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??!!

 

Parmesan, Cheddar & Garlic Dinner Rolls

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.

Hot Briquettes

 

Raised dough ready to cook

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.

 

Coals added, ready to bake

Ready for Browning

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!

 

Parmesan, Cheddar, & Garlic Dinner Rolls

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:

Other Dutch Oven Recipes:

Need some inspiration? Check out my Around the Campfire Pinterest Board for more outdoor cooking recipes and ideas!

 

 

 

7 comments on “Parmesan, Cheddar, & Garlic Dinner Rolls

  1. Mystarlight

    Yummy! Those look delicious! Perfect with dinner and a salad! I never thought of making rolls that way! I am going to try it next time.

  2. jshallow01

    Those look really delicious, I was just thinking I needed to find some more recipes for our dutch oven.

  3. Becky

    I made these last weekend and they were delicious! My husband was impressed. I put 8 briquettes below my Dutch oven and that was too many for me. They ended up being a little overdone on the bottom. Either I won’t put as many next time or I won’t bake as long. Otherwise, they were delicious! Can’t wait to try the lasagna next weekend!!

  4. Teresa

    Quick question…do you think you could make the dough the night before and then bake at the campsite?

    1. Charley Post author

      Yes! As long as it stays really cold during your trip to the campsite, you should be just fine!

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