- 1 TBS active dry yeast
- 3/4 cups warm water
- 1 egg
- 1 – 1/2 cups sourdough starter
- 1/4 cup sugar
- 1/4 cup butter or margarine, softened
- 2 tsp. salt
- 4 to 5 cups flour
- 3/4 cps shredded sharp Cheddar cheese (3 oz)
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, beat egg. Stir in sourdough starter, sugar, butter or margarine, salt, softened yeast mixture, and about 2 cups flour.
Beat 3 to 4 minutes with electric mixer on medium speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.
Knead 8 to 10 minutes or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size.
Grease large baking sheet; set aside. Punch down dough. Cover and let stand 10 minutes. Shape dough into 1-inch balls. Arrange on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.
Preheat oven to 375 F. Bake about 20 minutes or until golden brown. Remove from baking sheet. Makes 24 to 30 rolls.