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Bread Machine Rich Refrigerator Rolls

Rich Refrigerator Rolls
So you think you have no time to bake homemade dinner rolls? We think this recipe will change your mind! The dough is prepared before going to bed and rises slowly in a cold refrigerator. All you have to do the next day is shape, rise and bake!
Yield 16 rolls



  • 1 cup water
  • 1 large egg
  • 3 tablespoons butter
  • 3 1/2 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast


  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with next step.
  • Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours. The dough will need to be punched down in a couple hours.
  • Remove dough from refrigerator, punch down, and allow to rest for 10 minutes before shaping. Divide dough into 4 parts. Divide each forth into 4 pieces and shape into rolls. Place rolls 2 to 3 inches apart on greased cookie sheets. Cover; let rise at room temperature until indentation remains when touched.
  • Preheat oven to 400°F.
  • Gently brush egg wash over top of rolls. Sprinkle with sesame seeds, if desired. Bake for 8 to 10 minutes. Serve warm or cold.


Get Traditional Bread Making Method here.
Photo by Miss in the Kitchen.

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Review & Comments

Beverly | Reply

Hi, how long can this dough stay refrigerated, for instance I only want to bake the rolls as needed,

Red Star Yeast | Reply

Hi Beverly – I wouldn’t refrigerate more than 48 hours. Par-baking the rolls is another option – you can find instructions here:
Happy baking!

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