Make Ahead Dinner Rolls Recipes

Steps:

• Mix water and yeast together in a large bowl. Let sit for 5 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.
• Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.
• Bake in the preheated oven until golden brown, 8 to 12 minutes.

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• Heat the milk, sugar and shortening in a small saucepan over medium-low heat, stirring to help melt the shortening, just until the mixture begins to simmer. Pour into a bowl. Set aside to cool to about 125 degrees F.
• Sprinkle the yeast over the warm milk mixture, then add 2/3 cup of the flour to the mixture. Stir until no lumps remain and the mixture looks like pancake batter. Cover with a towel or plastic wrap and let stand in a warm place for 2 hours.
• Add the salt, baking powder, baking soda and 1/3 cup of the remaining flour to the yeast mixture. Stir well and add the remaining 1 cup flour, 1/3 cup at a time, stirring well after each addition. Start using your hands after the final flour addition, kneading the mixture for a couple of minutes to form a smooth, elastic dough. Lightly oil a bowl, add the dough and turn to coat with the oil. Cover with a towel or plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
• Lay the dough on a work surface and press it out to a 1/4-inch-thick rectangle (about 12 inches by 14 inches) using your fingers. (The work surface doesn't need flour. Just keep picking up the dough between presses.) Cut the rectangle into 4 equal strips crosswise, then cut each of those strips into 2 equal pieces, for a total of 8 pieces. Starting on the shorter side of a piece, roll each piece into a tight cylindrical coil. Pinch the edges to seal.
• Place each cylinder seam-side down in a 9-inch cake pan, putting 7 of the cylinders in a ring around the pan's edge. Each cylinder should point inward, like the hands of a clock. Put the last 1 cylinder in the center of the pan. Cover loosely with a towel or plastic wrap and let rise until nearly doubled in size, about 2 hours.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the rolls until golden, about 15 minutes. Brush with the melted butter and serve immediately.

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
• Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well.
• Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
• Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
• Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer. Keeping rolls together, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
• To serve: Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.
• Rolls without a Mixer: In step 3, mix 4 1/2 cups flour, yeast, and salt in large bowl. Make well in flour, then add milk mixture and egg to well. Stir with wooden spoon until dough becomes shaggy and difficult to stir. Turn dough out onto floured work surface and knead, adding remaining 1/2 cup flour (or more as needed), until dough forms smooth, cohesive ball, about 10 minutes. Proceed as directed.

Steps:

• Adjust oven rack to low position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain oven temperature 10 minutes, then turn off oven heat.
• Microwave milk and sugar in microwave-safe measuring cup or bowl at full power until warm (about 95 degrees). (Alternatively, heat milk and sugar in small saucepan over medium heat until warm; remove from heat.) Whisk to dissolve sugar. Sprinkle yeast over surface of liquid, cover with plastic wrap, and set aside for 10 minutes to soften yeast. Whisk egg into milk mixture, dissolving yeast.
• Combine flour and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk mixture in steady stream; mix on low speed until flour is just moistened, about 1 minute. With mixer running, add butter one piece at a time; increase speed to medium and beat until combined and dough is scrappy, about 2 minutes. Replace paddle with dough hook and knead dough until smooth but still sticky, about 4 minutes. Scrape dough out onto work surface. Knead by hand until very smooth and soft but no longer sticky, about 1 minute; do not add more flour. Transfer dough to large bowl, cover with plastic wrap, and place in warm oven until dough doubles in bulk, about 45 minutes.
• Line 2 rimmed baking sheets with parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and follow illustrations 1 through 8 (below) to shape and cut into triangles. Transfer rolls to baking sheets, then cover each with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Remove towels and (without pressing on the rolls) wrap baking sheets tightly with greased plastic wrap. Freeze rolls until solid, about 6 hours; transfer to large zipper-lock bag and freeze for up to 1 month.
• When ready to bake rolls, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Place frozen rolls on 2 parchment-lined rimmed baking sheets; let stand at room temperature for 30 to 45 minutes. Bake until golden brown, about 15 minutes, rotating baking sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cool 5 minutes and serve.

Steps:

• Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds. You may wonder why I mention it, but not all flours are created equal. Even among brands, there are differences, and it stems from the type of flour they use, which makes the protein count vary. Really high protein flours (often called bread flours) absorb a lot of water, and lower protein flours (cake flour is probably the lowest) absorb less. Each brand will use a different blend, and the one I used absorbs less on the whole, but is known, especially in the Southern US, for its excellence especially for making tender flaky biscuits. So this is why it may sometimes seem the water you add doesn't work right, on occasion. So in making dinner rolls, just as in bread, you start with an amount of water in the bowl, and you want to add flour, about a half cup at a time, until it comes together and forms the dough ball, coming away from the sides of the bowl. It shouldn't be as runny as cake batter or add more flour. It shouldn't be dry and crumbly or cracked, or you have added too much flour and need to add a little water and work it in until you get the dough ball. This is why you should never just dump all the flour in at once. I know most bread makers already know this, but there is always someone just finding out, and I got your back here.
• In your stand mixer, place warm water to heat the bowl.
• When the temperature of the water reaches 110F, drain off all but one cup.
• Sprinkle yeast over the water and let it soften.
• Add room temperature melted butter, sugar, room temperature eggs, and salt.
• Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
• Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
• Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
• Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
• To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
• Bake at 375F for 12-15 minutes, or until golden brown.

Steps:

• Combine the warm water and yeast in a large bowl and let it stand for about 10 minutes.
• Stir in oil, sugar, eggs and salt.
• Beat in flour, 1 cup at a time, until dough is too stiff to mix ( some flour may not be needed).
• Cover and refrigerate 2 hours or up to 4 days.
• Grease a 13X9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-size pieces. Roll each piece into a ball; place balls in the prepared pan.
• Cover and let dough balls rise for 1 - 1 1/2 hours.
• Preheat oven to 350º F.
• Bake until rolls are golden brown, 20 to 25 minutes.
• Break rolls apart to serve.