Overnight Refrigerator Rolls. These easy to make light and airy dinner rolls come in two sizes (scroll down to see how to make large and small overnight refrigerator rolls). Whether you’re planning an Easter, Christmas or Thanksgiving dinner these homemade rolls couldn’t be tastier. Learn how you can make these a month in advance. No kneading, No special tools and oh so easy.
Large Dinner Rolls and Small Dinner Rolls
One recipe! Two sizes of rolls. The large size dinner rolls are perfect for mopping up gravy. The small size dinner rolls taste just as amazing as the large size and are also great for mopping up gravy but the best way to use these little delights is as sliders. Perfect for Thanksgiving leftover turkey, Christmas leftover roast or Easter leftover ham.
With a giant list of yummy dishes for your holiday meal these easy to make rolls are dinner perfection.
1¼ cups warm water (105 to 115 degrees)
2¼ teaspoons instant yeast
4½ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup butter, melted
1 large egg
1 teaspoon salt
nonstick cooking spray
2 tablespoons butter, melted (optional)
For BOTH Sizes:
In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast.
Add flour, sugar, 1/3 cup melted butter, egg and salt.
Beat on low with the paddle attachment (scraping down the sides) until you have a soft dough (dough will still be sticky).
Spray a large bowl with non stick cooking spray.
Place dough in bowl, spray the top of the dough, cover with plastic wrap and place in the refrigerator to chill overnight.
Pour dough onto a well floured surface, sprinkle a good amount of flour on top of the dough.
Knead a couple times until the dough will form a ball.
Turn dough out onto a lightly floured surface.
For the Small Rolls:
#9-A —Divide dough into 24 pieces (about 1.9 ounces each), form into a ball and place in a 9x13-inch baking pan sprayed with non stick cooking spray.
For the Large Rolls:
#9-B—Divide dough into 18 pieces (about 2.6 ounces each), form into a ball and place in a 9x13-inch baking pan sprayed with non stick cooking spray.
For BOTH Sizes:
#10—Cover with a lint free towel, place in a cold oven, turn on the light and let rest for 1 hour or until double in size.
Preheat oven to 375°.
Bake, For small rolls: 15 to 20 minutes or until golden. For large rolls: 20-25 minutes or until golden.
Run a knife around the edges of the pan and immediately remove rolls from pan.
If desired, brush tops of rolls with the 2 tablespoons melted butter.
HOW TO FREEZE DOUGH:
Follow the directions to step #9-A (for small rolls) #9-B (for large rolls) PLACE THE BALLS ON A COOKIE SHEET LINED WITH PARCHMENT PAPER (not in a 9x13-inch baking pan). Place cookie sheet with dough balls in the freezer until frozen solid. Take the dough balls out of the freezer and place in a freezer safe zip top bag. When ready to use dinner rolls, take them out of the freezer, place them in a 9x13-inch baking pan sprayed with non stick cooking spray....continue to BOTH SIZES (#10) section. NOTE: Because you are starting with frozen dough balls this step will take longer then stated in the recipe. Check after 2 hours and then every half an hour after that.
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