Combine the sugar, oil, salt, water and starter in a large bowl. Stir to make a dough. Form the dough into a ball. Grease another large bowl. Put the dough in and turn to coat. Cover with waxed paper and let stand overnight. (Do not refrigerate.)

The next morning, punch the dough down and divide into thirds. (If you are making sourdough cinnamon rolls, punch down the dough and divide it in 1/2.) Knead each part on a floured surface 8 to 10 times. Grease 3 - 8 1/2" x 4 1/2" loaf pans and turn each loaf over in the pan to coat.

Cover with waxed paper and let rise in the pans until it is just above the rims of the pans, 4 to 5 hours.

Preheat oven to 350F. Bake the bread until the crust is nice and golden brown, 30 to 35 minutes. Remove from the oven and brush each loaf with 1 teaspoon of butter.

Unmold and let cool on wire racks.