• Gather all the ingredients.

PREPARE THE SOURODUGH STARTER

• Mix all the ingredients in a clean glass jar. Cover and place somewhere warm at about 24ºC/75ºF.

  The starter should be ready somewhere between 6-8 hours, depending on your kitchen temperature - Note 1.

INITIAL DOUGH MIX

• In a bowl of a stand mixer fitted with the dough hook, add the whole milk, sourdough starter, an egg, and honey. Using a dough whisk or a spatula, mix everything until the batter is uniform in structure.
• Sift in the T00 flour. With the setting on the lowest speed, mix the dough until no dry bits of flour are visible, about 2 minutes.

  Cover and let it rest for 30 minutes.
• Add the salt and mix on 4th speed for about 6 minutes. Lower the speed for 1 notch and add butter incrementaly; 1 tablespoon at a time. Mix for another 3 minutes. The dough should be smooth, soft and shiny.
• Transfer to a clean bowl and do a coil fold to form a ball. (DDT: 24ºC/75ºF, AT:21ºC/70ºF)

  Cover and set side to rest for one hour in a warm area; e.g. oven with the light on.

BULK FERMENTATION

• First coil fold: Perform a coil fold once, turn the bowl for 90º and do another coil fold. 

  Cover and rest for 1 hour. (DDT: 25ºC/77ºF, AT:26ºC/79ºF)
• Second coil fold: Perform a coil fold once, turn the bowl for 90º and do another coil fold.

  Cover and rest for 1 hour. (DDT: 25ºC/77ºF, AT:26ºC/79ºF)
• Place in the fridge overnight.

SHAPE (next day)

• Very lightly dust the working surface. Take the dough out from the fridge and dump it on the dusted worksurface.
• Using your hand, gently shape into a rectangle. Roll the dough so that it is approximately 45cm/18in by 30cm/12in, still rectangle shape.
• Cut the rectangle into strips so that the width is about 5cm/2in and length about 10cm/4in
• Brush the rectangles with the melted butter.
• Take one of the cut rectangles and starting from the top fold it over. Repeat with the remaining ones. Place them in the baking pan so that one covers ⅓ of the previous one.
• Cover and prove at about 26ºC/79ºF for 2.5 hours or until the rolls are soft to touch and feel very light.

BAKE (next day)

• Preheat the oven to 250ºC/480ºF .
• Brush the tops of the rolls with the remaining melted butter and place in the oven. Immediately lower the temperature to 200ºC/400ºF.
• Bake for 15 minutes or until the rolls start to take on golden color. Take them out of the oven, brush with melted butter and sprinkle the flaky salt.
• Place on a cooling rack to cool to room temperature.