Pineapple Camp Rolls
Sweet yeast rolls baked in a dutch oven, from a dry mix you carried in.
- calories
- 210
- weight
- 2.6 oz
- cal / oz
- 81
- protein
- 6 g
- serves
- 12, scales
- prep
- 15 min
- cook
- 25 min
- total time
- 40 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Snack
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Real dishes
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| All-purpose or einkorn flour | 3 1/2 cups | |
|---|---|---|
| Vital wheat gluten | 2 tbsp | optional, but einkorn needs the help |
| Active dry yeast | 2 1/4 tsp | one packet |
| Baking soda | 1/4 tsp | |
| Salt | 1 1/2 tsp | |
| Powdered whole milk | 1/4 cup | stands in for the cottage cheese |
| Whole egg powder | 2 tbsp | plus 3 tbsp water to reconstitute |
| Canned pineapple juice | 1 cup | a 6 oz can plus a splash, warmed |
| Honey | 2 tbsp | squeeze bottle |
| Ghee or shelf-stable butter | 3 tbsp | softened, plus more for the pot |
Method
- Warm the pineapple juice until it is barely above skin temperature. Hot juice kills yeast.
- Stir the juice and honey into the dry mix in a pot or large bag, then add the reconstituted egg and the ghee. Work it until no dry flour is left.
- Knead ten minutes on a clean pot lid or inside a heavy bag. The dough should end up smooth and slightly tacky.
- Cover and let it rise somewhere warm until doubled. In sun, an hour. In cold, put the pot near the fire ring, not in it.
- Divide into twelve balls and set them in a greased 10-inch dutch oven. Second rise, thirty minutes.
- Bake with about 8 coals underneath and 16 on the lid, roughly 25 minutes. Rotate the oven and lid a quarter turn every 8 minutes or the bottoms burn.
- Done when the tops are deep gold and a roll sounds hollow. Brush with ghee.
Cottage cheese and a fresh egg do not travel, so both got replaced: milk powder for the dairy protein and softened fat, egg powder for the structure. The result is nearly the same crumb. Pineapple juice stays, because it comes in a shelf-stable can and its sugar and acid are doing real work on the dough.
This is a car camping or basecamp recipe and it will not shrink into a backpacking one. It needs two rises, a real dutch oven, and coals you can count. The payoff is that the entire dry side travels as one labeled bag, and the only measuring at camp is a cup of juice.
Packing
Combine flour, gluten, yeast, baking soda, salt, milk powder, and egg powder into one zip bag at home and label it. Honey, ghee, and the juice can ride in the bin. Keep the bag out of the sun so the yeast survives the drive.
Variations
- No dutch oven: bake in a covered foil pan on a grill grate over low coals, checking often.
- Swap the pineapple juice for canned orange or apple juice. Anything acidic and sweet works.
- Halve the batch and bake as one pull-apart round if you only have a small pot.
https://dontwastethecrumbs.com/recipe-light-and-fluffy-einkorn-dinner-rolls