Ingredients:

  • 4 cups (480g) all-purpose flour
  • 1 cup (240ml) water, room temperature
  • 1 cup (240g) active sourdough starter (fed and bubbly)
  • 1 teaspoon (6g) salt
  • 2 tablespoons (28g) unsalted butter, melted (plus more for brushing)

Instructions:

  1. In a mixing bowl, combine the sourdough starter, water, and melted butter. Gradually add the flour and salt, mixing until no dry flour remains.
  2. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover with a towel or plastic wrap, and allow to ferment for 4-12 hours at room temperature until doubled in size.
  4. Gently deflate the dough and turn it out onto a floured surface. Divide into 12 equal pieces and shape each piece into a round roll.
  5. Arrange the rolls on a prepared baking sheet, leaving space between them. Cover and let them rise for 1-2 hours until puffy.
  6. Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown and hollow sounding when tapped.
  7. Remove from the oven, brush with melted butter, and let cool slightly before serving.