Martha Stewart Yeast Rolls Recipe

This soft, pillowy Martha Stewart Yeast Rolls Recipe is made with warm milk, melted butter, and active dry yeast, ready in about 3 hours. The moment you pull the golden-brown tray from the oven, the buttery aroma fills the entire kitchen. I love serving these warm, breaking them apart to reveal the tender, steaming crumb inside.

Why This Classic Works

This recipe relies on an enriched dough, meaning it uses milk, butter, and eggs rather than just water and flour. This trio of fats tenderizes the gluten strands, resulting in a roll that is incredibly soft rather than chewy like a baguette. I learned early on that skipping the milk or swapping it for water completely changes the texture, so stick to the dairy for that signature fluffiness.

Another secret to this version is the double rise time, which develops a deeper flavor and ensures the yeast is fully active before baking. Many quick recipes try to rush this process, but giving the dough a full hour and fifteen minutes for both the first and second proof guarantees that light-as-air consistency we all want in a dinner roll.

Martha Stewart Yeast Rolls Recipe Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110°F to 115°F)
• 1 1/2 cups warm whole milk (110°F to 115°F)
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly, plus more for brushing
• 1/4 cup granulated sugar
• 2 1/4 teaspoons salt
• 3 large eggs (2 for the dough, 1 for the egg wash)
• 6 1/2 cups all-purpose flour, spooned and leveled

How To Make Martha Stewart Yeast Rolls Recipe

1. Bloom the Yeast: In a small bowl, combine the warm water and yeast. Let it stand until it becomes foamy and creamy, which usually takes about 5 minutes.
2. Mix Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the warm milk, melted butter, sugar, salt, and 2 of the eggs. Pour in the foamy yeast mixture and whisk gently to combine.
3. Form the Dough: Add the flour gradually, about one cup at a time, stirring with a wooden spoon or mixing on low speed until a soft, shaggy dough forms. If the dough feels excessively sticky, you can add up to 1/2 cup more flour, but be careful not to overdo it.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead by hand for 5 to 10 minutes, or use your mixer with a dough hook for about 5 minutes. You want the dough to be smooth, elastic, and slightly tacky but not sticky.
5. First Rise: Grease a large bowl with butter or cooking spray. Place the dough inside, turning it once to coat the top. Cover tightly with plastic wrap and let it rise in a warm, draft-free spot until it has doubled in size, about 1 hour and 15 minutes.
6. Shape the Rolls: Punch the dough down gently to release air. Divide the dough into two equal halves. Roll each half into a rope and cut into 15 equal pieces (30 pieces total). Roll each piece into a smooth ball and arrange them in two buttered 9×13-inch baking pans.
7. Second Rise: Cover the pans loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again until they are puffy and touching each other, about 1 hour and 15 minutes.
8. Bake: Preheat your oven to 375°F. Beat the remaining egg with a splash of water to make an egg wash. Brush the tops of the rolls gently with the wash. Bake for 18 to 20 minutes, or until the tops are deep golden brown. Brush with more melted butter immediately before serving.

Recipe Tips

• Check your liquid temperature: The milk and water should be warm to the touch but not hot (around 110°F). If the liquid is too hot, it will kill the yeast and your rolls will be dense flat pucks.
• Measure flour correctly: Do not scoop the flour directly with the measuring cup, as this packs it down and leads to dry rolls. Instead, fluff the flour, spoon it into the cup, and level it off with a knife.
• Room temperature eggs: Using cold eggs can shock the warm yeast mixture and slow down the rising process. Set your eggs on the counter 30 minutes before baking.

What To Serve With Dinner Rolls

These rolls are the perfect companion for a holiday roast turkey or glazed ham, soaking up gravy beautifully. They also pair exceptionally well with hearty soups like butternut squash bisque or beef stew, where you need substantial bread for dipping.

How To Store

Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked rolls in a zip-top bag for up to 2 months; just reheat them in a 350°F oven for 10 minutes before serving.

FAQs

• Can I make the dough ahead of time? Yes, you can let the dough do its first rise in the refrigerator overnight. Just bring it back to room temperature before shaping and doing the second rise.
• Why didn’t my rolls rise? This usually happens if the yeast was old or the liquid was too hot. Always check the expiration date on your yeast packets before starting.
• Can I use instant yeast instead? Yes, you can substitute instant yeast 1:1. You won’t need to proof it in water first; just mix it directly into the dry ingredients and add the water with the milk.
• How do I make them shiny? The egg wash applied right before baking gives them that glossy, professional bakery finish. Brushing with butter after baking adds shine and softness.

Nutrition

• Calories: 145
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 180mg
• Total Carbohydrate: 23g
• Protein: 4g

Try More Recipes:

• Martha Stewart 3 Ingredient Appetizer Recipe
• Martha Stewart 7 Layer Dip Recipe
• Martha Stewart 20 Minute Bread Recipe