Lunch: Dutch Oven Cinnamon Rolls

Recipe by Carolyn Beth Weil If anything could get a reluctant camper into the woods, it would be the promise of these oversize sticky rolls. Carolyn Beth Weil, author of Williams-Sonoma's Pie & Tart and a professional baker from Berkeley, California, sha

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Dutch Oven Cinnamon Rolls

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

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

Instructions

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.

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