It’s not that my kitchen has gone anywhere, nor has it changed in any way, shape, or form. I’ve been back to work for about six weeks now and I miss sitting in my kitchen in the morning contemplating my day. I would have to get up at the crack of dawn to have about half of an hour to contemplate and it’s not easy to do that. It will get easier as daybreak comes earlier and earlier with the onset of spring. But I am not generally a crack of dawn person.

I signed up to make cinnamon rolls for a breakfast celebration at work. Sure, easy! No problem! I figured I would make  Alton Brown’s Overnight cinnamon roll recipe. I’ve made them before and it sounds perfect for a Monday morning work breakfast. That is one rich roll recipe: 4 egg yolks plus an egg and buttermilk, ¼ cup sugar. Then I think if it is such a rich roll how about making my mom’s Rich Rolls recipe.Now that one calls for 4 eggs, 1 cup butter, and 1 cup sugar. Whoa! Then in my most organized recipe notebook there is a sourdough roll recipe next to the standard Fleischmann’s. What to do? 

I decide on the Buttery Sourdough Buns recipe from King Arthur Flour. And these rolls were very nice when made for Thanksgiving. I’ll just roll cinnamon sugar into them. http://www.kingarthurflour.com/recipes/buttery-sourdough-buns-recipe

I have sourdough starter that needs to be used and fed.

The beauty of this recipe is the simplicity of the process of putting the dough together. Literally put everything in the bowl and mix. I used the dough hook and let it beat at 2-4 speed for about 5 minutes. I did add an extra 1/2 cup flour and the dough came together nicely. I let that rise in a greased bowl for about 1 1/2 hours. I then rolled it into a rectangle, spread three Tablespoons of melted butter and liberally sprinkled that with about 1/2 cup of cinnamon sugar (1-2 teaspoons of cinnamon to 1/2 cup sugar.

I figure I can now cover this with plastic wrap and put it in the refrigerator overnight. I plan to take it out for 30-45 minutes in the morning to rest at room temperature before putting them in the oven to bake. These are to bake at 350 degrees F for 22-25 minutes. The recipe notes that they do not brown as deeply as most dinner rolls. I don’t know why this is. The KAF website might say.

 

They were a hit at work. I made a bit of glaze so folks could add a bit if they liked. One cup powdered sugar plus 1/2 teaspoon of vanilla and a bit of water made about 1/2 cup glaze. Almost everyone added the glaze. I was surprised at that but that is what it was there for.