Sourdough Cinnamon Rolls
- 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
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.
For high elevation and humidity: add 1 to 2 teaspoons of baking powder.
Easy Sourdough Starter - Cowboy Kent Rollins
- 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
- 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.
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.