New in 2019 – ABK’s Free Thanksgiving Ebook, with printable timeline checklist, grocery list, more recipe links for ABK Thanksgiving favorites and additional Thanksgiving tips to help you keep everything running smoothly!
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
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!
Ingredients
- 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
Instructions
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Sprinkle yeast and sugar over 1/4 cup of warm water. Let stand for 10 minutes or until foamy.
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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.
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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.
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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.
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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.
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Cover with light cloth and let rise for 2 hours in a warm place*.
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Bake at 375 in oven for 12 to 15 minutes.
Recipe Notes
- 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.
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Can this be doubled?
Yes, Sandy, it can be doubled, or you could make two batches. Thanks for asking and for reading ABK!
xo
Si
Your recipe did not tell how many eggs, I’m assuming 2
After rolling out the dough, no instructions about cutting it into pieces that roll up.
Please instruct
Hi Lorraine, the recipe should be fixed now. Thanks for your comment,
xo
Si
No eggs noted in the ingredient list! Is it 2 large eggs?
PS – I love love love your recipes and have made many of them. Thanks for sharing! And I love your tips that go along with the recipes! I’m going to give this recipe a try as well.
Oh wait – so sorry – you DO list eggs in the ingredient list!!!
I love you site, recipes, and tips. Thank you so much for your goodness.
You’re very welcome, Judy. Thanks for your comment and for reading ABK!
xo
Si
Making these today (prepped yesterday!) as I host my in laws for Thanksgiving! First time doing everything solo and finally feel like a grown up at 27;) Thanks for all the recipes on our menu!
Thanks Steph!
That’s no small accomplishment!! Glad you were able to use some of the recipes on ABK!
Hope you all had a wonderful Thanksgiving,
xo
Si
How do you keep your ends from popping away from the toll when they cook? Mine always spread away like they want to unravel…???
Hi Jess, Make sure to tuck the end of the roll UNDER when forming. This helps with the roll not unraveling. If it does during the rising process, just carefully pick up the roll and place the end under, gently place back on cookies sheet. Thanks for reading ABK!
xo
Si
I loved this recipe for rolls because of the fact you can do the dough the night before. So easy for Sunday morning prep with 2 little kids. I love the buttery inside and flaky texture. So yummy.
Delicious and easy enough to turn out perfectly on my first attempt at rolls. Recommend this re Joe 100%!
I want to try these! I’ve made other rolls but these look delish! My boys have severe allergies to egg. Any suggestions to adapt this recipe?
Hi Elizabeyth, I would replace the egg with mashed potatoes. You would use 1/4 cup for each egg. The mashed potatoes will keep the bread airy and light in texture. Hope this helps and thanks for asking!
xo
Si
I’m so excited to try this recipe for Thanksgiving this year.
This recipe was so delicious and super quick and easy!
This recipe is my absolute go-to every Sunday. They rise so well—I often make them without the overnight refrigerating…but for a big event where I’m prepping a lot of other dishes—it’s so helpful to have the dough made the night before. They hit the spot for Thanksgiving today and I have a hard time imagining they will be replaced with any other recipe any time this decade. Thanks Si!
My family absolutely loved these rolls. I am making them for the second time!😍
Aren’t they addicting? We love them too, and thank you for sharing Catherine!
xo
Si
This recipe is soo stinking good and incredibly easy. It was my first time making rolls and they made me look like a professional to my family 😆 I’ll be making them again today but a bit smaller to go further. 10/10 would recommend.
I’m so glad to hear that, Andi! They are SO easy to make, thank you for sharing,
xo
Si
Just made these and they were amazing! Do you think they could be shaped differently or smaller to feed more. Mine at least turned out huge and yummy, but trying to feed a crowd.
Just wondering if the dough could be made into individual balls instead of rolling them out? Thanks!!
Can you shape the rolls and then let them sit in the fridge overnight?
Just wondering how long to mix the dough after the flour has been added? I’m using a Bosch mixer.
Mine are not nearly as beautiful as yours, but they taste amazing! Thank you for this recipe and all the instructions! I was always intimidated by making rolls, but this recipe simplifies it and produces the most delicious dinner rolls! My family and I thank you!