| Sourdough Cinnamon Nut Rolls
1 tablespoon of active dry yeast
1/4 cup of warm water
1 1/2 cup of sourdough starter
3/4 cup of milk
1 teaspoon of vanilla extract
2 tablespoons of sugar
1 teaspoon of salt
1 tablespoon of melted margarine
3 1/2 to 4 1/2 cups of all-purpose flour
1 1/2 teaspoon of cinnamon
1/4 cup of sugar
2 tablespoons of softened margarine
1/2 cup of chopped walnuts
1/2 to 3/4 cup of raisins
Drizzle Topping (see below) |
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Sprinkle yeast over water. Set aside to soften 5 minutes. In a large bowl, combine softened yeast, sourdough starter, milk, vanilla, 2 tablespoons sugar, salt and 1 tablespoon melted butter or margarine. Stir in enough flour to make a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Dough will become softer as it is kneaded. Place in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 2 hours or until doubled in size. In a small bowl, combine cinnamon and 1/4 cup sugar; set aside. Grease 2 (8 inch) square or 2 (9 inch) round baking pans; set aside. Punch down dough. Turn onto lightly floured surface. Roll out dough to a 24 x 10 inch rectangle. Spread softened butter or margarine over dough, leaving a 1-inch strip on 1 long side uncovered. Sprinkle buttered area evenly with cinnamon-sugar mixture. Sprinkle with chopped nuts and raisins, if desired. Beginning on covered long side, roll up jelly-roll fashion. Pinch edges to seal. Cut roll into 24 slices. Arrange cut side down in prepared baking pan with sides touching. Cover with a cloth and set in a warm place free from drafts. Let rise about 1 1/2 hours or until doubled in size. Preheat oven to 400ºF. Bake 25 to 30 minutes or until golden brown. Cool in pans for 5 minutes. Drizzle Topping:
1 1/2 cup of powdered sugar
1 to 2 tablespoon of milk
3 drops of vanilla
Beat until smooth. Turn baked rolls out of pans onto a rack. Turn top side up. While still warm, drizzle with topping. Makes 24 rolls.
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