Ingredients:

  • 1 cup (240g) active sourdough starter
  • 1 cup (240ml) warm milk
  • 4 tbsp (57g) unsalted butter, melted and cooled
  • 2 tbsp (42g) honey
  • 3 1/2 cups (420g) bread flour
  • 1 1/2 tsp (9g) fine sea salt
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp (3g) garlic powder
  • 1 tsp (1g) dried parsley
  • 1 pinch flaky sea salt

Instructions:

  1. In a large bowl, whisk together the warm milk, active starter, melted butter (57g), and honey until smooth.
  2. Gradually stir in the bread flour and salt. Mix until a shaggy dough forms.
  3. Knead the dough by hand for 5-7 minutes or use a stand mixer with a dough hook on medium-low until smooth and tacky.
  4. Place the dough in a lightly greased bowl and cover. For same-day rolls, rise in a warm spot for 4-6 hours; for overnight rolls, rise at room temperature for 2 hours, then refrigerate for 8-12 hours.
  5. Turn the dough onto a lightly floured surface and divide into 12 equal pieces.
  6. Shape each piece by cupping your hand over the dough and rotating it counter-clockwise against the table to create a tight skin. Place balls side-by-side in a 9x13 inch baking pan.
  7. Allow the shaped rolls to proof for another 1-2 hours until they have merged together.
  8. Bake for 25 minutes or until golden brown.
  9. Mix the remaining melted butter (42g), garlic powder, and dried parsley. Brush the glaze over the hot rolls and sprinkle with flaky sea salt.