Spray 9 round cake tin with oil. 1 tin holds 8 rolls perfectly

In measuring cup, melt butter in microwave. Add milk and heat till warm. Add yeast and set aside for about 10 minutes until active. Pour in mixer bowl

Add sourdough starter, egg and salt along with half of flour and mix on medium speed until all of the flour is incorporated. Scrape down the sides of the bowl with a spatula to mix in any flour left there. Its a very runny batter at this point. Continue mixing and add the remaining flour by spoonfuls until all is incorporated. It should be wet and soft sticky dough but thats what is needed for soft and tender rolls.

Now mix for another 3-4 minutes to help develop the gluten. Cover the bowl with plastic and allow dough to rise in a warm place for about an hour or until it doubles in size.

Tip out dough on a floured surface and knead briefly. Cut the dough ball in half, then half again. Cut each piece into two for 8 pieces. (Or 4 pieces to make sandwich-sized rolls.) Shap into balls, pinching them from underneath to stretch the tops so they are nice and round.

Place balls pinched side down, close but not touching, in baking pan. Sprinkle the tops of the rolls with flour.

Put the baking pan in a large plastic bag, capturing some air before you clip it shut, so that the bag doesnt touch the top of the bread rolls. Allow the rolls to rise in a warm place for about an hour.

About 20 minutes before the second rise is completed, preheat oven to 350°F. Bake for 30 minutes until golden brown all over and internal temp is at or close to 200 F.

Brush with the melted butter and serve warm, if possible.

To do ahead, freeze rolls in pan after second rise covered with plastic.