• BEFORE YOU GET STARTED: Feed your sourdough starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.

  Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.

Make Dough

• (You can make the rolls a day or two ahead so they're already done) In a mixing bowl, combine fed starter, milk, honey, avocado oil, and salt until combined.
• Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining into a dough ball until all the flour is incorporated. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra water.)
• Turn the dough out on the counter and knead for 2 minutes by hand or with a bread hook on an electric mixer. (If needed add flour if the dough is sticking).
• Place dough back in the bowl and cover loosely with a damp towel, lid, or wrap.
• Let dough bulk ferment by sitting on the counter top at room temperature in a non-drafty place for 12 hours. It should double in size. Please see helpful information in notes below.
• Once bulk fermentation is completed, uncover dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour needed).

Shape Rolls

• Line a sheet pan with parchment paper.
• Slice dough into 8 pieces and roll each one out into a 1/4 inch thick rectangle. Fold each one in half and pinch to close the seams.
• Place shaped rolls on parchment lined sheet pan so they're just barely touching.
• Cover pan with a dry kitchen towel and let rise for 3-4 hours on the counter at room temperature until puffy. Please see helpful information in notes below.

Bake Rolls

• Preheat oven to 375 degrees Fahrenheit and bake for 18-20 minutes until golden brown and fully baked. Set on wire cooling rack.

Bread and Bake the Chicken

• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
• Slice chicken breast into 8 similar sized pieces. Set aside.
• In a bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
• In a second bowl, whisk together buttermilk, 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
• In a third bowl, add breadcrumbs, 3/4 tsp salt, and 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika. Mix to combine. Set aside.
• In this order, place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line so everything is set up for breading.
• Dredge each piece of chicken by dipping it in flour mixture, shaking excess off. Then dip it in milk mixture ensuring all sides are coated. Let excess drip off. Finally, dip in breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
• Repeat until all pieces are breaded. Make sure they aren’t touching on the pan. Discard excess dredging flour/milk/breadcrumbs or freeze it for breading chicken later. Do not reuse it for anything else.
• Bake at 425 degrees Fahrenheit for 25 minutes or until fully baked and crunchy. Do not flip while baking! Sprinkle with extra sea salt immediately after pulling chicken out of oven.

Assemble Chicken Minis

• No matter if you made the rolls ahead of time or just baked them, pop them on a sheet pan to warm in oven during last 2-3 minutes of chicken baking.
• While rolls are warming, make the topping by placing honey, butter, and milk in a small saucepan. Warm over medium heat until butter is melted, stir continuously so it doesn't scorch. Take off heat and set aside.
• Once chicken is cooked and rolls are warmed, cut each roll in half, 3/4 of the way through to make room for chicken.
• Place one piece of chicken in each roll then brush tops with honey butter topping. Serve immediately and enjoy!