Refrigerator Yeast Rolls


Make the dough for these tender buttery rolls the day before and let it rise in the refrigerator. 





36 rolls

Prep Time

30 minutes

Rise Time

2 to 24 hours + 45 to 60 minutes

Bake Time

15 to 18 minutes


  • 7 to 7-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 2 cups water
  • 3/4 cup butter OR margarine
  • 2 eggs
  • 2 to 3 tablespoons butter OR margarine (optional)


Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat water and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.  Cover tightly with plastic wrap, refrigerate 2 to 24 hours.

Remove from refrigerator; divide dough into 36 equal pieces. Shape into smooth balls. Grease three 9-inch round baking pans. Place 12 balls in each pan. Cover; let rise in warm, draft-free place for 45 minutes to 1 hour or until doubled in size.

Preheat oven to 375°F. Bake for 15 to 18 minutes or until done. Brush with melted butter, if desired. Remove from pans; cool on wire racks.