1 cup sourdough starter, fed
1 cup lukewarm water
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
6 tablespoons butter, room temperature
1/4 cup dry milk
1/4 cup potato buds
1 1/2 teaspoons instant yeast
melted butter
In a large mixing bowl, combine sourdough starter, water, flour, salt, sugar, butter, dry milk, potato buds, and yeast. Mix together with dough hook, adding more water if necessary to make a soft, smooth dough. Knead for 4-5 minutes. Place the dough in a lightly greased bowl and cover with plastic wrap. Allow to rise until double, 60-90 minutes.
Grease 2 round cake pans. Transfer the dough to a lightly floured work surface. Gently deflate and divide into 16 pieces. Shape each piece into a ball. Place eight balls in each pan. Cover each pan and allow the rolls to rise until puffy, about 60-90 minutes. Preheat oven to 350 degrees. Bake the rolls for 25-27 minutes until golden brown. Remove from oven and spread melted butter over tops. Transfer to a wire rack to cool. Makes 16 rolls.
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