Buttermilk Bran Muffins *Allison Graham ½ c shortening 1 c sugar 2 eggs, beaten 2 c buttermilk 2 ½ c flour 3 cups bran cereal ½ tsp salt 2 ½ tsp soda 1 c boiling water Pour boiling water over 1 cup of bran cereal and let soak. Cream shortening and sugar with eggs until fluffy. Add buttermilk and the rest (2 c.) of bran cereal. Blend well. Stir in sifted dry ingredients with soaked bran cereal. Fill greased muffin tins 2/3 full with batter. Place muffin tin in bottom of Dutch Oven and Bake at 400 for 12 minutes. Butterscotch Pecan Rolls *Jeanie Walker 36 frozen dinner roll dough, or favorite roll recipe ½ cup brown sugar ½ cup butter ½ cup chopped pecan nuts 1 pkg cooking butterscotch pudding mix Place rolls in the bottom of a 14” Dutch Oven. Combine butter, brown sugar and dry pudding mix together until butter is melted and syrup is formed. Pour and rolls. Sprinkle with nuts. Cover with lid and allow to defrost is frozen rolls are used and let raise until doubled in size. Bake for 30-35 minutes at 350. 10 coals on bottom and 18-20 on lid top. When done, dump out onto lid or serving plate. Fat Jack Muffins *Kim Jewett 2 c flour 1 egg, beaten 1 Tbsp baking powder 1 c milk ¾ tsp salt 1 c shredded cheese 2 Tbsp sugar 6 slices bacon, fried and crumbled 1/3 c oil Mix first 4 ingredients together. Stir in egg, oil and milk just until blended. Fold in cheese and bacon. Fill paper lined muffin tins and place muffin tin in Dutch Oven bake 15 - 20 minutes. Makes 12 Muffins. Honey Bran Muffins *Amy Jones 1/3 c honey 1/3 c chopped pecans (optional) 1 c buttermilk 2 c Bran Buds (on the cereal isle) 1 egg 2 Tbsp nonfat sour cream ¼ c sugar 1 1/4 c flour 1 T baking powder ½ tsp salt Mix all ingredients together and spoon into sprayed or lined muffin tin. Place muffin tin in Dutch Oven Bake 20-25 min. 400 degrees. Lisa’s Rolls *Lisa Allred 5 c warm water ½ c sugar 2 T yeast 2 tsp salt ½ c oil 1 c dry milk 12 + c flour 2 eggs (optional) Dissolve yeast and sugar in warm water until foamy. Add 8 c. flour and remaining ingredients. Mix well. Add remaining flour 1/2 c. at a time until dough forms a ball and is not sticky. Knead well, about 10 minutes. Let rise until double, punch down, shape as desired and place in 14” Dutch Oven. Let rise till double in size. Bake for 15 - 20 minutes 14 coals bottom, 18 top (400 degrees). This makes a lot of rolls. Rolls *Mellisa Lemon 4 c warm water 3 ½ Tbsp yeast 8 Tbsp Sugar 4 Tbsp salt 4 Tbsp oil 8 c flour Combine water and yeast until dissolved. Stir in remaining ingredients. Let dough rise 15 min. On floured surface knead dough until it is smooth (about 1 minute). Pound dough out with fist until about ¼ inch in thickness. Use a cup or round cookie cutter to cut dough into circles. Melt ½ cup butter. Dip ½ of one side of each circle in butter, then fold. Place tightly in Dutch oven (placing them very close together makes them soft). Let rise 10 min. Bake @ 400° for 15-20 minutes. Sour Cream & Onion Parmesan Rolls *Jill Woods 15 Frozen Rolls (or a few more) 1 bag sour cream & onion potato chips 2 cubes margarine Parmesan cheese •Melt 2 cubes margarine in Dutch Oven •Roll the rolls in melted margarine and then in crushed sour cream and onion potato chips •Place in 14” oiled Dutch Oven and sprinkle with parmesan cheese •Let rise 3-5 hours in a warm place •Bake at 375 for 15 min. until browned – 18 to 20 coals on top and 10 coals on bottom •Let them set a minute to absorb margarine - serve hot