Bread - Sourdough Cinnamon Buns 

Well, I'm still working on the cinnamon roll recipe! Thankfully my family is happy to eat my trials!

Stretch and fold the dough. Form into a ball and cover. Let sit 10 minutes, stretch and fold into a nice ball again. Do this one more time. It should have become more elastic and strong and less sticky.

Put into a lightly buttered 4 qt sized bowl or jar to rise in the refrigerator. Keep in the refrigerator for 8 hours up to 4 days, but I think it is best at 1-2 days.

Remove the dough from the refrigerator about 1 hour before you want to work with it.

Roll dough and spread with soft unsalted butter.
Sprinkle on:
6 oz sugar mixed with
1 T cinnamon

Place 20 cinnamon rolls on 1/2 sized greased sheet pan. Cover with plastic wrap and rise at room temperature 2-4 hours.

OR form and rise in fridge. Warm 1-2 hours before baking.

Bake at convection bake 350* about 20-35 minutes.
In bosch mixer with dough hook:
12 oz freshly mixed sourdough starter
1 stick unsalted butter, melted
10 oz whole milk (warmed to 95*)
5 oz filtered water WITH an egg added (egg should be included in the 5 oz, because eggs vary so much in size)
1 T yeast, stirred into the liquid
Let this set a little while to soften

Mix in:
22 oz white all purpose flour
.75 oz salt
3 oz white sugar

Mix:
1 minute
Rest:
5 minutes
Mix:
4 minutes #1
2 minutes #2
Should form a nice ball and clean the sides but be soft and just a bit sticky. When it is fully kneaded you will hear the mixer strain with each knead. Wait for that!

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