Saturday, January 19, 2013

Parmesan garlic dinner rolls for camp

Here's my recipe for Parmesan garlic dinner rolls. I baked the bread inside a 14-inch camp-style Dutch oven. This is a good recipe for camp when you have a crowd to feed.

I placed 15 rolls in the outside ring, 8 in the middle ring and 2 in the center. In cold weather, I set 2 to 4 coals on the lid to assist in proofing.

I encourage you to invest in a digital scale if you are a frequent baker at home. I purchased one for $35 years ago and use it for work and home. Please leave a comment if you prefer volume measurements.

20 ounces bread flour (Baker's percent: 80%)
5 ounces whole wheat flour (20%)
1-1/2 ounces (6%)
1/2 ounce instant yeast (2%)
1/2 ounce salt (2%)
1 ounce garlic, minced (4%)
2-1/2 ounces Parmesan cheese, grated (4%)
1/2 ounce parsley, chopped (2%)
4 ounces egg (about 3 meduim) (16%)
2 ounces olive oil (8%)
14 to 15 ounces warm water (65%)

In a large bowl, mix flours, yeast, sugar, salt, garlic, cheese and parsley. Mix eggs with oil, then whisk in water. Add wet ingredients to dry and hydrate flour. Cover and rest 10 to 15 minutes.

Knead dough 40-50 strokes by hand. Rest 5 to 15 minutes. Knead second time 20-25 strokes, but more gently. Let dough rise, covered, in a warm place until double, 1 to 1-1/2 hours.

Deflate dough and fold. Relax dough 15 to 20 minutes. Divide dough into 2 ounce pieces. Shape into balls and place in greased 14-inch Dutch oven. About in a warm place about 30 minutes or until double in size. Bake with coals for 350 degrees until done, about 15 to 20 minutes. Cool and serve. Makes 25 dinner rolls.

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