There’s something magical about the smell of fresh bread baking in the oven, especially when it’s these soft, buttery make-ahead icebox rolls. Perfect for holidays, special occasions, or family dinners, these rolls let you do most of the prep work in advance — saving you precious time on the day you’re serving them. Whether enjoyed warm with melted butter or used to soak up gravy, these rolls will quickly become a treasured tradition at your table.
Ingredients for Make-Ahead Icebox Dinner Rolls
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2 packages active dry yeast
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1 cup (240 ml) warm water
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3/4 cup (150 g) sugar
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1 cup (200 g) shortening
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1 cup (240 ml) hot water
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2 eggs
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4–6 cups (480–720 g) flour
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1 teaspoon salt
How to Make Make-Ahead Icebox Dinner Rolls
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Dissolve the yeast in the warm water, following the directions on the yeast package.
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In a separate bowl, cream together the sugar and shortening.
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Add the hot water to the sugar and shortening mixture, then let it cool to avoid killing the yeast in the next step.
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Stir in the dissolved yeast mixture and the eggs, whisking lightly.
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Add 4 cups (480 g) of flour and the salt, stirring to combine. If the dough is too sticky, add more flour, one cup (120 g) at a time, until it feels slightly tacky but elastic.
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Transfer the dough to a large greased bowl, cover with plastic wrap pressed directly onto the dough, and refrigerate until needed. The dough can be kept in the fridge for up to 2–3 days, as long as it’s airtight.
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Several hours before baking, remove the dough from the refrigerator. Punch it down and let it rise until doubled in size.
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Punch down again, then place the dough on a generously floured surface. Lightly flour the top and fold the edges into the center. Knead with the heels of your hands for several minutes until elastic. Roll it out with a floured rolling pin, fold edges in again, and knead once more.
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Work with one-quarter of the dough at a time, setting the rest aside. Roll out the portion, turning and flipping it to prevent sticking, and adding flour as needed.
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When the dough is about 1 inch (2.5 cm) thick, cut circles with a biscuit cutter and arrange them on an ungreased baking sheet so the edges just touch.
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Repeat steps 9 and 10 with the remaining dough, re-rolling scraps as necessary.
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Cover the rolls with a lightweight kitchen towel and let them rise until doubled. Rising time will vary based on room temperature — in a warm kitchen, it may take only 15 minutes, while in cooler conditions it could take up to an hour.
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Preheat the oven to 350°F (175°C) and bake the rolls for 15–20 minutes, or until golden brown on top.
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Brush the hot rolls with melted butter immediately after removing them from the oven.
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For a make-ahead option, bake until just before browning, freeze on sheets, then store in freezer bags. When ready to serve, bake from frozen at 350°F (175°C) until golden brown. Freezing often enhances the yeasty flavor.
Why You’ll Love These Rolls
Not only do these rolls deliver a tender, buttery bite every time, but they also offer the convenience of preparing the dough days ahead. Perfect for taking the stress out of holiday cooking, they’re versatile enough to serve with anything from roast turkey to a simple soup. One batch will likely have everyone asking when you’re making them again — so you might want to double it from the start.
