sourdough starter
3 1/2 to 4 cups all purpose flour
1/2 cup toasted wheat germ
1 package active dry yeast
1/4 teaspoon baking soda
1/2 cup milk
1/4 butter or margarine
1 tablespoon honey
3/4 teaspoon salt
1 beaten egg
3/4 cup apple butter
milk

Directions:
Bring 1/2 of the sourdough started to room temperature. In a large mixing bowl combine 1 1/2 cups of the flour, wheat germ, yeast, and baking soda. In a small saucepan heat milk, butter or margarine, honey, and salt just till warm (115°F to 120°F) and butter or margarine is almost melted, stirring constantly.

Add milk mixture to the flour mixture. Stir in egg, apple butter, and sourdough starter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl often. Beat on high speed for 3 minutes, scraping bowl occasionally. Stir in as much of the remaining flour as possible.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface. Cover. Let rest for 15 minutes.

Shape dough into 2 inch balls. Place balls on greased baking sheets. Cover. Let rise till dough (1 to 1/2 hours). Brush tops with milk. Bake in a 375°F oven 15 to 18 minutes or till golden brown.

Makes 24 rolls.

Sourdough Starter:
Dissolve 1 package active dry yeast in 1/2 cup warm water. Stir in 2 cups warm water, 2 cups all purpose flour, and 1 tablespoon honey or sugar. Beat till smooth. Cover with cheesecloth. Do NOT cover with a tight fitting lid. Let stand at room temperature for 5 to 10 days or till bubbly, stirring 2 to 3 times each day. (Fermentation depends upon room temperature. A warmer room hastens the fermentation process.)

To store, transfer starter to a jar, cover with cheesecloth and refrigerate. Do NOT cover jar tightly with a metal lid. To use starter, bring desired amount to room temperature. To replenish starter after using, stir 3/4 cup all purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into remaining amount. COver. Let stand at room temperature at least 1 day or till bubbly. Refrigerate for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. repeat every 10 days till used.

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