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Soft Make-Ahead Homemade Dinner Rolls

Soft make-ahead homemade dinner rolls are shaped, refrigerated overnight, then proofed and baked until golden brown. Brush the warm rolls with melted butter for a tender, buttery finish.
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Prep Time 20 minutes
Cook Time 23 minutes
Rising, chilling, and resting 15 hours 28 minutes
Total Time 16 hours 11 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 0.25 cup unsalted butter melted and cooled
  • 4 cups all-purpose flour
  • 1 tsp fine salt
  • 1 tbsp neutral oil divided
For the finish
  • 2 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Whisk the warm milk, yeast, and sugar in a large bowl.
  2. Let stand for 5–10 minutes, until foamy.
  3. Whisk in the egg and melted butter.
  4. Stir in the flour and salt until a shaggy dough forms.
  5. Knead on a clean counter for 8–10 minutes, until smooth and elastic; the dough will be slightly tacky.
  6. Grease the bowl with 1 teaspoon of the oil.
  7. Add the dough and turn it to coat.
  8. Cover and let rise at room temperature for 1–1 1/2 hours, until doubled.
Shape and refrigerate
  1. Grease a 9x13-inch baking dish with the remaining 2 teaspoons oil.
  2. Divide the dough into 12 equal pieces.
  3. Shape each piece into a smooth ball.
  4. Arrange the dough balls in the dish.
  5. Cover the dish tightly and refrigerate for 8–16 hours.
Proof and bake
  1. Take the rolls out of the refrigerator and let stand at room temperature for 1 1/2–2 1/2 hours, until puffy and nearly doubled.
  2. Heat the oven to 350°F.
  3. Bake the rolls for 20–25 minutes, until golden brown.
Finish the rolls
  1. Brush the warm rolls with the melted butter.
  2. Let them rest in the dish for 5 minutes before serving.

Notes

For the softest rolls, keep the dough slightly tacky rather than adding extra flour while kneading. Store covered in the refrigerator for up to 3 days; freeze baked rolls for up to 3 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.