Dough

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325 g high gluten bread flour

1 stick butter

1cup + 2tbsp buttermilk

¾ tsp fine salt

150 g very happy starter

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1. tsp baking powder

   1 tsp Baking soda

   Sugar mix

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1 cup brown sugar

6 tbsp butter

3 Tsp cinnamon

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Prepare the dough

1. Place flour in mixing bowl and add buttermilk, salt, and starter. Work together until a shaggy dough is formed.

2. Work dough in mixer on low with a dough hook for 2 minutes

3. Place dough in mixing bowl, cover bowl, and begin bulk fermentation.

4. At :30, :60, :90, and :120 wet hands and then stretch and fold dough half a dozen times or so.

5. Let dough bulk ferment overnight on the counter.

   Prepare the sugar mix

6. Mix brown sugar, cinnamon, and 6 tbsp butter together until butter is evenly distributed.

   Procedure

7. Flour the work surface well, and turn the dough out onto the surface.

8. Roll out the dough into a square shape, keep the dough between ¼” - ⅜” thick.

   8a. Mix the baking soda and baking powder well, then evenly distribute across the dough. Use your hand to smooth it around and press it into the dough gently.

9. Distribute the sugar mixture evenly around the dough out to within ½” of the edge.

10. Roll the dough, and use a bit of water on the final edge to seal up the roll.

11. Trim the ends so the are flat.

12. Cut into 2” thick slices and place up to six in a ½ sheet, spaced out so they can triple in size without touching.

13. Melt 2 tbsp of butter, use a brush to cover the tops of the rolls with butter.

14. Bake 35-40 minutes at 350 F