Crusty Dinner Rolls

Name: Crusty Dinner Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 190 min
Ingredients: 4 cups all-purpose flour; 2 ¼ teaspoons instant yeast; 1 teaspoon salt; 1 ½ cups + 1 tablespoon warm water (Water should be no more than 115°F/46 C or it will damage the yeast.); 1 ½ cups walnuts (coarsely chopped)

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There’s nothing quite like the smell of freshly baked bread filling your kitchen—it’s warm, inviting, and practically begs everyone to gather around. These Crusty Dinner Rolls take that cozy, homemade magic and add a little something special. Made with just a handful of simple ingredients—flour, salt, yeast, water, and a generous handful of crunchy walnuts—they strike the perfect balance between crisp on the outside and soft, airy goodness on the inside.

Homemade crusty dinner rolls on a brown wooden table with some scattered walnuts.

The walnuts bring a rich, toasty flavor and a bit of crunch, making these rolls a step above your everyday dinner bread. They’re the kind of rolls that make any meal feel a little more special, whether you're pairing them with a hearty soup or just slathering one with butter while it's still warm. Simple to make but full of flavor, these rolls might just become your new go-to for any dinner spread!

These rolls are perfect companions to a warm bowl of soup, such as this turkey carcass soup or chicken minestrone. Whether you're hosting a dinner party or enjoying a quiet meal at home, these crusty walnut dinner rolls are sure to become a frequent addition to your menu!

Artisan Rolls Ingredients + Substitutions

Ingredients to make crusty rolls on the table before mixing.

All-purpose flour: I am using all purpose flour but you can also swap in half of the amount with whole wheat flour. Whole wheat flour does absorb more water so you may need to add a bit more water.
Instant yeast: I prefer using instant yeast to speed things up a bit. Make sure your yeast is fresh so you get a good rise! If it doesn't bubble after sitting, it's dead and you should start over with fresh yeast.
Water: The temperature is very important here! It should be no more than 115°F or 46° C or it will kill the yeast. Use a thermometer for the best results. If you don't have one, the water should not be too hot to touch.
Walnuts: You can use raw or toasted walnuts. I do find that toasted walnuts have a more robust flavor and crunch.

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Crusty Dinner Rolls

Grab all your ingredients and line your baking sheet with parchment. You're also going to want to arrange a rack in the middle of your oven with one right below to hold the pan we will use to create steam for baking. Let's get started making this crusty dinner rolls recipe.

Ingredients to make crusty rolls in a bowl.

Step 1: Combine the ingredients. Combine the flour, salt, and yeas in a medium bowl and stir with a whisk to evenly distribute the ingredients.

Homemade dinner roll dough mixed in a bowl.

Step 2: Make the dough. Add the water and stir with a spatula or wooden spoon until a sticky dough forms.

Roll dough turned out on a cutting board lightly dusted with flour.

Step 3: Transfer the dough. Turn the mixed dough out on a lightly floured surface and knead the dough by stretching it out and then folding it over.

Dinner roll dough after kneading and shaped into a smooth ball.

Step 4: Knead. At the start, the dough will be quite sticky, but add as little extra flour as possible to avoid a tough dough. It will take about 8-10 minutes of stretching and folding the dough for it to become smooth and elastic.

Walnuts added on top of stretched out dough.

Step 5: Add the walnuts. Stretch out a final time and sprinkle on the chopped walnuts. Fold over and work the dough until the walnuts are well distributed through the dough.

Step 6: Proof. Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm area to rise until more than doubled in size. This is going to take 1 ½ - 2 hours.

Dough shaped into balls on a cutting board.

Step 7: Cut the dough. When it’s ready, turn the dough out on a lightly floured surface and cut it into 10 evenly-sized pieces. Tuck the edges into the center to shape into a ball. Try to keep the walnuts mostly on the inside rather than protruding on the outside.

Step 8: Transfer and proof again. Place the balls of dough on a parchment lined baking sheet with at least 3 inches of space between them. Cover and place in a warm area to double in size again. This second rise will take about 45-60 minutes..

⭐️ Baking Tip: When the rolls are nearly full size, preheat your oven to 415°F and place another baking pan or cast-iron pan on a lower rack (or the bottom of the oven) to heat.

Tops of the rolls are scored with a line.

Step 9: Score the dough. Use a razor or a very sharp knife to slice deeply into each roll in a smooth line across the top.

Crusty dinner rolls on a baking tray after cooking.

Step 10. Bake. Place the rolls in the oven and just before you shut the door, throw in a couple extra ice cubes into the heated extra pan that’s placed below your pan of rolls. This will create steam to aid in cooking the bread. Bake for 25-30 minutes until golden brown and firm all around.

Handy Tip: Proofing Time

The ambient temperature of your kitchen and the temperature of the water you use will both affect the length of time it takes for your dough to rise. In a warmer space or with warmer water, it will go a bit faster.

Rustic Rolls Variations

Fresh Herbs: Chopped fresh herbs such as rosemary and thyme make a great addition to these crusty bread rolls. Add them at the same time as the walnuts and mix into the dough.
Garlic Butter Topping: Melt a half stick of butter with a 1-2 cloves of minced garlic. Brush the mixture over the top of the rolls just before baking, and then again right when they come out of the oven.
Nut-Free: Skip the nuts or swap them with pumpkin seeds or sunflower seeds for a nut-free version of crusty rolls.

Crusty rolls on a table top with one torn in half to show the inside.

Expert Tips

Serving Ideas: These make an easy add-on to any main dish soup like this hearty beef lasagna soup and this Italian sausage soup. Pile on your favorite sandwich fillings to make them a heartier side dish for lighter soups like this curried carrot soup or green pea soup.
Storage Tips: Homemade rolls are always best fresh from the oven. If you have leftovers, store them at room temperature for up to 2 days or freeze for up to three months. To reheat, wrap in foil and heat in the oven at 350° F for 8-12 minutes or until heated through.
Fresh Yeast: Make sure you are using a fresh yeast that's still active.
Water Temperature: Water temperature will impact rise time. Cold water will result in a slow rise,z but the benefit is you get more flavor development. **Rise time will depend on water temperature and ambient temperature. Warmer areas will cause a faster rise, while cold areas will have a slower rise.
Don't skip the ice cubes. The steam is the key to achieving a crusty top on your dinner rolls.

Recipe FAQs

Can I make the dough the night before?

Yes, you can! This can actually improve the flavor! You can mix the dough up and complete the kneading. Once the dough is smooth and elastic, place it in an oiled bowl and cover it tightly with plastic wrap. Place it in the refrigerator to proof overnight under refrigeration. The next day, remove the dough from the fridg and let it come up to room temperature before you shape it into balls. Then allow the dough to do the second proof and finish the recipe as directed.

Why isn’t my dough rising?

This usually happens if the yeast is expired, the water was too hot (which kills the yeast), or the environment is too cold. Try placing the dough in a warm, draft-free spot to see if it's the environment. If it still doesn't rise, unfortunately the issue is the yeast and you won't be able to salvage it.

How do I know when my dough has risen enough?

The dough should roughly double in size but if you still aren't sure you can test, by gently pressing the dough with your finger—if the indentation stays, it’s ready.

A side view of crusty dinner rolls on the table.

More Side Dishes to Serve with Soup

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