Dinner rolls

Dinner rolls

Fast yeasty dinner rolls in a dutch oven.


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


  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.


  • 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.