|Dutch Oven Recipes > Lemon Poppyseed Rolls|
|5 1/2||cups bread flour||1 3/4||cups scalded milk; 125° F.|
|2||Tbs. yeast||1 1/4||tsp. lemon extract|
|1/2||cup sugar||1||tsp. vanilla extract|
|1/3||cup instant potato flakes||2||eggs; beaten|
|1||Tbs. salt||2||Tbs. melted butter|
|1/2||cup butter; melted||poppy seeds|
In a mixing bowl combine 2 cups flour, yeast, sugar, potato flakes, and salt; blend well. Stir in milk, melted butter, extracts, and eggs. Mix thoroughly. Stir 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.
Place raised dough on a floured board and divide into halves. Divide each half again into halves. Roll each piece of dough into equal length rolls about 8 inches long. Cut each rope into fourths to make sixteen rolls. Flatten each piece of dough into a flat circle about 3" in diameter than pull on the edges and fold them underneath to the center to make a nice ball with a tight round top. Place each formed roll round side up into a warm greased 12" Dutch oven; twelve around the outside edge, five in a cicle inside the outer ring, and one in the center. Cover the oven and let rolls raise for 20 minutes.
Brush top of rolls with melted butter and sprinkle with poppy seeds. Bake using 10 coals bottom and 16 coals top for 30-40 minutes. When top of rolls starts to brown, remove the Dutch Oven from all heat and let rest with the lid on for about 5 minutes. The residual heat from the oven will finish baking the rolls.
Serve warm with fresh honey butter.
Yield: 16 rolls
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