Sourdough Cinnamon Rolls (Sunset Cookbook of Breads)

Directions

Combine starter, evaporated milk and 2 cup 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 1½ cup flour, soda, baking 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 inch by 16 inch.

Brush with melted butter and sprinkle with a mixture of brown sugar, cinnamon and raisins.

Roll up dough, jelly roll fashion.

Cut at 1 ¾ inch intervals with sharp knife to form 9 rolls.

Dip top and bottom of each roll in melted butter and place in a 9 inch square pan, cover loosely and let rise in a warm place for about an hour, until nearly doubled.

Bake 375℉ (190℃) 30 to 35 minutes, or until crust is dark golden.