Combine warm milk, honey, and sourdough starter in your mixing bowl and stir until frothy.

(Note: If using sourdough discard and packaged yeast, combine the warm milk, yeast and honey. Cover and let stand for five minutes until the mixture is frothy.)

Add melted butter, flour and salt to the dough and mix well.

If you’re using a stand mixer, knead the dough at a low speed for six to eight minutes, or until it passes a soft windowpane test. This means that the dough is strong enough to stretch out thin, but still breaks easily. It will continue to form gluten through the long fermentation process.

If the dough is too sticky after the first minute of kneading, you can add 25-50g more of flour. You want it to form a cohesive smooth ball.

Place dough in a clean bowl. Pour melted butter on top and turn the dough so that it’s coated in the melted butter on all sides. Cover the dough and let bulk ferment for 3 hours at about 80F. It should visibly increase in size.

(Note: If you’re using sourdough discard and packaged yeast,this rise will take about one hour.)

Press the air out of the dough and separate into 5 equal pieces. Shape each piece into a flat rectangle that is about 10” long. Now roll those rectangles up into sub rolls, folding the edges toward the middle. Always start with the long sides of the rectangle. Make sure you pinch the seams so the rolls keep their shape.

I always make five big subs with this recipe, but you could easily make 10 smaller subs! It’s up to you.

Place your subs on a parchment lined cookie sheet, score the tops of the rolls, and cover them. Let them rise for three to fourhours in a warm spot (around 80F) or until they double in size. If your home is cooler, this rise will take longer. You can also put the subs in your turned-off oven with the light on and the door cracked open.

(Note: If using sourdough discard and packaged yeast, this rise will take 30-45 minutes.)

Preheat your oven to 400F and bake the subs for 12-15 minutes, or until the internal temperature is 195F. If you like, you can brush butter on top either before or after baking. (The butter is optional, but it gives the rolls a gorgeous golden crust and a nice buttery finish.)