Sourdough Starter (for Sourdough Apple Wheat Rolls)

1 package active dry yeast
2-1/2 cups warm water
2 cups all-purpose flour
1 tablespoon honey or sugar

Dissolve yeast in 1/2 cup warm water. Stir in remaining water, flour, and honey. Beat until smooth. Cover with cheesecloth. Do not cover with a tight-fitting lid. Let stand at room temperature for 5 to 10 days or until bubbly; stir 2 to 3 times a day. [At this point, it can be refrigerated, but definately cover to keep odors out and prevent drying out.]--Annette Tortorella Roos, Salt Lake City, Utah

[Quantity not given.]

[at bottom of recipe "Sourdough Apple Wheat Rolls," clipped from "Better Homes and Gardens"]