The Fresh Loaf

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Sandwich Roll Recipe that does well refrigerated

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Gunnersbury's picture

Sandwich Roll Recipe that does well refrigerated

Does anyone have a favorite to share for a sandwich roll dough that could be made the night before, refrigerated (preferably, already made into individual roll shapes) to bake the next day?

BettyR's picture



This is a favorite recipe but you can't shape the rolls until the dough is cold because the dough is too soft to shape.


Refrigerator Rolls


2 cups milk – scalded and cooled

2 pkg. yeast

3 tablespoons sugar

2 1/2 teaspoons salt

2 tablespoons butter – melted

4 1/2 cups flour


Put 2 1/2 cups flour and the yeast in a large mixer bowl.


Mix warm milk, sugar, salt and melted butter together.


While beating flour, yeast mixture with a mixer slowly add warm milk mixture until well blended. Beat on high speed for 3 minutes.


Add one more cup of flour blend in, and then beat on high speed for 2 minutes.


Add last cup of flour and blend in by hand. Dough will still be very soft.


Cover bowl with plastic wrap and let rise in a warm place till more than double, about 45 minutes.


Stir down dough and beat vigorously by hand for 1 minute.


Recover and place in refrigerator overnight.


Shape cold dough and place in pan to rise until rolls are very light and fluffy.


Bake at 375° for 45 minutes or till done.


Gunnersbury's picture

Thank you, Betty.  I will certainly try these.



mrfrost's picture

Here's another. Same as above though. Mix on day one. Form and bake following day(s).

Looks promising though. Based on a Reinhart recipe, whose formulas make routinely excellent breads.

Also, some of the Artisan Breads in 5 minutes formulas can make rolls. They can be found online, eith searches.


Gunnersbury's picture

They look beautiful.  I am going to buy some barley malt syrup, which I have not used before.  Thank you, Mr. Frost.



CelesteU's picture

The barley malt syrup is great keeps (forever) in the refrigerator.