Everyone loves fresh baked bread, and no one expects to have it hot out of the oven while camping. As a result, these are always a big hit. As long as you have a little time, these large, light, fluffy rolls are easily produced on a warm summer day. Like our Dutch oven pizza, we make this one with ready-made dough, so there's no mixing bowls, spoons or measured ingredients involved.
Line a #12 deep dish Dutch oven with liner paper (or greased aluminum foil if you don't have liner paper), and cut two (thawed) loaves of frozen bread dough into 16 equally sized rolls. Arrange these at the bottom of the oven, cover lightly with a clean towel or paper towel, put the lid on your oven and place them in the sun for a couple of hours to rise. They should rise to about 1/2 to 2/3 of the depth of the oven. This step does require warm weather, so don't try these on a cloudy cold day, when the rolls won't rise well. When you're ready to bake, remove the towel covering the rolls and replace the lid. Spread 10 briquettes evenly below the oven and place 14 around the perimeter on top. Bake for about 25 minutes, checking periodically to make sure you are not burning them. You may need to add additional top heat near the end to brown the rolls. Just make sure to arrange around the outside edge to avoid burning them.
The resulting rolls will fill the oven to the top and be very light and fluffy. Serve with butter, olive oil, or just as they are. Enjoy!
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