Bloom. In the bowl of a stand mixer, whisk together the warm milk (180 g / ¾ cup), active starter (100 g / ½ cup), melted butter (43 g / 3 Tbsp), and honey (21 g / 1 Tbsp) until the starter is mostly dissolved.

Mix the dough. Add the bread flour (480 g / 4 cups) and salt (9 g / 1½ tsp). Mix on low with the dough hook until a shaggy dough forms.

Knead. Increase to medium speed and knead 8-10 minutes, until the dough is smooth and elastic and mostly clears the sides of the bowl.

Fold in the cheddar. Add 140 g of the shredded cheddar (reserve the rest for topping) and knead just until evenly distributed through the dough, about 1-2 minutes.

Bulk rise. Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature 1½-2 hours, until noticeably puffy (the cheese keeps it from doubling the way a plain dough would).

Divide and shape. Turn the dough out and divide into 12 pieces (about 85 g each). Shape each into a smooth ball and arrange snugly in a greased 9-inch round cake pan.

Cold retard. Cover the pan and refrigerate overnight, 8-12 hours.

Proof. The next day, let the rolls sit at room temperature 1-1½ hours, until puffy and touching one another.

Bake. Preheat the oven to 375°F (190°C). Scatter the reserved 30 g of cheddar over the tops of the rolls. Bake 22-25 minutes, until deeply golden and the cheese on top is bubbling and browned in spots.

Glaze. While the rolls bake, whisk together the melted butter (57 g / 4 Tbsp), honey (85 g / ¼ cup), minced chipotle with adobo sauce (15 g / 1 Tbsp), and a pinch of salt in a small saucepan over low heat until combined. Brush generously over the rolls the moment they come out of the oven, then finish with flaky salt and chopped chives.