Martha Stewart Turkey Tail Rolls Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart turkey tail rolls are a soft, buttery bread roll filled with thin slices of roast turkey and a sage-thyme butter, then rolled and cut into pinwheels that fan out as they bake. The bread comes out tender and golden, the filling is savory and warm, and the herb butter keeps every bite rich without being heavy. This version is inspired by Martha Stewart’s straightforward American baking style, with a simple yeast dough and a filling built on fresh herbs. The rolls pull apart into neat spirals, so each one gives you a little crisp edge and a soft center.

They take about 55 minutes from start to finish, including two rises, and the dough comes together easily in a stand mixer. The shaping is the only part that asks for a little care, and even that is forgiving. I like them best for a holiday table, a weekend dinner, or a potluck where you want something that looks impressive but doesn’t need last-minute work.

Why This Martha Stewart Turkey Tail Rolls Works

The dough is enriched with whole milk, eggs, and melted butter, which gives the rolls a soft crumb that holds up around the filling. Warming the milk to 110°F (43°C) before mixing is the step that gets the yeast going without killing it, so the dough rises reliably.

Cold herb butter would tear the dough as you spread it, so let it soften first and spread it thin and even. Patted-dry turkey keeps the filling from releasing moisture into the bread, which is what keeps the spirals from going soggy.

What You’ll Love About It

The rolls bake into golden spirals that look far fussier than they are, the herb butter perfumes the whole pan, and the whole thing is make-ahead friendly since you can shape and chill the dough overnight. They also travel well to a potluck and reheat cleanly the next day.

Ingredients

Use fresh herbs here; dried sage and thyme won’t give the same bright flavor in the butter.

For the Dough

• 3 1/2 cups (438g) all-purpose flour — plus a little extra for dusting the work surface.
• 1 packet (2 1/4 tsp, 7g) active dry yeast
• 1 tbsp (12g) granulated sugar — feeds the yeast and helps the dough rise.
• 1 tsp (6g) kosher salt
• 1 cup (240ml) whole milk, warmed to 110°F (43°C) — whole milk gives the softest crumb.
• 2 large eggs (100g), room temperature
• 4 tbsp (57g) unsalted butter, melted and cooled slightly

For the Filling

• 2 tbsp (28g) unsalted butter, softened — soft enough to spread, not melted.
• 1 tbsp (3g) finely chopped fresh sage
• 1 tsp (2g) finely chopped fresh thyme
• 1/2 tsp (3g) kosher salt
• 1/4 tsp (0.5g) freshly ground black pepper
• 12 thin slices (about 12 oz, 340g) roast turkey breast, patted dry — thin slices roll without tearing the dough.

For the Topping

• 1 large egg (50g), beaten with 1 tbsp (15ml) water
• 1 tbsp (3g) finely chopped fresh parsley
• Flaky sea salt, for sprinkling (optional)

Equipment

• Stand mixer — fitted with a dough hook.
• 9×13-inch (23x33cm) baking dish
• Rolling pin
• Offset spatula — for spreading the herb butter evenly.
• Small bowls — one for the herb butter, one for the egg wash.
• Kitchen towel — for covering during the rises.

How to Make Martha Stewart Turkey Tail Rolls

Step 1: Mix the Dough

In the bowl of a stand mixer fitted with the dough hook, whisk together 3 1/2 cups (438g) flour, the yeast, sugar, and salt. In a separate bowl, whisk the warm milk, eggs, and melted butter until combined. With the mixer on low, slowly pour the wet ingredients into the dry and mix until a shaggy dough forms, about 1 minute.

Step 2: Knead Until Smooth

Knead on medium-low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, 6 to 8 minutes. If it sticks, add flour 1 tablespoon at a time, but avoid adding too much or the rolls will be dense. Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat.

Step 3: Let It Rise and Make the Herb Butter

Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot until doubled in size, about 1 hour. Meanwhile, stir together the softened butter, sage, thyme, salt, and pepper in a small bowl and set aside.

Step 4: Roll and Spread

Punch down the dough and turn it out onto a lightly floured surface. Roll it into an 18×12-inch (46x30cm) rectangle, about 1/4 inch thick. Spread the herb butter evenly over the dough with an offset spatula, leaving a 1/2-inch border on all sides.

Step 5: Add the Turkey and Shape

Arrange the turkey slices in a single layer over the herb butter, overlapping them slightly and covering the dough almost to the edges. Starting from the long side nearest you, roll the dough up tightly into a log, pinching the seam to seal. Cut the log crosswise into 12 equal rolls, about 1 1/2 inches wide.

Step 6: Second Rise

Lightly grease a 9×13-inch (23x33cm) baking dish and arrange the rolls cut side up, leaving a little space between them. Cover with a kitchen towel and let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).

Step 7: Brush and Bake

Brush the rolls gently with the egg wash and sprinkle with parsley and flaky salt, if using. Bake until golden brown and hollow-sounding when tapped, 22 to 25 minutes. If the tops brown too quickly, tent loosely with foil after 15 minutes.

Step 8: Cool and Serve

Let the rolls cool in the dish for 5 minutes before serving warm. Pull them apart at the table; the filling should be hot and the bread tender.

What to Serve With It

These rolls fit a roast dinner nicely alongside a simple green salad, mashed potatoes, or buttered green beans. For a holiday spread, add cranberry sauce on the side for a little tartness against the herbed bread. A glass of cold apple cider works well at the table.

Tips for the Best Results

• Check milk temperature — use a thermometer so the yeast isn’t shocked or killed.
• Roll evenly — a uniform rectangle gives you rolls of the same size.
• Don’t overfill — keep the border clear so the log seals cleanly.
• Dry the turkey — patting slices dry keeps the bread from turning soggy.
• Use a serrated knife — a gentle sawing motion keeps the spirals intact.
• Watch the tops — tent with foil if they darken before the centers set.

Easy Variations

• Swap the herbs — use 1 tbsp (3g) chopped rosemary in place of the sage.
• Add cheese — scatter 1/2 cup (50g) grated Gruyère over the turkey before rolling.
• Try mustard — spread 1 tbsp (15g) Dijon over the herb butter for tang.
• Smaller batch — halve the dough and bake in an 8×8-inch (20x20cm) dish.

Storing and Reheating

• In the fridge — store leftovers airtight for up to 3 days.
• In the freezer — wrap each roll and freeze for up to 2 months.
• Make ahead — chill the dough after the first rise overnight, then bring to room temperature.
• To reheat — warm at 350°F (175°C) for 8 to 10 minutes, until 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and brands.

FAQs

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

Yes. Prepare the dough through the first rise, punch it down, cover, and refrigerate overnight. Let it come to room temperature before rolling and shaping.

What can I use instead of roast turkey breast?

Thin-sliced roast chicken breast works well in the same amount, about 12 oz (340g). Keep the slices thin so the dough rolls cleanly without tearing.

How do I know the rolls are done?

The tops should be golden brown and the bread should sound hollow when tapped. The filling needs to reach 165°F (74°C) in the center.

Why did my rolls turn out dense?

Too much flour added during kneading is the usual cause, so add it 1 tablespoon at a time. Under-rising the dough will also leave the rolls heavy.

Martha Stewart-Inspired Turkey Tail Rolls

Print Recipe

These golden, pillowy rolls are inspired by Martha Stewart’s classic American baking style. Each roll is shaped with a fan of turkey slices tucked into a buttery, herb-flecked dough, then baked until the bread is tender and the filling is savory and warm. They make a beautiful centerpiece for a holiday table or a cozy weekend dinner.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 25
• Total Time: 55
• Yield: 12 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough

• 3 1/2 cups (438g) all-purpose flour
• 1 packet (2 1/4 tsp, 7g) active dry yeast
• 1 tbsp (12g) granulated sugar
• 1 tsp (6g) kosher salt
• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• 2 large eggs (100g), room temperature
• 4 tbsp (57g) unsalted butter, melted and cooled slightly

For the Filling

• 2 tbsp (28g) unsalted butter, softened
• 1 tbsp (3g) finely chopped fresh sage
• 1 tsp (2g) finely chopped fresh thyme
• 1/2 tsp (3g) kosher salt
• 1/4 tsp (0.5g) freshly ground black pepper
• 12 thin slices (about 12 oz, 340g) roast turkey breast, patted dry

For the Topping

• 1 large egg (50g), beaten with 1 tbsp (15ml) water
• 1 tbsp (3g) finely chopped fresh parsley
• Flaky sea salt, for sprinkling (optional)

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, yeast, sugar, and salt. In a separate bowl, whisk the warm milk, eggs, and melted butter until combined. With the mixer on low, slowly pour the wet ingredients into the dry and mix until a shaggy dough forms, about 1 minute.
2. Knead the dough on medium-low speed until it is smooth, elastic, and pulls away from the sides of the bowl, 6 to 8 minutes. If the dough sticks, add flour 1 tablespoon at a time, but avoid adding too much or the rolls will be dense. Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat.
3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot until doubled in size, about 1 hour. Meanwhile, in a small bowl, mix the softened butter, sage, thyme, salt, and pepper for the filling. Set aside.
4. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into an 18×12-inch (46x30cm) rectangle, about 1/4 inch thick. Using an offset spatula, spread the herb butter evenly over the dough, leaving a 1/2-inch border on all sides.
5. Arrange the turkey slices in a single layer over the herb butter, overlapping them slightly and covering the dough almost to the edges. Starting from the long side nearest you, roll the dough up tightly into a log, pinching the seam to seal. Cut the log crosswise into 12 equal rolls, about 1 1/2 inches wide.
6. Lightly grease a 9×13-inch (23x33cm) baking dish. Arrange the rolls cut side up in the dish, leaving a little space between them. Cover with a kitchen towel and let rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Brush the rolls gently with the beaten egg wash and sprinkle with parsley and flaky salt, if using. Bake until the rolls are golden brown and sound hollow when tapped, 22 to 25 minutes. If the tops brown too quickly, tent loosely with foil after 15 minutes.
8. Let the rolls cool in the dish for 5 minutes before serving warm. To serve, pull the rolls apart at the table; the filling should be hot and the bread tender. Store any leftovers as directed in the notes.

Notes

Storage: Keep leftover rolls in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap each roll individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Place rolls on a baking sheet and warm in a 350°F (175°C) oven for 8 to 10 minutes, or until heated through. Make-ahead: The dough can be prepared through the first rise, punched down, covered, and refrigerated overnight; let it come to room temperature before rolling. The shaped rolls can be frozen unbaked for up to 1 month; thaw in the refrigerator, let rise until puffy, then bake as directed.

Nutrition

• Calories: 279
• Sugar: 2g
• Sodium: 467mg
• Saturated Fat: 5g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 80mg

Keywords: turkey tail rolls, Martha Stewart inspired, turkey rolls, stuffed bread rolls, holiday rolls, savory rolls, Thanksgiving recipe, homemade bread, turkey dinner, party food, American baking