At home directions:
1) Combine yeast with water and honey. Let sit for five minutes until bubbling. Add melted butter, salt, eggs, and milk. Then gradually mix in five cups of flour using the dough hook of a stand mixer or a wooden spoon. Mix until dough is smooth and elastic, about 10 minutes.
2) Lightly butter a mixing bowl and add the dough to the bowl. Let rise at room temp until doubled, about an hour.
3) Punch dough down and roll out onto a lightly floured surface to a large rectangle, about 12x24in.
4) For filling, combine brown sugar, cinnamon, pecans, and raisins.
5) Spread softened butter over dough and sprinkle filling on evenly. Lightly pack filling into dough.
6) Roll dough up starting with the long end into a tight cylinder, then cut in half. Oil a large freezer bag and add logs to freezer bag. Freeze overnight.
1) Transport frozen dough in a freezer to camp a day before cooking. While logs are still nice and firm, slice each into 6 even rolls.
2) Butter a large dutch oven and arrange rolls in the pot. Let them rise at least 3 hours. I found that letting them rise overnight is fine as long as it gets cold at night (40-50 degrees).
3) In the morning, build a fire and add some charcoal to it which will result in more even heat. Scoop about 12-15 coals out to the side of the fire and place your dutch oven on the coals. Then place 6-8 coals on the top of the dutch oven.
4) Bake until rolls are cooked through, about 35-40 minutes. Maybe check them halfway through to make sure they aren’t burning.
5) Remove pot from fire and let cool, then serve rolls with glaze. It’s possible that some of the outside parts of the rolls will be slightly burned, but you can easily cut those parts off.