Add sourdough starter, warm milk, egg, honey and melted butter to a large bowl. Whisk gently until everything looks smooth and evenly combined before adding the flour.

Add bread flour and salt to the wet mixture. Stir with a wooden spoon until a rough dough forms. Make sure no large dry patches remain before covering the bowl.

Cover the dough and let it rest for 30 minutes. This short rest helps the flour absorb moisture and makes the dough easier to stretch and shape later.

Use slightly wet hands to stretch and fold the dough several times. Repeat this process every 30 minutes for two hours. The dough should gradually become smoother, stronger and more elastic.

Cover the bowl tightly and leave the dough at room temperature. Let it rise until noticeably puffy and almost doubled. This usually takes eight to twelve hours, depending on room temperature.

Transfer the dough onto a lightly floured surface. Divide it into twelve equal pieces. Shape each piece into a smooth ball, keeping the surface tight without adding too much extra flour.

Place the shaped rolls inside a greased baking dish. Leave a little space between each piece. Cover them with a clean towel and let them rise until soft and puffy.

Preheat your oven to 375°F (190°C). Brush the rolls lightly with melted butter. Bake for about 20 to 22 minutes, until the tops become golden brown.

While the rolls bake, combine softened butter, honey, powdered sugar and salt. Beat everything until smooth and creamy. Taste the butter and add a little more honey if desired.

Brush the freshly baked rolls with melted butter as soon as they leave the oven. Serve them warm with generous spoonfuls of honey butter spread over each tender roll.