This recipe fits in a 12” Dutch oven. Approximately 1 dozen rolls.
Mix dry yeast in water, sprinkle the 1/8 teaspoon sugar over the yeast mixture to activate.
Mix milk, butter, salt and sugar, stir well. Add one-half amount of flour, mix thoroughly. Add yeast mixture, stir well, then add the rest of the flour (retaining 1/2 cup). The dough will be stiff.
Sprinkle some of the remaining flour on a flat surface. Knead until dough is smooth. Place dough in greased bowl, cover and let rise until double in bulk (approximately 1 hour).
Shape dough into smooth rolls and place in greased Dutch oven. Cover and let rise until double in bulk.
Place the Dutch oven on one or two shovels of hot coals and also put a shovel of coals on the top of the lid. Bake approximately 10-15 minutes from top and bottom. Remove Dutch oven from coals and continue baking with coals on top for approximately 10-15 minutes or until rolls are golden brown.