Make Ahead Dinner Rolls are the best fluffy yeast rolls that pair with any dinner! They can easily be made a day in advance!
Many people are scared of baking with yeast, but I promise that it’s not that scary. If you ensure that your liquids aren’t too hot before adding in the yeast and you’re able to keep the dough at a moderate temperature when it is rising, you have nothing to worry about!
These make ahead yeast rolls are light and fluffy and go perfectly with just about any meal. They’ll also make classic addition to your Thanksgiving table. And the fact that you can make them the day before, when your house isn’t overrun with guests, makes them even better!
What are make ahead dinner rolls?
Make ahead dinner rolls are just as their name describes. They’re a yeasted bread roll that can be made a day in advance. Simple ingredients like flour, butter, sugar, eggs, milk, yeast and salt combine to make a delicious roll! Then they’re brushed with melted butter before baking.
What’s the difference between types of yeast?
There are two main types of yeast: dry active yeast and instant yeast. In general, yeast is what makes bread rise into the airy and light texture. But the difference is in how they are used in recipe.
Dry Active Yeast needs to be dissolved in liquid – water or milk – before it can be used.
Instant Yeast, on the other hand, can be added directly to ingredients.
For this recipe, you’ll need to use Dry Active Yeast, like the packet in the image shown above.
Ingredients for this recipe
- all purpose flour
- active yeast
Instructions for this recipe
First, heat up the milk. Add the milk to a microwave-safe measuring cup and microwave for 30 seconds or until the milk is between 110 and 115 degrees F. If your milk is too hot, let it sit before adding the other ingredients.
Then, add in the yeast and let it proof. Sprinkle the yeast packet on top of the milk and let it sit for 5 minutes or until the yeast looks bubbly.
Meanwhile, combine the ingredients in a stand mixer. Attach the dough hook to your stand mixer. Then place the flour, butter, sugar, eggs and salt in the mixer. Mix on low until it just starts to combine.
Then add in the yeast. Pour the milk/yeast mixture into the stand mixer and let the dough hook knead the mixture until it is smooth and elastic, about 5-7 minutes.
Next, let the dough rise. Grease a bowl and place the dough inside, turning over once to coat. Cover and let rise for at least 1 hour in a warm place, until the dough has doubled in size.
Then, form the dough into dinner rolls. Turn out the dough onto a lightly floured surface and press into a rectangle. Cut into 12 evenly sized squares and tuck the ends of each square under, pinching together, forming a dinner roll. Place the rolls in a parchment lined or greased 9×13 baking dish. Cover, and let rise for another hour.
To Make Ahead: after placing rolls in the prepared 9×13 baking dish, cover with plastic wrap and refrigerate overnight. Bring to room temperature for 90 minutes before baking.
Finally, bake the rolls. If you are not making ahead, let the dough rise for another hour, then brush with melted butter and bake in a preheated 375 degree oven for 15 minutes.
Dress up these classic dinner rolls but adding new flavors! Sprinkle the tops with:
- garlic powder and herbs like parsley, rosemary, or thyme
- sprinkle some Parmesan or shredded cheese on top
- Use some of a ranch dressing packet mix to give these rolls a whole new flavor!
Yes, that’s exactly what is done with this recipe. After the first rise, the dough is formed and then covered and refrigerated overnight to bake the next day. The rolls needs to come to room temperature for 90 minutes before baking after refrigeration.
Once rolls are baked, cool to room temperature and then wrap tightly in foil. Freeze in a container or ziplock bag for 1 month.
Once the rolls have baked and cooled, tightly wrap them in plastic wrap or foil and store in an air-tight container until ready to serve.
Here’s more Side Dish recipes:
- Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
- Butternut Squash Casserole from Leftovers Then Breakfast
- Cape Cod Corn Pudding from Jolene’s Recipe Journal
- Creamy Brussels Sprouts with Bacon from Hezzi-D’s Books and Cooks
- Easy Parmesan Noodles from A Kitchen Hoor’s Adventures
- Instant Pot Mashed Sweet Potatoes from Devour Dinner
- Make Ahead Dinner Rolls from Cookaholic Wife
- Maple Dijon Brussels Sprouts from Palatable Pastime
- Orrechiette with Butternut Squash from A Day in the Life on the Farm
- Parmesan Butternut Squash Gratin from Jen Around the World
- Potatoes & Peas from An Affair from the Heart
- Quick and Easy Green Beans and Bacon Skillet from Blogghetti
- Swedish Rice Pudding from Cheese Curd In Paradise
- Vegan Pumpkin Coconut Cornbread from Magical Ingredients
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Make Ahead Dinner Rolls
- mixer with a dough hook attachment
- 1 cup milk
- 1 packet active yeast
- 4 cups all purpose flour
- 5 ½ tablespoon unsalted butter at room temperature
- ¼ cup sugar
- 2 large eggs at room temperature
- 1 teaspoon kosher salt
- 2 tablespoon unsalted butter melted
- Add the milk to a microwave safe measuring cup and heat for 30 seconds, until it reaches 110-115 degrees F. If it is above that, let it cool to that temperature.1 cup milk
- Sprinkle the yeast packet on top of the milk and let proof for 5 minutes until the yeast looks bubbly.1 packet active yeast
- Meanwhile, add flour, butter, sugar, eggs and salt to the bowl of a stand mixer with the dough hook attached. Mix until just combined.4 cups all purpose flour, 5 ½ tablespoon unsalted butter, ¼ cup sugar, 2 large eggs, 1 teaspoon kosher salt
- Once yeast has proofed, add the mixture to the stand mixer and mix on low speed until a dough forms, about 5-7 minutes. Dough should be smooth and elastic.
- Grease a large bowl and place the dough inside, turning it over once to coat. Cover and let rise in a warm place for an hour, or until the dough has doubled in size.
- Place the dough on a lightly floured surface and form into a rectangle. Cut into 12 evenly sized pieces and roll into a ball, tucking the ends under to create a dinner roll shape.
- Grease a 9×13 baking dish or line it with parchment paper. Place the dough rolls inside.
- Make Ahead: cover tightly with plastic wrap and refrigerate overnight. Let come to room temperature 90 minutes before baking.
- Same Day: cover rolls and let rise for 1 more hour.
- Preheat the oven to 375 degrees. Brush the tops of the rolls with the melted butter and bake for 15 minutes or until lightly golden.2 tablespoon unsalted butter
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.