Make-ahead overnight dinner rolls? YES, PLEASE! And they come out amazingly soft + buttery. I bet you can’t stop with just 1 roll!
3 hours20 minutes
- 1/2 cup warm whole milk (105-110 degrees F)
- 1/2 cup warm water (105-110 degrees F)
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons sugar, divided
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1 large egg
- 3 3/4 cups all-purpose flour, divided
- 2 tablespoons unsalted butter, melted
- Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg until well combined. Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.
- Using the dough hook, gradually add remaining 1 – 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
- Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover; place into the refrigerator for 8 hours or overnight.
- Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
- Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
- Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 18-22 minutes; brush tops with melted butter.
- Serve warm.