Make-Ahead Soft Yeast Rolls Recipe
For the Rolls
- 1 cup whole milk (lower fat milk can be substituted)
- 1 package (0.25 oz or 2 1/2 tsp) active dry (not instant or rapid rise)
- 1/4 cup granulated sugar
- 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter
- 2 large eggs, room temperature
- 1 1/4 tsp kosher salt
- 4 cups (17oz, 476gr) all-purpose flour
For the Egg Wash
- 1 egg
- 2 TBSP water
- In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
- When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
- In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
- On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
- Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- Deflate the dough by gently pushing your fist in the center and folding the sides over. On a clean un-floured surface, pat the dough out into a rectangle. Cut the dough into 12 equal pieces (or more if you want smaller rolls).
- Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9X13″ pan, and space the shaped rolls our evenly in the pan.
- If prepping ahead: Lay plastic wrap directly on the rolls and refrigerate for up to 18 hours. Remove from the refrigerator an hour and a half before serving.
- Cover the rolls loosley with a towel and let rise for an hour or until doubled in size.
- Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.
- Bake in a 375F oven for 14-16 minutes.
- Serve hot.