|Dutch Oven Recipes > Sweet Rosemary Rolls|
|2||cups whole wheat flour||3-4||cups white bread flour|
|3||Tbs. fresh rosemary; finely chopped||cornmeal|
|2||Tbs. active dry yeast|
|2 1/4||cups warm water; 120° F.||2||Tbs. honey|
|1/2||cup honey||2||Tbs. warm water|
|3||Tbs. olive oil|
In a mixing bowl add whole wheat flour, rosemary, yeast, and salt. Stir to mix. Add warm water, honey, and olive oil; mix well. Stir in white bread flour 1 cup at a time until a soft dough is formed.
Turn dough onto a floured surface and knead for 5-7 minutes, adding flour as necessary, until dough is smooth and elastic. Set dough in a ightly oiled bowl then turn dough over so the top has a light coating of oil. Cover bowl with plastic wrap or a towel and set in a warm place free from drafts to raise until doubled, about 1 hour.
Lightly grease the edges of a 12" Dutch oven, then dust bottom of Dutch oven with cornmeal.
Place raised dough on a lightly floured board and punch down. Cut dough into 13 pieces. Form pieces into balls and place them in prepared Dutch oven, 8 around the ouside edge, 4 in an inner circle, and 1 in the center. Place lid on Dutch oven and let raise for 30 minutes.
In a small cup or bowl combine honey with water and stir until honey is dissolved. Brush rolls lightly with glaze then bake using 10-12 briquettes bottom and 18-20 briquettes top for 20-25 minutes until rolls are golden brown. To ensure even browning make sure to rotate the oven and lid in opposite directions every 5-10 minutes.
Yield: 13 rolls.
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