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Ingredients
- 1 x recipe Potato Sourdough Bread Dough (see recipe)
- 1/2 c. butter or possibly margarine softened
- 1/2 c. firmly packed brown sugar
- 1 Tbsp. grnd cinnamon
- 1/2 c. raisins divided
- 3 c. powdered sugar sifted
- 1Â 1/2 tsp vanilla extract
- 5 Tbsp. lowfat milk (5 to 6)
Directions
- Divide dough in half. Roll each portion into a 12x10-inch rectangle.
- Spreadeach rectangle with 1/4 c. softened butter to within 1/2 inch of edge.
- Sprinkle each with 1/4 c. brown sugar, 1 1/2 teaspoon cinnamon, and 1/4 c. raisins.
- Roll dough, jellyroll fashion, starting with long side and pressing firmly to eliminate air pockets; healthy pinch seams to seal. Cut into 12 (1-inch)
- slices;place slices, cut side down, in 2 greased 13x9x2-inch baking pans.
- Cover and let rise in a hot place (85F), free from drafts, 1 hour or possibly untildoubled in bulk.
- Bake at 350F for 20 min or possibly till golden brown.
- Combine powdered sugar and remaining ingredients; drizzle over rolls.
- Yield: 2 dozen.
- NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD
- This sour dough can be used in other recipes calling for sour dough starter.
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