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Combine warm milk, active dry yeast, and sugar. Let sit for 5-10 minutes, until the yeast blooms.
After it's bloomed, add sourdough discard, butter, egg, salt, and flour.
After everything is combined, knead on medium speed for 2-3 minutes or 5-10 by hand. Oil the bowl and the top of the dough and let it sit 2-3 hrs covered.
In another bowl combine all ingredients for your filling.
Roll out your dough into a rectangle. Spread out the filling on the entire surface of the dough like you would cinnamon roll. Then cut rolls depending on how big you want them.
Grease a baking dish. Place rolls so that they are not touching each other. Cover with towel and let proof for 2-3 hours.
Make butter mixture. Preheat oven to 350°F. Before baking, butter the tops of the rolls with the garlic butter mixture. Bake rolls for 45 minutes or until they are golden on top.