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Dutch Oven Recipes > Parmesan Herb Rolls |
1 1/2 | cups warm water | 1 | tsp. dried thyme |
1/2 | cup non-fat dry milk | 3 | Tbs. parsley |
1/3 | cup sugar | 1/3 | cup vegetable oil |
1 | Tbs. yeast | 1 | tsp. salt |
1 | egg; beaten | ||
4-5 | cups bread flour | Topping | |
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3 | Tbs. dried onion | 2 | Tbs. whipping cream |
1 | tsp. dried dill weed | 1/4 | cup parmesan reggiano cheese |
1 | tsp. dried rosemary |
In a mixing bowl add water, dry milk, sugar, and yeast. Let sit until mixture bubbles. Add egg, 2 1/2 cups flour, dried onion, dill weed, rosemary, and parsley. Beat until well blended. Let sit until batter bubbles. Mix in oil, salt, and the remaining flour (1 cup at a time) until a soft dough is formed. Turn dough out onto a floured board and knead it for 5-7 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 lightly floured board and punch down. Form into 13 balls. Place in a greased 12" Dutch oven. Cover oven and let raise for 10 minutes. Bake using 8-10 coals bottom and 16-18 coals top until rolls are lightly browned. Brush with whipping cream and sprinkle with parmesan cheese. Cover and bake until golden brown. Total baking time is 20-25 minutes. Yield: 13 rolls. (Recipe by Ruth Kendrick and Janet Froh.) Note: These rolls helped Ruth and Janet win the 1998 World Championship Dutch Oven cook-off. [ Back ] |
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