By Becky Hardin
Published Oct 27, 2020
These delicious light and fluffy yeast rolls are the perfect bread side dish for Thanksgiving and the holidays. They can easily be made ahead of time and frozen, so be sure to make a big batch!
Holiday Rolls Recipe
When it comes to Thanksgiving and Christmas dinners, I love to serve some freshly baked bread to go along with the rest of the feast. This year, I can’t wait to serve up the deliciously soft yeast rolls.
Simple to make from scratch, and my favorite thing is that they can be made days, weeks and months ahead of time, saving you some precious time!
If you are planning to serve these up during the holidays, be sure to check out more festive sides like Roasted Maple Bacon Brussels Sprouts and Classic Sweet Potato Casserole !
Why You’ll Love this Yeast Roll Recipe:
- EASY: You need to allow time to let the dough rise, so this isn’t a quick recipe. However the ingredients and the method are very easy, so this is a great recipe if you are new to bread making.
- SOFT AND FLUFFY: You need to allow time to let the dough rise, so this isn’t a quick recipe. However the ingredients and the method are very easy, so this is a great recipe if you are new to bread making.
- FREEZER FRIENDLY: Make up a big batch of these rolls to freeze and grab the whenever you want!
How to Make these Make-Ahead Yeast Rolls
You can jump to the recipe card for full ingredients & instructions!
- Combine the yeast with sugar and water and let sit to activate it.
- Bet together the yeast with water, flour, egg, shortening sugar, and salt.
- Slowly stir in the remaining flour to form a soft dough.
- Place and roll the dough in an oiled bowl.
- Cover and let prove.
- Punch the dough down and refrigerate for at least 8 hours.
- Remove dough from the fridge several hours before you’re ready to bake.
- Punch the dough down and knead it on a floured surface.
- Divide the dough into balls, dip them in melted butter, and place them in a prepared pan.
- Cover with plastic wrap and let rise.
- Bake in a pre-heated oven.
- Let cool and serve or freeze.
Make ahead
To make the lightest and fluffiest rolls, you will need time to let the dough prove and rise several times. Make the dough the day before and let it rest overnight so that they are ready to bake the next day.
How long do they keep?
These rolls are best served soon after they come out of the oven, but they will keep for 3-4 days at room temperature. If you are planning to make them ahead, your best option is to freeze them as soon as they have cooled. Freeze them solid on a baking sheet before transferring to a freezer bag or airtight container.
Defrost frozen rolls for a few hours at room temperature and warm them through in the oven to serve.
What do you serve them with?
These yeast rolls are best served with lashings of butter! They are a great accompaniment to any meal. They work great with soups and stews and are a great addition to your Thanksgiving and Christmas meals. Try them with:
Pair these rolls with:
- Hearty Vegetable Soup Recipe
- Red Wine Beef Stew
- Thanksgiving Turkey
- Prime Rib Roast
- Pork Crown Roast
Tips!
- This dough is as versatile as it is excellent. The yeast rolls can be made into a variety of shapes. Keep in mind the yield will vary depending on the shape and size of the rolls.
- The dough will need to be refrigerated overnight (or at least 8 hours) after the first rise. The dough is then removed from the fridge, shaped, and allowed to rise at room temperature until doubled in size, about 1½ hours, before baking.
More Holiday Bread Recipes We Love
- Thanksgiving Dinner Rolls
- Easter Bread
- Sweet Potato Rolls
- Angel Biscuits
Ingredients1x2x3x
- ▢ 4½ teaspoons active dry yeast 14 grams (2 envelopes)
- ▢ ½ teaspoon granulated sugar 2 grams, for the yeast
- ▢ 1¼ cups water 284 grams, warm (110-115°F) and divided
- ▢ 4½-5 cups all-purpose flour 540-600 grams, divided
- ▢ 3 large eggs 150 grams, room temperature and lightly beaten
- ▢ ½ cup vegetable shortening 92 grams, melted and cooled to touch (½ stick)
- ▢ ½ cup granulated sugar 100 grams, for the dough
- ▢ 4 teaspoons kosher salt 12 grams
- ▢ ½ cup salted butter 113 grams, for dipping the dough (1 stick)
Video
Instructions
- Combine the yeast, ½ teaspoon sugar, and ¼ cup warm water in a 2-cup liquid measuring cup. Stir just to mix and let stand 5 minutes. (If the yeast doesn’t activate (or grow), discard and try again with fresh yeast.) 4½ teaspoons active dry yeast, 1¼ cups water, ½ teaspoon granulated sugar
- In a large bowl, combine the yeast mixture, remaining 1 cup warm water, 2 cups flour, eggs, melted (cooled) shortening, ½ cup sugar, and salt. Use a wooden spoon or Danish Dough Whisk to beat the mixture together for 2 minutes. Gradually stir in enough of the remaining flour until a soft dough forms. The dough shouldn’t be too sticky. 4½-5 cups all-purpose flour, 3 large eggs, ½ cup vegetable shortening, ½ cup granulated sugar, 4 teaspoons kosher salt
- Spray a different, large, glass bowl or a proofing container with nonstick spray. Place the dough in the bowl and roll it once to oil all sides of the dough.
- Loosely cover the bowl with sprayed plastic wrap or a damp, clean, lightweight dishtowel. Place it in a proofing oven (around 100°F) or in a warm, dry place until doubled, about 1 hour.
- Punch the dough down, cover tightly, and refrigerate at least 8 hours.
- About 2 hours before baking, remove the dough from the fridge, and spray 2 9-inch square pans with nonstick spray. Melt ½ cup butter. ½ cup salted butter
- Punch the dough down a second time and place it on a lightly floured surface. Knead the dough 5-6 times, divide it in half, and cut each half into 16 equal portions. Shape each portion into 2-inch balls, dip them in the melted butter, and place equally apart (with a little space in-between rolls) into the 2 prepared pans.
- Loosely cover each pan of rolls with sprayed plastic wrap and place is a warm, dry place for 1½ hours, or until the rolls are doubled in size.
- Bake the rolls, in a preheated 375°F oven, for 12 minutes, or until golden brown. The internal temperature should register 200°F to 205°F on an instant-read thermometer, when tested in the middle of a middle roll.
- While the rolls bake, cover a large metal cooling rack with a clean dishcloth.
- When the rolls are ready, transfer them to the cooling rack and let cool 1 minute. Turn the rolls out onto the towel-covered cooling rack and then turn them upright. Brush the rolls with melted butter, if desired.
- Serve immediately or cool completely and freeze for later use.
Equipment
- Kitchen Scale
- 2 9×9-inch Baking Pan
- Instant Read Meat Thermometer
Becky’s Tips
- This dough is as versatile as it is excellent. The rolls can be made into a variety of shapes. Keep in mind the yield will vary depending on the shape and size of the rolls.
- The dough will need to be refrigerated overnight (or at least 8 hours) after the first rise. The dough is then removed from the fridge, shaped, and allowed to rise at room temperature until doubled in size, about 1½ hours, before baking.
- The rolls can be frozen after baking and cooling to room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
Make Ahead Yeast Rolls
Equipment
- Kitchen Scale
- 2 9x9-inch Baking Pan
- Instant Read Meat Thermometer
Ingredients
- 4½ teaspoons active dry yeast 14 grams (2 envelopes)
- ½ teaspoon granulated sugar 2 grams, for the yeast
- 1¼ cups water 284 grams, warm (110-115°F) and divided
- 4½-5 cups all-purpose flour 540-600 grams, divided
- 3 large eggs 150 grams, room temperature and lightly beaten
- ½ cup vegetable shortening 92 grams, melted and cooled to touch (½ stick)
- ½ cup granulated sugar 100 grams, for the dough
- 4 teaspoons kosher salt 12 grams
- ½ cup salted butter 113 grams, for dipping the dough (1 stick)
Instructions
- Combine the yeast, ½ teaspoon sugar, and ¼ cup warm water in a 2-cup liquid measuring cup. Stir just to mix and let stand 5 minutes. (If the yeast doesn’t activate (or grow), discard and try again with fresh yeast.) 4½ teaspoons active dry yeast, 1¼ cups water, ½ teaspoon granulated sugar
- In a large bowl, combine the yeast mixture, remaining 1 cup warm water, 2 cups flour, eggs, melted (cooled) shortening, ½ cup sugar, and salt. Use a wooden spoon or Danish Dough Whisk to beat the mixture together for 2 minutes. Gradually stir in enough of the remaining flour until a soft dough forms. The dough shouldn’t be too sticky. 4½-5 cups all-purpose flour, 3 large eggs, ½ cup vegetable shortening, ½ cup granulated sugar, 4 teaspoons kosher salt
- Spray a different, large, glass bowl or a proofing container with nonstick spray. Place the dough in the bowl and roll it once to oil all sides of the dough.
- Loosely cover the bowl with sprayed plastic wrap or a damp, clean, lightweight dishtowel. Place it in a proofing oven (around 100°F) or in a warm, dry place until doubled, about 1 hour.
- Punch the dough down, cover tightly, and refrigerate at least 8 hours.
- About 2 hours before baking, remove the dough from the fridge, and spray 2 9-inch square pans with nonstick spray. Melt ½ cup butter. ½ cup salted butter
- Punch the dough down a second time and place it on a lightly floured surface. Knead the dough 5-6 times, divide it in half, and cut each half into 16 equal portions. Shape each portion into 2-inch balls, dip them in the melted butter, and place equally apart (with a little space in-between rolls) into the 2 prepared pans.
- Loosely cover each pan of rolls with sprayed plastic wrap and place is a warm, dry place for 1½ hours, or until the rolls are doubled in size.
- Bake the rolls, in a preheated 375°F oven, for 12 minutes, or until golden brown. The internal temperature should register 200°F to 205°F on an instant-read thermometer, when tested in the middle of a middle roll.
- While the rolls bake, cover a large metal cooling rack with a clean dishcloth.
- When the rolls are ready, transfer them to the cooling rack and let cool 1 minute. Turn the rolls out onto the towel-covered cooling rack and then turn them upright. Brush the rolls with melted butter, if desired.
- Serve immediately or cool completely and freeze for later use.
Video
Notes
- This dough is as versatile as it is excellent. The rolls can be made into a variety of shapes. Keep in mind the yield will vary depending on the shape and size of the rolls.
- The dough will need to be refrigerated overnight (or at least 8 hours) after the first rise. The dough is then removed from the fridge, shaped, and allowed to rise at room temperature until doubled in size, about 1½ hours, before baking.
- The rolls can be frozen after baking and cooling to room temperature.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
