Crusty Dinner Rolls

These Crusty Dinner Rolls bring that homemade magic with a crisp crust and a soft, airy crumb. With just a few simple ingredients and a generous handful of walnuts, they’re the perfect side for soups, stews, or just enjoying with a little butter.

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Course: Bread, Side Dish

Cuisine: American

Keyword: crusty dinner rolls

Prep Time: 30

Cook Time: 25

Rest Time: 2 15

Total Time: 3 10

Servings: rolls

Calories: 306kcal

Author: Lyn Croyle

Equipment

Baking sheet
Oven safe skillet

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

US Customary - Metric

Instructions

In a large bowl, combine flour, salt, and yeast. Stir with whisk to evenly distribute ingredients.
4 cups all-purpose flour, 2 ¼ teaspoons instant yeast, 1 teaspoon salt
Add water. Stir until a sticky dough forms.
1 ½ cups + 1 tablespoon warm water
Turn out on a lightly floured surface and knead using a stretch and fold method. Dough will be quite sticky, but add as little extra flour as possible.
Knead for 8-10 minutes until dough is smooth and elastic.
Stretch out a final time and sprinkle chopped walnuts on top. Fold over and work until the walnuts are well distributed through the dough.
Place in an oiled bowl, cover with plastic wrap, and place in a warm area to rise until more than doubled in size, 1 ½ - 2 hours**.
Once risen, turn dough out on a lightly floured surface and cut into 10 even pieces.
Tuck the edges into the center, shaping each piece into a ball, trying to keep the walnuts mostly on the inside rather than protruding.
Place on a parchment lined baking sheet with at least 3 inches or 7.5cm space between them. Cover and place in warm area to double in size again (45-60 minutes).
When nearly full size, preheat oven to 415°F or 210° C. Place rack in middle of oven and place another baking pan or cast-iron pan on a lower rack (or the bottom of the oven) to heat.
Using a razor or a very sharp knife, slice deeply into each roll in a smooth line across the top.
Place the rolls in the oven and just before you shut the door, throw a couple ice cubes in the heated extra pan to create steam.
Bake for 25-30 minutes until golden brown and firm all around.
Remove from oven and allow to cool completely before eating. Best within 2 days of baking. Store at room temperature in a sealed container.

Recipe Tips

Ensure your yeast is fresh and active for the best rise.
Cold water slows rising but enhances flavor, while warm temperatures speed up proofing. You may experience a slow rise if your kitchen is cold or a faster rise if it's on the warm side.
Adding ice cubes creates steam, essential for a crisp crust.
You can refrigerate the dough overnight. This not only saves some time, it may also improve the flavors. The next day, let it come to room temperature before shaping into the rolls, proofing, and baking.

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