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Dutch oven bread/rolls on charcoal?

post #1 of 9
Thread Starter 
Would a tater yeast roll recipe work better, being a heavier dough?

OR would I need a metal plate under the dutch oven?
post #2 of 9

not sure where redneckville Arkansas is. I'm in Ark-n-saw. so now to your question. I have cooked birthday double and tripile layer in a dutch oven in the woods over a boyscout camp fire. I don't know about the dough your asking about. I can cook anything in a dutch oven you can cook in a oven. If you can contorl heat you can cook it.

 

Remember to post pics.

 

Happy smoken.

David

post #3 of 9

Tater yeast roll recipe sounds like it sure would be worth a try!

post #4 of 9

I don't see why you couldn't. Like David said anything you bake in the oven can be made in a DO. Can you post the recipe? It helps to know exactly what you are cooking. I know of at least a dozen different tater yeast roll recipes.

post #5 of 9
Thread Starter 
Havent fixed tater rollz in a long time.

YA got a simple (less ingredients) and light/airy recipe?
post #6 of 9

This one uses "fake taters" and is lighter than using mashed. It was in my bread machine book, but you could mix it without the maching too.

 

1 cup skim milk -- lukewarm
3 tablespoons sugar
2 teaspoons salt
1 teaspoon vanilla
1 egg
1 egg yolk
1 cup potato flakes
3 cups flour
2 teaspoons yeast

2 tablespoons melted butter -- to spread on baked rolls

Add ingredients, except melted butter, to bread machine follow directions for make of bread machine. Set machine for dough only cycle.
Spray a baking sheet with pan release spray (Pam)
Remove dough from machine when cycle is complete. Place on a floured surface and turn to coat with flour. Handling as little as possible, with a sharp knife cut into twelve pieces and place on prepared baking sheet. Brush rolls with melted butter on all exposed surfaces and let rise until light, about half an hour. Place in a cold oven.
Turn oven on to 350 degrees F. and bake 20 minutes or until golden brown. Remove from baking sheet and use brush to coat with melted butter. Serve warm.

post #7 of 9
Thread Starter 
Wait, no oil or butter with the dough?

Sounds great, similar to my old recipe, now lost.

But use fresh made real mash taters, no bread machine, and a combination of dry and evaporated milk.

And last time I made em' Im pretty sure I over kneed'd or had my wet to dry ratio mess'd!
post #8 of 9

Ok 2 days later110.gif. I wanna see a Qviewth_crybaby2.gif.

Happy smoken.

David

post #9 of 9

KnightSilver...The best way I found to do Breads on an open fire, is to put a safety step walkway on two blocks. I then put my coals under it and my DO with my bread on top, I put the DO with the cobbler next to it. Heat rises, so you dont need to put your DO with bread in it in the fire. I learned all you do is burn the bread. You need to watch your bread, so it doesn't cook to fast. A pic of safety step is included

 

SmokinMad

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