Ingredients

14-inch Dutch oven
Charcoal: 22 on top, 14 on bottom
2 packages active dry yeast
1 1/2 cup lukewarm water (110 to 115 degrees)
3 eggs
4 to 5 cups bread flour
1/4 cup honey
1/2 cup melted butter
2 teaspoons salt
1/3 cup dry milk

Herbs and seeds glaze:
1/4 cup melted butter
1 teaspoon garlic salt
1 teaspoon parsley flakes
4 tablespoons grated Parmesan cheese (Parmigiano-Reggiano preferred)
1 teaspoon toasted sesame seeds
1 teaspoon poppy seeds

In a mixing bowl, add yeast, sugar and warm water. Let stand 10 minutes. Add eggs and 2 1/2 cups flour, mix well. Then add honey, melted butter and salt. Stir in enough remaining flour to form soft dough.
Turn onto a floured surface and knead until smooth and elastic — about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until double — about 1 hour. Punch dough, turn onto a floured surface, divide into 10 pieces and shape each piece into balls. If they are a bit dry, add a little oil to soften. Make each into a Kaiser roll.
Place in 14-inch Dutch oven, cover and let rise until double — about 30 minutes. Mix 1/4 cup of melted butter with garlic salt and parsley flakes. Brush each roll with this glaze, then sprinkle on Parmesan cheese, add sesame seeds and poppy seeds. Bake at 350 degrees for 30-35 minutes with 14 coal on bottom and 22 on top. Rotate oven and lid every 15 minutes in opposite directions to prevent burning.

Directions

Garnish with fresh spring garden salad: 1 red bell pepper, cut lengthwise into thin strips, romaine lettuce, leaf lettuce, baby carrots cut in half lengthwise, 1/4 cup thinly sliced red onion, cherry tomatoes, cucumber slices, radishes, mandarin oranges.