Dutch Oven Cheesy Rolls
kodiakcakes.com/blogs/recipes/dutch-oven-cheesy-rolls
Simply put, in four words these Dutch Oven Cheesy Rolls will have you rushing to the grocery store and headed to the mountain's stat! Delicious taste isn’t the only ingredient that will have you smiling with each bite, but this recipe comes together using Kodiak® Kernza® Flapjack & Waffle Mix that supports regenerative farming practices for a dish you can feel good about eating.
The key is to salt the dough properly to help balance the smooth, creamy taste we all love about brie. But the real secret lies in serving each roll with a spoonful of sweet cranberry jelly. So, when you’re in a “do not disturb” mode, get outside and take in the scenery over a skillet of Dutch oven cheesy rolls... you can thank us later!
*Note: Prep & cook times may vary. This recipe requires one hour to preheat a campfire, which is not included in the allotted cook time but noted in the directions.
Recipe provided by Sarah Glover
- Calories 290
- Protein 14g
- Total Fat 10g
- Carbs 33g
Ingredients
- 1 cup Kodiak Kernza Power Cakes Flapjack & Waffle Mix
- 2 cups bread flour
- 1-1/2 cups warm water
- 7g (1 packet) instant dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 10-1/2 oz wheel of brie
Directions
- Combine the Kernza Cakes mix and bread flour in a large bowl. Make a well in the centre and add 1-1/2 cups of warm water, along with the yeast, salt and oil.
- Using your dominant hand, bring the ingredients together to form a rough, sticky dough. If it’s not sticky, add up to another 1/2-cup of water until you achieve the right consistency. Tip the dough onto a bench and knead for 8 minutes or until the dough is smooth. Roll the dough into a ball, then cover with a dish towel and set aside for 1–2 hours or until doubled in size.
- Punch down the dough and divide it into golf ball–sized balls, then roll until smooth.
- Place the wheel of brie in the centre of a Dutch oven with a lid, then add the dough balls around the edge of the cheese, about 1/2-inch apart. Cover with the dish towel and set aside for 1 hour, or until doubled in size.
- Meanwhile, light your fire and let it burn down for 1 hour or until you obtain a medium heat.
- Place the lid on the Dutch oven, then place the pot in the coals of the fire, adding more coals to the top of the lid. Avoid placing the pot in the hottest part of the fire – it’s very much trial and error, so check regularly that the rolls and cheese aren’t cooking too fast, and move to a cooler part of the fire if necessary. The rolls are cooked when they achieve a nice golden color and sound hollow when tapped.
- Serve immediately, dipping the fresh, hot rolls into the molten cheese.
