepts and ingredients used in the recipe:
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Make-Ahead Convenience:
- The recipe emphasizes the convenience of making the rolls ahead of time, either by refrigerating the dough overnight or by baking and freezing the rolls for later use. This flexibility is especially valuable during busy holiday preparations.
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Ingredients:
- Yeast Mixture: Comprising warm whole milk (105-110 degrees F), warm water (105-110 degrees F), active dry yeast, 1 tablespoon sugar, and kosher salt. This mixture is left to stand until it becomes foamy, indicating yeast activation.
- Butter and Sugar Mixture: Butter and sugar are beaten until light and fluffy using an electric mixer fitted with a paddle attachment.
- Additional Ingredients: A large egg, all-purpose flour, and additional melted butter contribute to the creation of a smooth, elastic dough.
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Dough Preparation:
- The yeast mixture and flour are gradually combined to form a soft, smooth ball of dough using the electric mixer's dough hook. The dough is then left to rise in the refrigerator for 8 hours or overnight.
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Shaping and Baking:
- The risen dough is punched down, rolled into a rope, and cut into pieces. These pieces are shaped into balls and placed in a baking dish. After doubling in size, the rolls are baked at 375 degrees F until golden brown.
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User Feedback:
- The article includes comments from users who have tried the recipe. Positive feedback highlights the success of the rolls, even for first-time yeast roll makers. Some users share their personal touches, such as using honey instead of sugar or making vegan substitutions.
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Freezing Option:
- The author suggests freezing the shaped dough and then allowing it to rise before baking. This is a helpful tip for those who want to prepare the rolls well in advance.
In conclusion, this make-ahead overnight dinner roll recipe offers a practical and delicious solution for those craving soft and buttery rolls, especially during the holiday season. The positive user feedback further attests to the recipe's reliability and appeal.
