Refrigerator dinner rolls are soft, fluffy yeast rolls that can be made ahead and baked fresh when you need them. Their dough is designed to rise slowly in the refrigerator, making them perfect for busy schedules or holiday prep. With a buttery flavor and tender crumb, these rolls are a crowd-pleasing addition to any dinner table, from weeknight meals to special occasions.
Ingredients
- 4 cups (480g) all-purpose flour, plus extra for kneading
- 1/3 cup (67g) granulated sugar
- 2 1/4 teaspoons (1 packet, 7g) active dry yeast
- 1 teaspoon fine sea salt
- 3/4 cup (180ml) whole milk
- 1/4 cup (60ml) water
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- Extra melted butter for brushing (about 2 tablespoons)
Instructions
- Warm the liquids: In a small saucepan or microwave-safe bowl, combine the milk and water. Warm to about 110°F (43°C)—it should feel just warm to the touch, not hot.
- Activate the yeast: Pour the warm milk and water into a large mixing bowl. Stir in 1 tablespoon of the sugar and sprinkle the yeast over the top. Let stand for 5–10 minutes, until the mixture looks foamy.
- Mix the dough: Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Stir to combine. Add 3 cups of flour and stir with a wooden spoon or dough hook until a shaggy dough forms. Gradually add the remaining 1 cup of flour, mixing until the dough comes together and is only slightly sticky. If needed, add up to 1/4 cup more flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes by hand (or 5–6 minutes with a stand mixer and dough hook) until smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the dough in a large, greased bowl. Cover tightly with plastic wrap or a lid. Let rise in a warm, draft-free spot until doubled in size, about 1.5–2 hours.
- Shape the rolls: Punch down the dough to release air. Turn out onto a lightly floured surface. Divide into 16 equal pieces (use a kitchen scale for accuracy, if desired). Shape each piece into a smooth ball by pinching the edges underneath, then rolling gently under your palm.
- Arrange in pan: Grease a 9×13-inch (23x33cm) baking pan or two 9-inch round pans. Place the dough balls in the pan(s), spacing them evenly. Cover tightly with greased plastic wrap.
- Refrigerate overnight: Place the covered pan in the refrigerator for at least 8 hours, or up to 24 hours. The slow, cold rise develops flavor and makes timing flexible.
- Second rise (before baking): Remove the pan from the refrigerator and let the rolls come to room temperature and rise until puffy, about 1–2 hours. They should nearly double in size and fill the pan.
- Bake: Preheat your oven to 350°F (175°C). Uncover the rolls and bake for 20–25 minutes, until golden brown on top and a thermometer inserted in the center reads at least 190°F (88°C).
- Finish and serve: Remove from the oven and immediately brush the tops with melted butter. Let cool for 10–15 minutes before serving warm.
Tips
- Flour type: All-purpose flour works well, but for extra-soft rolls, you can substitute up to half with bread flour for more chew.
- Yeast: Active dry yeast is traditional, but you can use instant yeast. If so, skip the proofing step and add it directly with the dry ingredients.
- Don’t rush the rise: The refrigerator rise is key for both flavor and texture. Don’t skip or shorten this step; plan ahead for best results.
- Make-ahead: Shaped rolls can be frozen before the second rise. Freeze on a tray, then transfer to a bag. Thaw overnight in the fridge, then rise and bake as directed.
Serving Suggestions
- Serve warm with extra butter, honey, or homemade jam for a comforting side.
- Pair with classic holiday meals like roast turkey, ham, or beef.
- Use leftovers for mini turkey or ham sandwiches the next day.
- Turn into breakfast rolls by serving with scrambled eggs and bacon.
Variations
- Herb rolls: Add 2 teaspoons chopped fresh rosemary, thyme, or chives to the dough for a savory twist.
- Cheese rolls: Mix in 1/2 cup shredded cheddar or parmesan before shaping for cheesy dinner rolls.
- Whole wheat: Substitute up to half the flour with white whole wheat flour for a heartier, slightly nutty flavor.
- Sweet rolls: Add a tablespoon of orange zest and a handful of raisins for a breakfast-style roll.
Storage and Reheating
Store cooled rolls in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 2 months (wrap tightly to prevent freezer burn). To reheat, wrap rolls in foil and warm in a 325°F (160°C) oven for 10–15 minutes, or microwave individual rolls for 10–15 seconds until just warm. If reheating from frozen, let rolls thaw at room temperature before warming.
Frequently Asked Questions
- Can I let the dough rise in the fridge for more than 24 hours?
It’s best to bake the rolls within 24 hours for optimal texture and yeast activity. Longer refrigeration can cause the dough to over-proof, resulting in dense or collapsed rolls. - What if I forget to bring the rolls to room temperature before baking?
Baking cold rolls will result in uneven rising and dense centers. Always let the shaped rolls sit out until puffy and nearly doubled before baking for the best results. - Can I use plant-based milk or butter?
Yes, unsweetened soy or almond milk and vegan butter substitutes work well. The texture may vary slightly but the rolls will still be soft and delicious. - What should I do if my dough is too sticky to handle?
If the dough is sticking to your hands or the work surface, sprinkle on a little more flour, a tablespoon at a time, until it’s manageable. Avoid adding too much flour, which can make the rolls tough. - Can I double the recipe?
Absolutely. Double all ingredients and use two 9×13-inch pans or four round pans. Rise and bake as directed, rotating pans halfway through baking for even browning. - How do I know when the rolls are fully baked?
The tops should be golden brown and the rolls should sound hollow when tapped. For best accuracy, check with an instant-read thermometer; the center of a roll should register at least 190°F (88°C).
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Refrigerator Dinner Rolls Recipe: Make-Ahead Soft Yeast Rolls