An Ingredient Only Home (and the Sourdough Cinnamon Rolls That Prove It’s Worth It)
I am noticing a trend on social media.
While I’m not one for ‘trends,’ as it were,
this one seems like a bit of a quiet type (albeit growing louder) rebellion.
And with the trend, the way we manage our little off-grid kitchen, now has a name!
“Ingredient Only Home”
That’s what we are, and have been, for years.
What began little by little in the middle of a city turned into a complete about-face,
of slow, intentional, homegrown/raised (and small-farm produced) food.
The kind you can’t microwave.
The kind you can’t rip open from a box.
The kind you have a direct connection to.
Just raw dairy in the fridge, a beautiful, bubbling sourdough starter on the counter, and a pantry full of ingredients that only know how to become something else through our hands.
As most of you know (or are quickly learning), when you begin living this way, everything changes.
Food takes on an entirely different meaning.
Even cinnamon rolls (especially cinnamon rolls) are no longer convenience.
And taste more like nourishment.
Perhaps cinnamon rolls in the middle of Summer may seem “out of season” to some. But the forecast yesterday called for a cool(er), rainy morning. And I’m always looking for any opportunity to deepen and strengthen my baking skills. Although, I think it all has more to do with my longing for Winter’s return:)
Regardless, I pulled the sourdough starter from the fridge, gave it a good feeding, and before I went to bed, I set dough to ferment overnight.
Several months ago, my dear Amish neighbor friend, gave me a portion of her potato sourdough starter (that’s another post entirely). Along with feeding instructions and a copy of a small little sourdough recipe booklet a woman in their district had typed up for everyone.
It’s a treasured gift, to say the least.
In the recipe booklet, is the recipe for cinnamon rolls that we’ve had several times from their Farm Store. And wow, they are the absolute best (like move over Cinnabon, the best)!
This recipe has been shared between neighbors and passed between generations, and now, it’s a joy to share it with you!
It represents so much more than delicious rolls.
It is an agreement (a declaration of sorts).
We will feed ourselves.
We will feed our families.
And we’ll do it with real food.
Amish Sourdough Cinnamon Rolls
Ingredients:
Dough
240g whole raw milk (1 cup), warmed slightly to room temp
50g (1/4 cup) organic cane sugar
5g (3/4 tsp) real salt
120g (1/2 cup) active sourdough starter
65g (4 1/2 T) raw butter, melted and cooled
20g (1/4 cup) organic potato flakes
1 large pastured egg
450–475g organic, nonGMO bread flour (start with 450g, add more if needed)
*We like Central Milling flours/wheat berries based on the recommendation of WAPF.
Filling
200g organic brown sugar
1 T ground true, sweet cinnamon
115g softened raw butter (leave on the counter overnight)
1 1/2 tsp vanilla
Glaze
100–150g organic powdered sugar
1/2 tsp vanilla
warm raw milk or raw cream (enough to reach drizzle consistency)
Instructions:
Combine all dough ingredients and knead until smooth and slightly tacky but not sticky. This dough will be soft and rich. Cover and allow to bulk ferment overnight (8–12 hours) at room temp.
Roll out to 1/2" thick rectangle. Combine all filling ingredients and spread filling evenly, roll up, slice into 1" thick rolls using string.
Place cut rolls in a very well buttered 9x9 pan and let rise until puffy (1–2 hours, or longer depending on the temperature of your kitchen).
Bake at 350°F for 30 minutes, or until golden.
Mix all of the glaze ingredients and drizzle while the rolls are warm or fully cooled, depending on preference.
I hope this recipe becomes a treasured gift for you! And that you feel even more empowered to move your home more toward “ingredient only.” Let me know in the comments if you need clarification on anything:)
—Andrea
Our Off Grid Life