Make-Ahead Soft Yeast Rolls
Follow this make-ahead soft yeast rolls recipe for easy homemade rolls any night of the week. Refrigerate the dough until ready to bake, and top each tender roll with melted butter and a sprinkle of sea salt.
- Skill Level: Intermediate
- Components Used: Enriched Sweet Dough Master Recipe, Egg Wash
Simplify dinnertime and prep this side dish in advance. Make the dough and shape the rolls the day before, then bake them fresh 15 minutes before mealtime. They’re easy enough for a weeknight family dinner but so delicious and special for a holiday meal.
Why I love these make-ahead rolls
- By preparing the rolls the day before, you can eliminate stress when pulling a meal together.
- Homemade dinner rolls are an easy way to kick a simple meal up a notch.
- These rolls are ultra soft and buttery – you’ll want to make them for holiday celebrations and casual family dinners.
Ingredients and Substitutions
The dough for these rolls is the same dough I use for all sweet doughs like cinnamon rolls, sticky buns, and yeast donuts. Although they contain sugar, they’re not actually sweet. The sugar simply helps the rolls stay soft and fluffy.
Yeast: Yeast is a type of biological leavening. It is what makes yeast dough rise.
Milk: Milk is used in sweet dough recipes (as opposed to water in lean dough recipes) to keep the dough soft and add richness in flavor. Instead of whole milk, non-dairy alternatives like oat, almond, or soy milks work great.
Sugar: Sugar retains moisture which keeps these rolls soft and tender (and keeps them softer for longer).
Flour: Flour is the main ingredient in any bread recipe as it builds the structure of the dough. For a gluten free option, substitute the all-purpose flour with a gluten free alternative like Pillsbury’s Gluten Free Flour. Whichever gluten-free flour blend you choose, make sure it contains xanthan gum. If it does not, add 1 teaspoon xanthan gum to this recipe in step 2.
Salt: Without salt, these rolls would taste flat and boring. It also acts as a preservative and keeps any leftover rolls fresh.
Butter: Yeast doughs made with fat are soft and tender as opposed to crispy and chewy (like pizza dough). For a dairy free alternative, substitute the butter with a vegan butter like Earth Balance.
Eggs: Whole eggs work to bind the rolls together. They add structure and strength to finished baked goods. For an egg free alternative, try a flax meal or chia seed replacement like flax meal or chia seed (I have not tested these options so if you do try it, let me know how the rolls turn out).
Soft Yeast Roll Variation Ideas
- Herbed Dinner Rolls: To the flour, whisk in 1 teaspoon garlic powder, 1 tablespoon fresh chopped rosemary (or 1 1/2 teaspoons dried), and 2 tablespoons fresh chopped parsley (or 1 tablespoon dried). After baking, brush on melted butter with a sprinkle of chopped herbs and flaky salt.
- Everything Seasoning Dinner Rolls: After baking, brush on melted butter and a generous sprinkle of everything bagel seasoning.
How to Make-Ahead Soft Yeast Rolls
The key to preparing these dinner rolls ahead of time is to refrigerate the unbaked rolls overnight and bake them fresh the next day.
PROOF THE YEAST
Warm the milk to about 110-115°F/43-46°C. Transfer the warm milk to a large mixing bowl and stir in the yeast and a pinch of sugar. Let sit for 5-10 minutes until bubbles and foam start to form.
*This step is called “proofing the yeast.” While option, it’s a good way to test the yeast to make sure it’s active before using it in the recipe. If you do not see any bubbles or activity after 10 minutes, then your yeast is dead or your milk is too hot. Start the process over with fresh yeast and/or cooler milk.
Place all of the dough ingredients into a large mixing bowl, including the milk/yeast mixture. (The order in which everything is added/combined doesn’t make a difference.) Mix together in a stand mixer, or with a wooden spoon, spatula, or your clean hands.
KNEAD THE DOUGH
Knead the dough until smooth and elastic. This takes about 8-10 minutes by hand or 6-8 minutes with a stand mixer fitted with the dough hook.
While kneading the dough, add more flour as needed. Stop kneading the dough when it’s still slightly sticky to the touch but feels smooth and elastic. It should stand tall when rounded into a ball.
Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Turn to coat and cover with a piece of plastic wrap, a damp cloth, or clean shower cap (my preference) to bulk ferment until doubled in size – about 1 hour for quick rise yeast and 2 hours for active dry yeast. To speed up the process, place the covered bowl in a warm place in your kitchen.
After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife and a kitchen scale to ensure they are all the same size. Working with one piece of dough at a time, shape the rolls. Pull down on the sides of the dough, creating a seam at the bottom.
Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm until a smooth piece of dough forms.
Line a sheet pan (or cookie sheet) with parchment paper or lightly grease a 9×13-inch (23×33-cm) baking dish. Place the dough balls evenly spaced onto the sheet pan or into the baking pan. Cover the rolls tightly with plastic wrap.
Refrigerate Overnight (optional)
To make these make-ahead rolls, refrigerate the pan of shaped rolls for up to 18 hours. For holidays, like Thanksgiving or Christmas, I like to prep these rolls ahead so I’m not dealing with flour all over the counter while making other recipes.
The next day, remove the pan of rolls from the refrigerator about 90 minutes before serving. Keep them covered and let stand for about 75 minutes before moving onto the next step.
If you’d like to skip the refrigerator slow rise, let the rolls rise at room temperature for about 45 minutes (if using quick rise yeast) and about 75 minutes (if using active dry yeast).
Whisk together the egg and water to make an egg wash. Remove the plastic wrap from the pan and brush the egg wash on top of the rolls. The egg wash gives the rolls a shiny, golden top. Bake for 15-20 minutes until golden brown. While still hot, I like to brush melted butter onto the rolls and garnish with a sprinkle of flaky salt. Serve warm.
What kind of yeast should I use?
This recipe calls for active dry or quick rise yeast. Quick rise yeast is also known as instant yeast or rapid-rise yeast.
How far in advance can I make dinner rolls?
These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.
Can I bake dinner rolls the night before?
I don’t recommend baking the rolls in advance. Dinner rolls are best served fresh from the oven.
Can I use bread flour?
You can use either all-purpose flour or bread flour in this dinner roll recipe. You do not need to make any other changes to the recipe if you are using bread flour. All-purpose flour will give you light and tender rolls while rolls made with bread flour will be slightly chewier.
How to Store Dinner Rolls
Room Temperature: After baking, let the rolls cool completely. Store any leftover rolls in an air-tight container at room temperature. They are best enjoyed within 24 hours of baking.
Freezer: After baking, let the rolls cool completely. Once cool, wrap in aluminum foil and place the foil package in a zipper bag – freeze for up to 2 months. When ready to serve, let them thaw overnight in the refrigerator and place into a 325°F/163°C oven for 10-15 minutes until warmed through.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this make-ahead recipe, you might like to try these other recipes that can be prepped in advance.
Make-Ahead Soft Yeast Rolls
These easy soft yeast rolls can be made ahead and refrigerated until you are ready to bake and serve. This recipe results in tender, fluffy, chewy and buttery rolls easy enough for any day of the week and special enough for holiday gatherings!
For the rolls
- 7 grams (1 package, 2 ¼ teaspoons) active dry or quick rise yeast*
- 227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
- 50 grams (¼ cup) granulated sugar
- 480-600 grams (4-5 cups) all-purpose flour
- 7 grams (1 ½ teaspoons) kosher salt or table salt
- 85 grams (6 tablespoons) unsalted butter, very soft
- 2 large eggs, room temperature
For the egg wash
- 1 whole egg
- 1 tablespoon water
- Warm the milk (227 grams/ 1 cup) to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (7 grams/ 1 package), and ½ teaspoon of sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
- Add 480 grams (4 cups) of flour, the rest of the sugar (50 grams ¼ cup), salt (7 grams / 1 ½ teaspoons), butter (85 grams/ 6 tablespoons), and eggs (2 large) to the mixing bowl. Use clean hands to mix together until a sticky dough forms.
- If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. Stop kneading the dough when it’s still slightly sticky to the touch but feels smooth and elastic. It should stand tall when rounded into a ball.
- Shape the kneaded dough into a ball and transfer to a lightly oiled bowl. Turn to coat and cover with a piece of plastic wrap, a damp cloth, or clean shower cap (my preference) to bulk ferment until doubled in size - about 1 hour for quick rise yeast and 2 hours for active dry yeast.
- After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces.
- Working with one piece of dough at a time, shape the rolls. Pull down on the sides of the dough, creating a seam at the bottom. Place the piece of dough seam-side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm until a smooth piece of dough forms.
- Line a sheet pan with parchment paper or lightly grease a 9x13-inch (23x33-cm) baking dish. Place the shaped rolls onto the sheet pan or into the baking pan. Cover the rolls with plastic wrap.
- To prep ahead: Refrigerate the pan of shaped rolls for up to 18 hours. 90 minutes before serving, remove from the refrigerator. Let them stand at room temperature for 75 minutes before continuing with step 9. To skip the refrigerator slow rise: Let the rolls rise at room temperature for about 45 minutes (if using quick rise yeast) and about 75 minutes (if using active dry yeast).
- Position an oven rack to the center position. Preheat the oven to 375°F/190°C.
- Whisk together the egg and water to make an egg wash. Remove the plastic wrap from the pan and brush the egg wash on top of the rolls.
- Bake for 15-20 minutes, until golden brown. If desired, brush baked rolls with melted butter and sprinkle with flaky salt.
*Quick rise yeast is also known as instant yeast or rapid rise yeast.
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Amount Per Serving: Calories: 0
146 Comments on “Make-Ahead Soft Yeast Rolls”
Thank you Ms. Bettie! This has landed in my inbox just as I’m making the final tweaks to the TG menu. How is it a week from today already?! Aaargh! These will be on the menu for sure! My go-to roll is a 30 minute recipe, but that can be tricky to not over-proof when you get distracted doing 15 other menu items. These will be perfect! Thanks again and happy Thanksgiving!
You are very welcome! Let me know how they turn out!!!
can I 3 times this recipe for dinner rolls
Yes you can! You will need a big bowl! These rolls are also very big so you could definitely make smaller rolls if you like too. Even 16 or 18 in a batch instead of 12 would work nicely.
Please, could you give me a gluten-free version??
Hi there. I haven’t experimented too much with gluten free yeast bread making. This recipe from another site looks promising though! http://mygluten-freekitchen.com/pull-apart-dinner-rolls-gluten-free/ Good luck!
I am so excited to make these Baker Betty!
Do you use bread flour in this recipe?
I read that you can prep these and refrigerate up to 18 hrs, this is good to know! Have you ever froze the prepped rolls?
I only have a stand mixer and don’t feel confident enough to knead myself. Do I use the dough hook the entire time?
I do not use bread flour when I make these, but you definitely can. It will give them more chew.
I actually have not had great luck at freezing unbaked yeast dough. My baking science knowledge tells me it is not a good idea because the freezing temperatures will burst the yeast cells. BUT I know some people do it and have had luck with pizza dough so it may be worth an experiment. My rule of thumb is to bake first, then freeze. I let the rolls cool completely, then wrap tightly in plastic wrap, put in a zip top bag, then freeze. I refresh them in a 300F oven.
Yes, you want to use your dough hook. I would put all of the ingredients in the bowl of the mixer, stir together with a spoon, then start mixing with the dough hook. You may need to stop the mixer and scrape down the sides of the bowl at the beginning if the dough is pooling in the bottom too much.
Made these tonight under a quick schedule, they we were devoured ,uswd my mixer and dough hook,delish!
Thanks for the feedback Jayme! So glad you liked them!
Keep trying different recipes for the perfect dinner roll. By George, I think this is it! Thank you, Bettie! My family loves these. I did a trial run today and will make them again for Thanksgiving!
That makes me insanely happy Annie!! Thanks for the feedback. So glad your family loves them!
I have a jar of yeast of instant yeast . In the video it shows a package of yeast I’m not sure exactly how many ounces that is or how many tables teaspoons or teaspoons to measure how much do I need in spoon size?
If you look at the recipe at the bottom of the post it write out the yeast amounts as 1 package or 2 1/2 teaspoons if measuring from bulk. Hope this helps!
I have a jar of instant yeast . In the video it shows a package of yeast I’m not sure exactly how many ounces that is or how many tables teaspoons or teaspoons to measure . How much do I need in spoon size?
These turned out killer. I used Insta-sav yeast as I was cooking them the same day. I am assuming you discourage instant yeast if you are refrigerating/proofing overnight? They make nice big roles at about 77 grams each, so I am going to cut them down in size a bit for Thanksgiving. Thanks so much!
Thanks so much for the feedback! And yes, you are correct. Instant yeast will not work for these if you are prepping ahead and refrigerating overnight. And yes, they are substatial rolls. I think 16 or 18 per batch would be a good size for Thanksgiving!
Why do I need to refrigerate the dough before I bake it?
You don’t need to refrigerate if you don’t want to prep ahead. If you read the recipe, it states the skip the refrigeration step if you are not prepping ahead. The refrigeration is for people who want to prep the rolls early and then bake when ready. This makes it easier on days like Thanksgiving when a lot of other cooking is being done.
Thank you Bettie 🙂
These look fabulous. I need to make 2 batches One exactly like the recipe, but another one gluten free. Do you think gluten free flour would work?
Thank you these Buns are YUMMY..my Family Love’s them so I’m going to Bake these on Sunday’s from now on thats our Family get together with Roast Lamb…
again I Love making them
from New Zealand.
Good post, i surely love this site, keep on it
Made these for christmas. They were super moist and amazing. Tasted almost like potato rolls. I have now been told by my family that i need to make these for Easter, Thanksgiving and Christmas!
I rate 5 stars
Can”t wait to make these rolls.
A couple things I want to ask about- why use yeast and baking powder or soda in a recipe? And how do butter and shortening compare in a yeast roll recipe? I’ve been making yeast breads and rolls for years, but infrequently and I learned a few things today! Thanks
So, this is my first attempt at making rolls of any sort, and ever using yeast, so I’m no really sure how things are supposed to go… When I mixed the yeast in with the milk, it clumped up, even though i mixed it right away. I tried mixing it for a minute or two, trying to get it to disperse, but it didn’t really do much. Are my rolls going to be junk now…?
My yeast did the same thing. I checked the milk temperature before I added the yeast to be sure it wasn’t too hot, I added the yeast when the milk was about 120F. I do not see any bubbling/foaming happening in my milk mixture–worried my yeast is dead. Don’t want to add dead yeast to my flour, otherwise worried my rolls won’t rise. YIKES…may have to run to the grocery store for more yeast.
Just use four cups of gluten free all purpose flour instead. This is what I do with a regular recipe I just use how many cups of gluten free flour instead of the regular flour that it calls for. Pillsbury gluten free flour would be best for this type of recipe.
Can this be done in a bread machine
I tried this tonight and it did not turn out right I followed the steps
Do you use bread flour and or plain flour?
will it work using this dough with BBQ pork filling
Bettie, this dough recipe was both my mother and my MIL’s “go to” roll recipe. Both were good cooks, but my MIL thought her rolls were fantastic until she had my mom’s, probably because they were so pretty. Turns out they both used the same recipe, just prepared the dough in different shapes. LOL! My MIL used to roll her dough out to about 5/8″ thick, cut out pieces of dough with a round cutter, fold them in half, and then stack them (side by side) to rise in a greased glass casserole dish. (This shape of roll is perfect for a big scoop of homemade preserves.) My mother, on the other hand, rolled out half the dough quite flat into a circle, then cut in 8 wedges, buttered the dough, and rolled each wedge up to make crescent rolls. One batch of dough = two rolled-out dough rounds = 16 rolls. The presentation was truly beautiful, and people would beg her to bring “her rolls” to pot-lucks and dinners. My mom would prep the dough ahead of time, and then finalize, so her recipe is titled Refrigerator Crescent Rolls. I don’t think my MIL refrigerated her dough. Hope someone enjoys making the recipe one of these two ways.
This is the first time I’ve visited this site. Looking forward to more.
My dough did not rise. I am so confused I used active dry yeast what could have gone wrong??
I don’t know what I’m doing wrong. I tried to put it together 3 times, but the dough just turned out thin and gooey…I’m sure it’s something I’m doing incorrectly since is my first attempt at yeast rolls.
if you are making smaller rolls, do you have to change the baking time? really want to try these….I have never made yeast rolls before and will be making them this week.
Yes it did thanks . I am going to make them for Thanksgiving So have a great day! Happy Thanksgiving Dolores Vann
Can’t wait to try these, but I have guests who cannot tolerate dairy. Do you think they will be good if I use soy milk and margarine? Thanks!
Hi Anita! It is hard to say because I have not personally tried it. My knowledge of baking science tells me that it should work though! If you try it, report back!
What form of butter?
Cold, , soft or melted.
You want room temperature butter!
You really need to specify that in the recipe. I’ve now read it probably a dozen times and I don’t see it anywhere. I’m pretty sure my rolls are flopping and this might be why. It’s sad because it sounds like they are really great for everyone else.
It is in the video, but I agree an edit would help.
It has been edited! Thank you for bringing this to my attention!
I made my dough with quick rise yeast (that’s all that I had). I planned on refrigerating the overnight and making them tomorrow for thanksgiving dinner. After reading the comments I see that will not work. I am thinking I will just bake tonight and reheat them tomorrow before dinner. Any other suggestions?
I made these. It was my first time making a yeast bread, and they turned out beautifully. Thank you for the recipe and the video!!
How long can they stay in the fridge?
So.. This recipe is awesome! I just used rough measuring estimates because I was busy chasing around my toddler and new crawling explorer. I used about a cup of milk with a small handful of sugar and instead of butter I threw in a stick of margarine. Whole stick. .no time for dirtying extra dishes yesterday! Not even a butter knife! Mixed in bowl. Kneeded in the air because I didn’t want to clean my counter again and was busy playing hide and seek with the toddler anyway. By the time they had formed, dinner was two hours away so I just left them on the counter that long. The turned out.. They ACTUALLY turned out really good! Made two 8×8 pans and froze one. Thank you for your guide!
Can you add rosemary or other herbs to this recipe? Will it affect the rise? I plan on refrigerating overnight. Thanks Bettie!
Have you ever tried to prepare them 24 – 36 hours ahead? Any issues?
You measure the milk and sugar in “cups”, could you convert that to volume and weight, as you have with the butter and flour, please?
You bet, Nick! 1 cup milk = 240 mL milk. 1/4 cup sugar = 32 grams sugar. Hope that helps!
Baker Bettie can I make and bake the soft yeast rolls in advance and freeze them?
Hi Lorraine! Yes you can. I recommend baking them, letting them cool completely, then wrapping each one in plastic wrap and putting them all in a freezer bag to store. Rewarm them at 325 until warmed through!
I make these by hand in our coach. 12 is a perfect batch size, and the pan fits in our convection oven. They are devoured by all who have tried them. If any are left they freeze with no problem. Thanks for such a great recipe.
You’re welcome, Burt!
Can I freeze this for use later. thanks
You sure can, Linda! Just be sure to use active dry yeast, not instant or rapid rise yeast. To thaw, cover rolls in plastic wrap (to prevent from drying or cracking on top) and allow to come to room temperature before baking. Thawing will likely take about 90 minutes.
Can I triple this recipe?
Absolutely! The first rise may simply require additional time. Just be sure to allow the dough to about double in size.
What should I expect if I refrigerate for more than 18 hours? Is that going to kill my yeast?
Your yeast won’t die, but it is possible your rolls will overproof. If the rolls seem very proofed when you pull them from the refrigerator, reduce the amount of time you wait before baking! Hope that helps!
I have these covered in my refrigerator to bake tomorrow for thanksgiving and I realized while I was cleaning up that i grabbed the WRONG flour! I accidentally used self rising four. Any use in still cooking them? Do I need to start over?
I haven’t tried it with self-rising flour but I honestly don’t think they are trash. Why don’t you pull one out and bake it and see how it turns out before you toss them all! They might just be a little saltier and maybe rise more.
Can you substitute honey for the sugar in this recipe and if so how much……
I have not personally done it this way, but it should work out fine. You will likely need a little more flour to balance the moisture. I would suggest using about 1/3 cup of honey as a replacement. Let me know how they turn out!
Excellent recipe! Super soft and totally easy!
Thank you, Stephanie!
Foolproof and delicious! I use cold butter and eggs straight from the fridge, throw it all into my KitchenAid with the paddle to mix then the dough hook to knead and they come out perfectly every time!
Awesome! Thanks so much, Elizabeth!
These rolls are melt in your mouth buttery deliciousness and so easy to make. Thanks Bettie!
So glad you enjoy them Angie!
I put all the ingredients in my bread machine and went from there. They were better than my 20 year old recipe!
Wow Dawn! Thank you so much! So glad they were enjoyed!
Hi! I just made these rolls today and they were wonderful. The recipe is very forgiving; I accidentally underproofed on the first rise and over on the second, but they still came out delicious, if not as high s they could have been.
They are very soft, but they don’t have the chewy/pillowy texture I’m looking for. When I’m pulling it appart to butter, the roll kind of falls apart instead of ripping like a good roll. It’s very friable.
Any idea what could have caused this? The flavor and everything is wonderful, I love these rolls, and I’m definitely making them again once I troubleshoot!
Hi Sandy, It sounds like maybe it wasn’t kneaded enough if you say it is falling apart. Did you knead by hand or in a stand mixer? Make sure the dough is really elastic and smooth after they are kneaded. It’s also possibly due to them being over-proofed on the second round. The gluten structure can start to become weaker if proofed too much. I hope that helps!
I am one to say if I did anything wrong but no I did not I pre prepped ingredence was spot on I have made bread and biscuits but I wanted fluffy yeast rolls. well 3 hr. later and so later I have Biscuits well, I will be looking for another recipe….
Come on I questioned milk and yeast ???? but I low heated and off the stove into a bowl and warm to touch yeast added it was alive and the last to go into all other ingred. I did not knead with extra flour just a little on my fingers . I did not use a mixer which I do have but I to like to make bread by hand it feels like a baby’s butt. Well again i’ll say this is a long biscuit recipe. bummer …. they were good but not at all what I thought. So sad.
Hi Jody! So sorry to hear you had issues with these rolls. Since this is a tested recipe, made time and time again with success, I’d love to help you troubleshoot! Proofing yeast in milk is a common yeast bread practice and since you are certain your yeast was alive it sounds like you possibly ended up with too much flour in your dough. Make sure you do not pack the flour down into your measuring cup at all. With flour measured properly, these will turn out so soft and fluffy! I make them so often! Hope that helps.
All I can say is wow. I followed the recipe to the letter with one exception. I was using 1% milk, so I added just a ‘little’ extra butter just for the fat difference. I knew after about the second turn on kneading how nice the dough was, I think I physically smiled. I been doing bread for years with the ‘lean’ doughs and just never got where I wanted with it, always kind of dry. Your explanation of watching extra flour during the knead is really pretty key and mistakes I made years ago kneading with all this flour like a crazy person. Got a decent first rise, punched, shaped and I was like wow will these grow into each other and rise more (another common mistake, people let the thing rise to some sort of sci-fi thing the first rise and its almost spent on second lol). 45 minutes later I had my response, nice large tray of risen rolls all ready for wash and heat. Baked out and man, just what I was looking for. Family reaction? I now am looking at I donno 4 trays of these for Thanksgiving… lol Incidently this is similar to the scaled milk bread recipe my wife learned from her German grandmother. In central Tx where she grew up, its common to see this sort of roll as a morning ‘biscuit’ and I sampled examples in local cafes while there. Thanks for the great recipe and knowledge, I’ve crossed into the dark side with rich dough, next stop, we go a little sweeter, add raisins and cinnamon and brown sugar and go after Cinnabon’ish cinnamon rolls. 😉
Hi Don! All of this makes me so happy! I get requests to make these on holidays as well. This dough makes wonderful sweet buns! It is the one I use in my favorite cinnamon roll recipe: https://bakerbettie.com/overnight-cinnamon-rolls/
Can you use powder milk for this recipe?
Hi Melissa! If you need to use powdered milk, reconstitute 1/4 cup milk powder in 1 cup of water and then proceed with the recipe as written!