Classic Make-Ahead Yeast Rolls
These Classic Make-Ahead Yeast Rolls are soft, fluffy, and perfect for any meal. With a simple dough that chills in the fridge, you can prep ahead and enjoy freshly baked rolls with ease.
Classic Make-Ahead Yeast Rolls
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
18-24 rolls
Prep Time
3 hours
Cook Time
15 minutes
These Yeast Rolls are a timeless staple—soft, buttery, and easy to make ahead for fresh baking anytime. The dough is prepared with pantry ingredients and refrigerated for at least two hours, giving you flexibility to bake on your schedule. After rising and baking, the result is a warm, pillowy roll that’s perfect for holiday dinners, weeknight meals, or sliders. With a light sweetness and golden top, they’re the kind of homemade bread you’ll want to make again and again.
Ingredients
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1 pkg. dry active yeast
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1 cup lukewarm water
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1/2 cup shortening
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1/4 cup sugar
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1 egg
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1 tsp salt
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3 cups all-purpose flour
Directions
In a small bowl, dissolve the yeast and sugar in lukewarm water. Let sit for 5–10 minutes until foamy.
In a large bowl, cream the shortening until smooth. Beat in the egg until well combined.
Add the activated yeast mixture and mix well.
Add the salt and gradually mix in the flour until a soft dough forms.
Transfer dough to a greased bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
When ready to bake, roll out the dough on a floured surface and shape into rolls.
Place rolls in a greased baking pan or sheet, leaving a little space between each.
Cover and let rise in a warm place for 1 to 3 hours, or until doubled in size.
Bake at 350°F for about 15 minutes, or until golden brown on top.
Let cool slightly and serve warm.
Recipe Note
- You can refrigerate the dough up to 24 hours ahead for flexible baking.
- For extra flavor, brush the rolls with melted butter before or after baking.
- For uniform shape, use a cookie scoop or kitchen scale to portion dough before rolling.