Sourdough Rolls

They taste just like Texas Roadhouse rolls!

INGREDIENTS: -2 tablespoons butter -1 cup milk -3 tablespoons sugar -1 teaspoon salt -½ cup active sourdough starter -3 cups + 2 tablespoons bread flour -melted butter and cinnamon(for brushing the top of the rolls after baking) DIRECTIONS: Step 1: The night before: Feed your starter the night before you want to make the rolls so it is nice and ready. (you can make sure its ready by doing the float test [ put a small amount of start in a dish of water and see if its floats!]) Step 2: The next morning: Melt the butter, milk, sugar and salt over low heat in a saucepan. Allow it to cool completely. Mix the liquid with the sourdough starter and flour in a mixing bowl. Cover and let rest 1 hour at room temperature. Step 3: After it has rested for an hour: Perform 3 sets of stretch and folds, spaced 30 minutes apart. After the last set, cover the bowl and let the dough rest at room temperature for 2 hours. Step 4: After it has rested for 2 hours: Turn the dough out onto a lightly floured surface and divide the dough into 12 equal pieces. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Place the dough balls into a lightly greased, glass baking dish. Cover the rolls with a kitchen towel and allow them to rise at room temperature for 3-4 hours. The dough should look puffy and have risen by about 50% when they are ready to bake. Step 5: After they have rested for 3-4 hours: Bake the rolls in a 375°F for 25-30 minutes. The top of the rolls should be light golden brown to your liking. Brush the tops with melted butter and cinnamon after they come out of the oven and enjoy! Sample Timeline: -8:00 PM: Feed sourdough starter. -7:30 AM: Melt butter, milk, salt and sugar and allow it to cool down to room temperature. -8:00 AM: Mix dough and lest rest 1 hour. -9:00 AM: Stretch and fold dough, cover and let rest 30 minutes. -9:30 AM: Stretch and fold dough, cover and let rest 30 minutes. -10:00 AM: Stretch and fold dough, cover and let rest 2 hours. -12:00 AM: Divide dough, place in baking dish, cover and let rise 3-4 hours or until puffy. -4:00 PM: Bake.