These warm, cheesy, herbed rolls are the perfect complement to a dutch oven pot roast. The trick to perfect yeast breads in your dutch oven is to make sure and rotate the lid and the oven in opposite directions every few minutes.

Ingredients:

• 1 1/2 cups lukewarm water
• 1/2 cup non-fat dry milk
• 1/3 cup sugar
• 1 Tbsp. yeast
• 1 beaten egg
• 4-5 cups unbleached flour
• 3 Tbsp. dried minced onion
• 1 tsp. dried dill weed
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 3 Tbsp. dried parsley flakes
• 1/3 cup vegetable oil
• 1 tsp. salt
• 2 Tbsp. heavy whipping cream
• 1/4 cup Parmesan cheese

Preparation:
In a large mixing bowl, combine the warm water, powdered milk, sugar, and yeast. Let it sit until the yeast is active and bubbly. Add the beaten egg, 2 1/2 cups of the flour, dried onion, dill, rosemary, and parsley flakes. Mix until well blended. Let sit until the batter becomes bubbly. Add the oil, salt, and the remaining flour (1/2 cup at at time) until it forms a soft dough. Turn the dough out on a floured surface and knead for 5-7 minutes until the dough is elastic and sticky. Roll the dough in flour, cover, and place in a warm, draft-free area until it doubles in size.

Place the raised dough on a lightly floured surface and punch it down. Form the dough into 13 equal-sized balls. Place into a greased 12 inch dutch oven. Cover the oven and let the dough rise for 10 minutes.

Bake using 8-10 briquettes bottom heat (around the outside edge of the oven ONLY) and 16-18 briquettes top heat for 15-20 minutes or until rolls are lightly browned. Brush the rolls with whipping cream and sprinkle with parmesan cheese. Cover and bake until golden.

Makes 13 large rolls.