Dutch Oven Recipe: Potato Rolls

Picture of Potato Rolls

This is a fair bit of work, but very rewarding. You could prepare everything ahead of time at home and transport the dutch ovens to an event during step 10. I assume you could simply replace the damp towel with the lids, as they’re fairly tight and shouldn’t let the moisture out. I have not tried this.

Updated 2008-10-12.


Tried: Yes
Camp Friendly: No
Yield: 32 rolls
Ovens Needed: Two 12″ dutch ovens


½ cup sugar, fructose, or other sugar
1 tbsp. yeast
½ cup instant potatoes
5+ cups white flour
2 eggs
1½ cup warm water
½ cup
(one stick)
butter or margarine, softened


  1. Mix 1 cup warm water, sugar, and yeast. The sugar is food for the yeast. Splenda or another artificial sweetener will NOT work. Do not ajdust the quantity.
  2. Let the mixture stay warm; the water will tend to cool.
  3. Mix the other ½ cup of warm water and potatoes. Add to the yeast.
  4. Mix in butter, eggs, and 2 cups of flour. Mix really well. The consistency will be like cake batter.
  5. Cover with a damp (NOT wet) towel and set aside for 10-15 minutes.
  6. Scrub clean a large surface. Slowly mix in the remaining flour until not gooey. Sprinkle flour on the surface and knead for five minutes. Sprinkle flour on the dough so it doesn’t stick all over your hands.
  7. Take a stick of butter out of the refrigerator and rub it on the inside of a large bowl. Put the ball of dough in it, cover with a damp (NOT wet) towel and let it rise for 1-1½ hours in a very warm place. Note to self: See note on step #10 below.
  8. Take out of the bowl, and knead for a minute, sprinkling flour again so it doesn’t stick to everything.
  9. Divide the dough into equal halves. Each half will divide four times, for 16 rolls. Arrange in a greased 12″ dutch oven, spread out evenly. Repeat with the other half, filling a second dutch oven.
  10. Cover each D.O. with a damp (NOT wet) towel and let rise for 1-1½ hours in a very warm place. Note to self: Ensure the place is warm. One D.O. was in a very warm place, the other was not. Guess which one did not rise until placed in the very warm place?
  11. Bake at 375º 15-20 minutes, using ⅔ timing.


  • As always, please be aware that these are my personal notes. I may be verbose in places to remind myself of particular points on chemistry or methodology.
  • Note that I have a family member who has a sucrose intolerance, so there’s extra verbiage belaboring the point that this is a situation where the quantity of simpler sugars is important. If the yeast can’t eat, they can’t produce CO₂, and the bread won’t rise. Enough of that. 🙂
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