To the bowl of a stand mixer add sourdough discard, warm milk, granulated sugar and instant yeast. Let it sit for a minute so you can tell the instant yeast is activating (yeast smell, clumping together and a few bubbles).

Then add the melted butter, salt, cornstarch and most of the flour. Reserve about 100 grams or ½ cup to add as you knead the dough.

Mix until completely combined and add the rest of the flour a little bit at a time until the dough is tacky (not super sticky) and pulls away from the sides of the bowl. If the dough is overly sticky, add a little more flour.

Knead the dough for about 5-7 minutes in the stand mixer or 7-10 minutes by hand.

Add a drop of oil to a bowl. Shape the dough into a ball and place into the bowl. Roll the ball around until it is completely covered in the oil.

Cover the bowl with plastic wrap or a kitchen towel and let rise until doubled in size. If your sourdough discard is cold, it may take longer for the dough to rise.

Cover the bottom of two 8 or 9 inch cake pans with parchment paper. Alternatively, prepare a half sheet pan with parchment paper.

Once the dough has doubled in size, dump it on the counter. Use a bench scraper or knife to separate the dough into 12 or 16 equal-sized pieces.

Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the balls and create tension for the roll to rise.

Nestle rolls together in an 8 or 9 inch baking pan. Cover the pan and let the rolls rise again for about an hour until doubled in size.

Preheat your oven to 350ºF. Bake for about 22-25 minutes until lightly browned on top.

Cover the tops with melted butter. Enjoy warm or freeze for later!