Cinnimon Rolls ~ Via Alaska

Ready to bake-

Finished with Brown Sugar and Butter Frosting YUM!

I started with the Sour cream bread recipe, and at Dad's suggestion, I doubled it:
5 cups flour (I had 4 cups bread flour and had to use 1 cup AP flour, since that is what the little store had down the street)

2 eggs

2 cups sour cream

4 Tbsp sugar

2 Tbsp butter

2 tsp salt

1/2 tsp baking soda

2 packets yeast


I used my 12" Dutch oven for this. I put the yeast in 1/2 cup warm water and let it do its thing. I mixed all the ingredients except the flour. After yeast was bubbly, I mixed it into the wet ingredients, and then mixed in the flour one cup at a time. After the flour was all incorporated and there was a nice gooey, crumbly mixture, I turned the dough out onto a floured cutting board. So far, not putting a time on the kneading process has worked the best. I like to see that the dough is holding together, fairly smooth and bouncy (or elastic). Placed dough back into lightly oiled mixing bowl, covered with plastic wrap and set the timer for 1.5 hours to rise until about double the size.
So here's the tricky part at my house....I don't really have this perfect spot for dough to sit out and rise since the average temperature here is about 65 degrees. My house is a little cold. I have started to do a couple things. Before I get everything out to mix, I close all the windows. Start a load of hot water laundry and start a load of dishes in the dishwasher. This adds heat and steam to the house. I also turn on the oven to the warm setting, let it heat up, then turn it off. Dad and I found that this barely warm oven is a great place to heat up the Dutch ovens and after that, if the bread isn't rising well on top of the counter, it can be put in there for an extra boost.
After letting dough rise one time, I turned the dough out again and kneaded it down. Again, I didn't time it, I just kneaded until it looked smooth and soft. I got out the rolling pin and rolled out to fit my cutting board. Some may want it a certain thickness, but I just did my own thing today. :) I melted about a 1/2 stick of butter. Spooned it onto the dough and spread it out with a spatula. I did not end up using all of the butter, but that was more my preference than recipe. I'm sure I could have poured more on. I took a couple handfuls of brown sugar, evenly sprinkled that and generously doused with ground cinnamon. Rolling it up turned it into a HUGE roll that when cut into 1/2" to 1" slices, filled my Dutch oven plus my 8" skillet. I used 24 coals, 8 on the bottom and the rest on top for about 40 minutes. For the skillet, I put a lid on it and baked it in my kitchen oven at 350 degrees for the same amount of time. As you can see, both turned out great! Instead of traditional icing, I melted butter and brown sugar together and poured over the top! Delicious!
Next time:
I may not double the recipe.
I want to use an orange icing (hubby's favorite)
More filling!
Trailhead Kitchen via Juneau, AK