AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

	am pm	Welcome, Guest. If this is your first visit to COCIA, be sure to check out the many references on the Help Board. You will have to Login or Register, before you can post. Click the register TAB below to proceed or to start viewing messages, simply select the Board that you want to visit.

Our Forums

Forum Help

Camp Oven Temperature Chart

Forum Support

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Breads, Dampers, Muffins, Scones, Slices & Biscuits › Air Fryer Damper Rolls

‹ No Topic | Next Topic ›

Pages: 1

Air Fryer Damper Rolls (Read 104 times)

Aug 2^nd, 2026 at 9:13am

Rabbitz Offline
COCIA Platinum Member
I Love COCIA
Joined: Apr 7^th, 2020 at 2:57pm
Last online: Today at 8:15pm

Barossa Valley, South Australia, Australia

Gender:
Zodiac sign:
Posts: 569

I saw an SM video that claimed "cheesy dinner rolls in 15 minutes".

After watching it I thought I would give it a try. I reduced the recipe and did a very quick knead—more to smooth and combine as it was a fairly thick dough.

The whole time I felt that it was very damper-like.

1 cup SR flour.
2/3 cup of shredded light cheese.
1/2 cup light milk.

Combine in a bowl then turn out onto a floured board give it a very quick knead.

Form into two round rolls.
Top with a little extra cheese.

I did 14 minutes at 200°C in the air fryer. Next time I might try 15 minutes at 190°C.

As expected they are typically doughy damper rolls. I think a bit of fiddling with heat and time, as well as a bit of salt and they may be a useful "emergency" roll recipe.

Air_Fryer_Damper_Rolls.jpg (116 KB | 5 )

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

IP Logged

Reply #1 - Aug 2^nd, 2026 at 9:24am

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 4:15pm

Gender:
Mood:
Zodiac sign:
Posts: 19195

When I used to cook a lot of dampers at cooking shows I used to add a teaspoon of baking powder to every cup of self raising flour. That used to take a lot of the doughiness out of them.

Ron Wilson AKA Kingbrown uses icing sugar to give similar results although I cannot recall how much he uses.

From the photo they look pretty darned good though.

Retired
Camp Oven Cook

IP Logged

Reply #2 - Aug 2^nd, 2026 at 9:29am

Rabbitz Offline
COCIA Platinum Member
I Love COCIA
Joined: Apr 7^th, 2020 at 2:57pm
Last online: Today at 8:15pm

Gender:
Zodiac sign:
Posts: 569

I might just have to give that a go. Thanks for the tip.

They have a decent crust and an acceptable taste. Like all good damper it's best eaten warm.

I was concerned the light milk and light cheese may affect it, as who knows what they put in that stuff, but I think it's worth a tinker around.

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

IP Logged

Reply #3 - Aug 2^nd, 2026 at 9:41am

Rabbitz Offline
COCIA Platinum Member
I Love COCIA
Joined: Apr 7^th, 2020 at 2:57pm
Last online: Today at 8:15pm

Gender:
Zodiac sign:
Posts: 569

I just grabbed out Ron's book. For his standard four cup of flour damper he uses one tablespoon of icing sugar.

I will definitely try both.

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

IP Logged

Reply #4 - Aug 2^nd, 2026 at 9:52am

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 4:15pm

Gender:
Mood:
Zodiac sign:
Posts: 19195

It used to be his secret ingredient but he was forced to confess at one of our COG’s. Grin

Retired
Camp Oven Cook

IP Logged

Pages: 1

‹ No Topic | Next Topic ›

Link to This Topic
HTML Code:
BBCode:
URL:

« Our Forums

‹ Board

Top of this page