Sourdough Apple Wheat Rolls

"These first-place yeast rolls get their sweetness from apple butter--"

1/2 cup Sourdough Starter (see recipe)
3-1/2 to 4 cups unbleached or all-purpose flour
1 package active dry yeast
1/2 cup wheat germ
1/4 teaspoon baking soda
1/2 cup milk, plus a little extra to brush tops of rolls
1/4 cup butter or margarine
1 tablespoon honey
3/4 teaspoon salt
1 beaten egg
3/4 cup apple butter

Bring starter to room temperature. In mixer bowl, combine 1-1/2 cups flour, yeast, wheat germ, and baking soda. heat milk, butter, honey and salt until warm (115 to 120 degrees F.). Add milk mixture to flour mixture; stir in egg, apple butter, and the starter. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Add as much of the remaining flour as you can stir in, then turn dough out onto floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into ball. Place into greased bowl; turn once. Cover; let rest 15 minutes. Shape into 24 two-inch balls. Place on greased baking sheets. Cover; let rise until doubled in volume. Brush tops with milk. Bake at 375 degrees F. for 15 to 18 minutes.--Annette Tortorella Roos, Salt Lake City, Utah

Makes 24 rolls.

[clipped from "Better Homes and Gardens"]