This recipe is perfect for using your sourdough starter and makes delicious rolls for breakfast or snacking. Makes enough for the weekend or for sharing with your loved ones!
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
In a large bowl, combine the active sourdough starter, warm milk, butter, large egg, granulated sugar, salt, instant yeast, and 3 cups of the all-purpose flour. Mix together until combined. Knead for 3-5 minutes with a dough hook or your hands, adding remaining flour, if necessary.
Cover and allow to rise for 60-90 minutes, until doubled.
Prepare Filling Ingredients
Gather your filling ingredients. Melt the butter in the microwave. Using a nut chopper, chop the pecans. If desired, chop the raisins.
In a small bowl, combine brown sugar, melted butter, cornstarch, and ground cinnamon.
Assemble the Rolls
On a lightly floured surface, gently roll out dough in an 8x12 inch rectangle.
Spread sugar mixture over the dough to about 1/2" inch from edges. Sprinkle with the chopped pecans and raisins.
Roll long edge tightly and seal edges by pinching the seam together with your fingers.
Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 12 rolls.
Place rolls in two round cake pan that have been sprayed with baking spray. Cover and allow to rise an additional 30-40 minutes.
Preheat oven to 350F degrees. Bake for 20-25 minutes until golden brown. Cool on wire rack for ten minutes.
Prepare the Icing
In a small bowl, combine the powdered sugar, melted butter, vanilla extract and hot water. Mix well.
For best results, frost rolls when they are still slightly warm. Makes 12 rolls.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.