Homemade Sourdough Cinnamon Rolls
Sourdough Cinnamon Rolls
Servings 8 to 10 rolls
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 12×18-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.
Easy Sourdough Starter – Cowboy Kent Rollins
Ingredients
- 4 cups warm water
- 1 1⁄4-ounce package rapid-rise yeast
- 5 tablespoons sugar
- 4 cups all-purpose flour
- 1 russet potato peeled and cut into thirds
Instructions
- Add the warm water to a crock jar that holds at least 1 gallon. This will prevent the starter from frothing over while it’s setting up.
- Whisk in the yeast and sugar and let sit for 1 minute.
- Slowly whisk in the flour. You want the consistency like a thin pancake batter, so adjust the water and/or flour if necessary.
- Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit for 24 hours for a more sour flavor.
- Before using the starter in a recipe, whisk it briskly until smooth.
Notes
The starter will be sourest with its first use, so you may want to add a little more sugar to the first recipe you use it in. I typically keep this starter for a week at a time, stirring at least once a day. However, you can keep it as long as the potato stays intact. I prefer to use a russet potato because it holds up the best, but you can use any potato you have on hand. Always cover the starter with a towel and never refrigerate it.
Recharging the starter
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.