Dutch Oven Dinner Rolls

A batch of bread rolls still sitting in the Dutch oven on parchment paper with some aready removed and served.

These scratch-made dinner rolls are light and fluffy and make a great accompaniment to any meal. They are easily cooked outdoors with the use of a Dutch oven and charcoal.

The rolls use yeast and require three risings, two in a bowl and one already in the roll shape in the Dutch oven. While rising outdoors be careful to manage the environment to make sure a warm temperature is maintained without wind.

These are a classic style of dinner roll that can go with any meal but are particularly popular with soups, stews, and roasts. Leftover rolls make a great little slider burger or a small sandwich.

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The brown tops of cooked bread rolls being brished with butter.
When the rolls are baked brush them with melted butter to give a glossy finish.
Baked batch bread rolls with some removed exposing the light dough texture inside.
Once cooked the rolls pull away to make a great bread side to any soup, stew or similar hearty outdoor meal.
Looking into a Dutch oven with bread rolls formed and risen ready to cook.
The third and final rise is done with the rolls formed and them in the Dutch oven.
A ball of dough in a stainless bowl rising.
The bread roll dough will be moist but not sticky while being firm but not dry.
Close up of baked bread rolls with a brown top still in the Dutch oven.
When cooked the tops will be golden brown, the base toasty brown and the center soft and fluffy.
The first roll being removed from the batch bake.
The rolls touch and bake into each other but a single roll is still easily removed from this this batch style of baking to serve.
A batch of bread rolls still sitting in the Dutch oven on parchment paper with some aready removed and served.
These soft dinner rolls can be served cold or warm straight from the Dutch oven,

Dutch Oven Dinner Rolls Recipe

A batch of bread rolls still sitting in the Dutch oven on parchment paper with some aready removed and served.
The perfect accompaniment to any outdoor meal, these dinner rolls are scratch-made yeast dough and baked in a Dutch oven.
Preparation 3 hours
Cook 25 minutes
Ready in 3 hours 25 minutes
Servings 20
CourseSide Dish
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  • 3 7g packets yeast
  • 1/2 cup warm water (105 to 115 degrees F)
  • 1/2 cup sugar
  • 1 1/2 cups milk
  • 1/2 cup butter
  • 2 teaspoons kosher salt
  • 2 eggs
  • 6 cups bread flour
  • 1 tablespoon butter (to brush the rolls)


  • 1 14 inch Dutch oven
  • 1 round paper liner


  • Dissolve the yeast in the warm water then sprinkle a little of the sugar into the yeast mixture to prove it.
  • Heat the milk to scald it then add the butter to it to melt and cool the milk to a warm temperature (105 to 115 degrees F).
  • Add to the buttered milk the salt, eggs, remaining sugar, and yeast water.
  • Add flour a little at a time while mixing in, all the flour may not need to be used to reach a dough consistency.  Knead until you can see through the dough.
  • Let the dough rise twice until doubled in size, punching the dough down each time. 
  • Form the dough into dinner rolls and place them in the Dutch oven. Then leave to rise a third time until they have doubled in size.
    Tip: On a cold day pre-heat the Dutch oven to a warm temperature of about 110 degrees F (43 degrees C).
  • Bake in the 14-inch Dutch oven at 350 degrees F (180 degrees C) for approximately 25 minutes.
  • When browned and cooked through brush them with melted butter, then remove them to cool before serving.

Nutritional Information

Calories: 216kcalCarbohydrates: 34gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 284mgPotassium: 83mgFiber: 1gSugar: 6gVitamin A: 196IUVitamin C: 0.003mgCalcium: 33mgIron: 0.4mg

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About Kathy Caldwell

Became intrigued by the mystery of Dutch oven cooking when I first saw Cee Dubb on TV.

Learn more about Kathy Caldwell
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