These are so good you’d never guess they’re 100% food storage!  You’ll have to decide on your own whether they’re for breakfast or dessert– I asked my husband and his response was simply “yes!”

Prep Time: active prep time 15 minutes

Cooking Time: 30 minutes, in the Sun Oven it baked for 45 minutes

Recipe courtesy of  “It’s in the Bag” www.cedarfort.com

Ingredients:

Measure and bag this:

Resealable Bag:

1/4 tsp. sugar

Resealable Bag:

2 cups whole wheat flour

Resealable Bag:

3 TBS powdered eggs

3 TBS powdered milk

2 tsp. salt

2 tsp. lemon zest

1/2 tsp. ground ginger

Resealable Bag:

2 1/2 cups flour (see notes)

Add a couple of other items:

1 pint orange marmalade

6 TBS canned butter

1 cup + 3 TBS warm water

1/4 cup warm water

When ready to cook, pull from the pantry:

1 1/2 tsp yeast

1 1/3 cup maple syrup

Ingredients for Orange Glaze (my personal addition):

1 c. confectioner’s sugar
2 TBL Pineapple orange juice
1/4 tsp. orange extract or grated orange peel

Instructions:

Preheat oven to 350.  In a small bowl combine 1/4 cup water, yeast and sugar.  In a large bowl, combine wheat flour, water, butter, maple syrup, powdered milk, powdered eggs, salt, lemon zest and ginger.  Stir until smooth.  Add yeast mixture and gradually add in all purpose flour until a soft — but not sticky — dough forms.  You may not need all of the flour (*see my note below).  Knead bread on a floured surface until dough is smooth and elastic, about 5 minutes.

Coat the sides and bottom of a large bowl with a tablespoon of oil.  Roll dough in bowl to lightly coat in oil.  Cover with plastic wrap and let rise in a warm area until double in size, about an hour.  Roll out risen dough into a rectangle 1/4 inch thick.  Spread orange marmalade over dough, leaving a 1-inch border.  Roll dough like a jelly roll.  Pinch ends to seal.  Using dental floss or string “slice” in 2 inch segments.  Transfer rolls to greased pans and bake for 30 minutes or until golden brown.  Cool and drizzle with glaze.

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Notes:

  • This recipe would work with any kind of jam — if orange isn’t your preference pick your favorite!
  • About the all purpose flour measurement:  I’ve found that I’ve needed closer to 3 1/2 cups of flour as opposed to the 2 1/2 that it calls for.  My recommendation would be to bag up 4 cups so that you have extra for kneading.
  • After reserving the 2 TBS of pineapple orange juice you’ll need for the glaze, for more flavor try using the remaining juice in place of water as you make the dough.
  • If using a sun oven, spritz dough with water before baking so that the dough doesn’t dry out.
  • To easily drizzle your glaze in the last step, pour the glaze into one of the leftover ziploc bags and snip off the corner to use as you would a pastry bag.

**this recipe has not yet been added to the recipe index.  Look for it there soon!