rising dough for homemade grilled bread
Enjoy freshly prepared bread while on your next RV camping trip. Bring along a box of Hot Roll mix and a few other ingredients.
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1 package Pillsbury Hot Roll mix
1 cup hot water (120 degrees, warm to touch but not boiling)
4 oz. grated cheddar cheese
1 1/4 cup sliced onions
2 green onions, chopped (use both green and white of the onion)
2 tablespoons unsalted butter
1 clove garlic, minced
1/3 teaspoon dried basil
1/3 teaspoon dried tarragon
Follow the directions for basic dough listed on the Pillsbury hot roll mix box, however do not add the butter and egg as listed. Add the cheese to the dough and knead the dough mixture on a flour surface to combine the cheese with the dough mixture. Let the dough rest. Saute onions in butter on medium heat for 2 minutes, then add minced garlic. Continue cooking until onions are translucent and lightly browned. Add the spices and continue the sauté for 2-3 minutes. Press dough into a lightly greased 9″ cast iron skillet, top evenly with the onion mixture and let the dough rise, lightly covered with a clean dish towel until the dough has doubled in size (45-60 min.). Using the back of a wooden spoon (or your index finger) indent the dough (vertically) every 2″. Place skillet on the grill on medium heat until the dough is fully baked in about 25 – 30 minutes. Check the bottom of the bread as needed toward the end of the bake time. Bottom of the bread should be golden brown and the top of the bread dry and slightly springy. If the grill has multiple heat settings, have the front and back burner on medium and center turned off.