Some of the best dinner rolls ever come from this Easy Refrigerator Bread Rolls Recipe! Make a few or make all of them at once. DELICIOUS!
This recipe is a lifesaver. I have made this Easy Refrigerator Bread Rolls Recipe since we got married 20 years ago (WOW, that made me sound old.) It makes a delicious light, fluffy, slightly sweet dinner roll that can’t be beaten. We use them for small slider sandwiches, and just with a little butter. These are also perfect for the holidays.
What are Refrigerator Bread Rolls?
Long story short, these are Refrigerator Bread Rolls because you make the dough, and you can keep it in the fridge for as long as five days before baking it. It is an excellent way to prep ahead of time for the holidays!
I love this recipe because it is excellent if you enjoy bread with dinner every night. Just pinch off enough for a roll or two and put it on a pan to rise while you are cooking. Then, pop them in the oven — freshly baked bread every night.
I used to do this all of the time when we were first married. Now, we tend to enjoy them during the holidays, and they are still amazing!
I love this recipe because it is easy. There is not a lot of kneading or working the dough. You mix it up in your mixer, refrigerate, and then divide it into rolls before baking. Here are some tips to make it even easier.
Cover your bowl of dough well because it will try to rise in the fridge.
Flour your surface before turning your dough out.
Use a small kitchen scale to weigh your dough balls if you want your rolls to all to be the same size.
Grease your baking dish well to keep your bread from sticking to the pan.
Preheat your oven entirely before placing your rolls in it.
How to Make Easy Refrigerator Bread Rolls
When I said easy, I mean easy! Just activate your yeast in warm water. After about 5 minutes, dump the yeast water and all of the other ingredients in the bowl of your mixer and let it mix until a dough is formed. About 2 minutes. Take your bowl and cover it and place it in the fridge for at least 2 hours to chill. You can store it for up to 5 days before baking.
It isn’t the prettiest dough at first, but don’t let that scare you.
When you are ready to use your dough, turn it out onto a floured surface and divide it into rolls. This recipe makes 24, but you don’t have to bake them all at once. Form your dough into balls and place them in a greased baking pan.
Let the dough rise for about an hour, or until they double in size. Bake the bread rolls at 375 for about 20 minutes.
When they are done, remove them from the oven and brush the tops of the rolls with some melted butter. ENJOY! These make the best dinner rolls and even are great for slider sandwiches!
Some of the best dinner rolls ever come from this Easy Refrigerator Bread Rolls Recipe! Make a few or make all of them at once. DELICIOUS!
Combine the warm water and yeast in a large bowl. Let stand until yeast is foamy about 5 minutes.
In a mixer beat butter, sugar, eggs and salt and slowly add the yeast mixture. Mix in flour 1 cup at a time until dough comes together. About 4 cups.
Cover and refrigerate 2 hours up to 5 days.
Turn the Chilled dough out on a lightly floured board or counter.
Divide your dough into 1/4ths. Each of these has enough dough for 6 rolls. Divided it as evenly as possible. This recipe makes 24 dinner rolls, although you can make them bigger or smaller if you choose.
Shape each small piece of dough into a round ball for a rolls. Place them in a greased baking dish. I reccomend 12 rolls per 13x9 pan. You can also bake them individually on a parchment lined baking sheet.
Once baking sheet or pan is full cover with dish towel and allow to rise for 1 hour.
Preheat oven to 375° and bake for 20 minutes or until golden brown.
Brush with melted butter and enjoy!
Dairy Free
Use dairy free margarine instead of butter
Notes
A Few at a Time
This is a great refrigerator dough recipe. You can also just pinch off enough dough for a few rolls for with dinner during the week. Not all of it has to be baked at once. Use the dough within 5 days of mixing.
Freeze
Bake all of the rolls at once. These freeze really well and can be reheated easily.
If it fits better with your day ahead you can leave your dough to ferment at room temperature for an hour or two, then when its risen and full of air, shape it and pop it the fridge to do its second rise as a shaped loaf. You can then preheat the oven and bake the loaf straight from the fridge.
Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good.
Shaping bread loaves after first-rise refrigeration
After a cold bulk fermentation, allow your dough to regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it. You can help the process along by stretching and folding the dough.
Covering your dough with a plastic bag will stop it from drying out and delivers great results no matter how your fridge functions. But if for any reason you want to proof your dough uncovered, make sure your fridge doesn't get too dry and there aren't any fans circulating air which could cause the dough to dry out.
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.
A metal or plastic colander can be used as a proofing basket alternative in the same way as the ricotta basket below. Smaller is better as it will support your dough better and stop it from spreading out.
What to look for in an over proofed loaf. Similar to the signs of over proofed dough, an over proofed loaf will be very flat, without much rise or retention of shaping. Over proofing destroys the structural integrity of the bread, so loaves that have gone over are unable to hold their shape in the oven.
Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed.If it springs back very slowly, it's properly proofed and ready to bake.Finally, if it never springs back, the dough is overproofed.
Do your dinner rolls resemble shoe leather? Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing.
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
The cold temperatures will slow down yeast activity. Before you put the pizza in the oven the next day, take the dough out and let it reach room temperature (typically 1-2 hours). This is the best way to get a light and tasty crust.
At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.
If you're using your home oven to bake, you can place the dough ball container on top of the oven (mine has a warmer spot on the left back burner), or boil a cup of water in the microwave then place the dough container in the warm microwave.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).
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