DUTCH CRUNCH ROLLS
If you live in the SF Bay Area, you've probably had one of these at some time or another. I guess in the UK they are also known as Tiger Bread. These crunchy little rolls are great with dry Italian salami and thickly sliced American cheese or in place of buns for hamburgers. Store in an airtight container.
Provided by melody741
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 9
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
- Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
- Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
- Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
- Spread topping thickly over tops and sides of the rolls.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 58.9 g, Fat 4.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 0.6 g, Sodium 327.4 mg, Sugar 4.1 g
DUTCH OVEN YEAST ROLLS
I love to make these out camping. After the meal I store leftovers in a zip-lock bag for breakfast (toasted on the grill with butter) or for lunch as rolls for sandwiches.
Provided by TammieV
Categories Breads
Time 1h
Yield 24 Rolls Approx.
Number Of Ingredients 7
Steps:
- In large bowl dissolve sugar in the milk.
- Sprinkle yeast over top of the milk.
- Add remaining ingredients, using only 1 1/2 cup of flour.
- Beat until smooth.
- Continue mixing with hands adding flour to make a soft dough.
- Cover and let raise until doubled.
- I look for a sunny spot on the picnic table so that it will raise quicker.
- Form into balls and place in a lightly oiled Pot.
- Let raise until doubled.
- Bake at 350 degrees for 25 to 30 minutes.
- For Dutch Oven users: About 6 or 8 coals on the bottom and 13 to 14 on top.
- I rotate the lid and oven a 1/4 turn every 10 to 15 minutes to insure even cooking.
- Do not be afraid to peak.
- Cooler days may take a little longer and warmer days may not take as long.
- Watch for the bread to pull away from the sides slightly and a nice light golden brown color on top.
- Don't burn!
Nutrition Facts : Calories 72.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 10.2, Sodium 73.4, Carbohydrate 11.1, Fiber 0.4, Sugar 0.6, Protein 2.1
DUTCH OVEN RED VELVET ROLLS RECIPE BY TASTY
This semi-homemade recipe transforms store-bought cake mix into a decadent and visually stunning dessert or breakfast treat. These bright red rolls are filled with cinnamon, brown sugar, and cocoa powder and crowned with a heavy dollop of cream cheese frosting for a sweet, tangy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 4h10m
Yield 9 rolls
Number Of Ingredients 17
Steps:
- Make the dough: In a large bowl, whisk together the red velvet cake mix, flour, salt and yeast.
- In a small saucepan, melt the butter over medium-low heat. Add the buttermilk and stir to combine, just to warm the milk slightly. Remove the pot from the heat.
- Pour the buttermilk mixture into the flour mixture and use a wooden spoon to stir together. Turn the dough out onto a clean surface and knead into a smooth, cohesive ball, about 10 minutes. Return the dough to the bowl, cover with a kitchen towel, and let proof until it doubles in size, about 2 hours.
- Meanwhile, make the icing: In a medium bowl, stir together the cream cheese, butter, vanilla, and powdered sugar until well combined and smooth. Set aside.
- Make the filling: In a separate medium bowl, stir together the melted butter, cocoa powder, brown sugar, salt, and cinnamon until smooth. Set aside.
- Grease a 6-quart Dutch oven with nonstick spray.
- Once the dough has risen, turn out onto a lightly floured surface and roll out into an 18 x 12-inch (45 x 30 cm) rectangle, about ½ inch (1.24 cm) thick. Spread the filling evenly over the dough. Starting from a long side, roll the dough into a tight cylinder. Cut the dough into 9 equal pieces and place in the prepared Dutch oven. Cover with the lid of the Dutch oven and proof until the dough has expanded to 1½ times its size, about 1 hour.
- Preheat the oven to 350°F (180°C).
- Remove the lid from the Dutch oven. Transfer to the oven and bake until the rolls are cooked through and beginning to turn golden brown around the edges, about 40 minutes.
- Let rolls cool slightly, about 10 minutes, then spread the icing on top.
- Enjoy!
Nutrition Facts : Calories 521 calories, Carbohydrate 96 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, Sugar 49 grams
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