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Freshly-baked dinner rolls on paper.

Dinner Rolls

byJoanna Gaines
Total 2 hours and 15 minutes (includes rising time)
Active 110 mins
Makes 32 rolls
Ingredients
  • ½ cup warm water (95° to 110°F)
  • Two ¼-ounce packets active dry yeast
  • ⅓ cup plus 2 teaspoons sugar
  • 1½ cups whole milk
  • 5½ to 6 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 2 large eggs
  • 12 tablespoons (1½ sticks) unsalted butter, 1 stick at room temperature and ½ stick melted
  • Cooking spray
  • 2 teaspoons Maldon salt or other flaky salt
    Directions
    1. In a small bowl, combine the warm water, yeast, and 2 teaspoons of the sugar. Let stand until foamy, about 5 minutes.
    2. In a small saucepan, warm the milk to between 100° and 110°F.
    3. In a stand mixer fitted with the dough hook, combine 5 1⁄2 cups of the flour, the remaining 1⁄3 cup sugar, and the kosher salt. Give it a quick stir to mix the ingredients.
    4. Turn the mixer on low and slowly add the yeast mixture, warmed milk, eggs, and softened butter. Mix until a smooth dough is formed, 4 to 5 minutes. The dough should be slightly sticky but able to pull away from the sides of the bowl. If the dough sticks to the bowl, add flour 1 tablespoon at a time until it reaches the desired texture.
    5. Transfer the dough to a medium bowl lightly sprayed with cooking spray and cover with plastic wrap. Set in a warm spot until doubled in size, about 40 minutes.
    6. Remove the plastic wrap and lightly punch down the dough to release the air.
    7. Using a kitchen scale, divide and weigh the dough into 32 pieces (about 1 1⁄2 ounces each). Gently roll the dough pieces into balls and place them touching on a sheet pan.
    8. Loosely cover with plastic wrap and let rise at room temperature for 40 minutes, or until soft and pillowy. They should bounce back a bit if lightly touched.
    9. While the dough is rising, preheat the oven to 375°F.
    10. Remove the plastic wrap, transfer the rolls to the oven, and bake until deep golden brown, about 25 minutes.
    11. When the rolls come out of the oven, immediately brush them with the melted butter and sprinkle with the Maldon salt. Serve warm.
    12. Store in an airtight container at room temperature for up to 2 days.
    "Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.