Dutch Oven Cinnamon Rolls
|Number of Servings:||30 cinnamon rolls|
Flour for rolling out dough
2 tablespoons butter, melted
1/2_ pound (2 sticks) butter
1/4_ cup, plus 1/2_ cup brown sugar
1 cup raisins
1/2_ cup chopped walnuts
1 teaspoon ground cinnamon
Whole Wheat Bread Dough:
Oil for greasing rising bowl
4 packages active dry yeast
3_ cups warm water
1 cup honey
3 tablespoons oil
1 teaspoon salt
9 cups whole wheat flour
|Preparation - Directions:||Oil a bowl for rising, and set aside.
Dissolve yeast in warm water in a large bowl. Add honey and stir until dissolved. Add oil and salt and stir well. Add flour one cup at a time, mixing until you have a stiff dough.
Turn dough out onto floured surface and knead until smooth and elastic, about 5 minutes. Shape dough into a ball. Place the dough in oiled bowl and cover with a damp towel or plastic wrap. Let rise for about 2 hours, until doubled in size.
Divide risen dough in half. On lightly floured board, roll out each half into a 1/4-inch thick rectangle. Brush each rectangle with 1 tablespoon of the melted butter.
Melt the two sticks of butter in the bottom of a 9 x 12 baking pan or two Dutch ovens. Sprinkle with 1/4 cup brown sugar (1/8 cup in each Dutch oven).
In a separate bowl, combine raisins, 1/2 cup brown sugar, walnuts, and cinnamon. Sprinkle half of the mixture over each piece of dough. Roll up each like a jelly roll, starting with the long edge. Cut rolls into 1-inch slices. Place pieces sealed side down in pan or Dutch ovens. Cover and let rise until doubled in size, about 1/2 hour.
Bake in Dutch ovens for about 20 minutes, or in 375-degree Fahrenheit conventional oven for 25 minutes, or until golden brown.