Recipe#2523

Title: Cinnamon Rolls 03

rec.food.recipes archive

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.