Overnight Refrigerator Rolls and 21 Other Homemade Bread Recipes
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When it comes to Thanksgiving, homemade rolls are non-negotiable in our house. They’re my go-to contribution for the big feast every year—something about pulling a basket of warm, golden rolls from the oven just feels like the heart of the holiday table. This year, I decided to try something new: a recipe for Overnight Refrigerator Rolls that lets me prep the dough the day before, so all I have to do on Thanksgiving morning is shape, rise, and bake. Talk about a lifesaver!
The dough itself is a dream to work with—soft, smooth, and incredibly forgiving. Once baked, the rolls turn out pillowy and tender, with a slightly sponge-like texture that’s different from my usual recipe in the best way. They’re subtly sweet, beautifully golden, and just the right amount of rich. After one test batch, I knew these were the rolls I’d be bringing to the table this year.
The original recipe makes about two dozen small fluffy rolls, but for Thanksgiving, I’m planning to double the dough and shape it into three dozen slightly larger ones. That way, everyone gets a generous roll (or two!) without running out before seconds. These rolls are perfect for sopping up gravy, sandwiching leftover turkey, or simply slathering with butter while they’re still warm.
And as luck would have it, today is also #HomemadeBreadDay—what better way to celebrate than with a fresh batch of rolls and a whole lineup of delicious bread recipes? I’ve teamed up with my fellow #CelebratingFoodHolidays bloggers to bring you a collection of 22 incredible bread recipes, from sweet to savory, quick to slow-rise. So whether you’re planning your Thanksgiving menu or just craving something cozy, you’re sure to find a new favorite below.
Ingredients for Overnight Refrigerator Rolls
- WARM WATER
- ACTIVE DRY YEAST
- SUGAR
- ALL-PURPOSE FLOUR
- BUTTER OR VEGETABLE OIL
- LARGE EGG
- SALT
- NON-STICK COOKING SPRAY
Instructions for Overnight Refrigerator Roll Recipe
In a large bowl (I use my KitchenAid mixer), combine warm water and yeast, stirring gently to dissolve. Sprinkle in a little of the ⅓ cup of sugar to help activate the yeast.
Add 1½ cups of flour, the remaining sugar, melted butter or oil, egg, and salt to the yeast mixture. Beat on low speed for 1 minute, scraping down the sides of the bowl as needed.
Switch to a wooden spoon or dough hook, and gradually mix in enough of the remaining flour to form a soft, slightly sticky dough that just begins to pull away from the sides of the bowl.
Lightly coat a 3-quart bowl with cooking spray. Transfer the dough to the bowl, turning it once to coat the surface. Cover with plastic wrap and place in the fridge overnight.
The next day, punch down the dough and turn it out onto a lightly floured surface. Divide it in half, cover, and let it rest for 10 minutes.
Grease two 13×9-inch baking pans or one 18×13-inch baking sheet. Shape the dough into 24 rolls (or your preferred size), being careful not to overwork it—too much handling can make it sticky. Place the rolls in the prepared pans or space them 2 to 3 inches apart on the baking sheet. Cover and let rise in a warm spot until nearly doubled in size, about 45 minutes.
Preheat your oven to 375°F. Bake for 12 to 15 minutes for individual rolls or about 20 minutes for pan rolls, until golden brown. Remove from the pans immediately and, if desired, brush the tops of the rolls with 2 tablespoons of melted butter. Serve warm and enjoy!
This recipe makes 2 dozen soft, tender overnight rolls—perfect for holiday meals or any cozy gathering.
Frequently Asked Questions
Can I make the dough more than one day in advance?
Yes! The dough can be made up to 48 hours in advance. Just keep it tightly covered in the refrigerator and punch it down once a day if it rises too much.
Do I have to use a stand mixer?
Not at all. While a stand mixer makes things easier, you can mix the dough by hand using a sturdy spoon and a little elbow grease. Just be sure to mix until the dough is soft and slightly sticky.
Can I freeze the dough or baked rolls?
Yes! You can freeze the shaped, unbaked rolls on a baking sheet, then transfer them to a freezer bag. When ready to bake, let them thaw and rise until puffy before baking. Baked rolls also freeze well—just reheat gently before serving.
Why is my dough too sticky or too dry?
Flour absorbs moisture differently depending on humidity and brand. If your dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a splash of warm water or milk until it softens.
Can I make larger rolls or a different shape?
Absolutely! You can shape the dough into cloverleaf rolls, knots, or even sandwich buns. Just adjust the baking time slightly depending on the size.
What’s the best way to reheat these rolls?
Wrap them in foil and warm in a 300°F oven for 10–15 minutes, or microwave for a few seconds with a damp paper towel to keep them soft.
Can I use all butter or all oil?
Yes—either works! Butter adds richness and flavor, while oil gives a slightly lighter texture. You can use one or the other, or a mix of both.
Overnight Refrigerator Rolls
Real Mom Kitchen
Equipment
Ingredients
- 1 ¼ cups warm water 105 degrees F to 115 degrees F
- 1 pkg or 2 1/4 tsp active dry yeast
- ⅓ cup sugar
- 4 to 4 ¼ cups all-purpose flour
- ⅓ cup melted butter or vegetable oil
- 1 egg
- 1 tsp salt
- Nonstick cooking spray
- 2 Tbsp butter melted (optional)
Instructions
- In a large mixing bowl (I do this in my kitchen aid mixer), add in the warm water and yeast; stir to dissolve yeast. Sprinkle with a little of the 1/3 cup sugar.
- Next, add in 1 1/2 cups of the flour, the rest of the sugar, melted butter or oil, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly.
- Now, using a wooden spoon or dough hook on the kitchen aid, mix in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
- Coat a 3-quart bowl with cooking spray. Place dough in container; turn once to grease surface of dough. Cover with plastic wrap and place in the refrigerator overnight.
- Punch dough down and turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
- Lightly grease two 13 x 9 baking pan or a 18 x 13 baking sheet.
- Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
- Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls, about 20 minutes for pan rolls, or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with 2 tablespoons melted butter. Serve warm. Makes 2 dozen rolls.
Nutrition
Recipe adapted from Better Homes and Gardens.
Celebrating Food Bloggers Bread Recipes (all pictured above)
Copycat King Hawaiian Rolls from Ashlee Marie
Small Batch 30 Minute Easy Dinner Rolls from Yummy Healthy Easy
Braided Sweet Bread from The Baker Upstairs
Dutch Apple Bread from Butter with a Slice of Bread
100% Whole Wheat Rolls from 365 Days of Slow Cooking
One Hour Cinnamon Rolls from Creations by Kara
Pumpkin Honey Butter Crescent Rolls from Life Made Simple Bakes
Potato Rolls from Like Mother Like Daughter
More Bread Recipes from Real Mom Kitchen
30 Minute Rolls
Overnight Cinnamon Rolls
Sweet Corn Bread with Maple Butter
15 Minute Cream Biscuits
English Muffin Bread
Easy Potato Rolls
Molly’s Rolls
Lion House Dinner Rolls with Honey Butter
Shaping Homemade Rolls
Orange Rolls
Easy Peasant Bread
Divine Breadsticks
Pumpkin Corn Bread
