Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Active dry yeast
1/2 c Warm potato water
1/2 c Milk
1/2 c Butter or margarine
1 c Sourdough Starter
1/4 c Sugar
2 ts Salt
4 1/2 c To 5 all-purpose flour
Butter; melted (opt)

Dissolve yeast in potato water; let set until foamy, 5 to 10 min.
Heat milk and 1/2 c butter or margarine until just melted; cool to
lukewarm. Combine starter, yeast mixture, milk mixture, sugar and
salt. Add flour to make a stiff dough; knead until smooth and
elastic. Place in a greased bowl; turn dough to coat surface. Cover
and let rise in a warm place, free from drafts, until doubled, about
1 hour. Punch down dough; cover and let rest 10 minutes. Shape into
rolls. Place on a greased baking sheet. Cover and let rise in a warm
place, free from from drafts, until doubled, about 45 minutes. If
desired, brush with melted butter or margarine before baking in a
preheated 375F oven for 12 to 15 minutes or until golden brown. Makes
3 to 4 dozen.

Notes: I skipped the last optional butter step and used plain warm
water and they turned out well but did not rise too much. Take it for
what it's worth.

Posted By waring#ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking

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