Dutch Oven Huckleberry Jam Rolls

What are you waiting for? I know you’re hungry. Let’s get started! I’m here to share my recipe for Dutch Oven Huckleberry Jam Rolls with you today. This is a super easy dessert that anyone can make, and it tastes oh so good. All you need are some ingredients, your favorite dutch oven, and a campfire to enjoy these in the great outdoors.

Related to both blueberries and cranberries, huckleberries grow wild throughout Washington, Oregon, Idaho, and western Montana.

The berries were a staple for Native cultures and are best picked in August and September. If you choose to forage for huckleberries, check local regulations. Many National Forest land, like the Gifford Pinchot National Forest in southern Washington State, requires a permit to harvest the berries.

Want to make foraging a little easier? Huckleberries are also suitable to grow in your backyard, especially if you have slightly acidic soil.  Huckleberries should be started indoors 4-6 weeks prior to the last frost of the season.

Huckleberries need to be eaten, dried, or canned soon after picking. They make wonderful jams and jellies. Canning jams at home also allows you to enjoy this bounty of the forest all winter long.

Steps to Make Dutch Oven Huckleberry Jam Rolls

1. Prep dough.
2. Let dough rise.
3. Heat campfire using briquettes.
4. Roll dough out and coat with jam.
5. Assemble rolls and place in Dutch Oven.
6. Bake!
7. Drizzle with glaze.

From sandwiches to sauces, huckleberry jam is yummy in many recipes. Here, I used it as the main component for gooey breakfast rolls. The rolls were prepped the evening before and stored in the cooler overnight. The next morning, it was up with the roosters (or in my case the dogs!) to get the fire started and serve these rolls piping hot to my friends and family.

Dutch Ovens are a must for outdoor cooking. They are easy to use with a little practice. If you are new to Dutch Oven cooking, check out this guide for all the how-tos!

5 from 6 votes

Dutch Oven Huckleberry Jam Rolls

Servings 8 people

Prep Time 2 hours hrs 30 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs 15 minutes mins

Equipment

• 8 inch Dutch Oven
• 16 charcoal briquettes

Ingredients

• 3/4 cup whole milk
• 2 1/2 tsp active yeast
• 2 eggs
• 3 1/4 cup flour
• 2 tbsp sugar
• 1 tsp salt
• 4 tbsp unsalted butter softened
• 2/3 cup wild huckleberry jam
• 1 tbsp unsalted butter
• 1/2 cup sour cream
• 1/4 cup powdered sugar

Instructions

• Warm milk until lukewarm. Dissolve yeast in milk and let rest for 5 minutes.
• Beat 1 egg. Add to milk-yeast mixture, along with flour, sugar, salt and butter. Dough should pull apart from sides of bowl. If too wet or dry, adjust with slightly more flour or milk as needed. Gently knead in bowl for 2-3 minutes.
• Cover with cloth towel and let rise in warm place for 2 hours. Dough should double in size.
• Per the instruction in the outdoor cooking section, heat 16 charcoal over fire until white hot.
• Roll dough into 8 x 12 rectangle. Spread jam over dough and roll into long log. Cut into 8 equal slices.
• Melt 1 tbsp of butter in Dutch Oven. Arrange rolls in Dutch Oven. Beat remaining egg and brush wash on top of rolls.
• Place Dutch Oven over 5 hot briquettes. Arrange remaining 11 briquettes on lid of the oven. Bake for 45 minutes, rotating the briquettes 2-3 times during the baking process for more even heating.
• While rolls are baking, stir powdered sugar into sour cream. When rolls are done baking, but still hot spread glaze over rolls. Serve warm.

Notes

Caught without a rolling pin? A wine bottle is a great substitution in a pinch. 

Course: Breakfast, Dessert

Cuisine: American

Keyword: Campfire, Dutch Oven

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.