Sourdough Cinnamon Rolls
Servings
8 to 10 rolls
Prep Time
15 Minutes
Total Time
1 Hour 20 Minutes
Ingredients
-
3
cups
sourdough starter
see below
- 1 .25 oz package dry yeast
- 1/2 cup plus about 1/3 cup sugar
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 3 1/2 to 4 cups all-purpsoe flour
-
1/2
stick
butter
melted
-
2
tablespoons
cinnamon
or to taste
Instructions
Preheat the oven to 350 degrees F with a rack in the middle. Grease a 12-inch cast iron skillet or Dutch oven.
In a large bowl, whisk together the starter, yeast, 1/2 cup sugar, salt and vegetable oil. Let the mixture set for 1 minute.
Slowly stir in enough flour to form a soft dough, that is no longer sticky. Turn the dough out onto a floured surface and roll into about a 12x18-inch rectangle and about 1/4- thick.
Evenly pour the butter onto the dough. Sprinkle with sugar and cinamon, to taste.
Beginning at the long side of the rectangle, tightly roll up the dough. Cut the roll into about 8 to 10 1-inch thick pieces.
Place the rolls in the skillet and cover with waxed paper. Let rise in a warm place for 40 minutes, or until nearly doubled in size . Uncover and bake 20 to 25 minutes or until golden brown.
Notes
For high elevation and humidity: add 1 to 2 teaspoons of baking powder.
Quick Sourdough Starter
Servings
0
Ingredients
- 4 cups warm water
- 1 package dry yeast
- 5 tablespoons sugar
- 4 cups all-purpose flour
-
1
large
1 Russet potato
peeled and quartered
Instructions
Whisk the water and yeast together in a crock jar that is at least 1 gallon. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!
Mix in the sugar and let set a couple minutes.
Stir in flour. The consistency should be just slightly thinner than a pancake batter. Adjust your water or flour if needed to reach desired consistency.
Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set about 24 hours before using for a more traditional sourdough flavor.
Notes
Do not refrigerate the starter. Let it set on the counter covered with a towel.
Stir once a day when not using.
We keep the starter about 5 -7 days. You can keep as long as the potato stay intact.
You only need to recharge the starter if you'll be using it again and need more batter. To do so when 3 cups have been removed: Replace with:1 1/2 cups flour, 1 1/2 cups warm water and 2 tablespoons sugar. Whisk and it's ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.
Sourdough Pancakes - Cowboy Kent Rollins
Servings
10 pancakes
Prep Time
10 Minutes
Total Time
20 Minutes
Ingredients
-
2
cups
Sourdough Starter
briefly whisked before measuring
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ⁄2 to 3⁄4 cup all-purpose flour
- Butter and maple syrup for serving
Instructions
- In a large bowl, whisk together the starter, egg, oil, sugar, baking soda, and salt. Let sit for 1 minute.
- Whisk in the vanilla. Slowly begin stirring in the flour until it reaches a pancake-batter consistency.
- Heat a large skillet over medium heat. When the skillet is warm, coat it with butter or cooking spray.
- Pour the batter onto the skillet in batches, making about 4-inch pancakes, or use a 1/4-cup dry measuring cup. Cook until bubbles begin to form and the undersides are golden brown. Flip and cook the opposite sides to golden brown. Serve warm with butter and syrup.