Breads Sourdough: Cinnamon Rolls 03 by Recipe Cottage

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	Cinnamon Rolls 03

		Sourdough Cinnamon Rolls Servings: 24 1 pk active dry yeast 1 c warm water 1/2 c sugar 2 t salt 1/2 c melted butter 2 c sourdough starter 5 c flour 1 c brown sugar, packed 1 c pecans, chopped fine 2 t cinnamon 1/2 t nutmeg 1/2 c melted butter Combine yeast and water in large mixing bowl, stirring until dissolved. Blend in the sugar, salt, and 1/2 c melted butter. Stir in the sourdough starter and 2 cups of flour and beat until smooth. Gradually add sufficient flour to make a soft, workable dough. Turn out on a floured surface and knead until smooth and elastic, about 10 minutes. Cover with a towel and let rest while preparing the filling. Combine remaining ingredients for filling, and mix well. Butter two baking sheets. Divide dough in half. Roll each piece into a 9 x 15 inch rectangle. Spread half the filling over each piece, to within 1/2 inch of edges. To make very large rolls, roll up from the short side, jelly-roll style, and seal the seam. Slice into 1-inch rolls and place cut side up on baking sheets. For smaller rolls, roll up the rectangle from the long side, seal the seam, and slice into 1-inch rolls. Cover and let rise until doubled, about 1 hour. Preheat oven to 375 F and bake the rolls 20-25 minutes, or until light golden brown. Remove rolls to wire racks.