| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 36 | Servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 [email protected] (Sam Waring) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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