- 1 TBS active dry yeast
- 1/2 cup warm water (105 F)
- 1 egg
- 1 cup sourdough starter
- 2 TBS sugar
- 1 tsp. salt
- 3 TBS butter or margarine, melted
- 3-4 cups flour
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, beat egg. Stir in sourdough starter, sugar, salt, butter or margarine, and softened yeast mixture.
Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.
Knead dough 5 to 8 minutes until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts.
Let rise about 2 hours or until doubled in size. Grease a large baking sheet or 2 9-inch round baking pans; set aside.
Punch down dough. Divide into 24 pieces. Shape each into a roll. Arrange on prepared baking sheet. Cover with cloth and set it a warm place free from drafts.
Let rise 45 to 60 minutes or until doubled in size.
Preheat oven to 400 degrees F. Bake 20 minutes or until golden brown. Remove from baking sheet. Serve warm