No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dinner Rolls

These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for super cinnamon buns.

  • prep: 30 mins
    total time: 3 hours 20 mins
  • yield: Makes 30

Ingredients

  • 1/4 cup warm water (115 degrees)
  • 2 packets (1/4 ounce each) active dry yeast
  • 1 1/2 cups warm whole milk (115 degrees)
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
  • 1/4 cup sugar
  • 2 1/4 teaspoons salt
  • 3 large eggs
  • 6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface

Cook's Note

The rolls can be shaped in advance and frozen for up to 2 months. No need to defrost -- just add 2 hours to the second rise.

Directions

  1. Step 1

    Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

  2. Step 2

    Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

  3. Step 3

    Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).

  4. Step 4

    Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

Source
Everyday Food, December 2008

Reviews (12)

  • 28 Nov, 2013

    Okay so first off thank you for this recipe! It's almost identical to my family recipe but the first part with the letting the yeast sit in warm water. I think this step made these rolls deliriously delicious! I couldn't stop eating these! Thanks again. Rodeo,ca.

  • 9 Nov, 2013

    These turned out absolutely fantastic. This is my second attempt at making any type of bread and I am so happy with the way they turned out. One thing I might try next time is to not do an egg wash before cooking because my husband said they were a little to crunchy (I like crunchy). Super easy, and I used my mixer to knead and they turned out great.

  • 10 Jul, 2013

    AMAZING!!!

  • 21 Jan, 2013

    Wow this was great when I made them. My only thing is, it takes too much time to rise but it's worth the wait . It taste really great and it soft like I got it from the bakery or store. My husband kept going back for more

  • 14 Jan, 2012

    Wow!! I've tried so many other receipts and failed miserably. This one is amazing. Success first try. Rave reviews. Thanks Martha.

  • 11 Jan, 2012

    Who knew that something so simple could taste so delicious? These rolls were a little bit dry for my taste, but the rest of the family loves them. Froze one pan for another night and made one today.

  • 19 Nov, 2011

    The rolls are rising in the oven as we speak and they look great! I was a bit apprehensive because, being short on time, I used quick rising yeast and, following the instructions on the yeast package, skipped the first proof. They look amazing, though, and I can't wait to see if they will not taste too yeasty. If they don't, it'll be so much quicker this way.....

  • 10 Apr, 2010

    Took these to an Easter dinner. These rolls tasted great, and browned just right, too! Will definitely make these again.

  • 9 Jun, 2009

    Making my second batch for the cinnamon bun. The best buns i have ever made. Perfect

  • 26 Jan, 2009

    I'm in the middle of making my 2nd batch of these right now. They've been a huge hit, and did well both when baked immediately or after being frozen. This recipe makes so many that it can easily stretch through 4 meals for us.

  • 24 Nov, 2008

    I did the same thing and i am sure they will be alright, it just took a bit more flour so they werent so sticky to knead. They rose alright in the first rising so i am sure they will be fine, just perhaps more tender.

  • 22 Nov, 2008

    Help, I just spent hours working on these and put them in the freezer. As I sat down to review the instructions for baking them, I realized I used all 3 eggs in the dough instead of only 2! Will they be ruined? I can't start over, if they are ruined I'll have to buy premade rolls:(