Joanna Gaines Dinner Rolls

This soft, buttery Joanna Gaines Dinner Rolls is made with active dry yeast, warm whole milk, and unsalted butter and ready in two hours. You pull the deeply golden rolls straight from the oven and immediately brush them with melted butter and flaky salt. I make these for every family holiday.

Why This Classic Works

I used to find making yeast rolls intimidating until I tried this recipe from Magnolia Table Volume 2. The combination of warm milk and a generous amount of room temperature butter kneaded right into the dough makes it incredibly forgiving and soft.

I learned not to rush the proofing times. Once, I baked them too early and lost that signature pillowy lift. Now, I always wait for them to double in size.

Joanna Gaines Dinner Rolls Ingredients

• 1/2 cup warm water (95°F to 110°F)
• 2 (1/4-ounce) packets active dry yeast
• 1/3 cup plus 2 teaspoons granulated sugar, divided
• 1 1/2 cups whole milk, warmed
• 5 1/2 to 6 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 large eggs
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, melted
• Flaky sea salt (like Maldon), for finishing

How To Make Joanna Gaines Dinner Rolls

1. Activate The Yeast: In a small bowl, whisk together the warm water, yeast, and 2 teaspoons of sugar. Let it stand for 5 minutes until foamy.
2. Mix The Dough: In a stand mixer fitted with a dough hook, combine 5 1/2 cups of flour, the remaining 1/3 cup of sugar, and kosher salt. Slowly add the yeast mixture, warm milk, eggs, and room temperature butter on low speed.
3. Knead Until Smooth: Mix for 4 to 5 minutes until the dough is smooth and slightly sticky. If it sticks to the bowl, add the remaining flour 1 tablespoon at a time.
4. First Rise: Transfer the dough to a greased bowl, cover loosely with plastic wrap, and let it rise in a warm spot for 40 minutes, or until doubled in size.
5. Shape The Rolls: Punch the dough down to release the air. Divide it into 32 equal pieces, roll each into a smooth ball, and place them touching on a baking sheet.
6. Second Rise: Cover the pan loosely with plastic wrap and let the rolls rise for another 40 minutes until soft and pillowy.
7. Bake And Finish: Preheat your oven to 375°F. Bake the rolls for 25 minutes until deep golden brown. Brush immediately with melted butter and sprinkle with flaky sea salt.

Recipe Tips

• Check your temperature: Ensure your milk and water are not hotter than 110°F, or you risk killing the yeast.
• Weigh the dough: For perfectly uniform rolls that bake evenly, use a digital kitchen scale to divide the pieces.
• Do not over-flour: The dough should remain slightly tacky to yield the softest, fluffiest dinner rolls.

What To Serve With Dinner Rolls

These tender rolls are the ultimate companion for a comforting roast chicken or Thanksgiving turkey. They are also perfect for soaking up the rich gravy from a hearty beef stew or pot roast.

How To Store

Store leftover rolls in an airtight container at room temperature for up to two days. To freeze, let them cool completely, wrap them tightly in foil, and freeze for up to three months.

FAQs

• Can I make these ahead of time? Yes, you can prepare the dough through the first rise, then cover and refrigerate overnight. Let the dough come to room temperature before shaping.
• What if my yeast does not foam? If your yeast mixture does not bubble after 5 to 10 minutes, your yeast is likely expired or the water was too hot. Start over to ensure your rolls rise.
• Can I use bread flour instead? All-purpose flour yields the best tender texture for these rolls, but bread flour can be used if it is all you have. They will just be slightly chewier.
• Why are my rolls tough? Adding too much flour or over-kneading the dough can lead to dense, tough rolls. Keep the dough slightly sticky.

Nutrition

• Calories: 150
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 120mg
• Total Carbohydrate: 22g
• Protein: 4g

Try More Recipes:

• Joanna Gaines Oatmeal Raisin Cookies
• Joanna Gaines Peanut Butter Brownies
• Joanna Gaines Coleslaw

Joanna Gaines Dinner Rolls

Recipe by Imen Dridi

Servings

32

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Joanna Gaines Dinner Rolls feature soft, pillowy textures made with whole milk, active dry yeast, and melted butter ready in about two hours. These fluffy, bakery style treats are the ultimate comfort side for your next big holiday gathering.

Ingredients

• 1/2 cup warm water (95°F to 110°F)

• 2 (1/4-ounce) packets active dry yeast

• 1/3 cup plus 2 teaspoons granulated sugar, divided

• 1 1/2 cups whole milk, warmed

• 5 1/2 to 6 cups all-purpose flour

• 1 1/2 teaspoons kosher salt

• 2 large eggs

• 1 stick (8 tablespoons) unsalted butter, at room temperature

• 4 tablespoons (1/2 stick) unsalted butter, melted

• Flaky sea salt (like Maldon), for finishing

Directions

• 1. Activate The Yeast: In a small bowl, whisk together the warm water, yeast, and 2 teaspoons of sugar. Let it stand for 5 minutes until foamy.
• 2. Mix The Dough: In a stand mixer fitted with a dough hook, combine 5 1/2 cups of flour, the remaining 1/3 cup of sugar, and kosher salt. Slowly add the yeast mixture, warm milk, eggs, and room temperature butter on low speed.
• 3. Knead Until Smooth: Mix for 4 to 5 minutes until the dough is smooth and slightly sticky. If it sticks to the bowl, add the remaining flour 1 tablespoon at a time.
• 4. First Rise: Transfer the dough to a greased bowl, cover loosely with plastic wrap, and let it rise in a warm spot for 40 minutes, or until doubled in size.
• 5. Shape The Rolls: Punch the dough down to release the air. Divide it into 32 equal pieces, roll each into a smooth ball, and place them touching on a baking sheet.
• 6. Second Rise: Cover the pan loosely with plastic wrap and let the rolls rise for another 40 minutes until soft and pillowy.
• 7. Bake And Finish: Preheat your oven to 375°F. Bake the rolls for 25 minutes until deep golden brown. Brush immediately with melted butter and sprinkle with flaky sea salt.