Make Ahead Yeast Rolls

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Make Ahead Yeast Rolls - Make-ahead overnight dinner rolls? YES, PLEASE! So buttery, soft and tender, and you can prepare all of this ahead of time. EASY!

Make-ahead overnight dinner rolls? YES, PLEASE! So buttery, soft and tender, and you can prepare all of this ahead of time. EASY!

Make Ahead Yeast Rolls - Make-ahead overnight dinner rolls? YES, PLEASE! So buttery, soft and tender, and you can prepare all of this ahead of time. EASY!

When the holidays roll around, people are typically looking forward to the standing rib roast, the old fashioned glazed ham and the roasted rack of lamb.

But I have my eyes on something else. Something with far less protein and far more carbs.

I have my eyes locked on the warm dinner rolls.

I know. There’s probably something wrong with me but for me, the yeast rolls trumps any kind of roast. Sorry.

Especially when they’re this fluffy and buttery. They’re irresistible. I just had four. Oops.

But the best part is that you can prepare the dough ahead of time! You can refrigerate overnight and let it rise until doubled in size. Or you can bake as directed and freeze in Ziploc freezer bags for your carb needs anytime, anywhere.

Make Ahead Yeast Rolls - Make-ahead overnight dinner rolls? YES, PLEASE! So buttery, soft and tender, and you can prepare all of this ahead of time. EASY!

Make Ahead Yeast Rolls

Make-ahead overnight dinner rolls? YES, PLEASE! So buttery, soft and tender, and you can prepare all of this ahead of time. EASY!

Ingredients:

  • 1/2 cup warm whole milk (105-110 degrees F)
  • 1/2 cup warm water (105-110 degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons sugar, divided
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 large egg
  • 3 3/4 cups all-purpose flour, divided
  • 2 tablespoons unsalted butter, melted

Directions:

  1. Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl; let stand until foamy, about 5 minutes.
  2. In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg until well combined. Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.
  3. Using the dough hook, gradually add remaining 1 – 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover; place into the refrigerator for 8 hours or overnight.
  5. Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
  6. Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
  7. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 18-22 minutes.
  8. Serve warm; brush tops with melted butter.

Did you Make This Recipe?

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