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Herbed Dinner Rolls

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"Freshly baked dinner rolls are sure to impress your camping companions. These are laced with Italian herb seasoning, making them extra special and the perfect partner for saucy Italian dishes."

List of Ingredients

â—¦ 2 ¾ cups all-purpose flour, plus up to ½ cup more if needed
â—¦ ¾ cup sugar
â—¦ ¾ teaspoon kosher salt
â—¦ 2 tablespoons active dry yeast
â—¦ 6 tablespoons unsalted butter, at room temperature
â—¦ â…” cup hot water
â—¦ 1 large egg, beaten
â—¦ 1 tablespoon Italian seasoning mix
â—¦ Cooking oil for preparing the Dutch oven


Recipe

In a large bowl, combine ¾ cup of the flour with the sugar, salt, and yeast. Add the butter and water, and stir until the mixture is well combined. Add the egg, an additional ½ cup of the flour, and the Italian seasoning. Knead the dough with your hands in the bowl, adding the remaining flour about ½ cup at a time, until you have a soft, smooth dough.

Form the dough into a ball, cover the bowl, and let the dough rise for about one hour, until doubled in size.

Coat the Dutch oven lightly with cooking oil and place it over a bed of 10 hot coals. Cover the pot and place 16 hot coals on the lid.

Punch down the dough and form it into 16 balls of roughly equal size. Remove the warm Dutch oven from the heat and place the dough balls in a single layer in the bottom. Cover the pot and let the dough rise again until doubled in size, about 30 more minutes.

Return the Dutch oven to the bed of 10 hot coals, cover the pot, and place 16 hot coals on the lid. Bake for 10 to 15 minutes, until the rolls are cooked through and golden brown on the outside. Serve warm or at room temperature.

Makes 16 rolls



• Variation:
Sprinkle ½ cup grated Parmesan cheese over the dough balls in the Dutch oven before baking.