Feed me every Monday and Thursday or I will die. Do not use me the same day you feed me. Take out what you need before feeding me. Never let the dough get down to less than 1 cup. Keep sour dough in the refrigerator in a covered Tupperware bowl.

FEED:

1 c. flour
1 c. milk
1/2 c. milk
1/2 c. sugar

SOUR DOUGH STARTER:

1/2 tsp. dry yeast
1 1/2 c. warm water
2 c. flour
1 tsp. salt
3 tbsp. sugar

Dissolve the yeast in warm water. Add flour, salt and sugar. Let this set 3 days before using.

SOUR DOUGH ROLLS:

2 pkg. dry yeast
2 c. sour dough
1 tsp. salt
1 c. sugar
1 c. warm water (110 degrees)
8 tbsp. oil
4 c. flour

Mix yeast in warm water to dissolve in a large bowl. Add sour dough, salt, sugar, oil and flour. Knead until smooth. Dough will be sticky. Let rise in buttered bowl until double. Make Parker House rolls by rolling on a lightly floured surface, cut with a glass and fold over. Place on a greased cookie sheet and let rise until double. Bake at 350 degrees.

SWEDISH TEA RING:

Half of dough made for sour dough rolls
1/2 stick butter
1/2 c. raisins
3 tsp. cinnamon
3 tsp. warm water
1/2 c. brown sugar
1/2 c. pecans
1 c. powdered sugar
1 tsp. vanilla

Roll dough into rectangular shape. Spread butter on dough. Mix brown sugar, raisins, pecans and cinnamon in a small bowl and sprinkle over dough. Roll out and form a circle. Cut with scissors at 3 inch intervals almost through to bottom. Let rise to double in size. Bake at 350 degrees. Make a glaze with powdered sugar, water and vanilla. Drizzle over baked tea ring.