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Byron's Dutch Oven Recipes


Garlic Cheese Rolls

  Dough   Filling
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

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