|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|
|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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