Activate the Starter: Mix 20g of your active sourdough starter with 80g of room temperature water and 80g of strong white flour. Stir until combined, cover, and let it sit at room temperature for about 12 hours.

Mix the Dough: Combine the active starter with 450g of strong white flour, 250ml of lukewarm milk, 30g of honey, and 10g of salt. Add in 50g of melted butter and mix until a shaggy dough forms. Knead for 6-7 minutes.

Rest the Dough: Cover the dough and let it rest in a warm spot for about 1 hour.

Stretch-and-Fold Technique: Perform the stretch-and-fold technique with 30-minute intervals three times.

Bulk Fermentation: Let the dough rise for 2-3 hours or refrigerate it overnight.

Shape the Rolls: Divide the dough into 12 portions and shape into balls, placing them in a greased baking dish.

Final Proofing: Cover the rolls and let them proof for 2-3 hours until doubled in size.

Bake the Rolls: Preheat the oven to 200℃ (390℉) and bake for approximately 25 minutes until golden brown.

Finish with Butter: Brush the warm tops with melted butter after baking.