Why You’ll Love This Recipe
I love the convenience of frozen dinner rolls. Especially the ones you raise and bake yourself, because they taste so close to homemade. But this recipe has sold me on the idea of making my own dough and freezing it to use later. Just like the store bought version, you partition the dough for these rolls into individual servings, freeze them, and then pull them out a let them rise when you’re ready to bake them.
- Made From Scratch: There’s nothing quite like a homemade roll, warm from the oven, slathered with butter!
- Make Ahead Convenience: Prepare the dough when you have time, then bake fresh rolls straight from the freezer whenever you need them. I like to mix up the dough on the weekend, when I have more time, and then we can have fresh baked rolls during the week.
- Customizable Portions – Freeze a big batch or just a few—it’s completely up to you.
I especially love using this recipe in preparation for upcoming holidays like Thanksgiving, Christmas or Easter, when I know there is going to be so much food prep going on. I can get these rolls ready for the freezer weeks in advance, which means one less thing to worry about when I have a big meal to prepare.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Make Ahead Freezer Rolls
These make-ahead freezer rolls are soft, fluffy, and perfect for busy weeknights or holiday gatherings. Made from scratch with simple ingredients, they freeze beautifully and bake up golden and delicious whenever you need them. These rolls are a time-saving favorite the whole family will love.
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Servings: 2 dozen
Calories: 200kcal
Ingredients
- 2 cups milk
- 2 packets active dry yeast
- 1/4 cup sugar
- 6 – 6 1/2 cups flour
- 2 teaspoons salt
- 1/2 cup butter softened
- 2 eggs
Instructions
- Heat 2 cups milk in the microwave (about 40 seconds) or on the stovetop until it reaches a temperature of 105 to 110 degrees. Whisk in 2 packets active dry yeast and 1/4 cup sugar and let stand for 5 minutes.
- Combine 5 cups of the flour and the 2 teaspoons salt in the bowl of a stand mixer fitted with the dough hook.
- Cut the 1/2 cup butter into about 8 pieces. With the mixer on low speed, add the butter gradually until it is mixed with the flour.
- Whisk the 2 eggs into the milk and yeast mixture. Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together. With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms. You may not use all the flour.
- Cover the dough and let rise for one hour, or until doubled in size. Punch down to deflate.
- Divide thet dough into 2-3 dozen pieces. Pull down on the sides of the rolls and pinch the seam underneath to form round, smooth balls. Place the rolls on a large, parchment lined cookie sheet and place in the freezer for 3-4 hours. Transfer the frozen rolls to a zip top freezer bag and store in the freezer for up to one month.
- To bake rolls: place frozen dough balls about 1-inch apart in a lightly greased baking dish. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise for about 4 hours, or until doubled in size.
- Preheat oven to 375 degrees. Bake rolls for 15-18 minutes, or until golden brown. Brush the tops with melted butter and serve warm.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 158g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 128mg | Fiber: 6g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Use an instant read thermometer: Make sure your milk is between 105–110°F to activate the yeast properly without killing it.
- Use a kitchen scale: For evenly sized rolls, weigh the dough before shaping. I try and aim for about 1.5 ounces per roll.
- Flash Freeze for Best Results: Freezing the rolls on a baking sheet first prevents them from sticking together during long term storage.
- Plan ahead: Frozen rolls need about 4 hours to thaw and rise at room temperature before baking.
Storing Leftovers
- Room Temperatur: Store baked rolls in an airtight container or zip-top bag at room temperature for up to 2 days. Make sure to cool completely before sealing to avoid moisture buildup.
- Refrigeration: You can refrigerate rolls to extend freshness by another day or two, although it may dry them out slightly.
- Freezing Baked Rolls: Let rolls cool completely, then place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in the oven at 300°F for about minutes, or until warm.
Variations & Fun Twists
- Garlic Herb Rolls: Mix 1–2 teaspoons of dried Italian herbs or minced fresh herbs into the dough. Brush the tops with garlic butter before and after baking.
- Cinnamon Sugar Rolls: For a breakfast treat, add a pinch of cinnamon to the dough. After baking, brush with butter and sprinkle with cinnamon sugar.
- Everything Bagel Rolls: Sprinkle everything bagel seasoning on top before baking for extra crunch and flavor—great for sandwiches!
- Cheddar Chive Rolls: Fold in a cup of shredded cheddar cheese and 2 tablespoons of chopped fresh chives.
29 comments
Lauren
These are so amazingly yummy! Better than store bought.
Boy mom
This worked exactly as written, thanks! Made ahead and froze for Thanksgiving. Best time saver!!
Linda
Just made 3 dozen and was wondering when it’s time to thaw & bake would a rimmed jelly roll pan work?