Bread Rolls

Camp Oven Bread Rolls
Prep Time: 2 hours

Cook Time: 25 minutes
Serves: 12-16 rolls


  • 1/4 cup warm water
  • 1 packet (2 1/4 tsp) dry active yeast
  • 1 cup milk
  • 3 tablespoon unsalted butter, room temperature
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 3/4 teaspoon salt
  • 3 cups unbleached all-purpose white flour, plus more as needed
  • 1 teaspoon vegetable oil


  1. Combine water and yeast in a large bowl. Whisk until dissolved, and set aside. Combine milk, butter, sugar, honey, and salt in another glass or plastic bowl.  Set aside in a warm spot until butter is melted.
  2. Add the flour to the bowl containing the water and yeast, followed by the milk mixture. Stir until a sticky dough forms. Turn dough out onto a well floured work surface. Knead dough for about 6 minutes, adding enough flour, as needed to keep the dough from sticking to the surface, or your hands.
  3. Stop when you have a smooth, soft, elastic ball of dough. Grease a large bowl with oil. Place the dough into the bowl and turn over a few times so the dough is lightly oiled. Cover the bowl with a clean towel and leave to rise in warm spot until it doubles in size, about 1 1/2 hours.
  4. Punch down the dough, and turn it out onto a lightly floured surface. Shape into a square and cut into 12-16 equal-sized sections. Roll each piece into a ball and place into the camp oven.
  5. Dust the top of each roll with a little flour. This is optional, but gives that classic dinner roll look. Set the pan in a warm spot and allow to rise for 40 minutes. The rolls can be slightly touching each other after they’ve risen.
  6. Cook on a bed of coals (with coals also on top) for approx 25 minutes. Remove and let cool on a rack for 20 minutes before serving.

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Updated: February 5, 2017 by admin

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