This is the recipe I use to make cinnamon rolls, chelsea buns, stuffed breads, pastries…basically anything pastry-like. It makes a square pan of large buns or a large braided loaf or a dozen or so pastries…use your imagination!
Warm in saucepan until melted/just steaming:
- 160 g. whole milk
- 2 T./30 g. butter
In bowl stir together:
- 100 g. starter
- 25 g. sugar
- 5 g. salt
Add in warm milk and stir together well, then add in:
- 300 g. flour
And lightly knead until together. Let rest for 30 minutes. Then knead – using a mixer, 5-10 minutes, with hands, 10-20. Dough should be soft, stretchy, and not sticky.
Transfer into buttered large bowl, cover with plastic wrap, and let rise overnight or for at least 6 hours until at least doubled in size. Can do folds during the first 2-4 hours of rise, but not necessary.
Once risen, flour your table and let dough fall out on top. Lightly stretch into a rectangle, then let sit for 15 minutes. Dust with flour then roll out – may divide first, depending on what you are making.
Turn into preferred pastry shape. Let rise again, at least 30 minutes or up to overnight (if you did the shorter rise for the first one). Bake on parchment or in well buttered pans, 350 F/175 C oven, for 10-30 minutes or longer, depending on what you make. They are done when golden brown and cooked through (I know this seems obvious, but it takes some attention, especially when it comes to cinnamon buns, which can be deceptively raw in the middle). If you are making something that won’t be glazed later, like a twisted bread, you can glaze with an egg wash – whisk one large whole egg with about 30 g./2 T. whole milk, then brush over the whole pastry (or the exposed bits, again depending on what you are making) before baking.
Here's the Damn Recipe 