1 cup warm water (110 degrees)

1 package rapid rise yeast

2 tablespoons sugar

5 cups flour

1 teaspoon salt

3 tablespoons powdered milk

3 eggs

2 tablespoons butter

1/8 cup pine nuts

1/8 cup fresh basil, chopped

1/8 cup Asiago cheese, crumbled

1/8 cup sun dried tomatoes, chopped

Garlic Butter:

1 teaspoon olive oil

2 garlic bulbs

1 cube butter, softened

Preheat Dutch oven.

For Garlic Butter: Cut tops off garlic bulbs. Pour olive oil over cloves and place in Dutch oven to roast while dough rises.

For Bread: Mix water, yeast and sugar in a large bowl. Add flour, salt, powdered milk, eggs and butter, and mix until incorporated. Knead the dough until blended well.

Add nuts, basil, cheese and tomatoes and knead in.

Let rise. When dough has doubled in size (approximately 30 minutes), punch down and cover to rise again (approximately 30 minutes). Divide dough into 2-ounce portions. Roll each portion into a log shape and tie in knot, then tuck in ends. Allow to rise again.

Remove garlic from Dutch oven. Oil Dutch oven or line with parchment. Place rolls in Dutch oven and cover. Use 14-16 coals on top and 8-10 coals on bottom. Bake approximately 20 minutes or until golden.

While dough is baking, remove roasted garlic cloves from bulb and fold into softened butter.

When rolls are done, rub with a small amount of olive oil. Serve warm with roasted garlic butter. — Allen Jones and Huey Hooks

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Deseret Morning News reporter Carma Wadley was a judge at this year's contest. E-MAIL: carma@desnews.com