Saturday, August 18, 2012

Sourdough Cinnamon Rolls

First off let me apologize for the blurry pictures. Obviously the settings are off on my camera.

We love these sourdough cinnamon rolls. In the beginning they sound like a lot of work and time consuming but really they are not. However, the sourdough isn't something you decide you want and have it for the next meal. It does take some time but it is mostly spent waiting between stages.

Here goes. The recipe is for the sourdough starter and bread dough. The breaddough can be used to make bread, rolls or cinnamon rolls. For this time since it was just hubby and I, I knew it would be way too many cinnamon rolls for the 2 of us.

Sourdough Starter

1 envelope yeast
1 cup warm water
3/4 cup sugar
4 Tablespoons instant potato flakes

Mix in a glass container and cover with a towel and leave on counter for about 8 hours. I usually just use a glass jar or 4 cup glass measuring cup.
At the end of that time you can use the starter or place in the refrigerator in a jar with a lid with holes punched in it. If you wish to keep the starter going feed it every 4th day with 3/4 cup sugar,3 tablespoons potato flakes and 1 cup warm water. Add these things to the starter, stir, cover with a towel and let set out on counter all day or overnight and then return to refrigerator.

1/3 cup sugar
1/2 cup vegetable oil
1 tablespoon salt
1 1/2 cups warm water
1 cup starter- stir before measuring
6 cups bread flour-- I have used plain flour and it worked fine too

Stir all together and place in a large greased bowl. Put in the bowl and turn so the dough is oiled. Cover with a towel and leave on the counter for about 8 hours.( I usually leave out all day). It will rise like crazy. At the end of the time either divide into loaf pans or make into dinner rolls or cinnamon rolls. Whichever way you use the bread dough make into the disired form and place in pans on the counter and cover again with a towel and let rise for about 8 hours again before cooking.

It will make about 36 rolls, 2 large or 3 medium loaves of bread or 2- 9x13 pans of cinnamon rolls.

Cinnamon Rolls
On a floured surface roll dough into a rectangle about 1/2-3/4 inch thick. Spread with softened margaine or butter. Sprinle well with cinnamon sugar. You can add raisins if you desire. Roll from the long side into a roll like a jelly roll.
Cut into slices about 1 1 /2 inch wide. Place cut side down in dish and bake. Hint: If you want the cinnamon rolls to be tall place close together in the dish. If you want them to be large in diameter place about an inch apart. They rise a lot and either have to go up or out.
Place on the counter and cover with a towel.
After the dough has risen for approx 8 hours bake at 375 degrees til golden brown. It will take about 15-20 minutes

When the cinnamon rolls are done take from the oven and while piping hot spread with glaze.

Glaze1 box confectioner sugar
enough milk to make the consistency of cake icing.

For the rolls you can bake til done but not browned and let cool and freeze In gallon freezer bags. When ready to cook take out of the bag and place on pan and cook til golden brown. By the time they are browned they are thawed and warm. I use these in the place of Sister Shubert rolls sometimes.

Bread dough rising
Roll dough out and spread with softened margarine/butter.

Place cut side down in a dish sprayed with cooking spray.

Cover with a towel and let set for about 8 hours

After rising look how big. A hint here is if you leave space between they will spread in diameter. If they are closer together they will rise more in hieght.


After baking---YUMMY


No comments: