Make Ahead Yeast Rolls

Course: bread/side dish

Cuisine: American

Prep Time: 15

Cook Time: 12

Rise/Rest Time: 10 30

Total Time: 10 57

Servings: rolls

Calories: 142kcal

Author: Becky Hardin

These delicious light and fluffy yeast rolls are the perfect bread side dish for Thanksgiving and the holidays. They can easily be made ahead of time and frozen, so be sure to make a big batch!

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Equipment

Ingredients

4½ teaspoons active dry yeast 14 grams (2 envelopes)
½ teaspoon granulated sugar 2 grams, for the yeast
1¼ cups water 284 grams, warm (110-115°F) and divided
4½-5 cups all-purpose flour 540-600 grams, divided
3 large eggs 150 grams, room temperature and lightly beaten
½ cup vegetable shortening 92 grams, melted and cooled to touch (½ stick)
½ cup granulated sugar 100 grams, for the dough
4 teaspoons kosher salt 12 grams
½ cup salted butter 113 grams, for dipping the dough (1 stick)

Instructions

Combine the yeast, ½ teaspoon sugar, and ¼ cup warm water in a 2-cup liquid measuring cup. Stir just to mix and let stand 5 minutes. (If the yeast doesn’t activate (or grow), discard and try again with fresh yeast.)
4½ teaspoons active dry yeast, 1¼ cups water, ½ teaspoon granulated sugar
In a large bowl, combine the yeast mixture, remaining 1 cup warm water, 2 cups flour, eggs, melted (cooled) shortening, ½ cup sugar, and salt. Use a wooden spoon or Danish Dough Whisk to beat the mixture together for 2 minutes. Gradually stir in enough of the remaining flour until a soft dough forms. The dough shouldn’t be too sticky.
4½-5 cups all-purpose flour, 3 large eggs, ½ cup vegetable shortening, ½ cup granulated sugar, 4 teaspoons kosher salt
Spray a different, large, glass bowl or a proofing container with nonstick spray. Place the dough in the bowl and roll it once to oil all sides of the dough.
Loosely cover the bowl with sprayed plastic wrap or a damp, clean, lightweight dishtowel. Place it in a proofing oven (around 100°F) or in a warm, dry place until doubled, about 1 hour.
Punch the dough down, cover tightly, and refrigerate at least 8 hours.
About 2 hours before baking, remove the dough from the fridge, and spray 2 9-inch square pans with nonstick spray. Melt ½ cup butter.
½ cup salted butter
Punch the dough down a second time and place it on a lightly floured surface. Knead the dough 5-6 times, divide it in half, and cut each half into 16 equal portions. Shape each portion into 2-inch balls, dip them in the melted butter, and place equally apart (with a little space in-between rolls) into the 2 prepared pans.
Loosely cover each pan of rolls with sprayed plastic wrap and place is a warm, dry place for 1½ hours, or until the rolls are doubled in size.
Bake the rolls, in a preheated 375°F oven, for 12 minutes, or until golden brown. The internal temperature should register 200°F to 205°F on an instant-read thermometer, when tested in the middle of a middle roll.
While the rolls bake, cover a large metal cooling rack with a clean dishcloth.
When the rolls are ready, transfer them to the cooling rack and let cool 1 minute. Turn the rolls out onto the towel-covered cooling rack and then turn them upright. Brush the rolls with melted butter, if desired.
Serve immediately or cool completely and freeze for later use.

Video

Notes

Original recipe: 1995 Southern Living’s November issue
Adapted slightly by Susie Gall

Yield: 32 rolls

This dough is as versatile as it is excellent. The rolls can be made into a variety of shapes. Keep in mind the yield will vary depending on the shape and size of the rolls.
The dough will need to be refrigerated overnight (or at least 8 hours) after the first rise. The dough is then removed from the fridge, shaped, and allowed to rise at room temperature until doubled in size, about 1½ hours, before baking.
The rolls can be frozen after baking and cooling to room temperature.

Storage: Store make ahead yeast rolls in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition