Kathy spends as much time as she possibly can camping with her family in the mountains near her home each summer. One of her favorite things to do is to cook outdoors in her dutch ovens. She has had lots of practice so she and her family can testify that these are worth the effort. If you don’t have a dutch oven, or don’t want to cook outside, these can be made in a bundt pan or angel food cake pan in the oven.
12 Rhodes frozen rolls (Texas rolls recommended)
¾ c. melted butter
½ c. parmesan cheese (grated or powdered)
1 T flour
2 T garlic powder
Line a 12” dutch oven with a flat lid with foil and spray with non-stick spray.
Parchment paper will also work.
Thaw rolls just until softened.
In a gallon sized zip top bag combine cheese, flour and garlic powder.
Cut each roll into fourths.
Roll each piece of roll into the melted butter; then coat in dry ingredients, shaking several at a time in the bag to coat.
Place rolls in dutch oven; place the lid on and allow to sit in a warm area for about 30 minutes to rise.
While they are rising light charcoal.
To bake with charcoal, use 12 coals on bottom and 24 on top. Rotate the lid and pot different directions each 15 minutes to ensure even baking.
Bake rolls for 35 – 40 minutes, until golden brown and cooked through.
If cooking in the oven, place rolls in a sprayed bundt pan or angel food cake pan with non-stick spray.
Bake in a preheated 350˚ oven for 35 – 40 minutes.