So, with less than a week until Thanksgiving, how’s your plan for the big feast coming? Have you written out a list of every detail, or are you a plan-it-the-day-before kind of cook? Well, either way, here is one recipe that will ease your planning and help make Turkey Day a bit less chaotic. Easy Overnight Refrigerator Rolls are a simple, delicious roll dough that can be made well in advance of The Big Feast! Even if you’ve never made yeast rolls before, you can easily conquer this one and impress your entire family with the enticing smell of freshly baked rolls.
The beauty of this recipe is in the timing. While traditional rolls must be baked within a few hours of making the dough, refrigerator rolls contain more sugar and less salt, creating a softer dough that is simply mixed together and placed in the fridge for several hours or days. The dough isn’t even kneaded! As it is such a soft dough, it becomes easier to shape once it has been refrigerated. For a cook on Thanksgiving, this is genius! Whip up the dough Monday, stick it in the fridge, and then forget all about it for days.
The second amazing thing about this dough is that it can sit, all rolled out and rising, for up to five hours! That’s right, people. Do the math. That means you can roll out that dough even before you stick the turkey in the oven! Cross “make rolls” right off that list of yours first thing, because it can be done before the teenagers show their faces for their late-morning bowl of cereal. Truly, these rolls are genius. And the end result? Really, is there anything better than a hot roll fresh out of the oven, slathered with butter and homemade jam?
- 1 cup whole milk
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 cup warm water
- 1 Tbsp. yeast
- 1 Tbsp. sugar
- 3 eggs
- 4 - 4 1/2 cups flour
- 2 tsp. kosher salt
- Scald milk by heating over medium heat until bubbles form along edge of pan.
- Put butter and sugar in pan with milk, turn off heat and stir until sugar is dissolved.
- Let sit until butter is melted and mixture has cooled to lukewarm.
- Put warm water in mixing bowl, and add yeast and sugar. Let sit until yeast softens.
- Add two cups flour and milk mixture to yeast. Mix on low speed to blend.
- Add eggs and beat well.
- Add rest of flour and salt gradually until soft dough forms. Dough will still be slightly sticky.
- Place dough in large bowl, cover and let rise until tripled in amount.
- Punch down and cover again. Place dough in refrigerator until completely chilled, overnight or at least for 5 hours.
- When ready to use, take out of fridge, roll out and shape while still cold.
- Place an inch apart on buttered cookie sheets and put dab of butter on the tops of each roll.
- Cover and let rise 1 1/2 hours, or up to five hours.
- Preheat oven to 375 degrees. Bake 7-8 minutes.
*Dough keeps in fridge up to five days.
*For a crowd, this recipe doubles flawlessly.
*An easy way to roll out dough: Roll half of dough into large circle. Cut into triangles using a pizza cutter. Roll up each piece, starting at large end. Repeat with second half of dough.
*These nutrition facts are for 3 dozen rolls.