Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Sweet Rosemary Rolls

2 cups whole wheat flour 3-4 cups white bread flour
3 Tbs. fresh rosemary; finely chopped   cornmeal
2 Tbs. active dry yeast    
2 tsp. salt   Glaze
2 1/4 cups warm water; 120° F. 2 Tbs. honey
1/2 cup honey 2 Tbs. warm water
3 Tbs. olive oil    

In a mixing bowl add whole wheat flour, rosemary, yeast, and salt. Stir to mix. Add warm water, honey, and olive oil; mix well. Stir in white bread flour 1 cup at a time until a soft dough is formed.

Turn dough onto a floured surface and knead for 5-7 minutes, adding flour as necessary, until dough is smooth and elastic. Set dough in a ightly oiled bowl then turn dough over so the top has a light coating of oil. Cover bowl with plastic wrap or a towel and set in a warm place free from drafts to raise until doubled, about 1 hour.

Lightly grease the edges of a 12" Dutch oven, then dust bottom of Dutch oven with cornmeal.

Place raised dough on a lightly floured board and punch down. Cut dough into 13 pieces. Form pieces into balls and place them in prepared Dutch oven, 8 around the ouside edge, 4 in an inner circle, and 1 in the center. Place lid on Dutch oven and let raise for 30 minutes.

In a small cup or bowl combine honey with water and stir until honey is dissolved. Brush rolls lightly with glaze then bake using 10-12 briquettes bottom and 18-20 briquettes top for 20-25 minutes until rolls are golden brown. To ensure even browning make sure to rotate the oven and lid in opposite directions every 5-10 minutes.

Yield: 13 rolls.

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