Make-Ahead Yeast Rolls

Here's a convenient roll recipe you'll turn to again and again. We stripped a significant amount of fat from this recipe and still have a dough that would make Grandma jealous. It's so supple you can shape it any way you want.

Yield: 32 servings (serving size: 1 roll)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 11%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 16.9g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 133mg
  • Calcium: 0.0mg


  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 1/4 cup warm water (105° to 115°)
  • 4 1/2 cups bread flour, divided
  • 1 3/4 cups low-fat or nonfat buttermilk
  • 1/3 cup sugar
  • 2 tablespoons stick margarine or butter, softened
  • 1 1/2 teaspoons salt
  • Cooking spray


  1. 1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 2 cups flour, and next 4 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
  2. 2. Punch dough down; cover and chill at least 8 hours.
  3. 3. Punch dough down; turn out onto a lightly floured surface, and knead 3 or 4 times. Divide dough in half; shape each portion into 16 (2-inch) balls. Place balls in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
  4. 4. Preheat oven to 375°.
  5. 5. Bake rolls at 375° for 12 minutes or until golden.
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