Easy Beer Bread Rolls Baked in a Camp Cast Iron Dutch Oven Recipe

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water maintains the texture without alcohol.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

Get your deep 12-inch Camp cast iron Dutch oven out.

Add 3 cups of flour to the bread maker's pan.

Add 1 heaped teaspoon of salt to the flour.

Add 2 teaspoons of active dry yeast to the mixture.

Add 2 tablespoons of sugar to feed the yeast.

Add 1 cup of beer, letting the foam dissipate before measuring.

Start the bread machine on the dough cycle and add the beer as it spins.

Add 2 to 4 tablespoons of oil as needed to adjust the dough consistency.

Let the dough form until it is a nice ball that knocks around in the basket.

Coat the inside bottom of the Dutch oven with 2 tablespoons of butter.

Once the dough is formed, remove it to a lightly floured surface.

Shape the dough into a French loaf-like roll about the size of a forearm.

Cut the dough into 2-inch sections using a dough scraper or knife.

Take a section of dough with the smooth cut side up and tuck the edges under to form a ball.

Pinch the rough edges into the center and flip it over to create a rounded top.

Repeat until all dough balls are formed.

Place the dough balls inside the buttered Dutch oven, spaced to allow for rising.

Cover the pot and let the rolls rise while traveling to the campsite.

At the campsite, set 24 to 26 briquettes to heat up.

Bake the rolls at 350°F (175°C) using the briquettes.

Place 8 hot briquettes in a circle under the Dutch oven.

Set 16 briquettes on top of the Dutch oven lid.

Bake for about 20 minutes, turning the pot and lid after 10 minutes to ensure even cooking.

After 20 minutes, check the rolls and remove the heat from the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens