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Perfect for any occasion, these Overnight Refrigerator Rolls can be made ahead and chilled in the fridge until the day of serving. They’re soft, fluffy, absolutely irresistible, and are perfect for anything from holidays to Sunday dinners.
Overnight Rolls for the win
Overnight Refrigerator Rolls are a Holiday Essential
Homemade is ALWAYS Better.
Overnight Rolls can be made ahead and chilled in the fridge until the day of serving. Soft, fluffy, absolutely irresistible rolls that melt in your mouth!
- 4 1/2 teaspoons dry yeast Instant or rapid rise
- 1/2 teaspoon sugar
- 1/4 cup warm tap water*
- 2 eggs
- 1 cup warm water
- 1/2 cup butter, melted
- 4 1/2 cups flour* plus more for rolling out
- 1/4 cup sugar
- 2 teaspoons salt
- 3 tablespoons butter for rolling out
Sprinkle yeast and sugar over 1/4 cup of warm water. Let stand for 10 minutes or until foamy.
Beat eggs and melted butter into 1 cup of warm water in a large bowl, or the bowl of a stand mixer. The butter may separate a bit, this is not a problem. Add yeast mixture to egg the mixture.
Add 4 cups flour, 1/4 cup sugar and 2 teaspoons salt to the liquid mixture in large bowl. Mix with the paddle attachment or a large wood spoon or spatula. Add 1/4 cup remaining flour to make soft dough if needed*. Cover with plastic wrap tightly and refrigerate overnight.
Three hours before baking, remove dough from fridge, and split dough in half. Roll each half into a 12 inch circle, one at a time.
Spread melted butter over rolled out dough, and cut each circle into 8 even pieces per circle. Starting with large end, roll up and set on a lightly greased jelly roll pan or 2- 9×13 pans. Repeat with remaining half of dough.
Cover with light cloth and let rise for 2 hours in a warm place*.
Bake at 375 in oven for 12 to 15 minutes.
- The water for softening yeast and the water added to the eggs should be warm, but not hot. The water should be about the same temperature as you would use to bathe a baby!
- I use all purpose flour for this recipe. Th flour should be at room temperature. If you store your flour in the fridge or another cool place, let it come to room temperature before using in this recipe.
- The amount of flour added will depend largely upon the climate (dry or humid) the size of the eggs, the temperature overall of the wet ingredients when added to the dry ingredients in bowl. Start with 4 cups and add more if needed. The dough should be slightly stick, but not wet.
- A “warm place” is an area in the kitchen free of drafts. The kitchen temperature should be at least 70-72 degrees. Do not set the rolls directly on a counter top made of stone, always use a cloth underneath so the pan will not get chilled from the stone surface.
- This recipe may also be made with out refrigerating overnight. Simple make dough, let rise in bowl for 1 hour in warm place, covered. Then roll out, let rise for about 45 minutes to 1 hour, and bake as directed.