• Start by feeding your starter 4 to 8 hours before making the dough. When I make sourdough dinner rolls, I feed my starter right after breakfast, around 8 AM. By 1 PM, my sourdough starter is bubbly and ready to bake with.

Dough

• Mix the sourdough starter with the milk until the starter dissolves.
• In a large bowl or the bowl of your stand mixer, mix the ingredients until a shaggy dough forms. Using the dough hook, knead for 8 minutes. The dough should be silky and tacky, with a good windowpane, sticking to the bottom of the bowl but not the sides.
• Hand Kneading: If you’re kneading by hand, do so on a floured surface for about 12 minutes. It might help to wet your hands.

First Rise + Cold Fermentation

• Cover the dough and let it rise in a warm spot for the first rise. Sourdough is temperature-sensitive. Meaning that, during winter, it might take longer, and during summer, it might rise faster. My dough takes about 6 and a half hours to double, so by 7 PM, it’s ready. You can use your oven’s proofing function or leave the dough in the oven with the light on.
• After the first rise, you can either move on to shaping or opt for an overnight cold fermentation if you want to continue baking the next day. If cold fermenting, do so after the dough has risen 75%. I usually opt for cold fermentation, so I can bake the next day without rushing. When refrigerating the dough, cover it well to prevent it from developing a skin.

Shaping

• Divide the dough into 9, 12, or 16 equal parts, depending on the size you prefer. If cold fermenting, shape the dough straight from the fridge. To have these rolls ready by lunch, I shape them around 9 AM.
• To shape into a ball, fold each piece of dough over itself 4 to 6 times, then pinch the seams together to close.

Second Rise

• Place the balls seam-side down on a lined baking sheet or in an oven-safe dish. Cover and let them rise for about 2 to 3 hours, or until they look puffy and light.
• You can let them rise in the oven with the light on or use the proofing function. Room temperature dough proofs in about 2 and a half hours, while cold-fermented dough takes about an hour longer. Mine is usually ready to bake around 11:30 AM.

Baking

• Preheat your oven to 375°F. Mix honey with melted butter for the wash, and brush the tops of the rolls with half of it just before baking. They’ll take 25-30 minutes to bake.
• Remove from the oven and brush with the remaining honey butter to ensure an extra soft top crust. Let the rolls cool for 10 minutes before serving.