Refrigerator Yeast Rolls

Make the dough for these tender buttery rolls the day before and let it rise in the refrigerator.

Refrigerator Yeast Rolls

difficulty

Intermediate

Yield

36 rolls

Prep Time

0:30

Bake Time

15 to 18 minutes

Rise Time

2 to 24 hours + 45 to 60 minutes

difficulty

Intermediate

Yield

36 rolls

Prep Time

0:30

Bake Time

15 to 18 minutes

Rise Time

2 to 24 hours + 45 to 60 minutes

ingredients

  • 7 to 7-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 2 cups water
  • 3/4 cup butter OR margarine
  • 2 eggs
  • 2 to 3 tablespoons butter OR margarine (optional)

DIRECTIONS

  1. Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat water and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap, refrigerate 2 to 24 hours.
  2. Remove from refrigerator; divide dough into 36 equal pieces. Shape into smooth balls. Grease three 9-inch round baking pans. Place 12 balls in each pan. Cover; let rise in warm, draft-free place for 45 minutes to 1 hour or until doubled in size.
  3. Preheat oven to 375°F. Bake for 15 to 18 minutes or until done. Brush with melted butter, if desired. Remove from pans; cool on wire racks.
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Refrigerator Yeast Rolls

  • Difficulty: Intermediate
  • Yield: 36 rolls
  • Prep Time: 0:30
  • Bake Time: 15 to 18 minutes
  • Rise Time: 2 to 24 hours + 45 to 60 minutes

Ingredients

  • 7 to 7-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 2 cups water
  • 3/4 cup butter OR margarine
  • 2 eggs
  • 2 to 3 tablespoons butter OR margarine (optional)

Directions

  • Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat water and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap, refrigerate 2 to 24 hours.
  • Remove from refrigerator; divide dough into 36 equal pieces. Shape into smooth balls. Grease three 9-inch round baking pans. Place 12 balls in each pan. Cover; let rise in warm, draft-free place for 45 minutes to 1 hour or until doubled in size.
  • Preheat oven to 375°F. Bake for 15 to 18 minutes or until done. Brush with melted butter, if desired. Remove from pans; cool on wire racks.