Makes 4 cinnamon rolls
Scald: Add boiling liquid to flour and stir well
118 g or ½ c water or milk, boiling
145g or 1 c flour
25g or 3 tbs sugar
¼ tsp salt
Add to scald when cooled:
75g or 3/4 c starter
14g or 1 tbs oil or shortening, melted
½ egg, beaten
160g or 1 1/4 to 1 1/2 cups flour
1. To make scald, take boiling liquid and add to part of the flour, mix well until smooth and let cool. Add the remaining ingredients, mix well. Knead 8 to 10 minutes, or not, however you wish to manipulate your dough.
2. Let rise twice, doing whatever means of dough handling you wish throughout the risings.
3. Form rolls by rolling out into a rectangle, cover with butter, brown sugar and cinnamon. In the pan, melt some butter, add in a handful of brown sugar, a splash of cream and a handful of chopped pecans so to make a caramel.
4. Cover with towel, let rise or place in the refrigerator in a 2 gallon ziplock and cook in the morning.
Preheat to 350 degrees.
Cinnamon rolls: makes 4
Melt butter in the bottom of the pan until it covers, and some brown sugar and nuts.
Bake 30 minutes
Dinner Rolls: makes 6
Bake 15 minutes
Cinnamon bread: makes a half loaf
Cinnamon and sugar, roll up and sprinkle the top with the same.
Bake 30 minutes
Fruit rolls: makes 4
Spread with fruit jam and sprinkle with chopped fruit and make fruit drizzle frosting.
Bake 30 minutes.