Dutch Oven Garlic Cheese Pull-Apart Rolls


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.

Potato Bread


This is a recipe Kathy has been using for a while.  It has never disappointed!  For a yeast bread it is quite easy.  It has great flavor and texture from the mashed potatoes.  Spread a little butter on it while warm and you will know why this is a family favorite.


  • 1 ½ cup warm water (baby bath temperature)
  • 2 packages active dry yeast
  • 1 cup prepared mashed potatoes (left overs work great; instant potatoes also work)
  • 2 T sugar
  • 2 T butter, melted
  • 1 T salt
  • 4 ½ to 6 cups flour


Prepare potatoes and allow to cool. If using leftover mashed potatoes, allow them to come to room temperature.

Melt butter and set aside.

In large mixing bowl, combine warm water and yeast.

Allow the yeast to bloom for about 5 minutes.

Stir in potatoes, sugar, butter and salt; Mix well.

Stir in enough flour to make a soft dough. It will look kind of “shaggy”.

Turn dough onto floured surface and knead five to eight minutes, adding flour as needed to create a smooth, elastic dough.

Place dough in bowl, cover, and allow to rise for one hour.

Punch down and divide in half.

Shape each half gently into a rectangle.

Roll into loaf starting at the short end.

Place in buttered loaf pan and let rise 30 – 45 minutes, or until doubled in size.

Bake in preheated 350˚ oven for 30 – 35 minutes, until lightly browned.

Turn out of pan, butter the top, and allow to cool on wire rack.


I use leftover mashed potatoes so often there are pieces of potatoes and flecks of pepper you can see.

I have a plastic dishpan that I use only for bread making, instead of using a mixing bowl.  Works great even for large batches!

If you live at high altitude, start with 4 cups of flour adding flour as necessary. Generally above 5500’, you will need slightly less flour.

You can knead the dough in a stand mixer for about 4 minutes.

This recipe also makes great clover leaf rolls.