{"id":21610,"date":"2021-03-29T08:19:10","date_gmt":"2021-03-29T15:19:10","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=21610"},"modified":"2021-03-29T16:00:31","modified_gmt":"2021-03-29T23:00:31","slug":"overnight-sourdough-rolls","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/overnight-sourdough-rolls\/","title":{"rendered":"Overnight Sourdough Cinnamon Rolls"},"content":{"rendered":"<p>Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ol>\n<li>DOUGH &#8211; Assemble ingredients\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>DRY INGREDIENTS<\/li>\n<\/ul>\n<\/li>\n<li>3 C AP flour (350 gm by weight)<\/li>\n<li>1 tsp fine salt&nbsp;\n<ul>\n<li>WET INGREDIENTS<\/li>\n<\/ul>\n<\/li>\n<li>2\/3 C whole milk &#8211; warm, not hot<\/li>\n<li>4 TBL butter &#8211; melted<\/li>\n<li>2 large egg<\/li>\n<li>1\/2 C active sourdough starter<\/li>\n<li>1 TBL Instant Yeast or Quick Rise Yeast (Not Active Dry)<\/li>\n<li>2 TBL granulated sugar (yes, these are wet ingredients)<\/li>\n<li>2 TBL dried milk powder<\/li>\n<\/ul>\n<\/li>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/french-toast-seasoning\/\">CinnaSugar<\/a> FILLING &#8211; Assemble ingredients\n<ul>\n<li>1\/2 C <a href=\"https:\/\/www.grandpacooks.com\/recipes\/french-toast-seasoning\/\">CinnaSugar<\/a><\/li>\n<li>1\/3 C more sugar\n<ul>\n<li>Or 1\/2 C sugar, 1\/4 C cinnamon, 1\/2 tsp nutmeg<\/li>\n<\/ul>\n<\/li>\n<li>1 TBL flour<\/li>\n<li>2 TBL softened butter<\/li>\n<\/ul>\n<\/li>\n<li>GLAZE &#8211; Assemble ingredients\n<ol>\n<li>2 TBL butter &#8211; softened (not melted)<\/li>\n<li>1\/2 C whipped cream cheese &#8211; room temp<\/li>\n<li>1\/2 C confectioner sugar<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Any time after 2 pm, prepare your dough\n<ol>\n<li>Put the wet ingredients into your Kitchen Aid using the whisk attachment<\/li>\n<li>On low, add just over half of your dry ingredients<\/li>\n<li>Switch to your dough hook<\/li>\n<li>Continue to add dry ingredients about 1\/2 C at a time<\/li>\n<li>Dough should be soft and slightly sticky.&nbsp;<\/li>\n<li>Let rest for 30 minutes<\/li>\n<li>Knead on slow for about 8 minutes.&nbsp; You are now looking for a dough that is soft, but not sticky.&nbsp; Add bits of flour if dough is too sticky.<\/li>\n<li>Reclaim any unused flour.<\/li>\n<li>Let rise in the refrigerator overnight in a greased, covered glass bowl.&nbsp; DO NOT keep in your metal bowl.<\/li>\n<\/ol>\n<\/li>\n<li>The next morning, give the dough an hour to warm up just a bit.<\/li>\n<li>During this time, line a cake pan (round or square) with parchment paper on the bottom, and a thin ring of parchment around the sides.&nbsp; Dabs of oil will help hold them in place.<\/li>\n<li>On a floured countertop, flatten the dough into a large square using your fingertips.<\/li>\n<li>Let the dough warm up for 10-15 minutes<\/li>\n<li>Sprinkle a bit of flour on top and roll your dough flat using a rolling pin.&nbsp; Let is rest for 5 minutes if it starts to &#8220;spring back&#8221;<\/li>\n<li>Prepare your CinnaSugar filling.&nbsp; Just combine and mix.<\/li>\n<li>Spread the filling on the dough, leaving a one inch border on one of the sides.<\/li>\n<li>With floured hands, carefully roll into a log, leaving the border so that it will be the last to be rolled.&nbsp; Take your time and focus on making a tight roll.<\/li>\n<li>Wrap the entire roll tightly in plastic and refrigerate for 30 minutes.<\/li>\n<li>Remove the plastic and cut into 2 inch medallions.<br \/>\nNOTE:&nbsp; I like to put a mark in the middle, then marks either half way or 1\/3 of the way so that all sections are similar width.<\/li>\n<li>Put the dough into your pan so that they are about 1\/4 inch apart.<\/li>\n<li>Rest for 1-2 hours (second rise) before baking.<\/li>\n<li>Preheat oven to 350\u00ba<\/li>\n<li>Bake for 35-40 minutes.&nbsp; Check every 3 minutes after 30 minutes have passed.&nbsp; Take out when browned.<\/li>\n<li>Remove and let them cool for at least 15 minutes<\/li>\n<li>While it cools, prepare your icing<\/li>\n<li>Mix ingredients and whisk until smooth.&nbsp; Use DROPS of milk to thin if necessary.<\/li>\n<li>Move rolls to a wire rack<\/li>\n<li>Top rolls with the glaze.&nbsp; Optionally dust with cocoa powder.&nbsp; Serve warm.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls. INGREDIENTS DOUGH &#8211; Assemble ingredients DRY INGREDIENTS 3 C AP flour (350 gm by weight) 1 tsp fine salt&nbsp; WET INGREDIENTS 2\/3 C whole milk &#8211; warm, not hot 4 TBL &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/overnight-sourdough-rolls\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Overnight Sourdough Cinnamon Rolls&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-21610","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/21610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=21610"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/21610\/revisions"}],"predecessor-version":[{"id":21639,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/21610\/revisions\/21639"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=21610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=21610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=21610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}