|Dutch Oven Recipes > Garlic Cheese Rolls|
|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|
|1/3||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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