Make Ahead Butter-Rich Rolls
Freezer or Refrigerator Rolls

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This is my favorite roll recipe to use for holiday dinners, especially Thanksgiving and Christmas dinner. Very easy to make ahead and bake at the last minutes.

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes for your bread making.

Make Ahead Butter-Rich Rolls

1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour*
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze (see recipe below), optional

* You can also substitute part whole wheat flour for the bread flour.

Lightly grease baking pans, baking sheet, or muffin pans; set aside.
 


Place all ingredient (in order given), except Egg Glaze, in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
 


 

Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Egg Glaze. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

After resting, shape the dough as desired (see below).

  • For 16 small rolls - weigh dough into 2-ounce pieces.
  • For 13 large rolls - weigh dough into 3-ounce pieces.

Shape pieces of dough into balls and place in two greased 8-inch cake pans or large baking pan.

Refrigerating or Freezing Unbaked Butter Rolls:

  • At this point, the rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.
     
  • You can also freeze shaped dinner rolls on a cookie sheet, and once frozen transfer to a plastic bag. this way you can bake up just the quantity you desire for dinner and not the entire batch.
     
  • If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  

Bake Immediately After Making:

  • Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). After rising, brush with Egg Glaze.

Preheat oven to 375 degrees F. for regular oven or 350 degrees F. for a convection oven. 

  • Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
     
  • Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly.  Serve warm or at room temperatur.

NOTE: This recipe is also excellent to use for sandwich or hamburger buns. If using a 1-pound bread machine, cut the recipe in half.

EGG GLAZE:
1 egg white, beaten
1 tablespoon water

In a small bowl, combine egg white and water.

Makes approximately 13 to 16 rolls (depending on size).

Types Of Rolls:

 

CLOVERLEAF ROLLS - Form dough into one-inch balls. Place three balls into each greased muffin cup. Brush with melted butter.

 

 


 CRESCENT-SHAPED ROLLS - Roll dough into a twelve-inch circle, about one-fourth-inch thick. Spread with melted butter. Cut into sixteen wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, onto greased baking sheet, curving slightly. Brush with butter.

 

 


 PARKER HOUSE ROLLS - Roll dough into an oblong shape, about one-fourth inch thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges together. Place close together onto greased baking pan. Brush with butter.

 

 


ROUND ROLLS - After resting, shape the dough into 24 tight balls between the palm of your hands. NOTE:  To make uniform rolls, weigh the dough into 2 ounces each. As you shape the rolls, stretch the top of the dough ball while simultaneously sealing the bottom. This stretching helps the dough hold up to the expansion that occurs in the oven, and the sealing prevents the roll from opening up while baking. As you make each roll, transfer the roll to a non-sticking baking sheet (sealed side down).