To make sourdough bread or rolls from starter.
1 to 2 C starter
1/2 C sugar
1/2 C (vegetable) oil
1 C warm water (between 105 and 115 degrees not any hotter or it will kill your yeast and the bread will not rise properly)
2+/- T salt (sounds like a lot but this makes a lot of dough and the salt stops the dough from rising too much.)
6+/- C flour, sifted (this amount will vary with each baking because of temp, humidity and each batch of flour sometimes)
1 pkg yeast if desired
For Cinnamon Rolls:
1/4 c Butter Softened
1/8 c brown sugar
about 1/8 c of good ground cinnamon or as to taste
1 8 oz pkg cream cheese softened
1/4 c of butter softened with the cream cheese
pinch of salt
about 1lbs. of powdered confectioners sugar
2-3 teaspoons of good vanilla or almond extract
1 - 3 t of warm milk
(If using yeast pkg then soften in warm water with a T of sugar for about 30 minutes until foamy) Mix together first five ingredients then add flour by cup fulls until you dough forms a ball. Pour out onto a floured board and add small amounts of flour kneading your dough until smooth and elastic. (Be careful not to add too much flour however because your dough will be too dry, if it is too dry then you can knead in small amounts of warm water. This is a PAIN, so avoid it! I personally do not believe that you can knead too much, but it is a workout.) Add about 1T of veg oil to a large glass or metal mixing bowl, put in your ball of dough and roll around coating the whole thing. Cover the bowl with a clean damp dish towel or loosely with plastic wrap. Let rise until double, the rise time will vary according to temp and humidity. You can put into fridge and let rise for up to twenty-four hours. Punch down and let rise again. After second rise you can form dough into desired loaves or rolls. Let rise again in pan before baking at 350 degrees for about 30 minutes.
Feed the starter every three days or so with:
3/4 C sugar
1 C warm water
3 T potato flakes
1 C flour.
don't worry if your not on time just keep it stirred when you think about it, once a day.(Store your starter in a glass or plastic container with a tight-fitting lid. You can store in the fridge, you need to stir everyday with a wooden or rubber spatula.) don't feed on baking day until afterwards. If you add to it once a week and you bake the next time you'll have enough for dough and starter left.
For cinnamon rolls, roll out the dough to about 1/8 to 1/4 inch thickness. Try to use the least amount of flour as possible. Spread with butter and then rub in the brown sugar. Sprinkle the cinnamon over all of the surface. Roll the dough up and seal the edge fairly securely by pinching the seams. I use dental floss to cut my rolls out because it will not stick to the dough. Allow the rolls to rise until the impression of your finger tip remains dented, this is about 1 hour in a warm room. I use a large 9x13 pan well greased and cover the rolls with a dampened cheesecloth. You can stick the whole thing into the fridge over night also. Bake about 35-40 minutes until golden brown. Whip the butter, cream cheese, salt and flavoring in/with a mixer for best creamy results. Only add the milk if you need to thin it out some. Don't frost until they have cooled for about 45 minutes. (THIS IS THE HARDEST PART, resist samples if you can.)
Not a NESTLÉ®-tested recipe.