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Sourdough cinnamon rolls

Cinnamon rolls (Makes 12 )

Take about a quart of starter and add a handfull of flour and a handful of brown sugar and let work over night.  Add two cans of cow and a hunk a lard about the size of a small chicken egg.   Add a couple or three beaten eggs and other couple handfuls of flour and mix into a sponge.  When good and bubbly add enough flour to make a stiff dough and let rise till doubled.  When about doubled, melt a 1/2 pound of butter. 

Punch down the dough and divide in half, roll out about 1/4 inch thick and about 18'X12' cover all but one of the 12' ends with melted butter, cover well with brown sugar, add a bunch of raisins over that if desired and sprinkle well with ground cinnamon, add a pinch of clove if desired and roll up to the unbuttered end and seal.  Cut rolls about 2 inches think and place in 14 inch deep duch oven or 15 inch skillet. (Cast iron of course)  do the other piece and add. 

Let rise till doubled and bake in a hot oven.  If baking these in the duch oven outside make sure you use less heat on the bottom than normal to prevent burning the butter and sugar.  Will be done in 35-45 minutes. 

One can add a frosting by adding a bit of milk to powdered sugar and making a thick paste to pour over.  (Yes powdered sugar is PC but was expensive)  One can also use granulated sugar and make a grainy frosting, (this was more common in the 19th century.)



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