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Martha Stewart-Inspired Turkey Tail Rolls

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

Ingredients

Scale

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

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

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