Ingredients:
Dough
2 cups sourdough starter
1 small 5 ounce can of evaporated milk
1 large egg slightly beaten at room temperature
6 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
4 cups of all purpose flour
Cinnamon Sugar Topping
4 tablespoons melted butter
1/2 cup sugar mixed with 1 tablespoons ground cinnamon
1 cup pecan pieces
Directions:
Making Dough
Scald evaporated milk, remove from heat and stir in the butter until melted. Mix the milk and butter mixture with the sourdough starter and gradually add the egg, sugar, salt and half of the all purpose flour (2 cups). Mix well with electric mixer using the paddle attachment for a few minutes, then let it stand for 30 minutes so that all the flour is absorbed. Exchange the paddle attachment for the dough hook and knead in the remaining 2 cups of flour. Knead for at least 5 minutes. The dough will be moist, this is normal.
Place the dough into a well-oiled bowl and oil the top. Cover with a tea towel or plastic wrap and put it somewhere that it’s not drafty, between 65° and 85° F. and let it rise. Check it every 30 minutes and until it is about 1½ to 2 times its original size. Test the rise by pushing your finger into the dough about one-half to three-quarters of an inch. If the dough springs back and fills the hole within a minute or so, then it isn't finished with its first rise. If most of the indentation remains, you're ready to proceed to the next step.
Shaping and Baking
Push your closed fist gently into the middle of the dough all the way to the bottom of the container, then gently push the outside parts of the dough into hole you created in the middle. This is called ‘punching down’ the dough and serves to rearrange the gluten strands to encourage a proper second rise. Now dump the dough out of the bowl and on to the counter. Gently knead and stretch the dough on a lightly floured surface into a rectangular shape approximately 10"x 16". Brush the dough with the melted butter, and sprinkle with 2/3 of the cinnamon sugar. Top with pecans. Now gently roll the dough lengthwise into a cylindrical shape. Slice the dough with a dough cutter into rounds about 1¼ inch thick. Arrange the rounds so they are almost touching in a well-oiled baking pan.
Cover the rolls with a tea towel or plastic wrap that has been sprayed with Pam. Place the baking pan in a warm (65°-80° F) non-drafty place again for the second rise. This rising could take from 1½ to 3 hours depending on the room temperature and the dough. Expect sourdoughs to rise much more slowly than breads made with commercial yeasts.
Preheat the oven to 350° F. When the unbaked rolls are about two times their original size, it’s time to bake. Sprinkle the remaining cinnamon sugar over the top of the rolls and place them in the oven, on the center rack, to back for 30 minutes or until golden brown.
Rolls can be frosted with a powdered sugar glaze if desired.
Yield: 12 rolls
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Dough
2 cups sourdough starter
1 small 5 ounce can of evaporated milk
1 large egg slightly beaten at room temperature
6 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
4 cups of all purpose flour
Cinnamon Sugar Topping
4 tablespoons melted butter
1/2 cup sugar mixed with 1 tablespoons ground cinnamon
1 cup pecan pieces
Directions:
Making Dough
Scald evaporated milk, remove from heat and stir in the butter until melted. Mix the milk and butter mixture with the sourdough starter and gradually add the egg, sugar, salt and half of the all purpose flour (2 cups). Mix well with electric mixer using the paddle attachment for a few minutes, then let it stand for 30 minutes so that all the flour is absorbed. Exchange the paddle attachment for the dough hook and knead in the remaining 2 cups of flour. Knead for at least 5 minutes. The dough will be moist, this is normal.
Place the dough into a well-oiled bowl and oil the top. Cover with a tea towel or plastic wrap and put it somewhere that it’s not drafty, between 65° and 85° F. and let it rise. Check it every 30 minutes and until it is about 1½ to 2 times its original size. Test the rise by pushing your finger into the dough about one-half to three-quarters of an inch. If the dough springs back and fills the hole within a minute or so, then it isn't finished with its first rise. If most of the indentation remains, you're ready to proceed to the next step.
Shaping and Baking
Push your closed fist gently into the middle of the dough all the way to the bottom of the container, then gently push the outside parts of the dough into hole you created in the middle. This is called ‘punching down’ the dough and serves to rearrange the gluten strands to encourage a proper second rise. Now dump the dough out of the bowl and on to the counter. Gently knead and stretch the dough on a lightly floured surface into a rectangular shape approximately 10"x 16". Brush the dough with the melted butter, and sprinkle with 2/3 of the cinnamon sugar. Top with pecans. Now gently roll the dough lengthwise into a cylindrical shape. Slice the dough with a dough cutter into rounds about 1¼ inch thick. Arrange the rounds so they are almost touching in a well-oiled baking pan.
Cover the rolls with a tea towel or plastic wrap that has been sprayed with Pam. Place the baking pan in a warm (65°-80° F) non-drafty place again for the second rise. This rising could take from 1½ to 3 hours depending on the room temperature and the dough. Expect sourdoughs to rise much more slowly than breads made with commercial yeasts.
Preheat the oven to 350° F. When the unbaked rolls are about two times their original size, it’s time to bake. Sprinkle the remaining cinnamon sugar over the top of the rolls and place them in the oven, on the center rack, to back for 30 minutes or until golden brown.
Rolls can be frosted with a powdered sugar glaze if desired.
Yield: 12 rolls
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