Personal

Car Stuff

Extras

Dutch Oven Cinnamon Rolls

Shape the dough into logs at home and freeze, then thaw them in your cooler and bake in camp. You'll need a 2-gal. resealable plastic bag and a couple of wooden skewers to test for doneness. From: myrecipes.com Makes 12

DOUGH
1 pkg. (2 1/4 tsp.) active dry yeast
2 tablespoons honey or 1 tbsp. granulated sugar
1 1/4 cups warm milk (100° to 110°)
4 tablespoons butter, melted and cooled
2 large eggs
1 1/2 teaspoons salt
About 5 1/3 cups flour
FILLING
6 tablespoons butter, softened
1 1/2 cups packed light brown sugar
1 tablespoon cinnamon
1 cup raisins
1 cup walnut or pecan pieces (optional)
FINISHING
1 tablespoon butter (for greasing the dutch oven)
3 tablespoons honey
1 cup powdered sugar

AT HOME

Make dough: In the bowl of a stand mixer, combine yeast with 1/4 cup warm (100° to 110°) water and the honey. Let stand until bubbly, about 5 minutes. Add milk, butter, eggs, and salt. Using a dough hook, gradually mix in 5 cups flour, then mix on medium-low speed until dough is smooth and elastic, about 10 minutes; if dough is still sticky, add another tbsp. or so of flour. (You can also mix and knead the dough by hand.)

Put dough in an oiled mixing bowl, turning so it's oiled on all sides, and cover with a damp towel or plastic wrap. Let rise at room temperature until double, about 1 hour.

Punch down dough; knead a few times on a lightly floured work surface. Roll into an even 12- by 24-in. rectangle.

Make filling: Spread butter on dough. Combine brown sugar, cinnamon, raisins, and walnuts; sprinkle evenly over dough, leaving a 1 1/2-in. strip clear along the top long edge.

Roll up, starting at other long edge, and pinch seam closed. Cut log in half crosswise. Using paper towels, oil inside of a 2-gal. resealable freezer bag. Put half-logs inside, leaving some space between them, and seal bag. Freeze until solid, at least 6 hours and up to 1 month. IN CAMP

Transport frozen dough in a cooler up to 1 day before baking. Remove logs from bag, ideally while still somewhat firm, and cut each crosswise into 6 slices.

Finish rolls: Butter a 6-qt. dutch oven. Arrange slices cut side up in pot. Cover with lid and let rise in the sun until dough is puffy and holds a small impression when pressed, 1 1/2 to 3 hours.

Meanwhile, prepare a fire (see "How to Bake in a Dutch Oven," below).

Bake rolls until they're browned and a skewer inserted into bread comes out clean, 30 to 45 minutes.

Remove pot from fire, uncover, and let cool about 15 minutes. Loosen rolls with a table knife. Mix honey and powdered sugar with 2 to 3 tsp. water; spread on top.