and for good measure, Cinnamon Rolls. I make these the day before and cut them, putting them in pan to rise overnight so I can just bake them in the morning.
Herman sourdough cinnamon rolls
A Herman is a sweeter sourdough. I make mine by taking a cup or two of starter and feeding it equal amounts of flour, milk and sugar for 3 days
Ingredients:
● 2 cups Herman Sourdough Starter ● 3 cups all-purpose flour
● 1/2 tsp. baking soda
● 1/2 tsp. salt
● 3 tsp. baking powder
● 2 eggs, beaten
● 1/2 cup margarine
● 1 cup white sugar
● 3 tsp. ground cinnamon
● 2 tbsp. raisins (optional)
● 2 tbsp. chopped walnuts (optional)
New Ingredient Group:Frosting
● 1 block cream cheese ● 2 cup powdered sugar ● 1 1/2 tbsp cream
● 1 tsp vanilla
Directions:
1. In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended.
2. Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth.
3. Let rise in warm place until doubled. (CAN TAKE SEVERAL HOURS)Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired.
4. Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1-inch slices with a piece of dental floss and place in an ungreased, 11x14 inch cake pan. Allow rolls rise to double their size.
5. Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.
FROSTING:
soften cream cheese
beat til fluffy, then add sugar, cream and vanilla and beat until well mixed.
