Overnight Sour Cream Rolls - Soft Make-Ahead Dinner Rolls
These tender, pillowy dinner rolls get their exceptional softness from sour cream and an overnight rise in the refrigerator. The cold fermentation develops deeper flavor while making the dough easier to handle. Perfect for holiday meals or Sunday dinners when you want fresh-baked rolls without the stress. The overnight prep means you can shape and bake them the day you need them, filling your kitchen with the irresistible aroma of homemade bread.
Ingredients
- 8 tablespoons salted butter
- ½ cup sugar
- 8 ounces sour cream
- 2 packages active dry yeast
- ½ cup warm water, 105 to 110 degrees
- 2 teaspoons sugar
- 4 cups all-purpose flourbread flour1:1Creates slightly chewier texture
4
- 1 teaspoon salt
- 2 eggs null, lightly beaten
- 1 egg white null, whisked until foamy
Instructions
- 1
Melt butter in a small saucepan over low heat, then stir in sugar, sour cream and salt until combined
- 2
Remove from heat and let cool while preparing yeast
- 3
Measure warm water in a glass measuring cup and stir in yeast and sugar
- 4
Let yeast mixture sit until foamy
- 5
Add flour to a mixing bowl and make a well in center
- 6
Add salt, yeast mixture and eggs to the well
- 7
Add cooled sour cream mixture and mix on low speed until combined
- 8
Increase to medium speed and mix for 1 minute
- 9
Add extra flour if dough is too wet, up to additional amount needed
- 10
Cover bowl with plastic wrap and refrigerate overnight
- 11
Punch down dough and shape into golf ball-sized portions
- 12
Place shaped rolls on a buttered baking sheet
- 13
Cover and let rise until doubled in size
- 14
Preheat oven to 375 degrees
- 15
Brush rolls with beaten egg white
- 16
Bake until golden brown
Tips
Make sure water temperature is between 105-110°F to properly activate yeast without killing it.
Dough should be soft and slightly sticky rather than tight - this creates the tender texture.
Overnight refrigeration makes the dough easier to handle and develops better flavor.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months
Dough must be made overnight. Shaped rolls can sit covered in refrigerator for up to 24 hours before final rise and baking
Serve warm from the oven, best within 2 hours of baking
Common Mistakes
Don't use water too hot for yeast or it will kill the yeast and rolls won't rise
Don't skip overnight rise as it develops flavor and makes dough easier to handle
Substitutions
FAQ
Can I make these without overnight rising?
You can let dough rise at room temperature for 2 hours, but overnight develops better flavor and texture.
What if my dough is too sticky to shape?
Add flour gradually, up to 1/2 cup total, until dough is manageable but still soft.
How long do these rolls keep?
Store covered at room temperature for 2-3 days or freeze baked rolls for up to 3 months.