Rustic Dinner Rolls – Crisp crust and chewy crumb make these rolls a perfect addition to every meal. They’ll remind you of a fresh bakery artisan bread. Great alongside soups and salads.
Gather round my friends. It’s my first bread recipe of the year. Woot. I couldn’t be happier. It’s been too long since I’ve been able to share a yeast bread or roll recipe with you. Well, in my case too long could be as little as one week. But sadly, it’s been way longer than that!
In case you haven’t noticed I can’t say away from bread for long.
Introducing… a delicious Rustic Dinner Roll to pair with almost any meal. It’s got a beautiful crispy crust and delicious crumb. My taste buds are giving this rave reviews.
Saddle up your horses it’s time to take your bread baking on a wild ride.
OK. Where did that come from? Melanie has dog gone lost her mind. Sorry. I get a little giddy at times for no reason whatsoever. Ask my kids. Sometimes I just run the steps screeching.
They’ve gotten used to, the poor kids. And my hubby? Well he married into it. He knew what he was getting. Or at least he should have. 🙂 Hope you get a little giddy over these rolls as well. Add them to the menu soon!
Til we meet and eat again,
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- 1 ½ cups plus 1 tablespoon water (12 ½ ounces), room temperature
- 1 ½ teaspoons instant or rapid-rise yeast
- 2 teaspoons honey
- 3 cups plus 1 tablespoon bread flour (16 ½ ounces), plus a bit extra, see notes
- 3 tablespoons whole-wheat flour (about 1 ounce)
- 1 ½ teaspoons table salt
- In the bowl of stand mixer, blend water and yeast. Add honey and whisk quickly not allowing honey to stink and stick to the bottom of the bowl. Add bread flour and whole wheat flour. Mix on low speed until a dough is formed, about 3 minutes. Cover tightly with plastic wrap and let sit for 30 minutes.
- Remove plastic wrap, sprinkle dough evenly with salt. Knead on low speed for about 5 minutes. Scrape down bowl with greased spatula as necessary. Increase speed to medium, knead for about 1 minute more until dough is smooth. It will still be sticky. If it's too sticky add 1-2 tablespoons flour and mix again for 1 minute.
- Transfer dough to a greased bowl; cover tightly with plastic wrap. Let rise until doubled, about 1 hour.
- After the hour rise. Turn dough over once. Rotate bowl. Repeat. Rotate bowl. Repeat again. Cover again and let rise until doubled, about 30 minutes.
- Repeat folding process as listed just above. Cover and let rise again until doubled, about 30 minutes.
- Prepare 2 round cake pans by greasing with non-stick cooking spray.
- Move dough to a floured surface. Sprinkle with flour. Use a bench scraper to divide dough in half. Stretch each half into 16 inch cylinder. Divide each of those into quarters. You now have 16 pieces. Dust each piece of dough with flour.
- Using floured hands, roll each piece with the palm of your hand, coating with flour. Place in greased baking pans. Eight rolls will fit into each pan. Place one in center and seven on the outside ring.
- Cover pans loosely with plastic wrap, let rise until doubled, about 30 minutes.
- Prepare oven by preheating to 500F.
- Remove plastic wrap. Dough is ready when it springs back from the touch of your finger. Spray gently with water mist. Put in oven and bake for 10 minutes until tops are brown.
- Remove from the oven. Lower oven temperature to 400F.
- Invert rolls onto baking sheet. When cool enough to handle, separate turn right side up and arrange without touching on baking sheet. Continue to bake for about 10-15 minutes or until deep golden brown.
- Transfer to cooling rack to cool for about 1 hour.
This is a sticky dough. This is NOT a recipe you'll want to keep adding flour to. Keep your hands floured as you work with handling the dough.
You will need a bit extra flour for shaping the rolls as well.
Recipe from: Cook’s Illustrated Baking Book
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