Author: Chef Brad
- 3 cups warm butter milk
- 1 cups Chef Brad's sour dough starter
- ½ cup sugar
- ½ cube melted butter
- 1 tablespoons salt
- 3 eggs
- 5-8 cups Hi-Gluten White Flour (to begin with)
- 2 ½ tablespoons yeast
- Place ingredients into your WonderMix, with yeast on top of the flour. \
- Turn on the WonderMix, and add enough flour to clean the sides of the bowl.
- Mix for six minutes and then remove from bowl and place in oiled large bowl and let rise until double. (Remember, a sticky dough makes the best rolls.)
- Remove from bowl and divide into 4 equal pieces, placing one piece on rolling surface.
- Roll dough into a large semi-circle.
- Top with melted butter, and then the cinnamon and brown sugar mixture.
- Sprinkle lightly with water.
- Roll dough, starting from furthest away and roll towards you pulling the dough tight.
- When rolled tight, cut in half and than cut the halves in half and than cut each piece into 3 pieces. You should end up with 12 rolls.
- Place rolls into pan sprayed with nonstick pan spray, leaving a small space in between each roll, and let rise until double in size.
- Bake at 400 degrees for 5 minutes, then at 325 degrees for 12-15 minutes. Do not over bake, this dries out the rolls.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/09/cinnamon-rolls/
3.4.3177