This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
1 1/2C starter dough
3C self rising flour
4T oil
1/2C warm water (110\(de)
1pkg yeast
1 egg
Dissolve yeast, add remaining ingredients. Let rise 1 hour covered.
Knead dough well adding enough flour to keep from sticking. Let
rise until doubled in a covered, oiled bowl. Roll on floured board
to 1/2 inch thickness. Spread with: 1/2C melted butter and sprinkle
with 2t cinnamon & 1/2C sugar. Roll like jelly roll. Pour prepared
syrup on parchment paper in a 9x13 pan- melt 1C brown sugar, 3T
water and 1/4C butter. Sprinkle syrup with chopped nuts. Cut the roll
evenly, brush bottoms with melted butter & place on top of syrup and
nuts. Let rise until doubled- about 45 min. to 1hr. Bake at 375\(de
for 20min. When finished, immediately turn over to let syrup cover
buns. Serve hot.
 
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