2 cups milk
½ cup sugar
½ cup shortening
1 cup sourdough starter
6 cups flour, divided
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup melted butter
6 tablespoons butter, melted, divided
1 cup brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar, sifted
½ teaspoon pure vanilla
2 tablespoons butter, melted
½ cup cream
In a small saucepan over low heat, heat milk, sugar, and shortening. Stir to melt shortening and remove from heat. Cool mixture to 105 to 110 degrees. Transfer mixture to a bowl, and add starter and about 2 cups of flour to form a thin batter. Cover and let stand for 2 to 4 hours. Add salt, baking powder, soda, and enough flour to make a dough that is not sticky, about 4 cups. Beat on low speed while adding flour. Scrape down sides of bowl, cover and refrigerate overnight. Divide dough in half, covering one half and returning other to refrigerator. Roll dough out on a floured board into a rectangle about 8 x 15 inches wide. Pour ½ of melted butter over surface. Mix brown sugar with cinnamon. Sprinkle ½ of mixture over dough. Roll dough, jelly roll fashion, tucking ends underneath. Cut into 12 pieces and place in a greased round or rectangular pan. Brush tops with melted butter, and allow rolls to double in size. Repeat process with remaining dough. Preheat oven to 450 degrees. Bake for 13 to 15 minutes, or until tops are brown. Place pans on a cooling rack. Meanwhile, in a mixing bowl, whisk together powdered sugar, vanilla, butter, and cream until smooth. Pour over warm rolls and serve.
Yield: 24 rolls
