Dutch Oven Quick Rolls
Servings Prep Time
10-12rolls 10minutes
Cook Time Passive Time
20-25minutes 1hour
Servings Prep Time
10-12rolls 10minutes
Cook Time Passive Time
20-25minutes 1hour
Ingredients
  • 1cup warm waterabout 110 Degrees
  • 1packet dry yeast1 pkg is 2 1/4 tsp
  • 2tbsp sugar
  • 2 1/2cup flour
  • 1tsp salt
  • 1 egg
  • 2tbsp vegetable oil
Instructions
  1. Dissolve years in warm water with the sugar. Let sit for about 5 minutes.
  2. Stir in half of the flour and the salt until all combined.
  3. Add the egg and oil, beat with spoon to mix.
  4. Stir in the rest of the flour until a smooth ball forms. The dough will be sticky.
  5. Cover and let the dough rise in a warm area until doubled in size, about 30 minutes.
  6. Once doubled, stir down the dough and spoon it into a grease 10 inch dutch oven; let rise again until doubled in size (about 30 minutes).
  7. Bake until brown, about 20-25 minutes. Use 5 charcoal briquettes on the bottom and 15 on top. Rotate Dutch oven a quarter turn about every 5 minutes.
Recipe Notes

**Cardinal Rule**  If you have a 10 inch cast iron skillet at home, try making these in your oven.  Simply bake uncovered in a 350 degree oven for 20-25 minutes.

Recipe source: Field Guide to Dutch Oven Cooking

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