Potato Sourdough Cinnamon Rolls

If you live anywhere in the Mid Atlantic you are more than likely snowed in right now, and have been every weekend for the last month! Since I'm a bit behind on my posts anyway, I thought I'd put up my Mom's delicious Potato Sourdough Cinnamon Rolls on this lovely snow day. Maybe they can be a fun treat for you and yours while stuck inside! If anything getting the oven going will help heat your house up!

Use the Potato Sourdough starter I showed you here.

To make the dough follow the beginning steps I showed in the Sourdough Cheese Rolls. I'll post a refresher below.

In a bowl combine  the following

1/3 c sugar
1 Tbs salt
1 c starter
1/3 c corn oil
1 1/2 c warm water
6 c bread flour
1 tsp (heaping) yeast

Beat it all together with a dough hook attachment on your mixer until it is only sticking to itself. You want a soft and pliant dough that is sticky, but not messy. You made need to add a little more water depending on how your dough looks. Turn the dough into a lightly oiled bowl and let it rise covered with a damp towel in a warm and non drafty area. (The inside of the oven works great!)

Once you have your dough, gently roll it out into a rectangular shape. Take room temperature butter and spread over the entire surface and then sprinkle with cinnamon sugar.

 Roll the dough up to form a log and then cut into 1 1/2 inch thick slices. 

Place the rolls flat into a lightly greased baking pan. Let them rise again for another 1-2 hours. They should puff up and fill the pan more. 

Bake at 350 until golden on top. About 25-30 minutes. Enjoy plain or with your favorite icing on top!

Potato Sourdough Cheese Rolls

One of my favorite things to make with my Momma's Potato Sourdough starter is these amazing Cheese Rolls. They are soft and warm and have melted cheese in the middle. 

Be still my heart. 

Carb Heaven. 

Today I'm featuring these cheese rolls from heaven. If you missed how to make the starter for this dough go here.

When you are ready to make your bread pull your starter out and in a large bowl combine the following:

1/3 c sugar
1 Tbs salt
1 c starter
1/3 c corn oil
1 1/2 c warm water
6 c bread flour
1 tsp (heaping) yeast

This will make your dough. You want to beat it with the dough hook attachment until the bowl is clean as shown below. You may have to add a little more water. You are looking for the dough to be soft and pliable, but sticking to itself. You don't want it stuck all over the hook or the mixing bowl.

Cover the dough and let it rise. It should double in size. I use a large bowl with a little olive oil in the bottom. I covered it with a slightly damp light cloth and stuck it in my oven.

Once your dough has risen ( maybe about 1-2 hours. It should double in size) You can roll it out. You are going to eventually end up with a log, so try and make a large rectangle like shape.  Dump any type of shredded cheese you like all over the rolled out dough.

Roll it up like this and then cut it into about 1 inch thick slices. 

The cheese should be in the center of the roll. To make them round and puffy on the top instead of flat like a cinnamon roll take the rolls and bend and roll as follows. 

Place the rolls in a lightly greased muffin tin. Let them rise again until they have cuffed up and fill the muffin tin and go over a little.
Sprinkle some additional cheese on top, then bake them until the cheese on top is golden. About 20-30 minutes at 350 F.

Enjoy warm with your favorite dinner. Or just by themselves slathered in butter. Don't forget to share. I know it's hard.