Sourdough Potato Rolls

Ingredients

• 1 1/2 Cups Peaked Sourdough Starter
• 1/4 Cup Mashed Potato
• 2 Cups All-Purpose Flour + 1/4 cup for kneading
• 2 TB Butter
• 3/4 tsp Salt

Directions

• Begin by feeding your starter 10-12 hours before you plan on mixing the bread dough. 
• When the starter has peaked, take out 1 1/2 cups and place in mixing bowl.
• Add mashed potato and 3/4 cup flour. Mix well
• Cover with plastic wrap and let rise for 3-4 hours. 
• Add butter, salt and remaining flour. Knead until you work the gluten out, you may add up to an additional 1/4 cup of flour for kneading. If you have an electric mixer with bread hook use that on medium speed for 4-6 minutes, otherwise hand knead for 15-20 minutes until the bread dough is no longer sticky, and has an elastic feel.
• Place back in lightly greased mixing bowl, cover and let rise for 2 hours.
• Punch down dough, knead by hand for a few minutes without adding more flour.
• Pinch off 2 oz portions and form into rolls
• Place on baking sheet, cover and let rise for 1 hour. Sourdough rolls may placed as close as 1" apart without them touching after baking.
• Preheat oven to 375°, bake for 15 min 
• Immediately remove from baking sheet and place on cooling rack, brush with butter
• Makes approximately 16 2oz rolls. Alternatively you may roll the dough out into 1/4" thick and cut triangles to roll into crescent rolls with the same baking time/temp.

Butterscotch Delight

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Pecans (finely chopped)  
• 1/2 cup Pecans (chopped)  
• 1/2 cup Butter (melted) 
• 8 oz Cream Cheese
• 1 cup Confectioners Sugar
• 5 cups Whipped Topping (thawed)
• 6.8 oz Butterscotch flavored Instant Pudding mix
• 2 cups Milk

Directions

• Preheat the oven to 350° F.
• In a medium bowl, stir together flour, finely chopped pecans and melted butter. Press into the bottom of a 9"x13" baking dish.
• Bake for 15 minutes, then chill until cold.
• In a medium bowl, whip cream cheese and confectioners sugar. Stir in 1 1/2 cup whipped topping. 
• Spoon onto the chilled crust, then spread evenly. Return to chill while you prepare the next layer.
• In a medium bowl, combine pudding mix and milk (disregard instructions on mix package). Spread over cream cheese layer.
• Chill until set.
• Spread remaining whipped topping as the final layer, and garnish with chopped pecans.