Home Made Interest » Recipes » Sides » Bread » Overnight Refrigerator Yeast Rolls
published on November 25, 2019
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These soft and fluffy yeast rolls are made ahead of time and left in the refrigerator overnight before baking the next day.
Overnight Refrigerator Yeast Rolls
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!
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!
How to Make Overnight Refrigerator Yeast Rolls:
- Sprinkle yeast over ½ cup of warm water letting it sit for about 5 minutes.
- While the yeast dissolves place the shortening and sugar in the bowl of your stand mixer and cream them together.
- Add the beaten egg, 2 cups of warm water, salt, and yeast to the bowl and begin to mix.
- Add flour 1 cup at a time continuing to mix until the ingredients are thoroughly combined and your dough is formed.
- Turn the dough out onto a floured surface and pat it into a large ball. Place it in a large bowl lightly greased with vegetable oil or olive oil. Rub a little of the oil over the top of the dough to keep it from drying out.
- Cover the dish with plastic wrap and place in the refrigerator overnight.
- When ready to use shape the dough into 3 oz small balls and place them in a greased baking pan. Let the dough rise in a warm place for about 3 hours.
- Bake at 400 degrees F for 20 minutes
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.
Can You Freeze Yeast Rolls?
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.
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.
If the rolls begin to brown too much cover them loosely with a piece of aluminum foil.
These will last for up to 2 months in the freezer.
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Servings: 30
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Chill & Rise Time:: 15 hours hrs
Total Time: 15 hours hrs 40 minutes mins
Overnight Refrigerator Rolls
These soft and fluffy yeast rolls are made ahead of time and left in the refrigerator overnight before baking the next day.
Ingredients
- 1 package Dry active yeast
- ½ cup Warm water
- ½ cup Shortening
- ½ cup Sugar
- 1 Egg, beaten
- 2 cups Warm water
- 1 ½ teaspoons Salt
- 8 cups All-purpose Flour, sifted
Instructions
Sprinkle yeast over ½ cup of warm water letting it sit for about 5 minutes.
While the yeast dissolves place the shortening and sugar in the bowl of your stand mixer and cream them together.
Add the beaten egg, 2 cups of warm water, salt, and yeast mixture to the bowl and begin to mix.
Add flour 1 cup at a time continuing to mix until the ingredients are thoroughly combined and your dough is formed.
Turn the dough out onto a floured surface and pat it into a large ball. Place it in a large bowl lightly greased with vegetable oil or olive oil. Rub a little of the oil over the top of the dough to keep it from drying out.
Cover the dish with plastic wrap and place in the refrigerator overnight.
When ready to use shape the dough into 3 oz small balls and place them in a greased baking pan. Let the dough rise in a warm place for about 3 hours.
Bake at 400 degrees F for 20 minutes
Notes
Note: Make sure you sift the flour and fill right up the the 1 cup line.
Nutrition
Serving: 1roll, Calories: 167kcal, Carbohydrates: 29g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 120mg, Potassium: 40mg, Fiber: 1g, Sugar: 3g, Vitamin A: 8IU, Calcium: 6mg, Iron: 2mg
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.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: dinner roll recipe, homemade dinner rolls, homemade yeast rolls, yeast roll recipe, yeast rolls
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30 comments on “Overnight Refrigerator Yeast Rolls”
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Sounds good. I’m wondering have you ever left them in the fridge for 2days before baking?
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The mixture was all clumpy when I went to add the flour. It barely rose when I put it in the fridge (probably because there are no instructions to knead it and develop the gluten). I didn’t end up baking it because the mixture did not rise, and I didn’t want flat rolls with clumps of shortening, butter, and yeast in it.
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Hi Ava, I’m sorry you didn’t get a rise. As the instructions indicate I mix the flour in a cup at a time until everything is well mixed together. You should not have any clumps the dough should be nice and smooth so it sounds like yours wasn’t mixed well enough. I do not do any additional kneading before putting it in the refrigerator to rise. Is it possible your yeast was old?
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What is the yield? Sorry if I missed it. Want to try these for Christmas Day. Seems like with 8C of flour it would make a lot! Thanks!
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What temperature for…..”Let the dough rise in a warm place for about 3 hours.“ I don’t understand how warm of a place they should be in for the 3 hours.
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By one package of yeast do you mean 1 of 1/4 ounce pack of instant yeast that you buy in a strip of 3? We
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Could you use this for cinnamon rolls? I made these and they were WONDERFUL!!! My father said it was the best roll he has EVER had
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I’ve never made rolls but I’d like to make these for Easter..
When you put one of your 3 balls in a 9×13, how do you shape them so they come out “roll shaped” like in the picture? It seems it would just bake into one giant roll. Thank you!-
Never mind… I had adult adhd. I didn’t read the recipe correctly twice (third time I finally got it- not three balls, 3 oz balls). Thank you!
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Can’t the rolls be shaped then refrigerated then allowed to rise when ready to bake?
Tanya
As an avid baker and enthusiast, I can confidently say that the Overnight Refrigerator Yeast Rolls recipe presented by Home Made Interest is an excellent choice for those who want to enjoy soft and fluffy dinner rolls without the hassle of preparing them on the same day. I've had extensive experience with similar recipes, and the methodology described in this article aligns well with standard bread-making practices.
The recipe begins with the activation of dry active yeast, a crucial step in ensuring proper leavening. The author recommends sprinkling the yeast over warm water and letting it sit for about 5 minutes. This allows the yeast to dissolve and become active, contributing to the rise and texture of the rolls.
The use of a stand mixer is a practical choice for mixing the ingredients, showcasing efficiency in the baking process. The addition of shortening and sugar creamed together creates a base for the dough, and the beaten egg, warm water, salt, and yeast mixture are gradually incorporated. This step-by-step approach ensures thorough mixing and a well-formed dough.
The incorporation of sifted all-purpose flour is essential for achieving the desired texture in the rolls. The article highlights a tip from Myrtle, the original recipe creator, emphasizing the importance of sifting the flour and filling up to the 1-cup line. This attention to detail contributes to the success of the recipe.
The innovative aspect of this recipe lies in its overnight refrigeration step. Allowing the dough to rest in the refrigerator overnight not only enhances the flavor but also provides a convenient make-ahead option for busy occasions, such as holiday dinners.
When ready to bake, the dough is shaped into small balls and left to rise in a warm place for about 3 hours. The article provides a baking temperature of 400 degrees F for 20 minutes, resulting in golden-brown, hot, fluffy rolls. The addition of a pat of butter is recommended for an extra touch of indulgence.
The article also addresses the question of freezing yeast rolls, offering guidance on baking, cooling, and freezing for up to 2 months.
In summary, this Overnight Refrigerator Yeast Rolls recipe is a testament to the author's expertise and presents a well-structured and user-friendly guide for creating delicious homemade dinner rolls. It combines traditional baking techniques with a practical make-ahead approach, making it suitable for both novice and experienced bakers alike.
