Serves: 5
Total Calories: 398
Combine the warm water, dried milk, sugar and dry yeast and let this mixture sit until it bubbles.
Add egg, white flour, dried onion, dill weed, rosemary, thyme and parsley. Beat together until well blended. Set aside until batter bubbles.
Then add 1/3 cup vegetable oil, salt and flour.
When the dough is proper consistency, knead for 5 minutes.
Cover and allow dough to double in size. Form into 13 balls.
Place in greased Dutch oven. Allow dough to rise 10 minutes.
Heat oven and bake over 8 coals, with 16 coals on lid.
When lightly browned, brush the rolls with 2 Tbsp. whipping cream (unwhipped) and sprinkle with Parmigiano Reggiano cheese.
Bake until golden brown. Total baking time is about 20 minutes.
This Parmesan-Herb Rolls recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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