Sweet Cinnamon Rolls

850 gr Starter

230 gr Eggs

44 gr Honey

113gr softened butter

24 gr vanilla

130 gr Mashed potato

195 gr Milk

21 gr Salt

700 gr AP Flour

Mix dough and proof for 3 to 4 hours with folds every 45 min to an hour. This is a wet dough so
you will have to fold in the bowl. Divide into 2 or 3 pieces roll each into ¼ inch thick rectangle,
brush with melted butter sprinkle liberally with brown sugar and cinnamon. Roll into log and
cut into slices, and place into baking pan(s). Cover and put into the refrigerator for a few hours
or overnight. Dough should double in cold storage before baking. Remove from fridge bake at
400o to an internal temp of 190o - 200o.

Note: This dough will require a lot of flour to roll it out since it is very soft and wet. I use a bowl
scraper to reach under the dough, pull up and fold over to, doing a few folds around the bowl
each session.

For sticky buns

¾ C Brown Sugar

4 Tbs Unsalted Butter

3 Tbs Honey

1 Tbs Corn Syrup

Cook together until sugar is melted and pour into a 9x13 pan, place rolls on top and bake as above.
Allow to cool slightly and invert onto a baking sheet.