1 c. Sourdough Starter
1/4 c. sugar
1/2 c. vegetable oil
1 1/2 to 2 tsp. salt
1 1/2 c. warm water
6 c. bread flour

Remove Starter mixture from refrigerator and feed as directed. Let mixture stand at room temperature 8 to 10 hours or all day. On this evening, mix 1 cup Starter mix (return remaining Starter to refrigerator), the sugar, oil, salt, water and flour. Mix with a wooden spoon (finish with hands). Cover top of dough with vegetable oil; cover bowl with towel and let rise overnight.

The next morning, punch down batter. Turn out on lightly floured surface and knead until smooth and elastic. Divide dough to make rolls or place in 3 greased loaf pans. Cover with towel and let rise 4 to 5 hours or all day.

Bake at 325°F for 45 minutes for loaves or 35 minutes for rolls. Remove from oven and coat with butter. Cool in pans.