Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Active Sourdough Starter |
2 teaspoons | Salt |
2 tablespoons | Shortening |
2½ cup | Unbleached Flour |
½ cup | Dry Skim Milk |
3 tablespoons | Sugar |
½ cup | Whole Milk |
1½ teaspoon | Baking Soda |
********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE******* Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about ¼ inch thick. Do the following with each half: Dot with butter, sprinkle with ¼ to ½ cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, ½ t of cinnamon and a dash of salt.
Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up.