Sourdough cinnamon rolls #2
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Starter |
| 1 | cup | Undiluted evaporated milk |
| 2 | cups | All-purpose flour |
| ¼ | cup | Soft butter |
| 3 | tablespoons | Sugar |
| 1 | Egg | |
| 1½ | cup | (or more) all-purpose flour |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Melted butter |
| ¼ | cup | Packed brown sugar |
| 1½ | teaspoon | Cinnamon |
| ¼ | cup | Raisins (optional) |
| Melted butter | ||
Directions
Date: Fri, 29 Mar 1996 21:00:13 -0800 From: Joyce Verkerk <joycverk@...> (Sunset Cookbook of Breads)
Combine starter, evaporated milk and 2 c flour in large bowl; cover and leave at room temperature overnight. The next morning, beat together butter, sugar and egg; blend into sourdough mixture. Combine the 1-½ c flour, soda, b. powder and salt; mix with other mixture. Turn onto floured board and knead until the surface is satiny and doesn't stick to board (add flour if necessary).
Place ball of dough in the center of board and roll out to a rectangle 8" by 16". Brush with melted butter and sprinkle with a mixture of brown sugar, cinnamon and raisins. Roll up dough, jelly roll fashion. Cut at 1¾" intervals with sharp knife to form 9 rolls.
Dip top and bottom of each roll in melted butter and place in a 9" square pan, cover loosely and let rise in a warm place for about an hour, until nearly doubled.
Bake 375 degrees 30 to 35 minutes, or until crust is dark golden. Makes 9 large rolls.
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