SOUR DOUGH CINNAMON CAYENNE ROLLS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

The Dough:
4 1/2 c unbleached flour
2 T brown sugar
1 T White sugar
1T (Packet) dry yeast
1 c Warm milk
2 T butter softened
1 1/2 c Sour dough starter
2 1/2 t salt

The Insides:
4 T butter very softened
1/4 c White sugar
2 t ground cloves
1 1/2 t ground cayenne pepper (more for spicier taste) shopping list

The drizzle:
2 T butter
1/4 c brown sugar
1/2 t ground cayenne pepper
2 T powdered sugar add more as needed
Splash of milk if it is too dry

How to make it:

The Dough
1. In large bowl combined 1 C flour, Sugar, Dry yeast
2. Add warm milk and softened butter mix gently
3. Mix in starter till smooth about 100 strokes (see step 5)
4. Gradually add 3 3/4 c flour till the dough pulls away from the sides of the bowl.
5. Knead in the salt (this is a strange step, but it seems to help feel free to add the salt during step 3 if it makes you feel more comfortable)
6 Turn dough onto floured surface Knead for 8-10 minutes till the dough is smooth
7. Place in well greased bowl. (I recommend Crisco) Lightly grease the top of the dough as well
8. Let set for 30 minutes, punch down and once it has regained its fluff (About 20 minutes) turn out on to greased work surface (No flour at all)
9. Roll out with greased rolling pin till about 1/2 inch thick
10. Pre heat the over to 375 F (190 C).

The Insides
1. Spread the softened butter on the dough set a side
2. In small bowl combined Sugar, cloves, and cayenne mix till combined
3. Shake onto the dough evenly
4. Roll up dough cut into about 1 in pieces
5. Set side to side in well greased pan ( I find letting them rise for another 5-10 minutes makes them even better)
6.Set a small shallow pan of water on the bottom shelf of your oven
7. Bake in pre heated over for 20-30 minutes on middle shelf

The Drizzle
1. In small pan melt butter on medium heat
2. Add Sugars and Cayenne
3 Bring to boil add additional sugar or milk as needed
4. Once the mixture starts to fluff up and get smooth it is ready
5. Pour over hot rolls
6. Let cool or eat at your own risk.