Ozark Living

Dutch Oven cinnamOn ROlls (Serves 12) ese little beauties will feed a crowd, with no yeast and no rolling! Just start them up 2 hours before you need them. You'll need a 12-inch, 6 quart cast iron camp Dutch oven and I'd recommend purchasing some Lodge Parchment Paper Dutch Oven Liners to help keep things from sticking. (Serves 4) 2 tbl butter 2 cups frozen Southern Style Diced hash brown potatoes, defrosted ½ lb deli ham, cubed into bite size pieces 4 eggs beaten ½ cup shredded sharp cheddar 2 green onions, sliced thinly Salt and pepper, to taste Hot sauce, optional Prepare campfire or conventional, RV or camp stove for cooking. Use a medium skillet for 4 servings, or else larger skillet for more people if doubling recipe. Cast iron is best for all and especially campfire's open flames, but nonstick is ok for all others. Melt butter in skillet over medium heat. Add hash browns and ham to pan, stirring occasionally to make sure they are not sticking to bottom of pan, cooking till slightly browned, about 10 minutes. Stir in eggs; continue cooking over medium stirring gently till eggs are almost cooked through, about 5 minutes. Sprinkle cheese into pan to combine. Continue cooking till melted and eggs are cooked, about 2 minutes. Garnish with green onions and serve hot, seasoning to taste with salt, pepper and hot sauce, if desired. Whether you celebrate Dad, your family or the great outdoors with these great camp-ready meals, we just hope you make a great breakfast this June! Plan time to let dough balls thaw and rise before baking –here's how. Line a standard depth 12-inch Dutch oven with a piece of parchment or pre-cut parchment paper liner (see notes above). Arrange frozen dinner roll dough balls in Dutch oven, spacing them evenly. In a warm place, cover with lid and let dough thaw then rise till it's doubled in volume, about 1 ½ hours. Prepare coals for baking at 350 degrees; you'll need 25 coals total (17 top/8 bottom). en pour melted butter over dough balls. Next, pour heavy cream over top. Combine brown sugar, cinnamon and walnuts, then sprinkle over top of each dough ball. Cover with lid and arrange the coals for baking. Bake till golden brown, about 25-30 minutes. Rotate lid and oven ¼ turn in opposite directions about every 10 minutes. While rolls are baking, make frosting. By hand in bowl, mix the butter, cream cheese, powdered sugar and vanilla. Note- double recipe if camping crowd enjoys a lot of frosting, noting it will thin as it melts over hot rolls. When rolls are finished baking, remove the Dutch oven from coals and spread the frosting, letting it melt and slightly cool. Serve warm from oven or li out with parchment. Cinnamon Roll ingredients 12 frozen unbaked dough dinner rolls, bread dough dinner rolls are best 2/3 cup brown sugar ½ up chopped walnuts 1 tsp ground cinnamon 2 tbl butter, melted 1/3 cup heavy cream Cream Cheese Frosting ingredients 2 tbl butter, soened 2 oz cream cheese, soened 1 cup powdered sugar 1 tsp vanilla extract camping BReakfast skillet OZARK LIVInG • June 2022 • 15

• Cover