Remove grape leaves from brine and pat off with paper towels. Lay one leaf flat on a cutting board. Scoop approximately one tablespoon of rice mixture onto one edge of the leaf. Fold in the sides and roll into burrito shape. Each leaf is a little bit different and you will have to edit according to individual shape. Try to roll each dolma as tight as possible so they're less likely to open while cooking. Place dolmas in Dutch oven, and repeat process until you run out of ingredients. The dolmas should be packed close to each other in the pot. If you need to, you can stack the dolmas in multiple layers.
Once you are finished rolling and placing the dolmas in the pot, add lemon juice (no seeds), ½ cup of water, and salt. Cover pot and cook on stove for 1.5 hours on low heat allowing the dolmas to steam.
Serve hot or cold. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/dolmas-stuffed-grape-leaves/