SOURDOUGH CINNAMON ROLLS

3/4 cup fresh sourdough starter
1/4 cup warm water
two eggs
3/4 cup sugar (granulated or brown)
1/4 teaspoon salt
1/2 stick butter or margarine, 
melted and slightly cooled
2 to 3 cups flour

Combine 3/4 cup fresh sourdough starter, 1/4 cup warm water, two
eggs, 3/4 cup sugar (granulated or brown), 1/4 teaspoon salt, 1/2 
stick butter or margarine, melted and slightly cooled. 

Stir in gradually, 2 to 3 cups flour, or enough to form a slightly stiff dough. 

Knead until smooth. 

Let stand, covered, until double. 

Roll out into a large rectangle, about 18" by 15". 


2 to 4 tablespoons butter
1/2 to 1 cup brown sugar
1 table-spoon ground cinnamon
Optional:
(1/4 to 1/2 teaspoon ground 
coriander or other spice)
Sprinkle 3/4 cup chopped
nuts and/or raisins

Melt 2 to 4 tablespoons butter, spread over the dough. 

Combine 1/2 to 1 cup brown sugar, 1 tablespoon ground cinnamon 
(1/4 to 1/2 teaspoon ground coriander or other spice). 

Sprinkle evenly over the dough. (Sprinkle 3/4 cup chopped nuts 
and/or raisins over the dough). 

Roll up tightly, starting at a long side. Seal the edge. 

Slice evenly into twelve slices. Place, cut side down, in a large 
greased baking pan. 

Let rise. 

Bake 20 to 25 minutes at 400. 

Cool on a rack. 

Drizzle with icing made from 1/2 cup confectioner's sugar, 
1/4 teaspoon vanilla (or lemon juice), 1 tablespoon milk,
add more confectioner's sugar to make the right consistency.



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