STOVETOP BREAD
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
Provided by Food Network Kitchen
Time 2h25m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 9-inch Dutch oven and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
TIGER BREAD (DUTCH CRUNCH ROLLS)
It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h40m
Yield 6
Number Of Ingredients 16
Steps:
- Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
- Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
- Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
- Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
- Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
- Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
- Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
- Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 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
CINNAMON ROLLS
I chanced upon these while searching Dutch oven web sites and found http://www.ani-lati.org/seabreeze/breakfest_dishes.htm. Very easy to make. Better to make them in a 13- by 9-inch pan. Making a second tray takes only an additional 15 - 20 minutes. Additional pictures are at http://www.food.com/bb/viewtopic.zsp?t=289011.
Provided by PaulO in MA
Categories Breakfast
Time 2h16m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 15
Steps:
- Add yeast to warm milk with a pinch of sugar, stir with a fork to dissolve and let stand 5 minutes.
- Grease the inside of the mixing bowl of a stand mixer fitted with a dough hook. Add flour, sugar, salt, and vital wheat glutted to the bowl. Blend the softened butter with the eggs in a bowl with a fork. Add to bowl. Add dissolved yeast solution. Knead with dough hook to make a dough.
- Turn out on to a lightly floured surface and knead for 4 to 7 minutes. Transfer the dough to a lightly oiled bowl, turn to oil the dough, cover loosely with plastic wrap and place in a warm place (75 - 80 °F) for 60 minutes until the dough has nearly doubled in size.
- Mix the brown sugar and cinnamon.
- Transfer the dough to a lightly greased work surface, and roll it into a 16 by 21-inch rectangle. Melt butter over very low heat until just melted. Spread melted butter over the dough and brush to coat. Don't go all the way to the edge with the butter. That way, the edge will seal when you roll it up and the individual rolls are easier to pick up.
- Sprinkle brown sugar and cinnamon mixture over the dough and spread it out evenly with a spatula. Roll the dough into a log. Even the rolled log to uniform size.
- Cut into 12 slices with a baker's bench knife (dough scraper) or a large knife. Place the buns in a greased 13- by 9-inch pan. Place the two end pieces in the pan "inside side" up.
- Cover and let rise in a warm place until they are nearly doubled, about 30 minutes. Bake the buns in a preheated 400 °F oven until they are golden brown, about 15 - 17 minutes.
- Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Let the buns cool about 5-6 minutes before frosting. Spread the icing on the buns.
- Enjoy!
Nutrition Facts : Calories 550.5, Fat 18.6, SaturatedFat 11.1, Cholesterol 78.9, Sodium 392.6, Carbohydrate 90.3, Fiber 2.5, Sugar 51.5, Protein 7.5
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
FLAKY BUTTERHORN ROLLS
These dinner rolls, slightly sweet and so very flaky, were my mother's recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma's Croissants! -Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
More about "dutch oven yeast rolls food"
BUTTERY PULL-APART ROLLS | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (9)Total Time 2 hrsCategory SidesCalories 106 per serving
- To make the pull-apart rolls, combine the yeast, milk, sugar, oil, and eggs in a large bowl, stirring well. Add 2 1/2 cups flour and stir well for 1 minute. While stirring, slowly add the salt. Add the remaining 1 cup flour, a little at a time, or as much of it as needed, to create a soft dough.
- Turn the dough onto a lightly floured surface and knead for 5 minutes or strongly whack the dough with a large spoon 30 times. [Editor’s Note: Yes, you read correctly. It works!] Shape the dough into a round and place it in a large bowl. (Avoid stainless steel or sheet metal bowls, as both can have a negative reaction with the yeast.) Cover the bowl with a clean cloth and place it in a warm, but not hot, spot. Let rise until doubled in bulk. The warmer your kitchen, the faster your dough will double—figure 20 to 30 minutes at 75°F (18°C).
- While the dough is rising, melt the butter in a warm 12-inch cast-iron Dutch oven or a similarly sized pot with a lid. Remove from the heat and tilt the pot so the butter covers the bottom and about halfway up the sides. The excess butter will pool in the bottom of the pan. This is okay. In fact, it’s more than okay, it’s desirable.
- After the dough has risen, place it on a clean, flat, lightly buttered work surface and shape the dough into a round ball. Pinch off a 1 1⁄2- to 2-inch (4- to 5-cm) portion of dough, roll the dough between your palms to round it, then pinch and smooth it to seal the seam. Plonk the dough ball into the prepared Dutch oven and roll it around in the butter to coat it on all sides. Place the buttery dough ball, seam side down, in the Dutch oven with its nice rounded top facing upwards. Repeat with the remaining dough, arranging the rolls so they touch one another.
DUTCH OVEN DINNER ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (24)Calories 190 per servingTotal Time 3 hrs 25 mins
- To make the dough: Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.
- Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until a soft, smooth dough forms., Transfer the dough to a lightly greased bowl, cover, and allow it to rise until almost doubled in bulk, about 90 minutes., To prepare the topping: While your dough is rising, set a 4 to 5 quart Dutch oven over medium-low heat., Add 3 tablespoons of butter to the pot and heat until melted.
- Remove the pot from the stove and set aside., Transfer the dough to a lightly greased work surface.
- Divide the dough into 12 pieces and shape each piece into a smooth ball., Place the rolls into the pot on top of the melted butter.
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