1/2 c. Starter
1 c. milk
2 1/2 c. unsifted flour
3/4 tsp. salt
1 tbsp. sugar
1 tsp. baking powder (double acting)
about 1/2 tsp. baking soda
bacon grease or salad oil and butter

This is a light and delicious dinner roll made from leftover Sourdough Pancake batter. To at least 1 1/2 cups of leftover pancake batter, stir in enough flour, plus 1/2 teaspoon salt for each cup flour, to form stiff dough. Turn out on floured board and knead, adding flour as necessary until it is smooth ball with satiny finish. Place in a greased bowl, brush with melted butter and allow to rise in a warm place for about 1 hour.

Punch down, turn out on floured board and knead again, adding more flour if needed. Roll out to 3/4-inch thickness. Cut with biscuit cutter; dip each round on both sides in melted butter and place, just touching, in baking pan. Cover; let rise until nearly doubled, about 1 hour.

Bake in moderately hot oven (375°F) for 30 to 35 minutes. Serve hot.