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Make-Ahead Dinner Rolls

Make-Ahead Dinner Rolls - recipe card
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These soft, fluffy dinner rolls are made ahead and refrigerated overnight, allowing the dough to develop deep flavor and a tender crumb. Baked fresh just before serving, they emerge golden brown with a brush of melted butter and a sprinkle of flaky salt.

Ingredients

Scale
  • For the Dough:
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 2 1/4 teaspoons (1 packet, 7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup (240ml) whole milk, warmed to 110°F (43°C)
  • 2 large eggs, room temperature
  • 1/2 cup (1 stick, 113g) unsalted butter, melted and cooled slightly
  • For the Topping:
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/2 teaspoon flaky sea salt (optional)

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together 3 1/2 cups flour, yeast, sugar, and kosher salt until evenly distributed. Make a well in the center.
  2. In a separate bowl, whisk together warm milk, eggs, and melted butter until combined. The milk should feel comfortably warm to the touch (about 110°F / 43°C) but not hot, or it will kill the yeast.
  3. Pour the wet ingredients into the dry ingredients. Mix on low speed until a shaggy dough forms, about 1 minute, scraping down the sides as needed.
  4. Increase speed to medium-low and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky. If it clings to the bottom, add flour 1 tablespoon at a time.
  5. Transfer dough to a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. This slow rise develops flavor and makes the dough easy to handle.
  6. About 2 hours before baking, remove dough from refrigerator and let it come to room temperature, about 1 hour. It should double in size.
  7. Grease a 9×13-inch baking pan or a 9-inch round cake pan. Punch down dough and divide into 4 equal pieces (about 4 oz each). Roll each piece into a smooth ball by cupping your hand and moving it in a circular motion on a clean surface.
  8. Place rolls in the prepared pan, spacing evenly. Cover with a clean kitchen towel and let rise in a warm place until nearly doubled, about 45-60 minutes. They should look puffy and hold a slight indentation when gently pressed.
  9. Preheat oven to 375°F (190°C) with a rack in the center. Bake rolls for 20-25 minutes, until golden brown and the internal temperature reaches 190°F (88°C). Rotate the pan halfway through for even browning.
  10. Remove from oven and immediately brush tops with melted butter and sprinkle with flaky sea salt, if using. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

Storage: Store baked rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Freeze baked rolls in a zip-top bag for up to 3 months. Reheat in a 350°F (177°C) oven for 8-10 minutes, or microwave individually for 20-30 seconds. Make-ahead: The dough can be refrigerated for up to 24 hours before shaping. For longer storage, shape the rolls, place in the pan, cover tightly, and freeze unbaked for up to 1 month; thaw overnight in the refrigerator, then let rise at room temperature until doubled before baking.

Nutrition

Keywords: make-ahead dinner rolls, overnight rolls, soft dinner rolls, homemade bread rolls, yeast rolls, refrigerator rolls, holiday rolls, Thanksgiving rolls, easy dinner rolls, fluffy rolls, baked bread, side dish

Find it online: https://gordonramsayeats.com/make-ahead-dinner-rolls/