Serves: 5
Total Calories: 812
Dissolve yeast in warm water with 2 Tbsp. of sugar. Let stand for 5 minutes. Add margarine, salt and rest of sugar. Mix in flour 1 cup at a time. Let dough double in size before using.
Scones:
Flatten out golf ball size pieces of dough. In a Pot or Dutch oven heat cooking oil to 340°F to 375°F (use thermometer). Carefully place scone in oil and cook until golden brown then turn and cook other side. Serve with honey butter.
Rolls:
Shape into desired shape. Brush with butter and place in well-oiled Dutch oven. Place 15 to 20 hot charcoal coals on lid of Dutch oven.
Turn the burner to low and cook for 10 to 15 minutes. Remove from burner and cook with coals only for another 10 to 20 minutes or until golden brown on top. Rotate lid and check often. Cooking time varies. Brush with butter before serving.
Cinnamon Rolls:
Roll dough into rectangular sheet on floured surface. Brush with coat of melted butter and sprinkle with brown sugar and cinnamon. Roll and slice. Place in well-oiled Dutch oven and cook as directed above for rolls. Frost and serve.
Variation: Sprinkle lemon or orange zest along with sugar and cinnamon. You can also add nuts, raisins or whatever you like.
This Magic Dough recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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