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Turkey-Tail Rolls

  • yield: Makes 12

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Ingredients

  • 14 tablespoons unsalted butter, cut into small pieces, plus more for bowl and tin
  • 1 1/4 cups warm (about 110 degrees) milk
  • 1 envelope (1/4 ounce) active dry yeast
  • 3 tablespoons sugar
  • 1 3/4 teaspoons salt
  • 5 1/2 cups all-purpose flour, plus more for work surface
  • 3 large eggs, lightly beaten

Directions

  1. Step 1

    Butter a large bowl and a 12-cup standard muffin tin; set aside. Stir together 1/2 cup milk and the yeast in a bowl. Let stand until foamy, 5 minutes.

  2. Step 2

    Bring remaining 3/4 cup milk to a simmer in a medium pan. Remove from heat. Add 6 tablespoons butter, the sugar, and salt; stir until butter melts. Set aside.

  3. Step 3

    Put 4 1/2 cups flour into the bowl of an electric mixer. Make a well in the center, and pour in yeast mixture, butter mixture, and the eggs. Attach bowl to mixer fitted with the dough hook; mix on low speed until dough just comes together, about 2 minutes. Turn out onto a lightly floured surface; knead until smooth and no longer sticky, about 5 minutes, adding remaining cup flour as needed. Transfer to buttered bowl, turning to coat. Cover with a clean kitchen towel. Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour. Punch down dough; let rest 10 minutes.

  4. Step 4

    Divide dough in half; cover half with a towel. On a lightly floured surface, roll out remaining half to 1/4 inch thick. Cut to 12 by 9 1/2 inches, discarding scraps. Position short side of dough parallel to counter's edge. Cut crosswise into six 2-inch strips. Cut strips crosswise into 3 1/2-inch, 3 1/4-inch, and 2 3/4-inch pieces.

  5. Step 5

    Preheat oven to 375 degrees. Melt remaining 8 tablespoons butter in a skillet. Brush all pieces of dough with melted butter; reserve some for brushing tops. Center and stack pieces from each strip, largest to smallest (you will have 6 stacks). Fold each stack in half lengthwise; fit, folded edge down, into a prepared muffin cup, making a V. Cover with a towel; let rise in a warm, draft-free place 30 minutes. Repeat process with remaining dough.

  6. Step 6

    Brush melted butter over top of each roll. Bake until golden brown, 15 to 20 minutes. Brush with more melted butter; serve hot or at room temperature.

Source
Martha Stewart Living, November 2006

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Reviews (5)

  • stephantoine 10 Oct, 2010

    These rolls are extremely good! Everyone adores them. I added some rosemary to the recipe to give them an extra little touch - delicious! Also, I did not follow the way it is suggested to make the actual tail in the recipe. I just went with straight strips of different sizes and then assembled the strips directly into the muffin pan copying what the picture looks like. It worked perfectly well! My dinner party (of 12 exactly) wanted more than one!

  • wendyml 1 Dec, 2008

    I just made them for thanksgiving. They were good, very yeast-y and dense. I think I didn't kneed them enough, they were quite heavy. Also when I folded them in half to put in the muffin-tin, I think I should have squished them together more with the fold... the smallest layer (top of stack) popped up while baking. My daughter called them "book rolls" as they resembled open books. Overall everyone gave compliments, and these comments are just my nit-picking. :)

  • teedles 18 Jul, 2008

    These rolls are right up there with edy's braided rolls. They are quick and simple. These are perfect for every day dinner or a special occasion.

  • RamonaRice 17 Nov, 2007

    These are the best rolls I have ever made. They were such a hit last year that I made them for Christmas and Easter dinners! Try them you will not be disapointed.

  • daredevil229 11 Nov, 2007

    I make the dough in my bread-machine, it's a very easy recipe and my family just RAVES about them!