Dutch Oven Rolls

Dutch Oven Rolls

	2 tbDry yeast
	1 1/4 cWarm water
	1/2 cSugar
	1/2 cButter; melted
	3 Eggs; beaten
	4 1/2 cFlour
	2 tspSalt
	1/4 cupButter; softened
	2 tbHoney

Dutch Oven Rolls Preparation

Dissolve yeast in warm water and sugar. Add butter, eggs and salt to the mixture. Stir in flour to make a soft dough. Let rise until double, about an hour. Mix down and knead a little, using just enough flour to keep dough from sticking to hands. Shape rolls into ball, the size of golf balls and dip in melted butter. Place 2/3 of buttered rolls in 14" dutch oven. Let rolls rise in oven until 2 inches below the top of the pot. Preheat dutch oven lid by placing 17 hot coals on top. Place preheated oven lid on and place 12 coals under the bottom of the oven. Cook for 20 minutes or until golden brown. Turn out of the oven and serve on the lid. Cream together butter and honey to make honey butter. Glaze with honey butter while rolls are hot. Put remaining 1/3 of roll dough in refrigerator and bake later.