Sourdough Cinnamon Rolls

Yield: 8 servings

1 cup active sourdough starter
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups unbleached flour
1/2 cup dry skim milk
3 tablespoons sugar
1/2 cup whole milk
1 1/2 teaspoons baking soda
Butter
1/4 to 1/2 cup brown sugar mixed with
    1 teaspoon cinnamon

Sticky Mixture:
2 tablespoons melted butter
1 tablespoon liquid coffee
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash of salt

Mix first seven ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick.

Do the following with each half: Dot with butter, then sprinkle with brown sugar-cinnamon mixture. Roll dough into 12-inch long pieces. Cut off 1 inch slices and place in prepared pan (mix Sticky Mixture ingredients and place in the bottom of a baking pan).

Let dough rise about an hour and bake at 325 degrees F.

Serve with sticky side up.