Dutch Oven Yeast Rolls Recipes

DUTCH OVEN YEAST ROLLS

Steps:

• In large bowl dissolve sugar in the milk.
• Sprinkle yeast over top of the milk.
• Add remaining ingredients, using only 1 1/2 cup of flour.
• Beat until smooth.
• Continue mixing with hands adding flour to make a soft dough.
• Cover and let raise until doubled.
• I look for a sunny spot on the picnic table so that it will raise quicker.
• Form into balls and place in a lightly oiled Pot.
• Let raise until doubled.
• Bake at 350 degrees for 25 to 30 minutes.
• For Dutch Oven users: About 6 or 8 coals on the bottom and 13 to 14 on top.
• I rotate the lid and oven a 1/4 turn every 10 to 15 minutes to insure even cooking.
• Do not be afraid to peak.
• Cooler days may take a little longer and warmer days may not take as long.
• Watch for the bread to pull away from the sides slightly and a nice light golden brown color on top.
• Don't burn!

HOLLAND DUTCH ROLLS

Steps:

• In a large bowl, sprinkle yeast over 1 cup water.
• Stir and let it sit for 10 minutes.
• Combine milk, 1 cup water, sugar and butter in a saucepan.
• Heat until butter has melted.
• Cool till it is lukewarm.
• Stir into yeast.
• Gradually add the flour and salt until dough is well combined.
• Knead for 3-5 minutes.
• Brush a bowl with half the oil.
• Add dough and turn over.
• Cover with a towel.
• Let it rise until double in volume ie.
• for about an hour.
• Punch down and knead briefly.
• Shape into rolls and place on a baking sheet, lined with parchment paper.
• You can sprinkle the pan with cornmeal first, if desired, for an extra crunch.
• Spread topping over loaves.
• Cover loosely.
• Let it rise until double for about an hour.
• Preheat oven to 350 deg F Cool on racks.