“Very easy yeast rolls-no kneading! You can make the dough up to four days ahead and keep it in the fridge. Then take it out, let it rise, bake and enjoy! I found this recipe on a blog, I wish I could remember which one so I could give credit. My new favorite roll recipe, I have also made burger buns with it and they were good as well. Prep time does not include chilling or rising time.”
24 rolls

Ingredients Nutrition


  1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
  2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
  3. Grease a 9×13 baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-sized pieces. You can also pat it out flat and cut into squares (even easier!)
  4. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
  5. Cover and let dough balls rise until doubled in volume, about one hour.
  6. Preheat oven to 375°F Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

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