From the Mesa Arizona Mesa Tribune. (Dilworth was in the old wonderful 21st Ward when I was.)
"Dilworth C. Brinton's delectable Dutch-oven rolls have caressed thousands of palates at steak fries and picnics for family, community and church groups. Brother Brinton credits his mother with developing a better and faster method than the cowboys used, involving yeast instead of baking powder. The recipe below yields 100 rolls and serves 40 people -- or 25 Scouts."
4 packages yeast dissolved in 4 1/2 cups lukewarm water
"Dilworth C. Brinton's delectable Dutch-oven rolls have caressed thousands of palates at steak fries and picnics for family, community and church groups. Brother Brinton credits his mother with developing a better and faster method than the cowboys used, involving yeast instead of baking powder. The recipe below yields 100 rolls and serves 40 people -- or 25 Scouts."
4 packages yeast dissolved in 4 1/2 cups lukewarm water
4 eggs
6 tablespoons sugar (1 tablespoon in yeast)
2 tablespoons salt
1 cup powdered milk
2 cubes butter
16 cups of all purpose flour
8-9 pie or cake pans to fit ovens
Mix ingredients. Let stand about 20 minutes. Roll out dough 1/2 -3/4 inch thick. Cut with roll cutter. (A Vienna Sausage can is ideal; punch a hole in the top so rolls will drop out.) Dip lightly in oil on both sides and fold over into Parkerhouse shape. Put rolls in pie pan or round cake pan almost touching and let rise.
Place 3 small rocks or bottle caps in bottom of Dutch oven and put baking pan on these to prevent burning on the bottom. Bake with coals on top and bottom of Dutch oven. (On top, place about 20 hot coals or enough to fill outside of lid with a single layer.)
After about 7 - 10 minutes, check on rolls. Baking time will vary depending on how hot the coals are and whether the wind is blowing on the coals.
After about 7 - 10 minutes, check on rolls. Baking time will vary depending on how hot the coals are and whether the wind is blowing on the coals.
Check periodically until done.
