Fast yeasty dinner rolls in a dutch oven.

Ingredients

For the dough

• 1.5 cups unbleached all-purpose flour
• 1.5 cups white whole wheat flour
• 0.25 cup buttermilk powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup lukewarm water
• 4 tablespoons (0.25 cup) soft unsalted butter
• 2 teaspoons instant yeast

For the pan

• 2-3 tablespoons of melted unsalted butter

For topping

• 1 tablespoons of melted unsalted butter
• Sesame seeds, optional
• Semolina or cornmeal for dusting, optional

Instructions

1. Combine all ingredients for the dough. Knead until a smooth dough forms.
2. Grease a large bowl, then put the dough into it. Cover with a towel and allow to rise until it’s doubled - an hour and a half to two hours.
3. Lightly grease a 5 quart dutch oven by warming it on the stove with a little butter (2-3 tablespoons). Remove from heat once melted.
4. Divide the dough into 12-ish pieces. Shape each into a ball, then place it in the dutch oven. Put the lid on and let them rise again, up to an hour.
5. Bake covered at 400°F for 15 minutes, then uncovered for another 10-ish minutes. Rolls should be golden on top, but not browned.
6. Put the pot on a cooling rack. Once mostly cool, top with melted butter and anything else you’d like.

Notes

• Serve the rolls warm or at room temperature.
• Store the rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
• For a 2-3 qt dutch oven, cut the recipe to two-thirds.
• For a larger party, use a 9-10 quart dutch oven and add half again the original quantities.