Sunday Rolls

There’s something special about pulling a tray of warm, golden rolls out of the oven just in time for a Sunday meal.

This make-ahead dough takes the stress out of baking by letting you do most of the work the night before.

As it rests overnight, the dough develops a soft texture and rich flavor that turns simple ingredients into bakery-quality rolls.

On Sunday morning, shaping the dough is quick and satisfying, and the final rise happens while you go about your day.

By the time dinner rolls around, you’ll have light, airy rolls with a delicate crumb and a beautifully tender bite—perfect for soaking up gravies, spreading with butter, or simply enjoying fresh from the oven.

Servings: 32 rolls
Yield: 32 rolls

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water
  • 1 pinch white sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup warm water
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve the yeast in 1/4 cup warm water with a pinch of sugar. Let it sit until foamy, about 5–10 minutes.
  2. In a separate bowl, beat the eggs into 1 cup warm water. Stir in the vegetable oil and salt.
  3. Add the egg mixture to the yeast mixture, then stir in the sugar. Gradually mix in the flour until a soft, slightly sticky dough forms.
  4. Cover the bowl with a damp cloth and let the dough rest at room temperature for 1 hour.
  5. Transfer the dough to the refrigerator and allow it to rise overnight. The dough will double in size and remain soft and sticky.
  6. On the next day, divide the dough into 4 equal portions. Roll each portion into a circle on a floured surface or wax paper.
  7. Cut each circle into wedge-shaped slices, like a pizza. Roll each wedge from the wide end to the narrow end to form crescent-shaped rolls.
  8. Place the rolls onto greased baking sheets. Cover and let rise for about 2 hours, or until doubled in size.
  9. Preheat the oven to 375°F (190°C). Bake the rolls for 8 minutes, or until lightly golden on top.

Chefs Notes

  • For extra flavor, brush the tops with melted butter right after baking.
  • If your kitchen is cool, allow additional rising time to ensure soft, fluffy rolls.
  • You can shape the dough into classic round rolls instead of crescents if preferred.
  • This dough freezes well after the first rise—thaw overnight in the fridge before shaping.
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