If your sourdough starter is not already active, feed it a few hours before using it. Make sure it's a bubbly sourdough starter that has doubled in size.

In stand mixer bowl, combine the sourdough starter, warm water, and honey (or sugar). Mix until the sweetener dissolves.

Add the flour and salt, stirring to combine. Once the dough comes together, knead it either by hand or with a stand mixer (using the dough hook attachment) for about 8-10 minutes, until the dough becomes smooth and elastic.

Add the softened butter after the dough has come together and knead it in until fully incorporated.

Place dough in a greased bowl and cover the bowl with a damp tea towel or plastic wrap. Let the dough rise at room temperature for a bulk fermentation time of 4-6 hours, or until it has doubled in size. If you're short on time, you can also do a cold rise overnight in the fridge. We prefer to overnight proof because this helps develop more flavor.

Once the dough has risen, gently punch it down to release the air. Transfer the dough onto a lightly floured surface.

Divide the dough into 12 equal pieces and shape each piece into a round ball by folding the dough under itself.

Place the shaped rolls on a greased (or lined with parchment paper) baking dish or in a baking pan, leaving a little space between each roll. For a tighter, softer roll, place them closer together.

Cover the rolls with a clean cloth and let them rise for about 1-2 hours, or until they have puffed up.

Preheat your oven to 375°F (190°C).

If desired, whisk an egg and brush the tops of the rolls for a golden finish.

Bake the rolls for 25-30 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.

Let the rolls cool on a wire rack for a few minutes before serving.

Enjoy your soft and flavorful sourdough rolls with butter or as a side dish to your meals!