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Mill flours from the whole grain if you are home milling, or otherwise weigh out your flours into a mixing bowl.
Melt butter or substitute spread and set aside.
Weigh salt and mix thoroughly into flour.
Add yoghurt/milk, water, melted butter, sugar and sourdough starter to the flours and start mixing with a rigid spoon.
Complete mixing the dough with a brief hand kneading, then cover the dough and leave to rest for one hour.
After one hour, knead the dough again for a few minutes until it becomes smooth.
Cover the dough and leave to ferment for 3-8 hours until it has visibly increased in size.
Once risen, degas the dough and form into a ball or log shape.
Divide the dough into equal portions and roll into shape.
Cover the rolls and leave to proof for 30 minutes to up to 3 hours.
Preheat your oven to 180°C/350°F (or 200°C/390°F).
Bake the rolls for approximately 30 minutes at 180°C/350°F (or 20-25 minutes at 200°C/390°F).
Remove tray from the oven and brush rolls lightly with melted butter or olive oil.
Cool slightly and enjoy as soon as possible.