Scarborough Fair Rolls - Just Dutch Oven Recipes


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Scarborough Fair Rolls

14" Dutch oven

2 Tbs. Dry yeast
1/2 cup warm water
3 Tbs. Sugar
1/3 cup onion flakes
1 cup buttermilk
1/4 cup butter
1/2 cup cold water
1 Tbs. Salt
3 Tbs. Parsley flakes
1 dash sage
1/2 tsp. Rosemary leaves, crumbles
1/2 tsp. Thyme leaves, crumbled
2 eggs lightly beaten
4 1/2 cups white flour
1 cup whole wheat flour
2 Tbs. Sesame seeds

In a large bowl, combine yeast, warm water and sugar to dissolve yeast. In a small pan combine onion flakes, buttermilk and butter. Place on low heat and stir to melt butter, cool to warm by adding 1/2 cup cold water. Add to the yeast mixture. Add the salt, parsley, sage, rosemary and thyme to the yeast mixture. Add eggs and 2 cups of the flour and beat well. Add the whole wheat flour and stir well. Stir in the remaining flour or enough to make a soft dough. Turn onto a lightly floured board. Knead for about 5 minutes or until dough is smooth and elastic. Place in a lightly floured bowl. Cover and let rise in a warm place 1 hour or until double in bulk.

Punch down. Knead lightly, and pinch into golf ball size balls. Roll in melted butter and place in oven so they are touching. They will fill a 14" Dutch oven.

Cover and let rise in a warm place for about 40 minutes or until double in bulk. Sprinkle with sesame seeds. Bake with charcoal to equal 375 degrees for about 40 minutes. (about 12 coals on bottom and 17 on top.) Rotate oven 1/4 turn every 15 minutes during baking.