Easy Beer Rolls - Bread Baked in a Camp Cast Iron Dutch Oven
This recipe is one of those that I prepare half at home and the other half in camp. I’ll set this up before leaving for camp and bake the rolls when we have got there and set everything up and are ready for lunch or dinner.
Equipment
- 12-Inch Deep Camp Cast Iron Dutch Oven
- Measuring Cup
- Teaspoon Measuring Spoon
- Tablespoon measuring spoon
- Knife or Dough Cutter/Scraper
Ingredients
Dry Ingredients
- 3 Cups Flour
- 2 Tablespoons Sugar
- 2 teaspoons Yeast
- 1 teaspoon Salt Rounded Teaspoon
Wet Ingredients
- 1 Cup Beer
- 2-4 Tablespoons Oil
Other Ingredients
- 2 Tablespoon Butter for the inside of the Dutch oven and NOT to be added in the bread ingredients.
Instructions
Set Up
- Add the Dry Ingredients: flour, sugar, yeast, and salt to the bread maker’s basket and turn the machine to the dough cycle.
- Measure your beer and make sure you are not measuring foam. Let the beer settle and ensure you have a cup of beer.
- Turn on the bread machine and let the dry ingredients start mixing.
- Pour in the beer and then the oil.
- Pull out about two tablespoons of butter and place it in the bottom of the 12-inch cast iron Dutch oven to warm to room temperature. About 5-10 minutes before the dough cycle is done on the bread machine, smear the soft-room temperature butter all upon the insides of that Dutch oven and up the sides (the rolls will rise higher).
Form the Rolls
- Once the bread machine is done, remove the dough from the bread machine basket and lay it on a lightly floured surface.
- Stretch the dough out and into a long, French-bread like loaf about as big around as a normal man’s forearm.
- Cut the dough into 2-inch sections. No need to be perfect here; not at all. Some rolls may be bigger; some may be smaller. No worries.
- Lay each cut, section on the floured surface and form a ball by pulling the edges to the center and pinching it closed.
- Turn the formed round dough over to where the pinched section is the bottom and place the small ball of dough into the deep cast iron Dutch oven.
- Continue to form the rolls and place them in the Dutch oven and evenly space with room for them to rise in the Dutch oven.
- Let them rise in the Dutch oven as you travel to camp or the picnic area.
Ready to Bake
- When you are ready to bake your rolls, set 24 briquettes to fire. When they are red hot and ready, place 8 briquettes in a wide circle just about equal to the diameter of the bottom of the Dutch oven but not right under the Dutch oven.
- Evenly cover the top of the Dutch oven with the other 16 briquettes and let the rolls bake for about 10 minutes.
- After 10 minutes, turn the lid ⅓ of a turn in one direction and the whole pot ⅓ of a turn in the other direction. If you “take a peek,” you will see some light toasting of the tops of the rolls.
- After another 10 minutes, they are likely done or very close to being done. Take a peek (only a peek) at the rolls.
- When the rolls “look” done, remove the briquettes from the top of the Dutch oven and then remove the oven from the bottom heat.
Notes
And there you go! BREAD IN CAMP.
Bread is baked when the internal temperature is 190°F / 88°C. And, sometimes I may pull the pot from the fire when the bread has reached 180°F / 82°C and let it keep baking from the residual heat of that cast iron Dutch oven.
This same recipe works perfect at home too and when using a 12-inch cast iron skillet.
If you want to bake these rolls at home, then grab a 12-inch cast iron skillet. Butter it up like you would if you were baking in that camp Dutch oven. After they have risen, bake them at 400°F - 205°C for 20-30 minutes or until they have browned to your preference.
If you want to bake these rolls at home, then grab a 12-inch cast iron skillet. Butter it up like you would if you were baking in that camp Dutch oven. After they have risen, bake them at 400°F - 205°C for 20-30 minutes or until they have browned to your preference.
Tried this recipe?Let us know how it was!