The night before

1. Activate your starter the night before (or at least 12 hours) combine 15 grams starter, with 50 grams water and 50 grams bread flour mix thoroughly.  Loosely cover and leave out at room temperature.

In the morning

1. In a small sauce pan, melt butter, add salt, honey and milk.  Turn heat off.  Milk mixture should be just warmed.  Add to a bowl and mix together with 100 grams of bubbly active starter, 75 grams of rye or wheat flour and 300 grams of white bread flour.  Mix thoroughly, cover bowl with a towel and rest for 30-60 minutes to let the gluten strands form. 
2. Stretch and fold (see notes) 3 times, 30 minutes apart.  After the last one, cover the bowl and let rest 3-4 hours at around 70 degrees F.  (Allow more time for cooler temperatures and less for warmer).  The dough will be raised and soft.
3. Oil a baking pan (8×11 or 9×13-see notes) or use parchment paper.  Cut the dough in 12 equal pieces.  If you want precise equal sized rolls, weigh the entire chunk of dough in grams, divide this by 12 and this will be your size per roll (somewhere around 60-65 grams).  Gather up the sides and pinch together at one end creating a smooth mound.  Place on pan, seem side down.  Cover and let rest around 3 hours, depending on the temperature of your kitchen.  (At this point you can put them in the fridge for a slow rise overnight.  Allow 2 hours at room temperature before baking)
4. Rolls should be puffed and close to doubled in size.  Heat oven to 350 degrees F.  Bake rolls 20-30 minutes.  Check with a thermometer temperature should be around 190F.  Brush with butter or olive oil (optional).