Make Ahead Yeast Rolls

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


  1. Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 18-22 minutes; brush tops with melted butter.
  8. Serve warm.

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