Mix together 65 grams of ripe/bubbly/active sourdough starter with 65 grams all-purpose flour and 65 grams water. Cover and keep levain at 78-80 degrees Fahrenheit for 3-4 hours until bubbly, active and ripe.

To the bowl of a stand mixer fitted with a dough hook, mix together the ripe levain, water, oil, honey, salt and bread flour. Reserve about a cup of bread flour and add it in as the dough kneads together.

Knead together for 8-10 minutes, adding the rest of the flour as needed, until the dough is soft and smooth. The dough should be tacky to the touch, not overly sticky.

Put the dough in a container and cover. Set the dough in a warm, 78-80 degree F place for 4 hours.

At the end of about 4 hours, the dough should be puffed up and feel very elastic.

Overnight Option: After the bulk fermentation has finished, cover the dough and put it in the refrigerator for 24-48 hours.

Dump the dough onto a countertop. Separate the dough into 24 pieces. Form each piece into a ball.

Mix together the topping ingredients. Dunk each shaped roll into the topping, covering the roll completely.

Place the rolls in a 9 by 13 pan, nestling the rolls next to each other 4 across and 6 down.

Cover the pan with a dish towel and let rise in a 80-85ºF place until puffed up, about 2-3 hours.

Pre-heat the oven to 375ºF. Bake for about 25-30 minutes until baked all the way through.