1 cup sourdough starter
2 cups warm water (105°-115°F)
2 1/2 cups sifted flour
1 envelope active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (105°-115°F)
1 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
8 1/2-9 1/2 cups sifted flour

In large, non-metal bowl, stir together starter, water and flour till well blended. Cover loosely with plastic wrap and let stand in warm place at least 12 hours.

Sprinkle yeast over water and stir till dissolved. Heat together milk, sugar, salt and butter to 105°-115°F. Remove from heat and stir in yeast mixture. Stir this mixture into starter mixture. Stir in 2 1/2 cups flour till well blended. Cover loosely with plastic wrap and let stand in warm place 45 minutes – 1 hour till almost doubled. Stir down batter. Gradually add enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead 5-7 minutes till smooth and elastic. Divide into thirds. Cover and let rest 10 minutes. Cut each third into 3 pieces. Form each piece into ball. Place on greased baking sheet. Cover and let rise 45 minutes till doubled. Heat oven to 375°F. Bake 30-35 minutes till golden brown and hollow sounding when tapped.

This can also be made into loaves or rolls. To make loaves, divide into thirds and shape those thirds into loaves. Place loaves in greased 8 1/2x4 1/2 inch loaf pans. Cover and let rise as above and bake 40 minutes.

To make rolls, shape into rolls of your choice, place on greased baking sheets, cover and let rise as above. Bake about 20-25 minutes. Rolls can also be placed in muffin tins.