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 to 5 cups all-purpose flour
melted butter (optional)
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.