| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Starter |
| 1 |
c |
Undiluted evaporated milk |
| 2 |
c |
All-purpose flour |
| 1/4 |
c |
Soft butter |
| 3 |
tb |
Sugar |
| 1 |
|
Egg |
| 1 1/2 |
c |
(or more) All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 2 |
tb |
Melted butter |
| 1/4 |
c |
Packed brown sugar |
| 1 1/2 |
ts |
Cinnamon |
| 1/4 |
c |
Raisins (optional) |
|
|
Melted butter |
INSTRUCTIONS
Combine starter, evaporated milk and 2 c flour in large bowl; cover and
leave at room temperature overnight. The next morning, beat together
butter, sugar and egg; blend into sourdough mixture. Combine the 1 1/2 c
flour, soda, b. powder and salt; mix with other mixture. Turn onto floured
board and knead until the surface is satiny and doesn't stick to board (add
flour if necessary).
Place ball of dough in the center of board and roll out to a rectangle 8"
by 16". Brush with melted butter and sprinkle with a mixture of brown
sugar, cinnamon and raisins. Roll up dough, jelly roll fashion. Cut at 1
3/4" intervals with sharp knife to form 9 rolls.
Dip top and bottom of each roll in melted butter and place in a 9" square
pan, cover loosely and let rise in a warm place for about an hour, until
nearly doubled.
Bake 375 degrees 30 to 35 minutes, or until crust is dark golden. Makes 9
large rolls.
Posted to MM-Recipes Digest V4 #180 by BobbieB1@aol.com on Jul 12, 1997
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