%
% 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}