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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Byron's Garlic Herb Rolls

5 1/2 cups bread flour 1/4 cup butter; melted
2 Tbs. yeast 3/4 tsp. seasoned salt
1/3 cup non-fat dry milk 10 cloves roasted garlic; chopped
1/3 cup sugar    
1 Tbs. salt   Toppings
3 Tbs. dried parsley flakes 2 Tbs. whipping cream
1 Tbs. + 1 tsp. dried basil leaves 2 Tbs. melted butter
1 Tbs. dried thyme leaves 1/4 cup parmesan cheese
2 cups warm water; 120 F.    
1/4 cup vegetable oil    
2 eggs; beaten  

In a mixing bowl combine 2 cups flour, yeast, dry milk, sugar, salt, and herbs; blend well. Stir in water, eggs, and oil. Mix thoroughly. Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size.

Place raised dough on a floured board and punch down. Seperate dough into 16 pieces. Form a ball from each piece and pat down into a round. Brush melted butter over tops of round and sprinkle with chopped garlic and seasoned salt. Pull rounds into an oval and fold in half so the garlic is on the inside. Place the folds of 10 rolls against the side of a warm lightly oiled 12" Dutch oven. Place 5 rolls in the inner circle and 1 roll in the center. Cover and let raise in a warm area for 15-20 minutes.

Brush tops of rolls with whipping cream then bake using 10-12 coals bottom and 16-18 coals top until rolls turn a light brown color. Brush tops of rolls with melted butter and sprinkle with parmesan cheese. Cover and continue baking until rolls turn golden brown. Total baking time should be between 20-25 minutes. For even browning make sure to rotate the top and bottom of the oven 1/4 turn in opposite directions every 10 minutes.

Yield: 16 rolls.

Note: Tina and I served these rolls at the World Championship Dutch Oven cook-off in 1998 where we took 3rd place.

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