This Dutch oven recipe takes a little bit of extra time, but the end result is worth every anxious moment.
I love Dutch oven cooking, especially since it’s a year round activity!
Dutch Oven Sweet Rosemary Rolls
2 cups whole wheat flour
3 Tbs. fresh rosemary; finely chopped
2 Tbs. active dry yeast
2 tsp. salt
2 1/4 cups warm water; 120° F.
1/2 cup honey
3 Tbs. olive oil
3-4 cups white bread flour
cornmeal
Glaze
2 Tbs. honey
2 Tbs. warm water
In a mixing bowl add flour, rosemary, yeast and salt. Stir to mix. Add warm water, honey, and olive oil; mix well. Stir in white bread flour 1 cup at a time until a soft dough is formed.
Turn dough onto a floured surface and knead for 5-7 minutes, adding flour as necessary until dough is smooth and elastic. Set dough in a ightly oiled bowl then turn dough over so the top has a light coating of oil. Cover bowl with plastic wrap or a towel and set in a warm place free from drafts to raise until doubled in size, about 1 hour.
Lightly grease the edges of a 12″ Dutch oven, then dust bottom of Dutch oven with cornmeal.
Place raised dough on a lightly floured board and punch down. Cut dough into 13 pieces. Form pieces into balls and place them in the prepared Dutch oven, 8 pieces around the ouside edge, 4 in an inner circle, and 1 in the center. Place lid on the Dutch oven and let raise for 30 minutes.
In a small cup or bowl combine honey with water and stir until honey is dissolved. Brush rolls lightly with glaze then bake using 10-12 briquettes on the bottom and 18-20 briquettes top for 20-25 minutes until rolls are golden brown. To ensure even browning make sure to rotate the oven and lid in opposite directions every 5-10 minutes.
