Preparation Steps

• Make sure your sourdough starter is active and bubbly; feed it 4 to 12 hours before you start if needed.
• In a large bowl, whisk together warm water, active sourdough starter, olive oil, and sugar until loosely combined.
• Add flour and salt. Mix with a spatula until a shaggy dough forms and no dry spots remain.
• Rest the dough for 20 minutes (autolyse) to hydrate the flour and make kneading easier.
• Knead by hand on a lightly oiled surface for 5 to 8 minutes (or perform 3 sets of stretch-and-folds every 20 minutes) until smooth and slightly tacky.
• Place the dough in a lightly oiled bowl, cover, and let rise at room temperature until roughly doubled, 2 to 3 hours depending on room temperature and starter strength.
• Turn the dough onto the counter and divide into 12 equal pieces. Shape each piece into a tight ball by tucking the edges under and rolling under your palm.
• Arrange the balls on a parchment-lined 9x13 inch pan or baking sheet, spaced slightly apart. Cover and proof until puffy and nearly doubled, 45 to 60 minutes.
• Near the end of proofing, preheat the oven to 400°F. For extra steam, place a small pan of hot water on the lower rack.
• If using sesame seeds, lightly brush the tops with water or a touch of oil and sprinkle seeds over the rolls.
• Bake for 20 to 25 minutes until deep golden brown and the centers reach about 200°F.
• Brush hot rolls with melted butter. Cool on a rack for 10 minutes before serving.