Martha Stewart Dinner Rolls Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

These Martha Stewart dinner rolls are soft, buttery, and lightly sweet, with a tender crumb and a golden brushed top. This version is inspired by Martha Stewart’s classic American home cooking, and it bakes into pull-apart rolls that feel right at home on a holiday table. The crumb stays pillowy, and the melted butter on top gives each roll a rich finish without weighing it down. They taste best warm, when the outside is just set and the inside is still steamy.

Total time is 140 minutes, most of it hands-off rising, and the shaping is simple enough for a beginner baker. That makes them a good fit for a weeknight supper, a holiday spread, or a potluck where you want something homemade that travels well. I like to start them early in the afternoon so they come out of the oven just before dinner.

Why This Martha Stewart Dinner Rolls Works

Two things make this dough reliable: a short mix with the dough hook and just enough flour to clear the bowl. The dough stays soft rather than stiff, which is what gives the rolls their tender crumb.

Adding the flour in stages lets you stop the moment the dough pulls away from the sides. Yeast and salt go into separate corners of the bowl at the start, since direct contact can slow activation.

What You’ll Love About It

• Soft, Tender Crumb — the rolls pull apart with a light, steamy interior.
• Simple Pantry Staples — flour, yeast, milk, butter, and eggs cover it.
• No Stand Mixer Needed — you can knead by hand if you prefer.
• Great for a Crowd — one pan makes 15 rolls for easy sharing.

Ingredients

You need eight basic ingredients, and the butter goes in twice: once in the dough and once for brushing.

• 4 1/2 cups (563g) all-purpose flour — plus more for dusting.
• 2 1/4 teaspoons (7g) active dry yeast — one packet.
• 1/4 cup (50g) granulated sugar — feeds the yeast and adds a hint of sweetness.
• 1 1/2 teaspoons (9g) kosher salt
• 1 cup (240ml) whole milk — warmed to 110°F (43°C).
• 1/4 cup (57g) unsalted butter — melted and cooled slightly.
• 2 large eggs (100g) — room temperature.
• 2 tablespoons (28g) unsalted butter — melted, for brushing.

Equipment

• Stand mixer — fitted with the dough hook.
• 9×13-inch (23x33cm) baking pan — greased.
• Large mixing bowl — greased, for the first rise.
• Clean kitchen towels — for covering the dough.
• Wire rack — for cooling the rolls.
• Instant-read thermometer — for checking the milk and the baked rolls.

How to Make Martha Stewart Dinner Rolls

Step 1: Combine the Dry Ingredients

In the bowl of a stand mixer fitted with the dough hook, whisk together 2 cups (250g) of the flour, the yeast, sugar, and salt. Keep the yeast from touching the salt directly, since it can inhibit activation.

Step 2: Add the Wet Ingredients

Add the warm milk, melted butter, and eggs to the dry ingredients. Mix on low speed until combined, then raise to medium-low and beat for 2 minutes until the mixture is smooth.

Step 3: Work In the Remaining Flour

Add the remaining 2 1/2 cups (313g) flour, 1/2 cup at a time, mixing until the dough pulls away from the sides of the bowl. If it is still too sticky, add up to 1/4 cup (31g) more flour, 1 tablespoon at a time. Go easy here, because too much flour makes the rolls dense.

Step 4: Knead Until Elastic

Knead the dough on medium-low speed for 5 to 7 minutes, until it is smooth and elastic and springs back when lightly pressed. It should feel soft but not sticky.

Step 5: Let the Dough Rise

Turn the dough out onto a lightly floured surface and shape it into a ball. Place it in a large greased bowl, turning once to coat, then cover with a clean kitchen towel. Let it rise in a warm, draft-free spot until doubled in size, about 1 hour.

Step 6: Shape the Rolls

Punch down the dough and turn it out onto a lightly floured surface. Divide it into 15 equal pieces, about 2 ounces each, and shape each into a smooth ball by tucking the edges underneath and rolling against the counter.

Step 7: Second Rise and Preheat

Arrange the rolls in a greased 9×13-inch (23x33cm) baking pan, spacing them evenly. Cover with a towel and let them rise until puffy and nearly doubled, about 45 minutes. Preheat the oven to 350°F (175°C) during the last 20 minutes of rising.

Step 8: Bake Until Golden

Brush the tops gently with the melted butter. Bake for 18 to 22 minutes, until golden brown and the internal temperature reaches 190°F (88°C), rotating the pan halfway through for even browning.

Step 9: Cool and Serve

Remove from the oven and brush with additional melted butter if you like. Let the rolls cool in the pan for 5 minutes, then move them to a wire rack to cool slightly before serving warm.

What to Serve With It

• Roast Chicken — a simple roast soaks up the butter from the roll.
• Holiday Turkey — a natural fit for Thanksgiving and Christmas tables.
• Warm Soup — tomato or chicken soup makes a cozy weeknight meal.
• Big Green Salad — a crisp salad balances the richness of the butter.

Tips for the Best Results

• Check Milk Temperature — aim for 110°F (43°C); too hot kills the yeast.
• Use Room-Temperature Eggs — they blend in more evenly than cold ones.
• Weigh the Dough — equal pieces rise and brown at the same rate.
• Grease the Pan Well — this keeps the bottoms from sticking.
• Watch the Last Minutes — oven spots vary, so check browning early.
• Serve Them Warm — the texture is at its best fresh from the oven.

Easy Variations

Brush the tops with 2 tablespoons of melted butter mixed with 1 teaspoon of honey for a glossier finish. For a savory version, stir 1 teaspoon of garlic powder and 1 tablespoon of chopped fresh herbs into the melted butter before brushing. A pinch of flaky salt on top adds a nice contrast to the sweetness.

Storing and Reheating

Keep leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap cooled rolls individually in plastic wrap, place them in a freezer bag for up to 3 months, and thaw at room temperature. Reheat in a 300°F (150°C) oven for 5 minutes, until they reach 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and brand of ingredients.

FAQs

Can I make this Martha Stewart dinner rolls recipe ahead of time?

Yes. Shape the rolls and refrigerate them after the first rise, then let them rise at room temperature before baking. You can also bake them a day ahead and reheat gently before serving.

Can I swap the active dry yeast for instant yeast?

Instant yeast works in the same amount and skips the need to bloom, so the method stays the same. Keep the salt and yeast apart in the bowl either way.

How do I know when the rolls are fully baked?

The tops should be golden brown and the center roll should read 190°F (88°C) on an instant-read thermometer. If they look pale but feel set, give them another 2 minutes and check again.

Why did my rolls turn out dense?

Too much flour is the usual cause, so add the last of it slowly and stop once the dough clears the bowl. Under-kneading or a cool rising spot can also leave the crumb tight instead of soft.

Martha Stewart-Inspired Dinner Rolls

Print Recipe

These soft, buttery dinner rolls are inspired by Martha Stewart’s classic American home cooking. They have a tender crumb, a golden brushed top, and a hint of sweetness that makes them perfect for holidays and Sunday suppers.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 20
• Total Time: 140
• Yield: 15 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 1/2 cups (563g) all-purpose flour, plus more for dusting
• 2 1/4 teaspoons (7g) active dry yeast (1 packet)
• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons (9g) kosher salt
• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (57g) unsalted butter, melted and cooled slightly
• 2 large eggs (100g), room temperature
• 2 tablespoons (28g) unsalted butter, melted, for brushing

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, whisk together 2 cups (250g) of the flour, the yeast, sugar, and salt. Make sure the yeast does not touch the salt directly, as it can inhibit activation.
2. Add the warm milk, melted butter, and eggs to the dry ingredients. Mix on low speed until combined, then increase to medium-low and beat for 2 minutes until smooth.
3. Add the remaining 2 1/2 cups (313g) flour, 1/2 cup at a time, mixing until the dough pulls away from the sides of the bowl. If the dough is too sticky, add up to 1/4 cup (31g) more flour, 1 tablespoon at a time; avoid adding too much flour or the rolls will be dense.
4. Knead the dough on medium-low speed for 5 to 7 minutes, until it is smooth and elastic and springs back when lightly pressed. The dough should be soft but not sticky.
5. Turn the dough out onto a lightly floured surface and shape into a ball. Place in a large greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.
6. Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces (about 2 ounces each). Shape each piece into a smooth ball by tucking the edges underneath and rolling against the counter.
7. Arrange the rolls in a greased 9×13-inch (23x33cm) baking pan, spacing them evenly. Cover with a towel and let rise until puffy and nearly doubled, about 45 minutes. Preheat the oven to 350°F (175°C) during the last 20 minutes of rising.
8. Brush the tops of the rolls gently with the melted butter. Bake for 18 to 22 minutes, until golden brown and the internal temperature reaches 190°F (88°C). Rotate the pan halfway through for even browning.
9. Remove from the oven and brush with additional melted butter if desired. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving warm.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap cooled rolls individually in plastic wrap and place in a freezer bag for up to 3 months; thaw at room temperature and reheat in a 350°F (175°C) oven for 5 to 7 minutes. For make-ahead, shape the rolls and refrigerate after the first rise, then let rise at room temperature before baking. Reheat leftover rolls in a 300°F (150°C) oven for 5 minutes.

Nutrition

• Calories: 196
• Sugar: 4g
• Sodium: 200mg
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 37mg

Keywords: Martha Stewart dinner rolls, homemade dinner rolls, soft dinner rolls, buttery rolls, yeast rolls, bread rolls, Thanksgiving rolls, holiday baking, from scratch rolls, American dinner rolls