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