Dutch Oven Red Velvet Rolls Recipe By Tasty Food

RED VELVET 'BOX' CINNAMON ROLL RECIPE BY TASTY

Steps:

• In a large bowl, combine the cake mix, flour, water, and yeast.
• Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.
• Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.
• Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (½ inch) thick.
• Brush the melted butter evenly over the dough until covered.
• In a small bowl, combine the brown sugar and cinnamon.
• Sprinkle the cinnamon sugar evenly over the dough.
• Roll up the dough from the bottom to the top.
• Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.
• Let the dough rise for another hour.
• Preheat the oven to 350°F (180°C).
• Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.
• Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.
• Pour the cream cheese frosting evenly over the top.
• Enjoy!

DUTCH OVEN RED VELVET ROLLS RECIPE BY TASTY

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!

DUTCH OVEN YEAST ROLLS

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!

RED VELVET CAKE ROLL

Steps:

• Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners' sugar. Carefully remove and discard strips.