Recipe by Alan LeCheminant
A tube of refrigerated dough makes warm rolls in a Dutch oven in about 20 minutes. It is the easiest bread you can bake at camp.
Serves: 8 people Time: 30 minutes
Ingredients
- 1 tube refrigerated dinner roll or biscuit dough
- 1 tablespoon butter, for the oven
- 2 tablespoons melted butter, for brushing
Steps
- Light about 20 briquettes. Grease a 10 inch oven.
- Set the dough pieces in the oven, close together but not packed.
- Bake with one third of the coals under and two thirds on top, about 15 to 20 minutes, until golden brown.
- Brush with melted butter and serve warm.
Coals: A common rule is twice the oven diameter in briquettes, so 24 for a 12 inch oven and 20 for a 10 inch, with about one third under the oven and two thirds on the lid. Briquettes burn out in about 45 minutes to an hour, so light a fresh batch for anything that cooks longer.
Tips
- Too many coals underneath will burn the bottoms. Keep most of the heat on the lid.
- Line the oven with foil or parchment for easy cleanup.
- Wrap the finished rolls in foil to keep them warm.
At home
Bake on a sheet pan at the temperature on the package, usually 350 to 375 degrees.
Gear we use
- 10 inch cast iron Dutch oven
- Charcoal chimney, fire pan, lid lifter and welding gloves
- Pastry brush
Our overnight and multi-day trips include meals cooked by our guides.
Alan LeCheminant co-owns Wild River Adventures in Riggins, Idaho and has more than 40 years on rivers.