Stir the starter into the lukewarm milk until dissolved, then whisk in the egg and honey. Add the flour and salt and knead for 5 minutes by machine or 8 minutes by hand.

Knead in the softened butter a tablespoon at a time, then knead 6 to 8 minutes more until smooth and glossy.

Cover and let rise at 75 to 78°F (24 to 26°C) for 4 to 6 hours, until about 75% larger.

Divide into 12 pieces of about 77 g each, roll into tight balls and set them in a buttered 9x13-inch pan in 3 rows of 4.

Cover and proof for 2 to 3 hours until puffy and touching, or refrigerate overnight and give them 1½ to 2 hours at room temperature.

Bake at 375°F (190°C) for 20 to 24 minutes to serve today, or par-bake at 300°F (150°C) for 25 to 30 minutes until set and 185°F (85°C) inside but still pale.

Cool completely, about 1 hour, freeze until firm, then seal in freezer bags for up to 6 weeks.

Bake the frozen rolls at 425°F (220°C) for 10 to 14 minutes until deep golden, then brush with melted butter.