One of the best things I've made in a while was this batch of dinner rolls, cooked in a Dutch oven.
We were staying in a cabin on Echo Lake near the Desolation Wilderness, that had the added bonus of a USDA/Forest Service approved fire pit. The owner of the cabin encouraged us to use it as much as we wanted, and was thrilled to hear I would try baking outdoors. (Thus reducing his propane bill; ovens built in 1919 are not very efficient).
Turns out the nice cabin owner's nickname is "Wayne Bonfire".
I spent some time on the International Dutch Oven Society website for pointers on cooking, then made a batch of my favorite milk and honey rolls.
2 tsp. fast acting yeast
3 cups flour
1 Tbs. kosher salt
1/4 cup brown sugar
1 cup whole milk, scalded and cooled slightly
2 Tbs. honey
1/2 cup canola oil
1-2 cups more flour
Mix together the yeast, flour, salt, and sugar in a large bowl, and set aside. Beat the egg, honey, and oil into the scalded milk, and mix into the flour and yeast mixture. Cover and set in a warm spot for 2-3 hours, until bubbly and slightly risen. Mix in a cup or more of flour, turn onto a floured surface and knead for 10 minutes, adding additional flour if necessary, until dough is soft and springy. Cover dough and let rise in a warm spot for 2-4 hours, until dough has doubled in size. Turn dough onto a clean surface and divide into 16 or so small pieces, and using small kneading motions, shape each piece onto a round ball. Place into a buttered Dutch oven and let rise again for an hour or so.
Bake for about an hour, turning the Dutch oven regularly to prevent scorching and hot spots.
I'm not saying these will be the best rolls you have ever tasted, but they might come close.
Heaven's they're tasty! Has your family tried 'em?