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Dutch Oven Recipes > Garlic Cheese Rolls |
Dough | Filling | ||
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5 - 6 | cups all purpose flour | 2 | Tbs. melted butter |
2 | Tbs. active dry yeast | 1/3 | lb. cheddar cheese; shredded |
1/3 | cup sugar | 1/3 | lb. mozerella cheese; shredded |
1 | Tbs. salt | 1 | tsp. granulated garlic |
2 | cups milk; scalded (120° F.) | 1 | tsp. Lowry's Seasoned Salt |
1 | egg; beaten | ||
1/3 | cup butter; melted | Topping | |
2 | Tbs. butter; melted | ||
3 | Tbs. parmesan cheese |
Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix 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. Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let raise for 15 minutes. Bake using 10 briquettes bottom and 18-20 briquettes top until rolls turn a light brown color. Brush tops of rolls with butter and sprinkle with parmesan cheese then bake until golden brown. Total baking time will be 20-25 minutes. For even browning rotate oven and lid every 10 minutes. Yield: 13 rolls [ Back ] |
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