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Step 1: Feed the StarterAt 7:00 A.M. I fed my sourdough starter and set it on the counter.

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Step 2: Add IngredientsAt 7:00 P.M. mix together, starter, flour, warm milk, butter and honey in a stand mixer with a bread hook. Start with 6 cups of flour, add 1/4 cup of flour at a time until the dough pulls away from the side of the mixer bowl. Once dough pulls away from the bowl, allow the mixer to knead the dough for 10 minutes.

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Step 3: Cover and ProofTransfer dough from mixer bowl to a large mixing bowl. Cover the bowl and leave on the counter overnight in a warm location to proof and rise for 8-12 hours. The next morning, the dough should be double in size.

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Step 4: Form RollsThe next morning, around 8:00 A.M. punch the dough down, and turn the dough several times in the bowl. Pull off an amount of dough, use a kitchen scale to measure the dough to 3.5 ounces. Form the roll by

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pulling the dough from the top to the bottom center to create the perfect roll.

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Place seam side down in cast iron skillet, leave a small amount of space between each roll to allow space for rising. Cover with a damp tea towel and let rise at room temperature, until doubled in size. The time that it takes the rolls to double in size will depend on the climate, activity of the starter and so many other factors, so be sure that they have doubled in size before baking.

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Step 5: BakeBake rolls at 375 degrees in preheated oven. Bake for 25-30 or until lightly brown on the top. Remove from oven, and cool in skillet before removing.

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Step 6: ServeRemove rolls from cast iron skillet, serve with soft butter, honey, or enjoy plain.