Warm the milk and prepare the eggs

• Warm the milk until just lukewarm, not hot.
• Crack the eggs into a bowl and whisk them together.

Mix the dough

• Combine the warm milk, beaten egg, sourdough starter, honey and sugar.
• Add the flour, milk powder and salt and mix until no dry flour remains.

Rest the dough

• Cover and let the dough rest so the flour hydrates.

Work in the butter

• Add the softened butter and keep mixing until fully incorporated.
• Continue until the dough is smooth and elastic.

Bulk ferment

• Cover the dough and let it ferment until puffy and about 75% larger.

Shape the rolls

• Divide the dough into 12 equal pieces.
• Shape each piece into a smooth roll and place them in a baking dish.

Proof the rolls

• Let the rolls proof until soft and puffy, or cold proof in the fridge overnight.

Bake

• Brush the rolls with the egg wash, made from the egg and milk.
• Bake at 350 °F until golden.

Brush with butter

• Brush the warm rolls with melted butter right after baking.