These Make-Ahead Dinner Rolls are the ultimate blend of convenience and indulgence, offering soft, pillowy perfection with every bite. With a prep time of just 30 minutes and a slow overnight rise, they’re effortlessly ready to bake when you are. The golden crust gives way to a tender, buttery interior, while a hint of sweetness balances the rich, savory notes. Perfect for holidays or weeknight dinners, they’ll fill your kitchen with an irresistible aroma that promises warmth and comfort.
Each roll is a masterpiece of texture—fluffy, light, and slightly chewy—making them impossible to resist. At just 138 calories per serving, they’re a guilt-free treat that pairs beautifully with soups, salads, or simply slathered with butter. Whether you’re hosting a crowd or enjoying a quiet meal, these rolls are a make-ahead marvel that delivers both flavor and ease. Let them become your go-to recipe for creating unforgettable moments around the table.
Ingredients for Make-Ahead Dinner Rolls
- ¾ cup whole milk (warmed to 115°F/46°C)
- ⅓ cup water (warmed to 115°F/46°C)
- 2 ½ teaspoons active dry yeast
- ¼ cup (50 g) + 1 teaspoon granulated sugar (divided)
- ⅓ cup (75 g) unsalted butter (melted)
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoon salt
- 4 – 5 cups (500-625 g) bread flour (plus additional as needed)
- 2 Tablespoons butter (softened, for greasing baking dish)
- 3 Tablespoons melted salted butter (optional, for brushing rolls after baking)
Step-by-Step Instructions
- Activate the yeast: Combine milk and water in a microwave-safe bowl and heat to 115°F (46°C). Pour into a large mixing bowl, add yeast and 1 teaspoon of sugar, and stir well. Let sit until foamy, 5-10 minutes.
- Mix the dough: Add the remaining sugar, melted butter, eggs, salt, and 2 cups (250g) of bread flour. Stir until well combined.
- Add remaining flour: Gradually stir in the remaining flour, adding more as needed. The dough should form a ball and pull away from the sides of the bowl.
- Knead the dough: Transfer dough to a clean, lightly floured surface. Knead until smooth and elastic (about 10 minutes by hand or 5 minutes with a stand mixer). Add flour if the dough becomes too sticky.
- First rise: Lightly grease a large bowl with oil. Place dough in the bowl, turn to coat with oil, and cover with plastic wrap. Let rise in a warm place until doubled in size (1-2 hours).
- Prepare for baking: Preheat oven to 375°F (190°C) if baking same day. Generously grease a 9×13” dish with 2 Tablespoons of butter. Punch down dough to deflate.
- Shape the rolls: Transfer dough to a lightly floured surface and divide into 24 equal portions. Form each into a ball, creating surface tension, and place in the baking dish (balls will barely touch).
- Second rise: If baking same day, cover with plastic wrap and let rise until dough increases 50% in size. If baking next day, cover and refrigerate overnight. The next day, let rolls rest at room temperature while oven preheats.
- Bake: Remove plastic wrap and bake at 375°F (190°C) for 22-24 minutes (same day) or 25-30 minutes (next day). Rolls should be golden brown on top.
- Finish: After baking, brush tops with melted butter if desired. Serve warm and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Make-Ahead Dinner Rolls with a variety of sauces and toppings. For a savory twist, try brushing them with garlic herb butter (mix 3 Tbsp melted butter, 1 minced garlic clove, and 1 tsp chopped parsley). Sweet lovers can drizzle them with honey butter (combine 3 Tbsp melted butter and 1 Tbsp honey). Serve with a side of marinara sauce or cheese dip for a crowd-pleasing appetizer.
Storage and Reheating Tips for Freshness
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes. For a quick fix, microwave individual rolls for 10-15 seconds, but be careful not to overheat and dry them out.
Time-Saving Hacks for Busy Bakers
To streamline the process, prepare the dough the night before and refrigerate it overnight. This not only saves time but also enhances the flavor. If you’re short on time, use a stand mixer with a dough hook to knead the dough in just 5 minutes. For even faster results, shape the rolls directly into the baking dish without dividing them into perfect portions—rustic rolls are just as delicious!
Recipe Variations to Mix It Up
Customize your rolls by adding 1/2 cup shredded cheese (like cheddar or Parmesan) to the dough for a cheesy twist. For a sweeter version, mix in 1/4 cup raisins or dried cranberries and sprinkle the tops with cinnamon sugar before baking. You can also swap out the bread flour for whole wheat flour for a nuttier flavor and added fiber.
Equipment Guidance for Success
For best results, use a digital kitchen thermometer to ensure the milk and water mixture reaches the ideal 115°F (46°C) temperature. A 9×13” baking dish is perfect for shaping 24 rolls, but you can also use two smaller dishes if needed. If kneading by hand, keep a small bowl of flour nearby to prevent sticking and ensure smooth, elastic dough.
Make-Ahead Dinner Rolls
Ingredients
- ¾ cup whole milk
- ⅓ cup water
- 2 ½ teaspoons active dry yeast
- ¼ cup granulated sugar (50 g) + 1 teaspoon divided
- ⅓ cup unsalted butter (75 g) melted
- 2 large eggs room temperature preferred
- 1 ½ teaspoon salt
- 4 – 5 cups bread flour (500-625 g) plus additional as needed
- 2 Tablespoons butter softened (for greasing baking dish)
- 3 Tablespoons melted salted butter for brushing rolls after baking, optional
Instructions
- Combine milk and water in a microwave-safe bowl and heat to 115F (46C). Pour into a large mixing bowl, add yeast and 1 teaspoon of sugar and stir well to combine. Let sit until yeast is foamy, 5-10 minutes.
- Add remaining sugar, melted butter, eggs, salt, and 2 cups (250g) of bread flour. Stir until well combined.
- Gradually stir in remaining flour, adding more as needed. Dough should begin to cling to itself in a ball and pull away from the sides of the bowl when mixing.
- Transfer dough to a clean, lightly floured surface. Knead until dough is smooth and elastic, adding additional flour if dough becomes too sticky to manage. (This should take about 10 minutes by hand, or about 5 minutes if using a stand mixer with a dough hook attachment).
- Lightly grease a large bowl with oil. Place dough in bowl, turn to coat dough all over with oil, and cover with plastic wrap. Let dough rise in a warm place until doubled in size (about 1-2 hours).
- Preheat oven to 375F (190C) (if baking same day). Generously grease a 9×13” dish with 2 Tablespoons of butter. Punch down dough to deflate. Transfer dough to a lightly floured surface and divide into 24 equal portions. Form each portion into a ball, pulling down the sides to create tension on the surface, and place in baking dish. Balls of dough will be barely touching each other.
- If baking same day: Cover baking dish with plastic wrap and set in a warm place to rise again until dough has increased 50% in size. Once increased in size, remove plastic wrap and bake in 375F (190C) oven for 22-24 minutes. Rolls will be golden brown on top.
- If baking next day: Cover baking dish with plastic wrap and refrigerate overnight. The next day, remove rolls from refrigerator, leave covered and let rest at room temperature while oven preheats to 375F (190C). Remove plastic wrap and bake in 375F (190C) oven for 25-30 minutes. Rolls will be golden brown on top.
- After removing from oven, brush tops of rolls with melted butter, if desired, and enjoy.