Dutch Oven Huckleberry Jam Rolls
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.