Sourdough cinnamon rolls #1
8 Servings
Ingredients
| Quantity | 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 |
| Butter (up to) | ||
| ½ | cup | Brown sugar |
| 1 | teaspoon | Cinnamon |
| 2 | tablespoons | Melted butter |
| 1 | tablespoon | Liquid coffee |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Cinnamon |
Directions
TOPPING
From: chacoy@... (Charles Coyne) Date: 14 May 1995 06:56:53 -0600 Mix dough 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 placed 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.
REC.FOOD.RECIPES
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