Byron's Dutch Oven Cooking Page

Byron's 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
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.

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