Martha Stewart Yeast Rolls Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

These Martha Stewart yeast rolls are soft, buttery, and lightly sweet from a spoonful of honey, with a tender pull-apart crumb and a golden top. They are inspired by Martha Stewart’s classic American home baking, and this version keeps things simple enough for a home cook. A slow rise builds the flavor, and melted butter brushed on twice gives the crust a rich finish. Flaky sea salt on top is optional, but I like the small contrast it adds.

From start to finish, you’ll need about 160 minutes, but most of that is hands-off rising time. The work itself is easy if you enjoy playing with dough. Make them for a holiday table, a Sunday supper, or a potluck where a basket of warm bread always disappears first.

Why This Martha Stewart Yeast Rolls Works

Proofing the yeast in warm milk with a little sugar tells you right away whether the yeast is alive. If it foams, you’re set, and if it doesn’t, you start over before wasting flour and butter.

The dough stays soft because you add the last of the flour a tablespoon at a time, and only if the dough really sticks. Kneading until it pulls cleanly away from the bowl gives the gluten enough strength to hold the rolls high in the oven.

What You’ll Love About It

Three things stand out: the dough is forgiving and easy to handle, the honey gives a gentle sweetness without making the rolls taste like cake, and they bake in a single 9×13-inch dish. That means one pan, sixteen rolls, and no fussing at the last minute.

Ingredients

Here’s what you need to make these rolls at home.

• 1/4 cup (60ml) whole milk — warmed to 110°F (43°C).
• 2 1/4 teaspoons (1 packet, 7g) active dry yeast
• 1 teaspoon (4g) granulated sugar — to proof the yeast.
• 1/4 cup (85g) honey
• 4 tablespoons (57g) unsalted butter — melted and slightly cooled, plus more for brushing.
• 2 large eggs (100g) — room temperature, lightly beaten.
• 1 1/2 teaspoons (6g) kosher salt
• 4 1/2 cups (563g) all-purpose flour — plus more for dusting.
• Flaky sea salt — for sprinkling, optional.

Equipment

• Stand mixer — fitted with a dough hook.
• Small saucepan — for warming the milk.
• Instant-read thermometer — to check the milk and the baked rolls.
• 9×13-inch (23x33cm) baking dish — buttered.
• Bench scraper — for dividing the dough evenly.
• Wooden spoon and pastry brush — for stirring and brushing on butter.

How to Make Martha Stewart Yeast Rolls

Step 1: Proof the Yeast

Warm 1/4 cup (60ml) whole milk in a small saucepan over low heat until it reads 110°F (43°C) on an instant-read thermometer, then pour it into the bowl of a stand mixer. Stir in 2 1/4 teaspoons (1 packet, 7g) active dry yeast and 1 teaspoon (4g) sugar, and let stand until foamy, about 5 to 10 minutes. If the mixture doesn’t foam, the yeast is dead and you should start again with fresh yeast.

Step 2: Mix the Dough

Add 1/4 cup (85g) honey, 4 tablespoons (57g) melted butter, 2 lightly beaten eggs, and 1 1/2 teaspoons (6g) kosher salt to the yeast mixture and whisk to combine. Add 4 cups (500g) of the all-purpose flour and stir with a wooden spoon until a shaggy dough forms, then attach the dough hook.

Step 3: Knead Until Smooth

Knead on medium-low speed for 6 to 8 minutes, adding the remaining 1/2 cup (63g) flour a tablespoon at a time only if the dough sticks to the bowl. Stop when the dough is smooth, soft, and pulls away from the sides. Avoid adding too much flour here, which makes the rolls dense.

Step 4: Let the Dough Rise

Turn the dough out onto a lightly floured surface and knead by hand for 1 minute, then shape it into a ball. Place it in a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in size, about 1 hour to 1 hour 30 minutes.

Step 5: Shape the Balls

Butter a 9×13-inch (23x33cm) baking dish. Punch down the dough and turn it out onto a lightly floured surface, then divide it into 16 equal pieces of about 60g each using a bench scraper.

Step 6: Arrange in the Pan

Roll each piece into a smooth ball by cupping your hand over it and moving it in a tight circle on the counter. Arrange the balls in the prepared dish, spacing them evenly in 4 rows of 4.

Step 7: Second Rise

Cover the dish with a kitchen towel and let the rolls rise until puffy and nearly doubled, about 45 to 60 minutes. When gently pressed with a fingertip, the dough should spring back slowly.

Step 8: Brush and Preheat

While the rolls rise, preheat the oven to 350°F (175°C). Brush the tops of the risen rolls gently with melted butter and sprinkle with flaky sea salt, if using.

Step 9: Bake Until Golden

Bake until the rolls are golden brown and sound hollow when tapped on the bottom, 22 to 25 minutes, rotating the pan halfway through. An instant-read thermometer inserted into the center of a roll should register 190°F (88°C).

Step 10: Butter and Serve

Brush the hot rolls with more melted butter and let them cool in the pan for 5 minutes. Serve them warm, pulling them apart at the seams.

What to Serve With It

These rolls fit right in next to roast chicken, a holiday turkey, or a bowl of beef stew with plenty of broth. They also work with a simple green salad and a dish of soft butter on a weeknight. On a holiday table, they sit happily beside mashed potatoes and green beans.

Tips for the Best Results

• Check the temperature — warm milk that’s too hot can kill the yeast.
• Weigh the flour — a scale keeps the dough from turning out dry.
• Find a warm spot — near a draft-free corner or inside a turned-off oven.
• Divide evenly — equal pieces rise and bake at the same rate.
• Don’t rush the rise — puffy dough gives lighter rolls.
• Watch the color — rotate the pan if the back row browns faster.

Easy Variations

• Honey butter finish — stir 1 tablespoon (21g) honey into the final melted butter.
• Herb topping — sprinkle 1 teaspoon chopped fresh rosemary over the buttered tops.
• Extra honey — raise the honey to 1/3 cup (113g) for a sweeter roll.
• Sesame crust — scatter 1 tablespoon sesame seeds over the brushed tops before baking.

Storing and Reheating

Keep cooled 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 them tightly in plastic wrap and aluminum foil and freeze for up to 3 months, then thaw at room temperature for 2 hours. Reheat in a 300°F (150°C) oven for 5 to 7 minutes, until they reach 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with how you portion the rolls.

FAQs

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

Yes. Shape the dough into balls, cover the pan, and refrigerate overnight after the first rise. Let the rolls come to room temperature and rise until puffy, about 1 hour, before baking.

Can I use instant yeast instead of active dry?

You can swap in the same 2 1/4 teaspoons (7g) of instant yeast. Skip the separate proofing step and stir it straight into the flour mixture with the warm milk.

How do I know when the rolls are done?

The tops should be golden brown, and an instant-read thermometer inserted into the center of a roll should read 190°F (88°C). Tapping the bottom should give a hollow sound.

Where did yeast rolls come from?

Yeast-leavened breads have been made for thousands of years, and small enriched rolls became common on American and European tables. Home bakers have long shaped them into pull-apart pans for holidays and Sunday dinners.

Martha Stewart-Inspired Yeast Rolls

Print Recipe

These soft, buttery yeast rolls are inspired by Martha Stewart’s classic American home cooking, with a tender crumb and a golden, lightly brushed top. A touch of honey and a slow rise give them a gentle sweetness and a pull-apart texture that’s perfect for holiday tables and Sunday suppers.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 25
• Total Time: 160
• Yield: 16 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/4 cup (60ml) whole milk, warmed to 110°F (43°C)
• 2 1/4 teaspoons (1 packet, 7g) active dry yeast
• 1 teaspoon (4g) granulated sugar (to proof yeast)
• 1/4 cup (85g) honey
• 4 tablespoons (57g) unsalted butter, melted and slightly cooled, plus more for brushing
• 2 large eggs (100g), room temperature, lightly beaten
• 1 1/2 teaspoons (6g) kosher salt
• 4 1/2 cups (563g) all-purpose flour, plus more for dusting
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Warm the milk in a small saucepan over low heat until it registers 110°F (43°C) on an instant-read thermometer, then pour it into the bowl of a stand mixer. Stir in the yeast and 1 teaspoon sugar, and let stand until foamy, about 5 to 10 minutes; if the mixture does not foam, the yeast is dead and you should start again with fresh yeast.
2. Add the honey, melted butter, eggs, and kosher salt to the yeast mixture and whisk to combine. Add 4 cups (500g) of the flour and stir with a wooden spoon until a shaggy dough forms, then attach the dough hook.
3. Knead on medium-low speed for 6 to 8 minutes, adding the remaining 1/2 cup (63g) flour a tablespoon at a time only if the dough sticks to the bowl, until the dough is smooth, soft, and pulls away from the sides; avoid adding too much flour, which makes the rolls dense.
4. Transfer the dough to a lightly floured surface and knead by hand for 1 minute, then shape into a ball. Place in a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in size, about 1 hour to 1 hour 30 minutes.
5. Butter a 9×13-inch (23x33cm) baking dish. Punch down the dough and turn it out onto a lightly floured surface, then divide it into 16 equal pieces (about 60g each) using a bench scraper.
6. Roll each piece into a smooth ball by cupping your hand over it and moving it in a tight circle on the counter. Arrange the balls in the prepared dish, spacing them evenly in 4 rows of 4.
7. Cover the dish with a kitchen towel and let the rolls rise until puffy and nearly doubled, about 45 to 60 minutes; when gently pressed with a fingertip, the dough should spring back slowly.
8. While the rolls rise, preheat the oven to 350°F (175°C). Brush the tops of the risen rolls gently with melted butter and sprinkle with flaky sea salt, if using.
9. Bake until the rolls are golden brown and sound hollow when tapped on the bottom, 22 to 25 minutes, rotating the pan halfway through. An instant-read thermometer inserted into the center of a roll should register 190°F (88°C).
10. Brush the hot rolls with more melted butter and let them cool in the pan for 5 minutes before serving warm, pulling them apart at the seams.

Notes

Store cooled 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 the baked rolls tightly in plastic wrap and aluminum foil and freeze for up to 3 months; thaw at room temperature for 2 hours, then reheat in a 350°F (175°C) oven for 8 to 10 minutes. For make-ahead, shape the dough into balls, cover the pan, and refrigerate overnight after the first rise; let the rolls come to room temperature and rise until puffy, about 1 hour, before baking. Reheat leftover rolls in a 300°F (150°C) oven for 5 to 7 minutes.

Nutrition

• Calories: 183
• Sugar: 5g
• Sodium: 183mg
• Saturated Fat: 2g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

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