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Feed your sourdough starter the day before (at least 12 hours in advance) until it's bubbly and doubled in size
In a stand mixer bowl, whisk together warm water and starter
Add sugar, olive oil, and bread flour to the mixture
Knead on medium-low speed for 5 minutes using the dough hook
Cover the bowl and let rest for 1-2 hours
Add salt and knead for another 5 minutes at medium-low speed until dough pulls away from bowl cleanly
Transfer to a greased bowl, cover and let rise on counter until doubled in size (5-7 hours depending on temperature)
Line a 9x13 baking pan with parchment paper
Divide dough into 12 even pieces (approximately 87g each)
Roll into tight round shapes and place in pan (3 rolls along short side, 4 rolls along long side)
For same-day baking: continue with baking instructions (see comments)
For next-day baking: cover with plastic wrap and refrigerate overnight, then remove 2-3 hours before baking to come to room temperature and puff up before baking