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1
Sprinkle yeast over water.
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2
Set aside to soften 5 min.
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3
In a large bowl, combine softened yeast, sourdough starter, lowfat milk, vanilla, 2 Tbsp.
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4
sugar, salt and 1 Tbsp.
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5
melted butter.
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6
Stir in sufficient flour to make a medium-stiff dough.
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7
Turn out onto a lightly floured surface.
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8
Clean and grease bowl; set aside.
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9
Knead dough 8 to 10 min or possibly till smooth and elastic.
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10
Add in more flour if necessary.
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11
Dough will become softer as it is kneaded.
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12
Place in greased bowl, turning to grease all sides.
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13
Cover with a cloth and set in a hot place free from drafts.
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14
Let rise 2 hrs or possibly till doubled in size.
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15
In a small bowl, combine cinnamon and 1/4 c. sugar; set aside.
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16
Grease 2 (8 inch) square or possibly 2 (9 inch) round baking pans; set aside.
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17
Punch down dough.
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18
Turn onto lightly floured surface.
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19
Roll out dough to a 24 x 10 inch rectangle.
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20
Spread softened butter over dough, leaving a 1-inch strip on 1 long side uncovered.
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21
Sprinkle buttered area proportionately with cinnamon-sugar mix.
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22
Sprinkle with minced nuts and raisins, if you like.
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23
Beginning on covered long side, roll up jelly-roll fashion.
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24
Healthy pinch edges to seal.
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25
Cut roll into 24 slices.
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26
Arrange cut side down in prepared baking pan with sides touching.
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27
Cover with a cloth and set in a hot place free from drafts.
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28
Let rise about 1 1/2 hrs or possibly till doubled in size.
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29
Preheat oven to 400 degrees.
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30
Bake 25 to 30 min or possibly till golden.
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31
Cold in pans for 5 min.
