Dutch Oven Dinner Roll Recipe
There’s something undeniably comforting about the aroma of freshly baked dinner rolls wafting through the kitchen. This dutch oven dinner roll recipe delivers soft, golden-brown rolls with a tender crumb and a hint of sweetness—ideal for any meal. Baking them in a dutch oven ensures even heat distribution, resulting in perfectly risen and baked rolls every time.
How To Make Dutch Oven Dinner Rolls
Ingredients
3 cups all-purpose flour (plus extra as needed)
2 teaspoons (1 packet) instant yeast
1¼ teaspoons salt
1 cup plus 1 tablespoon milk, divided
2 tablespoons honey
4 tablespoons unsalted butter, divided
1 egg
½ teaspoon flaky sea salt
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C) to preheat.
2. Prepare the Dry Ingredients
In the bowl of a stand mixer fitted with a dough hook, combine:
3 cups all-purpose flour
2 teaspoons instant yeast
1¼ teaspoons salt
3. Warm the Wet Ingredients
In a small saucepan or microwave-safe bowl, heat:
1 cup milk
1 tablespoon butter
Heat until the butter melts and the mixture reaches about 95°F (35°C). Whisk in 2 tablespoons honey until well combined.
4. Combine Wet and Dry Ingredients
With the mixer on low speed, gradually pour the warm milk mixture into the dry ingredients. Mix until the dough starts to come together.
If the dough is too sticky, add additional flour 1 tablespoon at a time until it forms a cohesive ball.
5. Knead the Dough
Increase the mixer speed to medium and knead the dough for about 5 minutes, or until smooth and elastic.
6. First Rise
Transfer the dough to a large bowl greased with butter or nonstick spray. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area until doubled in size, approximately 60–90 minutes.
7. Shape the Rolls
Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 ounces each).
To shape each roll:
Cup your hand over a piece of dough.
Gently roll it against the counter in a circular motion to form a smooth ball.
8. Second Rise in Dutch Oven
Melt 1 tablespoon of butter and brush it onto the bottom of a 3.5-quart Dutch oven. Arrange the 12 dough balls evenly in the Dutch oven; they should be close but not touching.
Cover with plastic wrap and the Dutch oven lid. Let the rolls rise in a warm spot until they've doubled in size and are touching, about 1 hour.
9. Prepare Egg Wash
In a small bowl, whisk together:
1 egg
1 tablespoon milk
10. Bake the Rolls
Once the rolls have risen, remove the lid and plastic wrap. Brush the tops with the egg wash and sprinkle with ½ teaspoon flaky sea salt.
Bake uncovered in the preheated oven for 25–30 minutes, or until the rolls are golden brown and sound hollow when tapped.
11. Serve
Allow the rolls to cool slightly before serving. Enjoy them warm with butter, or use them to accompany your favorite meals.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to activate it first. Dissolve the active dry yeast in warm milk (about 95°F) with a pinch of sugar and let it sit for 5–10 minutes until frothy before adding it to the dry ingredients.
How can I make these rolls ahead of time?
After shaping the rolls and placing them in the Dutch oven, cover and refrigerate overnight. Let them come to room temperature and complete the second rise before baking.
Can I freeze the baked rolls?
Absolutely. Once cooled, place the rolls in an airtight container or freezer bag and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
What can I use if I don't have a Dutch oven?
A heavy, oven-safe pot with a lid can work as a substitute. Alternatively, use a baking dish, but note that the texture may vary slightly.
How do I ensure my rolls are soft and fluffy?
Ensure proper kneading to develop gluten, allow adequate rising time, and avoid overbaking. Using the correct amount of flour is also crucial; too much can make the rolls dense.
Can I add herbs or cheese to the dough?
Yes! Incorporate chopped fresh herbs like rosemary or thyme, or shredded cheese into the dough during mixing for added flavor.
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