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Feather-Light Rolls

Servings 24 rolls

Ingredients
  

  • Use one 12-inch Dutch oven. 27 briquettes
  • 1-1/4 cups warm milk 110° to 115°F
  • 1 tablespoon instant yeast
  • 1/4 cup light vegetable oil
  • 2 large eggs
  • 1/4 cup sugar
  • 3-1/2 cups all-purpose flour divided
  • 1 teaspoon salt
  • 1/4 cup 1/2 stick butter, melted

Instructions
 

  • Put the milk, yeast, oil, eggs, sugar, and 21?2 cups of flour into a bowl and mix well for 1 minute.
  • Add the salt slowly, while mixing. Add the remaining 1 cup of flour and mix until a soft dough forms.
  • On a floured work surface, knead the dough for 5 minutes or strongly whack it with a large spoon 30 times.
  • Form the dough into a ball (the dough will be very sticky) and place it in a greased glass or plastic bowl. (Avoid stainless steel or sheet-metal bowls.)
  • Cover the dough with a cloth and let rise until double in size (in the shade and out of the wind). (The warmer the weather, the faster it will double in size; typically is 20 to 30 minutes at 75°F.)
  • While the dough is rising, prepare the Dutch oven.
  • Warm it by placing three briquettes underneath.
  • Melt the butter in the oven and use your hands to grease the bottom and side walls.
  • Allow the butter to pool at the bottom.
  • Cover, remove from the heat, and set aside in the shade.
  • When the dough is ready, drop it onto a greased clean, flat surface.
  • Oil or butter your hands and shape the dough into a ball.
  • Pull off a 1-½- to 2-inch-diameter hunk of dough and roll between your hands to form a ball.
  • Drop into the bottom of the Dutch oven (it should be warm but not hot).
  • Roll the dough in the butter to coat it, then set the roll seam side down in the oven.
  • Repeat, forming small dough balls and arranging the rolls in the oven so that they touch each other.
  • Cover the oven and place in the shade. Allow the rolls to almost double.
  • Arrange 24 hot briquettes in rings of 12 underneath and on top of the Dutch oven; the target temperature is 325º to 350ºF.
  • Cook 25 to 40 minutes (depends on the outdoor temperature) in an area that is in the shade and protected from the wind.
  • When a yeasty aroma wafts from the Dutch oven, the bread is almost done; cook about 5 minutes more.
Keyword Feather-Light Rolls
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