Cinnamon raisin rolls are a traditional holiday breakfast treat in many families. This sourdough version can't be beat!
- 2 cups fresh sourdough starter, either whole wheat, white, or spelt
- 1 cup water, room temperature
- ¼ cup honey
- 2 tsp. salt
- 1 cup unbleached white flour
- 2 tsp. cinnamon
- 1 cup raisins
- ½ cup chopped walnuts
- 3 to 4 cups whole wheat or spelt flour
- In a large bowl combine starter and water. Stir in honey, salt, white flour, and cinnamon. Fold in raisins and walnuts. Stir in about 2 cups whole wheat flour until dough is too thick to mix by hand; turn out onto a smooth surface and knead, adding additional flour as needed, until dough is elastic, about 10 minutes.
- Place dough in a buttered container (either glass or plastic). Cover and let rise until doubled. This may take anywhere from 2-8 hours, depending on the room temperature. A longer rise time is preferable. You can also refrigerate the dough for up to 24 hours at this point.
- When dough has doubled, punch down and divide dough into sixteen pieces. Shape each piece into a ball. Place 8 balls of dough onto each of 2 greased baking sheets; cover with a cotton tea towel, and let rise until doubled, about 30 to 45 minutes (longer if dough was refrigerated). When rolls have doubled in size they are ready to bake.
- Bake in a 400°F oven for 20 minutes, until golden brown. Cool on a wire rack. Makes a great lunchbox snack spread with cream cheese.