With camping season well under way, and with the warmer temperatures, cooking outside becomes more and more enjoyable. Enjoying the aromas of food cooking outdoors while enjoying the outdoors. Few things in life can beat that combination. In this mouth water-watering post from Cooke’s Frontier, Charley takes us step-by-step on how-to make some amazing dinner rolls. Now, these aren’t your average everyday dinner rolls, these puppies have parmesan, cheddar, AND garlic in them. They could almost be a meal all on their own.
So enjoy the post and recipe. If you are looking for additional Dutch oven recipes and how-to’s from Charley, we have more.
This is the fourth post in a series on learning to cook outdoors in cast iron and with Dutch Ovens. I think it’s a vital skill to learn, and it’s fun, too. Thanks to Outdoor Cooking, again, for helping me out with gear and answering questions as I go along. I’m going to be brutally honest here, Outdoor Cooking supplied me with gear to use for these posts. However, all of my opinions about the products are honest and all my own. I never trade my opinion for money or products. Ever. Who’s ready to eat??!!
I love bread. All kinds of bread – sweet bread, spicy bread, fluffy light bread, and chewy, crusty breads. And now I can add my love of bread baked in a dutch oven to that list. Baking bread in a dutch oven scared me, I was fearful that it would burn on the bottom and be under cooked inside. Of course, I’m learning that it’s all about temperature control, so when I did bake these rolls, they turned out perfectly. Picture perfect, to be exact 🙂
I made these dinner rolls to go along with an Italian Chopped Salad for dinner, so I liked that they had a cheesy garlic flavor. You could, of course, leave out the cheese and garlic additions but I couldn’t imagine why you would want to!
To make the rolls it was a pretty simple process. I’m finding out Dutch Oven Cooking is a lot like the rest of my step-by-step learning things (i.e. cheese or beer making), there might be a lot of steps but most of the time you aren’t really doing much. Mix up your dough and get the raised dough shaped, then place it into your dutch oven. Place 8 hot coals in a ring and add your oven over the top of the coals.
Pop the lid on the oven, and place 16 hot coals on the top. Bake for 15 minutes, then add another ring of coals to the top. Bake for another 10-15 minutes to brown the tops and finish baking the rolls.
When the rolls have finished cooking, brush with melted butter (or garlic butter, whatever strikes your fancy) and remove from heat. You’ll have 16 of the hottest, fluffiest, cheesiest dinner rolls ever!
Lessons Learned: Don’t be afraid of baking bread in the dutch oven. It’s not that different from baking bread in a regular household oven, so give it a try. I process is deceptively simple. I wasn’t surprised at the taste, though. I’m quickly learning that everything tastes better cooked or baked outside in a cast iron dutch oven.
What I used:
- 12 Inch Dutch Oven
- Charcoal Lighter Basket
- Lid Lifter
- Cast Iron Conditioner, for after clean up
Other Dutch Oven Recipes:
Need some inspiration? Check out my Around the Campfire Pinterest Board for more outdoor cooking recipes and ideas!
Parmesan, Cheddar & Garlic Dinner Rolls
Prep Time: 1 Hour 30 Mins
Cooking Time: 30 Mins
Total Time: 2 Hours
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 beaten egg
- 1/3 cup soft butter
- 1/3 cup sugar
- 1 teaspoon salt (I use Real Salt)
- 3 3/4 cups flour
- 2 1/4 teaspoon yeast
- 1 cup shredded cheddar cheese
- 1/3 cup grated parmesan cheese
- 1/2 – 1 teaspoon garlic powder, to suit your taste
- In the bowl of a mixer, add the milk, water, yeast, and sugar. Let sit or 10 minutes, or until foamy.
- Add in the egg, softened butter, salt, and 1 cup of flour. Beat for 1 minute.
- Add in the remaining flour, cheeses and garlic powder. Mix well.
- Turn out on a floured counter and knead well, about 10 minutes, then place in a greased bowl. Cover.
- Let raise until double.
- Punch Down the dough.
- Shape dough into 16 rolls and place on the bottom of a 12 inch dutch oven.
- While the rolls raise, start about 25 charcoal briquettes in your lighter basket.
- When the rolls have doubled in size (30-60 minutes, depending on room temperature), place dutch oven over the bottom ring of coals.
- Add 16 hot briquettes to the top of the dutch oven and bake for 15 minutes.
- Add a second ring of coals around the top of the dutch oven to brown the tops of the rolls.
- Bake another 10-15 minutes, remove from heat.