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Martha Stewart-Inspired Yeast Rolls

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

Ingredients

Scale
  • 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

Keywords: Martha Stewart yeast rolls, soft yeast rolls, homemade dinner rolls, buttery yeast rolls, dinner rolls recipe, yeast rolls from scratch, holiday dinner rolls, bread rolls, American dinner rolls, pull-apart rolls, yeast bread

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