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Herman Sweet Sourdough Starter and Cinnamon Rolls

Herman Sweet Sourdough Starter and Cinnamon Rolls
By Pat Lawson on Sunday, November 17, 2013 at 2:42am
Starter:
Ingredients
Original recipe makes 4 cups
? 2 1/4 teaspoons active dry yeast
? 2 cups warm water (110 degrees F/45 degrees C)
? 2 cups all-purpose flour
? 1/4 cup white sugar
? 1 cup white sugar, divided
? 2 cups all-purpose flour, divided
? 2 cups milk, divided
Directions
1. In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
2. The next day, stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
5. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
6. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)
Cinnamon Rolls
Ingredients

? Original recipe makes 15 to 20 cinnamon rolls
?
? 2 cups Herman Sourdough Starter
? 3 cups all-purpose flour
? 1/2 teaspoon baking soda
? 1/2 teaspoon salt
? 3 teaspoons baking powder
? 2 eggs, beaten
? 1/2 cup margarine
? 1 cup white sugar
? 3 teaspoons ground cinnamon
? 2 tablespoons raisins(optional)
? 2 tablespoons chopped walnuts (optional)
Directions
1. In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended.
2. Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth.
3. Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired.
4. Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1-inch slices and place in an ungreased, 11×14 inch cake pan. Allow rolls rise to double their size.
5. Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.

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