Buttery Sourdough Pan Rolls

• 2 pkg. dry yeast
• 1/2 c. warm water (110~)
• 4 c. plain flour
• 1/4 c. sugar
• 1 tsp. salt
• 10 Tbsp. oleo, melted and cooled
• 1 egg
• 1 c. sourdough starter (room temperature)
• 1/2 c. warm milk (110~)

1. In small bowl, dissolve yeast in water.
2. In large bowl, stir together 2 cups flour, sugar and salt.
3. Add yeast mixture, 6 tablespoons butter, egg, starter and milk.
4. Beat with mixer or wooden spoon for 5 minutes, until well blended and smooth. Gradually beat in remaining flour.
5. Cover and let rise until doubled (about 45 minutes).
6. Pour 2 tablespoons butter into 9 x 13-inch pan, coating bottom.
7. Stir dough down, drop into pan by large spoonfuls, making about 15 rolls.
8. Cover and let rise (about 30 minutes).
9. Drizzle 2 tablespoons butter over rolls.
10. Bake in preheated 425u0b0 oven (400u0b0 glass pan) for 15 to 20 minutes or until browned.
11. Turn out and pull apart to separate.

yeast, warm water, flour, sugar, salt, oleo, egg, sourdough starter, warm milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=630968 (may not work)