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1
Dissolve yeast in warm water and set aside. Beat eggs in mixing bowl. Add sourdough starter, vegetable oil, warm milk, sugar, salt, and 2 cups of flour. Mix well (or by hand, stirring vigorously for about a minute). Stir in softened yeast and enough flour so that dough begins to pull away from the sides of the bowl. Cover with plastic wrap and place in the refrigerator overnight.
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2
Three hours before time to bake, remove dough from refrigerator. Spray muffin tins with cooking oil and melt butter. Using about 1/3 of the dough, on a lightly floured surface, roll into a rectangle about 3/8 inch thick. Drizzle with melted butter. Roll up the dough jelly-roll style, using a spatula to assist as necessary.
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3
Cut log into 12 one-inch slices. I find the best way to do that is to use dental floss by sliding underneath the log, crossing on top and pulling. This leaves the roll nicely shaped while a knife would likely smash your roll. Place in muffin tins, cover with a clean towel and allow to rise for 2 1/2 to 3 hours or until doubled in size. Repeat with remaining dough.
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4
When rolls are nearly ready, preheat oven to 400u00b0F. Bake for 10-12 minutes or until lightly browned. Makes about 3 dozen rolls.
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5
This recipe is adapted from Rita Davenport's Sourdough Cookery, an excellent resource for outstanding sourdough recipes and starters.
