Make-Ahead Yeast Dinner Rolls
These soft, buttery dinner rolls are made with a simple yeast dough that can be prepared ahead of time and refrigerated for up to two days. Shape, rise, and bake when needed for a fresh, bakery‑style side.
Instructions
8 steps-
Activate the yeast
Combine 1/4 cup warm water with 4 ½ teaspoons yeast. Stir and let sit until foamy. -
Form the dough
In a large bowl, mix the yeast mixture with 2 cups flour, 1 cup warm water, 1/2 cup sugar, 2 teaspoons salt, beaten eggs, and melted shortening or butter. -
Knead by hand
Beat the mixture by hand for about 2 minutes, then gradually stir in 2 to 2 ½ cups additional flour until a soft, slightly sticky dough forms. -
First rise
Cover the bowl and let the dough rise in a warm spot until doubled in size. -
Refrigerate
Transfer the dough to the refrigerator and chill for at least 8 hours, up to 2 days. -
Shape the rolls
Remove the dough from the fridge, portion and shape into 32 equal rolls. -
Second rise
Place the shaped rolls on a baking sheet, cover, and let rise until doubled, about 1½ hours. -
Bake
Bake at 375°F on the center rack for 12 minutes, or until the tops are golden brown.
Tips
If you need the rolls sooner, skip the refrigeration step and let the dough rise once before shaping. Baked rolls freeze well; reheat in a 350°F oven for 5‑7 minutes.
Video
“Make Ahead Dinner Rolls | No Special Equipment Needed” by Gail's Kitchen & Garden, watch on YouTube.
About this recipe
The rolls are light and fluffy, with a subtle sweetness from sugar and richness from butter or shortening. The dough uses instant or active dry yeast, eggs, and a blend of all‑purpose or bread flour for structure. After an initial rise, the dough rests in the fridge, developing flavor and making scheduling easy.
Serve the warm rolls alongside soups, stews, or any main dish. They can also be frozen after baking and reheated for a quick addition to any meal.
