Add recipe for sourdough cinnamon rolls

I include directions for freezing so I don't have to keep looking them
up.  Additionally, the glaze is on a seperate page under sauces/

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
This commit is contained in:
Anna Schumaker 2018-08-28 11:18:37 -04:00
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%
% Copyright 2018 (c) Anna Schumaker.
%
\documentclass{../recipe}
\recipeName{Sourdough Cinnamon Rolls}
\recipeServes{8}
\recipeServingSize{2 rolls}
\recipeSourceBook{Cooking Light: Complete Cookbook}{144}
\begin{document}
\begin{ingredients}
\addIngredient{8.5 ounces}{Active sourdough starter}
\addIngredient{4 ounces}{Milk, cream, whey, or water, divided}
\addIngredient{2.5 ounces}{Granulated sugar}
\addIngredient{3 ounces}{Butter, softened, divided}
\addIngredient{1 teaspoon}{Vanilla extract}
\addIngredient{0.15 ounces}{Salt}
\addIngredient{1}{Egg, lightly beaten}
\addIngredient{11 ounces}{All-purpose flour, divided}
\addIngredient{5 ounces}{Brown sugar}
\addIngredient{1 tablespoon}{Ground cinnamon}
\addIngredient{3 ounces}{Dried fruit (optional)}
\end{ingredients}
\begin{steps}
\addStep{Combine \ingredient{starter}, \ingredient{liquid}, \ingredient{sugar},
\ingredient{2 ounces butter}, \ingredient{vanilla}, \ingredient{salt},
and \ingredient{egg} in a large bowl. Gradually add \ingredient{9 ounces flour}, mixing
to form a soft dough.}
\addStep{Turn dough out and knead \textbf{8 minutes}, adding
enough remaining flour to prevent dough from sticking.}
\addStep{Place dough in a large bowl. Cover and let rise \textbf{1 hour},
or until doubled in size.}
\addStep{Shape dough into a rough cube and roll into a \textbf{16 x 10 inch} rectangle.
Brush with \ingredient{1 ounce melted butter}.}
\addStep{Combine \ingredient{Brown sugar} and \ingredient{cinnamon} in a small
bowl. Sprinkle evenly over dough. (Optional) Sprinkle dough with
\ingredient{dried fruit}}
\addStep{Roll dough beginning at the long end and pinch seam to seal. Wrap
with plastic wrap and chill \textbf{20 minutes}.}
\addStep{Unwrap roll and slice into \textbf{16 pieces}. Allow to rise in the refrigerator overnight.}
\addStep{Preheat oven to \textbf{\ftemp{350}}. Bake rolls for \textbf{20 minutes} or until golden.}
\end{steps}
\addSuggestion{Glaze}{Vanilla Cream Glaze}
\addNote{Freezing}{Rolls can be frozen after slicing.
Thaw and refrigerate overnight before baking.}
\end{document}

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%
% Copyright 2018 (c) Anna Schumaker.
%
\documentclass{../recipe}
\recipeName{Vanilla Cream Glaze}
\recipeMakes{1 cup}{glaze}
\recipeSourceBook{Cooking Light: Complete Cookbook}{144}
\begin{document}
\begin{ingredientsSmall}
\addIngredient{2 cups}{powdered sugar}
\addIngredient{4 tablespoons}{cream or milk}
\addIngredient{\half teaspoon}{vanilla extract}
\end{ingredientsSmall}
\begin{steps}
\addStep{Combine \ingredient{powdered sugar}, \ingredient{cream or milk}, and
\ingredient{vanilla} in a small bowl. Mix until smooth.}
\end{steps}
\end{document}