Make Ahead Dinner Rolls

Fresh baked rolls at a dinner party make a big difference but I never seem to have enough time to make them along with all of the other dinner preparations.  These yeast rolls are the perfect solution to that problem.  I make the dough the day before I want to serve them and cold proof them overnight in the refrigerator.  They turn out light and fluffy and delicious every time. 

Best American Dinner Rolls
¾ cup whole milk                                          2 eggs
6 Tablespoons butter, melted                    2 ¼ teaspoons yeast
6 Tablespoons sugar                                      3 cups flour
1 ½ teaspoons salt

Bring milk to a boil in saucepan over medium heat.  Let stand off heat 3-4 minutes until skin forms.
Using spoon, skim off skin and discard.

Transfer milk to mixer bowl and add butter, sugar and salt.  Whisk to cool.

Whisk in eggs and yeast.

Add flour.  Knead 1-2 minutes on low.  Knead 8 minutes on medium.  Transfer doug to a greased bowl and cover with plastic wrap.  

 Let rise 2-3 hours.

Grease 2 nine inch round cake pans.  Pat dough into a 12x10 inch rectangle. Roll up like a cylinder and divide into 16 equal pieces.  Shape each piece into a ball and arrange in cake pans.   (1 in the center and 7 around the edges.)  I made 4 batches of rolls at once so I put mine on cookie sheets instead of cake pans.

Cover pans with plastic wrap and cover wrap with foil.  Refrigerate 24 – 48 hours. 
To Bake:  Remove rolls 6-7 hours before baking.  Remove foil but leave plastic wrap.  Let rise.  Brush with melted butter before baking.  Bake 14-18 minutes at 400.  Cool in pans for 3 minutes. 

I am such a sucker for freshly baked bread.  These are really good yeast rolls and I love the fact that I can get them ready a day in advance and bake and serve them warm on the day of a party.  These rolls also freeze really well so make a double batch and freeze some for later.

Ciao!


Best American Dinner Rolls
¾ cup whole milk                                     2 eggs
6 Tablespoons butter, melted                    2 ¼ teaspoons yeast
6 Tablespoons sugar                                  3 cups flour
1 ½ teaspoons salt

Bring milk to a boil in saucepan over medium heat.  Let stand off heat 3-4 minutes until skin forms.  Using spoon, skim off skin and discard.  Transfer milk to mixer bowl and add butter, sugar and salt.  Whisk to cool.  Whisk in eggs and yeast.  Add flour.  Knead 1-2 minutes on low.  Knead 8 minutes on medium.  Transfer doug to a greased bowl and cover with plastic wrap.  Let rise 2-3 hours.  Grease 2 nine inch round cake pans.  Pat dough into a 12x10 inch rectangle. Roll up like a cylinder and divide into 16 equal pieces.  Shape each piece into a ball and arrange in cake pans.   (1 in the center and 7 around the edges.)  Cover pans with plastic wrap and cover wrap with foil.  Refrigerate 24 – 48 hours. 
To Bake:  Remove rolls 6-7 hours before baking.  Remove foil but leave plastic wrap.  Let rise.  Brush with melted butter before baking.  Bake 14-18 minutes at 400.  Cool in pans for 3 minutes.