DUTCH OVEN BUTTERMILK DINNER ROLLS

I frequently make these in a Dutch Oven near the campfire. An impressive site, they are always well received. Of course, you can make these in your oven at home. If you're making these in a Dutch Oven my advise is to stay with them cuz they'll burn in a New York minute if you're not watching.

INGREDIENTS:

DIRECTIONS:

In a small saucepan heat and stir milk, sugar, salt and butter till warm and the butter begins to melt. Combine 2 cups of flour with the yeast and then add the milk mixture. Stir in eggs and beat with mixer for at least 3 minutes (of course it will take longer by hand - make sure it's mixed good). Stir in as much of the remaining flour as it will take and knead 8-10 minutes.

Place in greased bowl, cover and let rise in a warm, draft free place until double in bulk (about 1 hour).

Turn out dough - punch down and let rest for 10 minutes.

With pastry cutter or knife cut dough into 12-14 equal pieces. Shape into balls and place into lightly greased 12" Dutch Oven (use a round 12" pan if baking in oven).

Cover and let rise in warm place till double (about 30 minutes).

FOR OVEN:

Pre-heat oven to 375 degrees. Brush rolls with egg wash (1 egg + 1 tablespoon water) or melted butter and bake for 15-20 minutes till brown. Serve immediately.

FOR DUTCH OVEN:

If you're experienced enough to make this in a Dutch Oven you really don't need directions. I usually use Charcoal Briquets but wood works fine, you just gotta watch it carefully and keep the heat up. I'll keep 7 hot briquets on the bottom and at least 14 briquets on top. You need to top heat a lot to make them come out golden and not burned on the bottom. I bake them till I smell 'em, then check 'em (usually about 20-25 minutes depending on your heat). Good luck - practice makes perfect! Serve immediately.

W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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