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Make-Ahead Dinner Rolls
Make-Ahead Dinner Rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Make-ahead buttery dinner rolls for the holidays. Freezer-friendly for Thanksgiving prep. Perfect for leftover turkey sandwiches.
Ingredients:
  • 4 cups all-purpose flour (480 grams), measured into a bowl using the fluff-and-scoop method, plus more for dusting
  • 2/3 cup (40 grams) instant mashed potato flakes, unflavored or natural-flavored
  • 1 package (2 1/2 teaspoons) instant yeast
  • 1/4 cup (50 grams) sugar
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 1/4 cups (296ml) whole milk
  • 4 ounces (8 tablespoons) unsalted butter, softened at room temperature
  • 1 teaspoon vegetable or olive oil, for the bowl
  • About 3 tablespoons melted butter for brushing the reheated rolls
Instructions:
  • Prepare the dough: In the bowl of a stand mixer with the paddle attachment on low speed, combine 2 cups flour, potato flakes, yeast, sugar, and salt. Mix until blended. Add eggs and milk, then beat on medium speed for 1 minute. Incorporate butter in tablespoon increments on medium speed for 3 to 5 minutes. Scrape the bowl, then blend in 1 1/2 cups more flour on low speed until the dough is thick and smooth. Scrape the bowl again, switch to the dough hook, and set the mixer on low speed. Gradually add 1/2 cup more flour.
  • Knead the dough on low speed for 10 minutes until it forms a soft, slightly tacky texture. If the dough is too sticky, gradually add more flour, 1 tablespoon at a time, until it easily pulls away from the sides of the bowl.
  • Allow the dough to rise: Remove the dough from the bowl and shape it into a ball. Drizzle oil into the bottom of the bowl and place the ball back in, rolling it to coat with oil. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 1/2 to 2 hours, or until doubled in size and the dough is firm yet leaves an impression when touched.
  • Roll and shape the dough: Place the dough on a lightly floured countertop and use a rolling pin to flatten it into a 12-inch square of even thickness. Cut the square into 16 equal pieces. Fold the edges of each piece into the center and pinch the ends to form a ball. Place each ball seam side down on an unfloured part of your work surface. Cup your hands over the dough and rotate to shape into a smooth, round roll.
  • Prepare for rising: Line a baking sheet with parchment paper. Place the rolls 1 inch apart on the sheet and cover with plastic wrap. Allow the rolls to rise for about 1 hour until they look puffy. As they near the end of rising, preheat the oven to 350°F. If you want the rolls to touch after baking, arrange them in rows of 4 on the sheet. For individual rolls, space them slightly farther apart.
  • To bake the rolls, place them in the oven and bake for 20 minutes until they turn a beautiful golden brown. Once done, transfer the rolls from the baking sheet onto a cooling rack. If you're serving them right away, you can brush them with melted butter for an extra touch of flavor. Otherwise, you can freeze them without the butter and reheat whenever you'd like.
  • *To freeze the rolls:* After the baked rolls have completely cooled, tightly wrap them in foil in packages of 6 or 8. Place the foil packages in plastic freezer bags and freeze for up to one month (watch out for frost and freezer burn after this time). Remember, a 6-pack fits perfectly in a one-gallon freezer bag, while an 8-pack fits in a two-gallon bag.
  • To reheat the rolls, take the foil-wrapped packages out of the freezer bags and unwrap them slightly to let air flow. Place on a baking sheet in their foil and warm in a 300°F oven for approximately 10 minutes. Optionally, brush with melted butter for extra flavor.

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