Make the Dough (7:00 - 9:00 PM) In the bowl of an electric mixer, combine your activated sourdough starter, bread flour, salt, milk, eggs, and honey. Mix on medium speed for 2 minutes. Don’t worry if the dough is sticky—this is normal for sourdough! Gradually add in the butter, one cube at a time, while mixing on medium speed for about 4 minutes. The dough should be smooth, stretchy, and buttery.

Let It Rise Overnight (10:00 PM - 8:00 AM) Transfer the dough to a large bowl, cover it, and let it rise overnight (8-12 hours). It should double in size by the morning.

Shape the Rolls (8:00 - 10:00 AM) In the morning, punch down the dough and divide it into portions of 75-85 grams each. Shape each portion into a dough ball. Place the dough balls into a greased baking dish, leaving a little space between them.

Second Rise (10:00 AM - 1:00 PM) Cover the rolls and let them rise for 2-4 hours until they fill the dish and look nice and puffy. If they rise too early, pop the dish in the fridge to slow down the process.

Egg Wash (1:00 PM) Preheat your oven to 375-Degrees. Beat one egg and brush it over the rolls to give them a golden, shiny finish.

Bake the Rolls (1:30 - 4:00 PM) Bake the rolls in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through. Keep an eye on them after 20 minutes to avoid over-baking!

Butter the Rolls (4:00 PM) Once they’re out of the oven, brush melted butter over the top to get that perfect croissant-like texture. For an extra touch, sprinkle sea salt, garlic, rosemary, or thyme on top!