After making these Dutch Oven Mini-Pull-Apart Butter Rolls , my son said they had the soft inside goodness of a bite-sized-roll, with the outside crunch along the edges of a nice crouton.
They were really SO good.
Buttery all over.
Seasoned just right.
Adding in the flavor of the dutch oven to small bites of yumminess to any dish you prepare and it’s perfection.
Make some up in your dutch oven with your next meal; you’ll love how easy these Dutch Oven Mini-Pull-Apart Butter Rolls come together.
These would be wonderful with a mouth-watering and tender Dutch Oven Roast and Vegetables
16 frozen rolls, thawed – I prefer Rhodes rolls
2 sticks (1 cup) butter, use the real thing here
1 – 1 1/2 Tablespoon Johnny’s Garlic Spread Seasoning (I love this stuff!)
Place waxed paper or parchment on a cookie sheet, or any flat surface.
Coat with non-stick spray release.
Place your frozen rolls on the parchment.
Coat again with spray release.
Cover loosely with plastic wrap, though covering over the entire pan.
Meanwhile, while the rolls are thawing and closer to when you are ready to bake:
Prepare the charcoals as I show you in this post, along with all the basics, HERE
Remove the plastic wrap and using a clean pair of scissors, cut the thawed rolls into quarters.
Place 9 coals on your prepared ground area.
Put your dutch oven over the hot coals.
Melt the butter in the dutch oven.
Carefully place the rolls into the melted butter.
Sprinkle the top of the rolls with the Johnny’s Seasoning
Place the lid on top.
Put on 15 coals on the top.
Bake for 25 minutes and check for doneness. Bake up to 40 minutes, adding more charcoal as needed.
Recipe by Copyright Carrie Groneman, A Mother’s Shadow, 2017
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