Add psyllium husk, sugar, oil, milk, and water to a medium-sized bowl and whisk to combine. Set aside for a couple of minutes for psyllium gel to form.

Add dry ingredients to the bowl of a stand mixer (or a large mixing bowl) and whisk to combine. Once psyllium gel is ready, add it to the dry ingredients along with the egg and the sourdough starter. If you are using starter discard, add 7g of instant/active dry yeast or 20g of fresh yeast at this point.Knead the dough for 5 minutes with a stand or hand mixer and 10 minutes if you are mixing by hand. Kneading for a longer time allows the rolls to have an extra smooth surface without bumps!

Grease a medium-sized baking dish with butter, margarine, lard, or oil. Turn the dough onto the floured surface. The dough will be very sticky! Avoid the urge to add more flour. Rather, grease your hands with oil to prevent sticking. Keep greasing your hands if the dough starts sticking again!

Separate the dough into 9 balls. I recommend using a digital scale to make sure all rolls are about the same weight. Mine are around 95 grams per ball.

Finally, grease your hands with oil and shape each piece of the dough into a ball in between the palms of your hands. Place each ball into the greased baking dish, cover with a tea towel, and leave to rise for 3-3 ½ hours. The rolls won’t rise as much in this stage but they will puff up significantly during baking.If you are using starter discard with additional yeast, let the dough rise for 1 hour only.

30 minutes before the rolls are done rising, start preheating the oven to 375F/190C. Once the rolls are ready (they will puff up a bit, not much), prepare the egg wash and brush the rolls with it to encourage browning. To make the egg wash just whisk 1 egg with a fork in a small bowl, then brush the rolls with it using a silicone or a baking brush. Don’t use the whole egg, use just enough to cover the entire surface of the dough.

Place a medium-sized dish with water on the bottom of the oven. The steam will encourage the oven spring (rising) and prevent the crust from forming. Your rolls will be very soft! Bake for 25 minutes, then remove the water and bake for additional 5 minutes. In these last 5 minutes, the rolls will brown more and finish baking. The internal temperature of baked-through rolls is 210F/100C. A toothpick should come out without raw dough sticking to it (a couple of crumbs is okay).

As soon as the rolls come out of the oven, generously brush them with melted butter while they are still hot. You can eat the rolls right away, no need to wait for them to cool!