Sourdough Cinnamon Rolls (Sunset Cookbook Of Breads)

1/2 c Starter

1 c Undiluted evaporated milk

2 c All-purpose flour

1/4 c Soft butter

3 T Sugar

1 Egg

1 1/2 c (or more) All-purpose flour

1/2 t Baking soda

1 t Baking powder

1 t Salt

2 T Melted butter

1/4 c Packed brown sugar

1 1/2 t Cinnamon

1/4 c Raisins (optional)

Melted butter Combine starter, evaporated milk and 2 c flour in large bowl; cover and leave at room temperature overnight. The next morning, beat together butter, sugar and egg; blend into sourdough mixture. Combine the 1 1/2 c flour, soda, b. powder and salt; mix with other mixture. Turn onto floured board and knead until the surface is satiny and doesn`t stick to board (add flour if necessary). Place ball of dough in the center of board and roll out to a rectangle 8" by 16". Brush with melted butter and sprinkle with a mixture of brown sugar, cinnamon and raisins. Roll up dough, jelly roll fashion. Cut at 1 3/4" intervals with sharp knife to form 9 rolls.

Dip top and bottom of each roll in melted butter and place in a 9" square pan, cover loosely and let rise in a warm place for about an hour, until nearly doubled. Bake 375 degrees 30 to 35 minutes, or until crust is dark golden. Makes 9 large rolls. -----