In a mixing bowl, combine fed starter, warm milk, honey, melted butter, and salt until combined.

Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-2 tablespoons of water to help).

Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer. (If needed add a dusting of flour if the dough is sticky).

Place dough back in the bowl and cover loosely with a towel or lid.

Let the dough bulk ferment in a non-drafty place at room temperature for 12 hours. It should double in size and have visible bubbles in the dough.

Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).

Line a large baking sheet with parchment paper.

Roll dough out into a ½ inch thick slab then fold it in half and seal the edges with your hands.

Slice dough into 10 square rolls (about 3"x2" or 4"x2" each), then place them on sheet pan 1-2 inches apart.

Cover pan with a kitchen towel and let the rolls rise for 3 hours on the counter or a turned off oven at room temperature.

Preheat oven to 375 degrees Fahrenheit then bake for 18 minutes (they should be golden brown)

When the rolls come out of the oven, brush the tops with 1 Tbsp of melted butter.