1 c. starter (see below)
1/2 c. cooking oil
1 tsp. baking powder
6 c. Pillsbury bread flour
1 1/2 c. warm water
3/4 c. sugar

Sift dry ingredients together. Mix with all other ingredients. Let dough stand and rise all night or all day (cover with aluminum foil). Form dough into 3 loaves or roll out (about 1/2-1 inch thick). Cut into biscuits. Slightly grease loaf or biscuit pans. Let stand all day or all night in pans. (Cover with saran or any plastic wrap.) Bake at 350 degrees for 30-35 minutes. Remove from oven and spread with butter while still warm.

STARTER:

1 pkg. dry granulated yeast
3/4 c. sugar
1 1/2 c. warm water
3 tbsp. instant potato flakes

Dissolve instant potato flakes in 1/2 cup warm water; then add remaining water, sugar and yeast. Leave mixture out of refrigerator for 3 days. "Feed" every 3 days with the following mixture: 3 tbsp. instant potato flakes 3/4 c. sugar

This starter can be stored in refrigerator indefinitely and used again and again as the yeast starter base in bread and roll recipes. If you don't use it often, you will need to throw a portion of it away every once in a while, as the mixture "grows".