Dutch Oven Potato Rolls

Fall is here and the colors are vibrant.  Each

fall we head up the canyon and do a dutch oven

dinner and enjoy the leaves.  This is just 10 minutes from my home.

These wonderful rolls are always on the menu.  They are 

so soft, they just melt in your mouth.  We usually have to make

two pans of these.  Couldn't you just live on hot rolls?

Of course you could make them in a pan in the oven too.

Dutch Oven Potato Rolls

1 C. warm water

1/2 C. sugar

1 T. yeast

Mix the above and set aside to let soften.

1/2 C. instant potatoes

1/2 C. warm water

Mix the above and add to the yeast mixture.

1 tsp. salt

1/2 C. shortening

2 eggs, well beaten

2 C. flour

Add the above and beat until smooth, about 3 minutes.

Add 3 C. additional flour and knead for 5 minutes.

Place in a greased bowl and cover and let rise until

double, usually about 1 hour.

Punch dough down and shape into 12 balls.

Grease 10-12 inch dutch oven or line with parchment paper, or you

could use a 9x12 inch pan. 

Cover and let rise until double.  

Prepare coals about 30-45 minutes before you are ready to bake

the  rolls.  Place 10 hot coals on the bottom of the pan and 12

on the top of the pan.  Bake about 15 -20 minutes.  Check for over

browning especially on the bottom.  If they are getting brown on the

bottom too quickly remove them from the bottom coals and just

let the top coals finish baking them.
(If you are baking them in the oven, bake at 400 for about 15 minutes.)

When done baking, butter the tops.

I usually drive up the canyon ahead of time
just to make sure the colors are perfect as I did today.

I hope you are enjoying the beautiful colors of fall.

I will be posting a few more dutch oven dishes as we

continue to enjoy this short wonderful season.