Natural Yeast or Sourdough Rolls

THICK NATURAL YEAST or SOURDOUGH START
Ingredients for Large Rolls:
12 rolls (9x13pan)     24 rolls (jelly roll pan)
1 c.                             2 c. Sdough start (drain off water if natural yeast)
3/4 c.                       1 1/2 c. Water (105*)
1/4 c.                         1/2 c. powdered milk
2 T.                             1/4 c. sugar
2 T.                               1/4 c. canola oil
1/2 t.                           1 t. baking soda (to get rid of sour dough taste)
1 1/4t                         2 1/2t. salt
1 1/2 c.                              3c. flour
1 1/2c. flour.              3- 3 1/4 c. flour

Directions:
1. Beat all ingredients, except the last flour
2. Knead in the last flour for 5-7 min (5 for white, 7-10 for wheat)
3. Let sit in bowl, covered, for 3-4 hours (until double in size... Keep dough at 76*)
4. Form into 24 Rolls and place on a jelly roll pan (or two 9x13 pans)
5. Let rise for 2 more hours (until double in size)
6. Bake at 375* for 15 -20min )18min for cinnamon rolls (until golden brown)
7. Take off pan and cool on rack
*I use unbleached white flour and South Africa Sourdough start. I feed my start with 1 1/3c water+2c flour.

*For 24 CINNAMON ROLLS, roll out dough after first rising and spread on
5T. oil, 1/2 c. brown sugar, 1 T. cinnamon, 1 c. raisins (opt)
Roll up and Rise second time. After baking, drizzle topping:
1 c. powdered sugar, 2 T. milk, 1/2 t. vanilla