Your grandparents were right: food prepared in a cast iron skillet is mouthwatering and memorable. Dutch Oven and Cast Iron Cooking (Fox Chapel Publishing, 2013) delves into that tradition with over 75 delicious recipes for the Dutch oven, stovetop, oven, campfire, or grill. Editor Katie Weeber provides instructions for both inside and outside cooking methods. This Italian Garlic Rolls Recipe is from the chapter “Breads.”
You can purchase this book from the GRIT store: Dutch Oven and Cast Iron Cooking.
More Dutch Oven and Cast Iron Cooking:
Chuck Wagon Beef Stew Recipe
Roasted Chicken and Vegetables Recipe
Pumpkin Bread Recipe With Chocolate Chips
Italian Garlic Rolls Recipe
Serves 12
1 (16 oz.) pkg. Pillsbury Hot Roll Mix
1 egg
2/3 C. grated Parmesan cheese
1 1/2 tsp. garlic powder
2 tsp. Italian seasoning
1/2 tsp. dried oregano
Flour for kneading
Following directions on roll mix package, mix contents of box and yeast in a large bowl. Stir in 1 cup hot water, 2 tablespoons butter and egg until dough forms. On floured surface, shape dough into a ball and knead until smooth, about 5 minutes. Cover dough with large bowl and let rest 5 minutes. Meanwhile, in a small bowl, stir together Parmesan cheese, garlic powder, Italian seasoning and oregano; set aside.
Roll dough into an 8″ x 18″ rectangle. Spread remaining 1/4 cup butter over dough. Sprinkle evenly with cheese mixture. Starting at one long edge, roll up dough cinnamon-roll fashion and pinch long edge to seal. Cut into rolls about 1 1/2″ thick.
In the Oven
Grease bottom and lower sides of Dutch oven with nonstick cooking spray. Arrange rolls in a single layer in pot; cover with a cloth and let rise in a warm place until doubled in size, 30 to 40 minutes.
Preheat oven to 350°F. Remove cloth and bake uncovered for 25 to 30 minutes or until lightly browned. Allow rolls to cool in oven for several minutes before removing.
Over Fire(About 26 hot coals)
Grease bottom of Dutch oven with nonstick cooking spray and arrange rolls in a single layer in pot. Cover with lid and let rise in a warm place until doubled in size, 30 to 40 minutes.
Arrange about 1/3 hot coals in cooking ring underneath Dutch oven and place remaining hot coals on lid. Cook for 18 to 25 minutes or until lightly browned. Rotate pot and lid twice during cooking and transfer most of the hot coals from bottom ring to lid toward end of cooking time to promote browning on top. Allow rolls to cool in oven for several minutes before removing.
Alternate Cooking Method
This recipe may also be baked in a 12″ cast iron skillet.
Tip
Use thread or unflavored dental floss to slice rolls easily and maintain round shape.
Serve warm or at room temperature.
Reprinted with permission from Dutch Oven and Cast Iron Cooking edited by Katie Weeber and published by Fox Chapel Publishing, 2013. Buy this book from our store: Dutch Oven and Cast Iron Cooking.
