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Martha Stewart-Inspired Dinner Rolls

Close-up of Martha Stewart-Inspired Dinner Rolls showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-dinner-rolls-recipe/