Parmesan Herb Rolls

12" Lodge Camp Dutch Oven 1 1/2 cups warm water 1/2 cup non-fat dry milk 1/3 cup sugar 1 Tbs. yeast 1 egg; beaten 4-5 cups bread flour 3 Tbs. dried onion 1 tsp. dried dill weed 1 tsp. dried rosemary 1 tsp. dried thyme 3 Tbs. parsley 1/3 cup vegetable oil 1 tsp. salt Topping 2 Tbs. whipping cream 1/4 cup parmesan reggiano cheese

In a mixing bowl add water, dry milk, sugar, and yeast. Let sit until mixture bubbles. Add egg, 2 1/2 cups flour, dried onion, dill weed, rosemary, and parsley. Beat until well blended. Let sit until batter bubbles. Mix in oil, salt, and the remaining flour (1 cup at a time) until a soft dough is formed. Turn dough out onto a floured board and knead it for 5-7 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size. Place raised dough on a lightly floured board and punch down. Form into 13 balls. Place in a greased 12" Dutch oven. Cover oven and let raise for 10 minutes. Bake using 8-10 coals bottom and 16-18 coals top until rolls are lightly browned. Brush with whipping cream and sprinkle with parmesan cheese. Cover and bake until golden brown. Total baking time is 20-25 minutes.