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SOURDOUGH ROLLS ½ cup sourdough starter 1 cup milk 2 ½ cups flour 1 tablespoon sugar ¾ teaspoon salt 1 teaspoon baking powder ½ teaspoon salt Mix starter, milk and 1 cup flour in a large bowl the night before you plan on serving the rolls. Cover bowl and keep it at room temperature so the dough can rise. Turn this very soft dough out onto a bread board covered with 1 cup flour. Combine sugar, salt, baking powder and remaining 1/2 cup flour and sift over the top of the soft dough. Using your clean washed hands, mix the dry ingredients into this soft dough, kneading lightly to keep correct consistency. Lightly pat dough out using your hands until it is ½ inch thick. Cutinto 3-4 inch circles using a cookie cutter or bottle ring and dip each circle of dough into melted butter. Fold rolls in half and place about one inch apart on a greased cookie sheet. Set pan in a warm place to rise until double. Bake rolls 400 F for 10-15 minutes, or until golden brown. |