INGREDIENTS

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 waring@ima.infomail.com (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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