Cinnamon Rolls from Potato Flake starter

Categories: Breads

Ingredients

• TO FEED STARTER
• 1/2 cup sugar
• 1/4 C potato flakes
• 1 cup warm water
• BREAD DOUGH:
• 1 cup starter
• 1 1/2 cups warm water
• 1/2 cup oil
• 2 tsp salt
• 1/2 C sugar
• 6 cups bread flour *Opt: 4 C bread flour,, 2 C whole wheat (I grind my own) and increase starter by 2 T each.
• Cinnamon Filling, for 3 pans of rolls (about 36 total):
• 9 T softened butter (salted or unsalted, your choice) Divide into thirds
• 1 C sugar, prefer Turbinado or Demerara sugar, Divide into thirds
• 7 1/2 T Cinnamon, Divide into thirds
• Butter for greasing pans
• Cinnamon & Sugar for sprinkling in pans
• Icing (opt): Version 1
• 1 C powdered sugar
• 2 T milk or cream
• 1 t vanilla (opt)
• Stir well, drizzle onto warm rolls
• Icing (opt): Version 2
• 4 ounces cream cheese softened
• 1/2 cup butter softened
• 2 cups powdered sugar
• 2 tablespoons Half n Half (can substitute milk)
• Blend ingredients together until smooth. Smooth onto cinnamon rolls.

Directions

1. Remove your starter from the fridge and measure out 1 C into a quart jar. Discard the rest, give to a friend with a copy of the recipe or return to the fridge to feed another day.

2. To the 1 C in the quart jar, feed it with the listed ingredients. Stir well, cover loosely and set in a draft free place for 8-12 hours. Stir occasionally. You will notice it fizzing and bubbling. That’s good.

3. After 8-12 hours (depending on how warm your house is – warmer= shorter time) measure out 1 C of starter to make your bread dough. Return the rest to the jar in the fridge.

4. In a large bowl mix together the ingredients for the bread dough. Mix with dough whisk or large spoon. When it starts coming together, mix with hands. It is done with all comes together and pulls away from bowl.

5. With about 1 T of oil, grease a large bowl and put dough inside. Turn it over and around to coat with oil.

6. Cover with a damp towel, waxed paper, plastic wrap, etc and let rise about 8-12 hours. It depends on the temperature of your house. It needs to be a long slow rise, so coolish is better than warm.

7. Once risen, punch down, turn it out, knead on a lightly floured surface. You won’t be kneading like you do with a yeast bread dough. It’s a cross between kneading and the stretch/fold you do for regular sourdough. It’s more like a light massage. 8-10 times on lightly floured surface

8. Grease your baking dishes with some butter and sprinkle with some Cinnamon & sugar, set aside.

9. Divide into 3 sections. Work with one at a time on a floured surface. Rub some flour on a rolling pin and roll out the a section of the dough to roughly 9×13”.

10. Spread 1/3 of your softened butter onto the rectangle of dough.

11. Sprinkle with 1/3 of your sugar.

12. Sprinkle with 1/3 of your Cinnamon.

13. Starting on one long side, roll tightly and evenly. Turn seam side down. Cut into 1” pieces and place in prepared baking dish. There should be a little space between for rising space.

14. Repeat with the other sections of dough.

15. Cover with a damp towel or plastic wrap and let rise about 4-6 hours, it needs to almost double in size.

16. Bake at 350 F for about 22-25 minutes (for glass/ceramic or dark pans may take less time depending on your oven and how brown you want the top of your rolls. Golden brown is nice to aim for. Internal temp should be around 200 degrees F.

17. While warm top with icing if desired.

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