Yield: 36 Servings
|1 pack||Active dry yeast|
|½ cup||Warm potato water|
|½ cup||Butter or margarine|
|1 cup||Sourdough Starter|
|4½ cup||To 5 all-purpose flour|
|\N \N||Butter; melted (opt)|
Dissolve yeast in potato water; let set until foamy, 5 to 10 min.
Heat milk and ½ 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@... (Sam Waring) On rec.food.recipes or rec.food.cooking