Makes 9 large rolls. Recipe provided by Dave Wetzel, who makes his rolls using a muffin tin.
1/2 cup starter
1 cup undiluted evaporated milk
2 cups unsifted regular all-purpose flour
1/4 cup soft butter
3 tbls. sugar
11/2 cups unsifted regular all-purpose flour, or more
1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
2 tbls. butter, melted
1/4 cup brown sugar, firmly packed
11/2 tsps. cinnamon
1/4 cup raisins, optional
1. Combine starter, evaporated milk and 2 cups flour in a large bowl. Cover and leave at room temperature overnight.
2. The next morning, beat together butter, sugar and egg; blend into sourdough mixture. Combine 11/2 cups flour, soda, baking powder and salt; mix into sourdough mixture.
3. Turn onto a floured board and knead until the surface is satiny and it no longer sticks to the board. Add flour, if needed.
4. Place ball of dough in the center of the board and roll out to an 8-by-16-inch rectangle. Brush the surface with melted butter and sprinkle with a mixture of brown sugar and cinnamon, adding the raisins if you wish. Roll up the dough, starting on one of the long sides. Cut roll at 13/4-inch intervals with a string or sharp knife.
5. Dip top and bottom of each roll in melted butter and place in a square 9-inch pan. Cover loosely and let rise in a warm place for about 1 hour or until nearly doubled.
6. Bake in a 375-degree oven for 30 to 35 minutes, or until crust is dark golden.
Copyright © 2016, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved