MAKE AHEAD FREEZER ROLLS — Make your dough ahead of time, then thaw and bake these fluffy rolls at your convenience.
I love the convenience of frozen dinner rolls. Especially the ones you raise and bake yourself, because they taste so close to homemade. But these Make Ahead Freezer Rolls have sold me on the idea of making my own dough and freezing it to use later.
Just like the store bought version, you partition the dough for these rolls into individual servings, freeze them, and then pull them out a let them rise when you’re ready to bake them.
And of course, they taste even more homemade than the store bought version. There’s nothing quite like a homemade roll, warm from the oven, slathered with butter!
Best of all, they were so easy! I like to mix up the dough on the weekend, when I have more time, and then we can have fresh baked rolls during the week.
Provided I remember to pull them from the freezer in time. That’s the hardest part!
I especially love using this recipe in preparation for upcoming holidays like Thanksgiving, Christmas or Easter, when I know there is going to be so much food prep going on.
I can get these rolls ready for the freezer weeks in advance, which means one less thing to worry about when I have a big meal to prepare.
If you love the convenience of frozen dough, you’re going to love this recipe!
You can keep the dough in the freezer for up to a month, making it the perfect meal prep solution for busy moms like me.
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Make Ahead Freezer Rolls
Make your dough ahead of time, then thaw and bake these fluffy rolls at your convenience.
- 2 cups milk
- 2 packets active dry yeast
- 1/4 cup sugar
- 6 - 6 1/2 cups flour
- 2 teaspoons salt
- 2 eggs
- 1/2 cup butter, softened
- Heat milk in the microwave (about 40 seconds) or on the stovetop until it reaches a temperature of 105 to 110 degrees. Whisk in the yeast and sugar and let stand for 5 minutes.
- Combine 5 cups of the flour and the salt in the bowl of a stand mixer fitted with the dough hook.
- Cut the butter into about 8 pieces. With the mixer on low speed, add the butter gradually until it is mixed with the flour.
- Whisk the eggs into the milk and yeast mixture. Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together. With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms. You may not use all the flour.
- Cover the dough and let rise for one hour, or until doubled in size. Punch down to deflate.
- Divide thet dough into 2-3 dozen pieces. Pull down on the sides of the rolls and pinch the seam underneath to form round, smooth balls. Place the rolls on a large, parchment lined cookie sheet and place in the freezer for 3-4 hours. Transfer the frozen rolls to a zip top freezer bag and store in the freezer for up to one month.
- To bake rolls: place frozen dough balls about 1-inch apart in a lightly greased baking dish. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise for about 4 hours, or until doubled in size.
- Preheat oven to 375 degrees. Bake rolls for 15-18 minutes, or until golden brown. Brush the tops with melted butter and serve warm.
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Who Dished It Up First: Adapted from food.com