In a mixing bowl, combine fed starter, water, honey, melted butter, and salt until combined.

Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-2 tablespoons of water to help).

Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer. (If needed add a dusting of flour if the dough is sticky).

Place dough back in the bowl and cover loosely with a towel or lid.

Let the dough bulk ferment in a non-drafty place at room temperature for 12 hours. It should double in size and have visible bubbles in the dough.

Once bulk fermentation is completed, uncover the dough, punch it down to deflate gas bubbles, and turn it out on the counter (no flour is needed).

Line the bottom of a round cake pan with parchment paper.

Slice dough into 8 pieces

Roll each piece into a ball

Place one dough ball in the center of the pan then line the others around it so that they’re all touching. This should create a circle.

Cover the pan and let rolls rise for 3 hours on the counter at room temperature.

Preheat oven to 375 degrees Fahrenheit then bake for 18-20 minutes (they should be golden brown)

In a small bowl combine the topping (honey and melted butter). When the rolls come out of the oven, brush the tops with honey butter OR save it and serve alongside the rolls as a spread.