Dutch Oven Homemade Rolls (pizza dough, bread, scones)

Bro. Williams 4th Ward


Dutch oven, jar rings, round cake pan or pie pan,

5 Cups Warm water 3 Tbs. Yeast
1/2 Sugar
1/3 -1/2 Cup Oil 1 -2 Tbs. Salt 9-12 Cups Flour

Warm the Dutch oven while preparing the dough. Place empty Dutch oven over 4 or 5 coals with 4 or 5 coals on top. Follow the directions for your yeast. Some yeast says to mix it with your flour, some says to mix it with the water. I mix mine in 1 cup of warm water to dissolve and add the sugar. Let it set until the yeast starts to bubble. In a large mixing bowl pour in the yeast mixture, remaining water, oil and salt and stir well. Add the flour a cup at a time stirring to mix well. When the dough just begins to clean the sides of the bowl knead on an oiled or lightly floured surface or in the large bowl. The dough should be soft and pliable. Separate dough into golf ball size portions and place in a buttered or sprayed round cake pan. Place three or four jar rings in the bottom of the Dutch oven. Place the pan of rolls on top of the rings. Let the rolls raise for 30 - 50 minutes depending upon the outdoor temperature. When the rolls are about double in size place 8-10 coals on the bottom and 12-14 coals on top. Check after 15 minutes. Let cook until golden brown on top and bottom. Rolls usually take 20 - 30 minutes.

Use the dough for: pizza dough, scones, doughnuts or cinnamon rolls. Add a little extra sugar for sweet breads. Print Recipe