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Dutch Oven Dinner Rolls

Dutch Oven Dinner Rolls


3 cups all-purpose flour, more as needed
2 teaspoons (1 packet) instant yeast
1 1/4 teaspoon salt
1 cup plus 1 tablespoon milk, divided
2 tablespoons honey
4 tablespoons unsalted butter, divided
1 egg
1/2 teaspoon flaky sea salt


Directions

1

Preheat oven to 400˚F.

2

In the bowl of a stand mixer fitted with the dough hook, stir together flour, yeast, and salt.

3

Combine 1 cup milk and 1 tablespoon butter in a small pot (or a microwaveable dish) and heat until butter melts, about 95˚F. Whisk in honey.

4

With the mixer on low speed, slowly add warm milk mixture to the dry ingredients until dough starts to come together. If dough is very wet and sticky, add a bit more flour, 1 tablespoon at a time, until it comes together.

5

Knead dough on medium speed for 5 minutes until smooth. Transfer to a large mixing bowl coated in softened butter or nonstick spray and cover. Let rise in a warm spot on the counter until doubled in size, about 60-90 minutes.

6

When the dough has doubled in size, turn onto a clean counter and divide into 12 equal (2-oz) pieces. Cup your hand on top of one piece of dough. Gently press it against the counter in a tight circular motion until you have a smooth ball. Repeat with remaining dough. Arrange rolls on top of the melted butter in the bottom of the 3.5 QT Dutch Oven; they should not quite touch. Cover with plastic wrap and then the lid and let rise in a warm spot on the counter until they have doubled in size and are now snug against one another, about 1 hour.

7

Whisk together egg and remaining 1 tablespoon milk. Brush the top of the rolls with egg wash and sprinkle with sea salt. Bake uncovered until fluffy and golden brown, about 25-30 minutes.

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