Sourdough Crescent Rolls

 2 packages (2 scant Tbsp) dry yeast

1/2 cup warm water (110 degrees F)

1 cup sourdough starter

1/2 cup warm milk (or increase warm water and use a couple tablespoons powdered milk)

1/4 cup sugar

1/2 cup cooking oil

2 tsp salt

4 1/2 to 5 cups flour

Dissolve yeast in warm water.  Set aside for 5 minutes.  In a large mixing bowl combine sourdough starter, warm water, sugar, cooking oil and salt.  Stir in yeast mixture.  Gradually add enough flour to make a moderately stiff dough.  Cover with a cloth.  Set in warm place free from drafts and let rise for 1 to 2 hours until almost doubled in size.  I put it in an oven warmed to 150 degrees to rise.  Punch down dough and roll out on a floured surface and cut depending on how you plan to use it.  We use the dough to make filled braids (I'll do a separate post with a variety of fillings), roll it around little smokies for pigs in a blanket, tarts--even empanadas (until David came back from Chile and told us that's not the authentic type of dough).  You can also just roll out and roll up into crescent rolls and bake at 375 degrees for 12 to 15 minutes or until golden brown.