Icebox Dinner Rolls
Make-ahead magic meets melt-in-your-mouth goodness with Icebox Dinner Rolls! These soft, hearty rolls strike the perfect balance—fluffy yet sturdy enough to sop up brisket juices, beans, or soup. Mix the dough tonight, chill in the fridge, and bake fresh tomorrow. These ice box dinner rolls are effortless, delicious, and always a crowd-pleaser.
Get ready to fill your home with the irresistible aroma of freshly baked Icebox Dinner Rolls! These soft, fluffy, make-ahead rolls are a time-saving dream, with dough you can prep and chill in the fridge until you’re ready to bake. Perfect for holiday feasts, cozy family dinners, or any occasion that calls for warm, buttery comfort, these rolls are easy to make and guaranteed to steal the show.
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We all crave that pillowy loaf that melts on your tongue or a crusty sourdough hearty enough to stand alone as a meal. Icebox Dinner Rolls land perfectly in the middle: soft yet sturdy, never soggy, and never stealing the spotlight from your main dish. Ideal alongside Texas BBQ brisket, a steaming pot of pinto beans, or a rich minestrone. With incredible texture, deep flavor, and surprisingly simple steps, these rolls prove homemade bread is always worth the effort. Grab your flour—let’s bake!
Icebox Dinner Rolls Recipe:
Pro Tip: Short on time? Mix the dough tonight, chill it in the fridge, and bake fresh tomorrow.
Ingredients:
- 2-3 cups flour
- 1- ¼ ounce package of yeast
- 1 cup of milk
- ½ cup of water
- 3 Tablespoons of vegetable oil
- 1 ½ Tablespoons of sugar
- ¾ teaspoon of salt
Equipment Needed:
- Mixing Bowl
- Small saucepan
- Mixer
- Dough Hook, optional
- Baking Sheet
- Plastic Wrap
🥣 Recipe Tips
- Warm the liquids just right: Heat the milk-water mixture to about 110–115°F (warm to the touch, not hot). Too cool and the yeast won’t activate; too hot and it dies—use a thermometer for foolproof results.
- Don’t rush the chill: Let the shaped rolls rest in the fridge for at least 2 hours (up to 24). This slow rise develops deep flavor and gives you flexible baking timing.
- Bring to near room temp before baking: After fridge time, let rolls sit out for 20–30 minutes. This ensures even rising and a golden, fluffy interior—skip it and they’ll bake dense.
How to make these Icebox Dinner Rolls
Instructions:
- In a large bowl combine 2 cups of the flour and the yeast
- In a small saucepan, whisk together the milk, water, vegetable oil, sugar and salt over medium high heat until warm
- Add the warm milk mixture to the flour mixture and beat with a mixer for 3 minutes
- Gradually add additional flour until a stiff dough is formed
- Using your dough hook or knead by hand for 5 minutes. Cover and let sit for 20 minutes
- Lightly knead the dough a few times and divide to make 18-20 rolls
- Roll each little roll in a smooth ball and place on a greased baking sheet
- Cover with plastic wrap coated with vegetable spray and place in fridge for 2 to 24 hours
- When ready to bake, remove the bread from the fridge and let sit in a warm place for 20 minutes or until nearly room temperature.
- Meanwhile preheat the oven to 400 degrees
- Bake the rolls for 14-15 minutes until golden brown, brush with butter
There you have it—Icebox Dinner Rolls that deliver warm, golden perfection with zero last-minute stress! The make-ahead dough means fresh-baked bliss whenever you’re ready, with a tender crumb and buttery finish that pairs beautifully with everything from brisket to soup. One bite and you’ll wonder why you ever bought store-bought. Bake a batch tonight and thank yourself tomorrow
Other Bread Recipes:
🥣 Recipe
Equipment
- Dough Hook, optional
Ingredients
- 2-3 cups flour
- 1- ¼ ounce package of yeast
- 1 cup of milk
- ½ cup of water
- 3 Tablespoons of vegetable oil
- 1 ½ Tablespoons of sugar
- ¾ teaspoon of salt
Instructions
- In a large bowl combine 2 cups of the flour and the yeast
- In a small saucepan, whisk together the milk, water, vegetable oil, sugar and salt over medium high heat until warm
- Add the warm milk mixture to the flour mixture and beat with a mixer for 3 minutes
- Gradually add additional flour until a stiff dough is formed
- Using your dough hook or knead by hand for 5 minutes. Cover and let sit for 20 minutes
- Lightly knead the dough a few times and divide to make 18-20 rolls
- Roll each little roll in a smooth ball and place on a greased baking sheet
- Cover with plastic wrap coated with vegetable spray and place in fridge for 2 to 24 hours
- When ready to bake, remove the bread from the fridge and let sit in a warm place for 20 minutes or until nearly room temperature.
- Meanwhile preheat the oven to 400 degrees
- Bake the rolls for 14-15 minutes until golden brown, brush with butter
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I have a recipe similar to this – but I haven't made it in ages!!! I need to pull it out again!