Byron's Garlic Herb Rolls

[Mike B]

I have done this recipe at the ITG and again at a dutch oven campout in Farragut State Park, Athol, Idaho in August. It has gotten raves.

5 1/2 cups bread flour
1/4 cup butter; melted
2 Tbs. yeast
3/4 tsp. seasoned salt
1/3 cup non-fat dry milk
10 cloves roasted garlic; chopped
1/3 cup sugar
1 Tbs. salt
3 Tbs. dried parsley flakes
1 Tbs. + 1 tsp. dried basil leaves
1 Tbs. dried thyme leaves
2 cups warm water; 120° F.
1/4 cup vegetable oil
2 eggs; beaten

In a mixing bowl combine 2 cups flour, yeast, dry milk, sugar, salt, and herbs; blend well. Stir in water, eggs, and oil. Mix thoroughly. Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size.

Place raised dough on a floured board and punch down. Seperate dough into 16 pieces. Form a ball from each piece and pat down into a round. Brush melted butter over tops of round and sprinkle with chopped garlic and seasoned salt. Pull rounds into an oval and fold in half so the garlic is on the inside. Place the folds of 10 rolls against the side of a warm lightly oiled 12" Dutch oven. Place 5 rolls in the inner circle and 1 roll in the center. Cover and let raise in a warm area for 15-20 minutes.

Brush tops of rolls with whipping cream then bake using 10-12 coals bottom and 16-18 coals top until rolls turn a light brown color. Brush tops of rolls with melted butter and sprinkle with parmesan cheese. Cover and continue baking until rolls turn golden brown. Total baking time should be between 20-25 minutes. For even browning make sure to rotate the top and bottom of the oven 1/4 turn in opposite directions every 10 minutes.

This recipe courtesy of Byron's Dutch Oven Recipes

[doug hodder]

Boy am I glad that I found this thread....I just ordered a 12" dutch oven the other day and it seems like a lot of the recipes on Byrons site are made for it....I was unable to attend the seminar in Minden...what a great find for a lot of potential meals....good work....I can't wait...I think the first thing will be the Apple crisp...but I'm gonna doctor it with some blackberries....too many berry farms near me to not do it....I'm gonna practice at home first..since I don't know when I'll get to go with a group and I don't need to eat that much Crisp...maybe for the neighbors as an experiment...Doug

[Mike B]

I don't need to eat that much Crisp...maybe for the neighbors as an experiment...Doug

Yeah, I experiment on my friends and neighbors, too.

This recipe for rolls is becoming one of my favorite DO items. I need to get more parsley and roasted garlic...

Mike
Hayden Lake, ID