Make the dough

• Put the flour, sourdough discard, milk, egg, sugar, yeast and salt in the bowl of a stand mixer.
• Mix until a shaggy dough forms.
• With the mixer running, add the softened butter and mix until incorporated.

Knead the dough

• Turn the dough out and knead by hand until smooth and elastic, feeling the texture as you go.

First rise

• Cover the dough and let it rise until doubled in size.

Shape the rolls

• Divide the dough into 12 equal pieces, weighing them on a kitchen scale.
• Roll each piece into a ball in the palm of your hand.
• Place the balls seam side down in the baking pan.

Second rise

• Cover and let the rolls rise again.

Top and bake

• Brush the risen rolls with melted butter and sprinkle with flaky sea salt.
• Bake until golden brown.

Finish

• Brush the hot rolls with a little more melted butter.
• Serve warm.