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+ servings
buttery Overnight Refrigerator Rolls

Overnight Refrigerator Rolls

These soft and fluffy yeast rolls are made ahead of time and left in the refrigerator overnight before baking the next day.
Course Side
Cuisine American
Keyword dinner roll recipe, homemade dinner rolls, homemade yeast rolls, yeast roll recipe, yeast rolls
Prep Time 20 minutes
Cook Time 20 minutes
Chill & Rise Time: 15 hours
Total Time 15 hours 40 minutes
Servings 30
Calories 167kcal
Author Kat Jeter & Melinda Caldwell


  • 1 package Dry active yeast
  • ½ cup Warm water
  • ½ cup Shortening
  • ½ cup Sugar
  • 1 Egg beaten
  • 2 cups Warm water
  • 1 ½ teaspoons Salt
  • 8 cups All-purpose Flour sifted


  • Sprinkle yeast over ½ cup of warm water letting it sit for about 5 minutes.
  • While the yeast dissolves place the shortening and sugar in the bowl of your stand mixer and cream them together.
  • Add the beaten egg, 2 cups of warm water, salt, and yeast mixture to the bowl and begin to mix.
  • Add flour 1 cup at a time continuing to mix until the ingredients are thoroughly combined and your dough is formed.
  • Turn the dough out onto a floured surface and pat it into a large ball. Place it in a large bowl lightly greased with vegetable oil or olive oil. Rub a little of the oil over the top of the dough to keep it from drying out.
  • Cover the dish with plastic wrap and place in the refrigerator overnight.
  • When ready to use shape the dough into 3 oz small balls and place them in a greased baking pan. Let the dough rise in a warm place for about 3 hours.
  • Bake at 400 degrees F for 20 minutes


Note: Make sure you sift the flour and fill right up the the 1 cup line.


Serving: 1roll | Calories: 167kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Calcium: 6mg | Iron: 2mg