For those of you who live in the Arkansas area you are probably familiar with the PBS show 'Arkansas Outdoors'. Thankfully the rest of us can view this program about outdoor cooking online. Phyllis Speer is a wonderful and very experienced dutch oven cook and if you haven't had a chance to view her videos I would highly recommend watching them, especially if you are new to dutch oven cooking. She has a very relaxed and easy way of cooking with her iron pots and always seems to be having a good time while doing it. I have tried several of her recipes and they are always good. Her recipe for Dutch Oven Garlic Rolls is a great way to start out with dutch oven baking. It uses a prepared roll mix and is good practice for not only baking with yeast breads but follows the same steps as making cinnamon rolls. I made these in my 12 inch oven with 12 coals in a ring around the bottom and around 22 on top, they were ready in 18 minutes. You can watch Phyllis prepare these tasty rolls here. Give these cheesy rolls a try and thank you Phyllis for another great recipe.
Dutch Oven Garlic Rolls
1 package hot roll mix (I used Pillsbury)
1 stick butter, softened
1 cup grated Parmesan cheese
1 Tblsp garlic powder
1 tsp Italian seasoning
Lightly oil or spray a 12 inch dutch oven.
Make rolls according to package directions.
Roll out into a rectangle about 8 x 18 inches.
Spread softened butter on dough and sprinkle with remaining ingredients.
Roll cinnamon roll fashion and secure dough.
Cut into rolls about 1 1/2-inches thick.
Let dough rise until rolls have doubled in size.
Bake at 350-degrees about 15-20 minutes or until golden brown.
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Cut dough as you would for cinnamon rolls, place in 12 inch oven   |
First, your website is amazing. I am so happy to have stumbled upon it! I was curious - did you make these rolls prior to your camp trip, or did you prepare the rolls at camp? I'm only asking because on about.com for the Pilsbury Hot Roll mix, it states a "con" as not being suitable for camping. I've never used a hot roll mix, so I'm not sure how they are prepared. Also, on a side note, as I was gathering recipes on your website, I didn't notice until I was about 10 pages in that the amount of coals used was in the comments and not with the recipe itself. Might be useful to include it with the recipe itself for those of us wanting specifics with recipes. :) Thanks again!
ReplyDeleteHi Megan, I made the dough in my kitchen then baked them in the backyard. I don't know why About.com said they are not made for camping, I suppose if you like to prepare bread and rolls more simply at your campsite, you can always use prepared and ready made dough either out of a tube or from the freezer. You can use any ready made roll mix from a box. Here are the directions from the Pillsbury package, you do need a mixing bowl and a place to roll the dough into a rectangle. I always use a thermometer to make sure I have the right temperature for the water so I won't kill the yeast. Other than that, you most certainly can make them outdoors. From the Pillsbury package:
ReplyDeleteWhat You Will Need: 1 cup hot water 120 to 130 degrees F. (Or very hot to touch), 2 Tablespoons softened margarine or butter, 1 Egg. 1) Combine contents of box and yeast packet in large bowl; mix well. 2) Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. 3) Knead dough for 5 minutes until smooth. To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness. 4) Cover dough with large bowl; let rest 5 minutes. Shape as directed below for desired roll.
I don't post the amount of coals with the recipe because it depends on the kind of charcoal you use and the weather conditions, I just let you know what worked for me at the time. Thank you for your nice comments and feedback, I hope you enjoy the recipes! Liddy