If you are looking for soft, pillowy rolls without the hassle of multi-step proofing on a busy day, these no-knead overnight dinner rolls are as simple as it gets. The dough comes together effortlessly in a single mixing bowl with zero kneading required. You just mix it up, pop it in the fridge overnight, and shape and bake the next day for huge, golden-brown rolls that everyone will love.
When testing this recipe, I specifically wanted something that would take the stress out of busy cooking days like Thanksgiving or Christmas. Being able to prep the dough the night before means you can just shape, proof, and bake them whenever you have a free pocket of time the next day. You aren't sacrificing a single bit of quality for convenience. These refrigerator rolls turn out impossibly light, fluffy, and delicious every single time.
Table of contents
If you love baking fresh, homemade bread like my Garlic Herb Rolls or Homemade Hawaiian Sweet Rolls, this stress-free overnight recipe is going to be a new favorite in your baking rotation. Grab a large mixing bowl, and let's get a batch prepped!
Key Ingredients & Substitutions
- Active Dry Yeast: You will need 2 full packages or 4 ½ teaspoons if you are scooping directly from a yeast jar.
- Melted Butter: Either salted or unsalted butter works great here! If using salted butter, you can slightly reduce the added salt in the dough.
- Oil: I love using olive oil for a rich, flavorful dough, but any neutral cooking oil, like vegetable oil works as an easy 1:1 substitute.
- Granulated Sugar: Sugar helps feed the yeast and gives these rolls a subtle sweetness. You can swap the granulated sugar for an equal amount of honey, or reduce the sugar amount slightly if you prefer a less sweet roll.
- Eggs: Two beaten eggs add richness, structure, and that wonderfully pillowy crumb to the dough, plus an extra egg for a quick egg wash right before baking for a glossy, golden top.
- All-Purpose Flour: Standard all-purpose flour gives these rolls their classic, tender structure with zero heavy kneading required.
See the recipe card below for the full list of ingredients and measurements.
How To Make No Knead Overnight Dinner Rolls
Making these overnight rolls is super easy. Everything comes together in a single bowl with zero kneading required!
- Mix Base Ingredients: In a large bowl, whisk the warm water, yeast, melted butter, oil, sugar, salt, and beaten eggs until dissolved.
- Mix the Dough: Stir in the flour with a spoon or dough whisk until a soft dough forms and no dry spots remain.
- Chill Overnight: Lightly oil the top, cover tightly with plastic wrap, and refrigerate overnight.
- Shape Rolls: Turn out the chilled, puffy dough, weigh into 3-ounce portions, and roll into smooth balls.
- Proof Until Puffy: Arrange on a parchment-lined 13x18-inch sheet pan. Cover and let rise until puffy.
- Egg Wash & Bake: Brush gently with egg wash and bake at 350°F for 30-35 minutes until deep golden brown.
See the recipe card below for the full recipe
Sky's Tips
- Use a Large Mixing Bowl: Make sure to use a large bowl because it will rise a lot as it ferments overnight in the fridge, so give it plenty of room to prevent a messy spillover!
- Baking Pan Options: If you don't have a standard 13x18-inch half-sheet pan, simply divide the rolls between two 9x13-inch baking dishes instead. They fit 12 rolls each and bake up just as soft and fluffy.
- Weigh for Uniformity: Using a digital kitchen scale to measure each roll to roughly 3 ounces ensures every single roll bakes at the exact same rate in the oven.
- Placement Matters: Store your covered dough near the middle of the refrigerator. The back of the fridge can often run too cold and freeze your dough, while the front door area fluctuates in temperature. A middle shelf keeps the fermentation perfectly steady overnight.
Storing & Freezing Instructions
Storing: Store baked rolls in an airtight container or sealable plastic bag on the counter or in the refrigerator for up to 4 to 5 days.
Freezing: To freeze, let the baked rolls cool completely, then store them in a freezer-safe bag or airtight container for up to 3 months.
Reheating: When ready to serve, thaw the frozen rolls at room temperature. Wrap them loosely in aluminum foil and warm them in a 300°F oven for 10 to 15 minutes until heated through and soft.
I hope these easy refrigerator rolls take some stress out of the holiday season for you!
-Sky🩷
If you tried this No Knead Overnight Dinner Rolls recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
No Knead Overnight Dinner Rolls
Equipment
- 13x18 baking sheet or 2 9x13 baking dishes
Ingredients
- 4 ½ teaspoons active dry yeast or 2 packages
- ½ cup butter melted
- ¼ cup oil any neutral tasting oil
- ½ cup granulated sugar or honey
- 2 ½ teaspoons salt
- 2 ½ cups water warm
- 2 large eggs lightly beaten
- 7-8 cups all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- For the dough: In a large mixing bowl, whisk together the active dry yeast, warm water, melted butter, oil, sugar, salt, and beaten eggs until combined.
- Add the flour to the bowl, starting with 7 cups, and stir with a sturdy spoon or dough whisk until a soft dough forms and no dry pockets of flour remain. Add the remaining flour if the dough remains sticky. Stir until fully combined and just tacky.
- Lightly coat the top of the dough with a splash of oil. Cover the bowl tightly with plastic wrap and place it on a middle shelf in your refrigerator overnight (up to 14 hours). You'll want to make sure you are using a large bowl. The dough will rise considerably overnight.
- In the morning: Line a 13x18-inch half-sheet pan with parchment paper. Turn the puffy, chilled dough out onto a clean work surface. Use a digital scale to weigh out 3-ounce portions, then roll each piece into a smooth ball using a cupped hand.
- Arrange the rolls evenly on the prepared sheet pan. Cover loosely with a clean kitchen towel and let them rise in a warm spot just until puffy (about 1 to 1 ½ hours). Preheat your oven to 350°F.
- Beat 1 egg with 1 tablespoon of water to create an egg wash, then gently brush the tops of the rolls. Bake for 30 to 35 minutes until deep golden brown. Brush with melted butter immediately out of the oven if desired. Enjoy!
Sheila says
So I've never been successful at making homemade rolls. This recipes look pretty easy, I just have one question. How long does "proofing" take? The recipes says until puffy and doubled in size, but how long does that normally take?
Simply Scratch Made says
It depends on the temperature of your kitchen. If your kitchen is warm, it will take 1 1/2-2 hours. In a cold kitchen it will take longer. I hope these work out for you!!