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Homemade Buttery Refrigerator Rolls
When you need fresh bread for a big dinner but don't have time for same-day prep, this make-ahead dough is your best friend. You'll mix and knead the rich, yeasted dough the day before, letting it slowly develop flavor in the fridge overnight. The next day, simply shape, rise, and bake until they're golden brown and impossibly tender. Brushed with melted butter right out of the oven, they're guaranteed to steal the spotlight at your next gathering.
Ingredients
- 1½ cups warm water (105° to 115°F)
- 2 packages active dry yeast
- 1 teaspoon plus ½ cup sugar
- ½ cup (1 stick) plus 2 tablespoons butter or margarine, softened
- 2 teaspoons salt about 6 cups all-purpose flour
- 1 large egg vegetable oil for brushing
Instructions
- 1Combine 1/2 cup of the warm water, the yeast, and 1 teaspoon of sugar in a large bowl. Stir to dissolve the yeast and let it sit for about 5 minutes until it becomes foamy. This proves the yeast is active and ready to lift your dough.
- 2Mix in the remaining 1 cup of warm water, 1/2 cup of the softened butter, the remaining 1/2 cup of sugar, the salt, and 2 cups of the flour.
- 3Use a wooden spoon or an electric mixer on low speed to gradually beat in the egg and 1 cup of the flour. Continue beating for 2 minutes, scraping down the sides of the bowl often.
- 4Stir in another 2 1/2 cups of flour to form a soft dough.
- 5Transfer the dough to a lightly floured work surface. Knead it for about 10 minutes until it feels smooth and elastic, adding just enough of the remaining 1/2 cup of flour to prevent it from sticking.
- 6Form the dough into a ball and place it in a large, greased bowl. Turn the dough over once so the top is greased. Cover the bowl loosely with plastic wrap and let it rise in a warm spot (80 to 85 degrees F) for about 1 1/2 hours, or until it doubles in size.
- 7Punch the dough down to deflate it, turn it over, and brush the surface lightly with oil. Cover the bowl tightly with greased plastic wrap and chill in the refrigerator overnight, or for up to 24 hours. The slow chill develops a deeper, more complex flavor.
- 8About 2 1/2 hours before you plan to serve, remove the dough from the fridge. Grease a deep 15.5 by 10.5-inch roasting pan. Divide the dough into 30 equal portions and roll each piece into a smooth ball.
- 9Arrange the dough balls in the prepared pan. Cover loosely and let the rolls rise in a warm place for about 1 1/2 hours until they double in size.
- 10Preheat your oven to 400 degrees F. Bake the rolls for 15 to 20 minutes, until they turn golden brown and sound hollow when you tap the bottoms lightly. Melt the remaining 2 tablespoons of butter, brush it lightly over the hot rolls, and serve warm.
Notes
- Same-day baking: If you prefer to bake these immediately, skip the overnight chill. Shape the punched-down dough into rolls, let them rise for 45 minutes until doubled, and bake as directed.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave or a warm oven before serving.
- Make ahead: You can freeze the baked rolls for up to 2 months. Thaw at room temperature and warm them in a 300 degree F oven for 10 minutes.