Warm the milk: Gently heat the milk until warm to the touch, about 100–105°F. Too hot and it will weaken the yeast. Pour into a large mixing bowl.

Bloom yeast and starter: Whisk in the sugar, instant yeast, and active sourdough starter. Let it sit for 5 minutes until slightly foamy.

Add egg and butter: Stir in the egg and 4 tablespoons melted butter until combined. The mixture will look creamy and loose.

Mix in dry ingredients: Add 3 1/2 cups of flour and the salt. Stir with a wooden spoon or dough hook until a shaggy dough forms. If it’s very sticky, add flour 1 tablespoon at a time.

Knead: Knead by mixer on medium-low for 6–8 minutes, or by hand for 8–10 minutes. You’re looking for a soft, slightly tacky dough that clears the bowl and stretches without tearing.

First rise: Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 60–90 minutes. With cooler kitchens, it may take up to 2 hours.

Prep the pan: Grease a 9x13-inch baking pan or line it with parchment. This helps with browning and easy release.

Shape the rolls: Turn out the dough and gently press it into a rectangle about 12x10 inches. Using a bench scraper, cut into 12 even pieces. Tuck edges under to form smooth balls and place in the pan, 3 across by 4 down.

Second rise: Cover the pan and let the rolls puff up until nearly doubled and touching, about 45–60 minutes. They should look airy and jiggly when the pan is gently shaken.

Preheat and brush: Heat the oven to 350°F (175°C). Brush the tops with a little melted butter for color and shine.

Bake: Bake for 18–22 minutes, until golden on top and 195–200°F in the center. If browning too fast, tent loosely with foil.

Finish with butter (and honey): Brush with the remaining melted butter. For that signature touch, mix 2 tablespoons softened butter with 1–2 tablespoons honey and a pinch of cinnamon to serve.

Cool slightly: Let the rolls rest 10 minutes before pulling apart. They’ll be tender and steamy inside.