SOURDOUGH STARTER:

2 c. flour
2 c. warm water
1/2 or 1 pkg. yeast

Mix flour and yeast together in glass or crockery type of container. Add enough lukewarm water to make a thick batter. Stir enough to break up lumps of flour. Cover container with a cloth and let set at room temperature for 24 hours. Then you can use the starter or store it in the refrigerator. If not used in a week to 10 days, remove from the refrigerator and let starter return to room temperature. Then remove 1/2 cup of mixture and feed starter with 1/2 cup of flour and enough lukewarm water to bring mixture back to original consistency. Let set at room temperature for 24 hours before using or returning to refrigerator.

SOURDOUGH CINNAMON ROLLS:

1/2 c. starter
1 c. evaporated milk
1/2 c. water
2 c. unsifted flour
1/4 c. soft butter
3 tbsp. sugar
1 egg
1 1/2 c. unsifted flour (or more)
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. melted butter
1/4 c. brown sugar with sm. amt. of white sugar
1 1/2 tsp. cinnamon
1/4 c. raisins, if desired

Combine starter, milk, water and 2 cups flour in large bowl. Cover and leave at room temperature overnight (or 3 to 4 hours). In morning beat together butter, egg and sugar; blend into sourdough mixture. Combine 1 1/2 cups flour, baking soda, baking powder and salt; add to mixture. Place on floured board and knead until satiny.

Roll into 8 x 16 inch rectangle. Brush surface with melted butter and sprinkle with brown sugar mixture. Roll up dough like jelly roll and cut 1 3/4 inches. Place in buttered pan and brush tops with butter. Cover and let raise 1 hour or can let them raise overnight. Bake at 375 degrees for 25 to 30 minutes. We like a powdered sugar icing on them.