This is a Martha Stewart recipe I came across last year and has become the favorite dinner roll for my family.
It would lend itself easily to Dutch Oven and camp cooking, because it doesn't require kneading
, can be refrigerated up to a day, and is a very user-friendly dough. Kids could also help with this.
2 cups lukewarm water
2 packages, or 2 tablespoons, active dry yeast
1/4 cup sugar
4 tablespoons butter, melted and cooled slightly
2 large eggs, lightly beaten
2 teaspoons salt
6 cups or so all-purpose flour
Pour warm water into a large bowl; sprinkle with yeast, stir in sugar, and let stand until foamy, about 5 minutes. Add melted butter, eggs, and salt; whisk to combine. Add 3 cups flour, a cup or so at a time, whisking well after each. Add remaining flour, a cup or so at a time, stirring and using your hands as needed, until well incorporated and a nice dough forms.
Brush a bit of melted butter or oil on top of dough, cover and let rise til doubled, 30-45 minutes. Scrape out onto a well-floured work surface and use your hands to stretch and shape into a thick log. Cut into 18 equal pieces.
Flatten each piece of dough a bit, then pull edges to center and pinch, until a nice ball forms. Place dough balls into 2 greased or buttered 9" pans, 9 rolls per pan, smooth side up. Spray lightly with Pam, cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Alternatively, refrigerate up to 1 day.
Preheat oven to 400 degrees. Remove plastic wrap, bake until golden and rolls are nicely browned, 20 minutes or so. Remove to cooling rack, put a bit of butter on a paper towel and rub over tops of rolls.
This recipe would easily fill a 12" Dutch Oven. I would use a liner, as the butter in the dough will lend itself a bit to burning. Watch the dough carefully as it rises, as it goes pretty fast, and coals should be ready at least by the end of 45 minutes.
Because this dough has butter, sugar and eggs, it would be an excellent cinnamon roll dough. To avoid all that tasking in the morning, I think you could cut the dough in half, roll each out, spread with butter and your favorite filling, roll up, wrap in greased wax paper, place in a gallon ziploc bag, and refrigerate overnight. The dough will rise in the frig, so don't wrap too tightly.
In the morning, I would cut the rolls with scissors instead of a knife, to reduce deflation, and place in a lined DO while coals are readying. There is enough yeast in this dough that any deflation from cutting at this point should correct itself during baking. Or, could refrigerate the dough, shape and fill in the am.
I'm going to try this, next rally.