1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, egg, and 1/4 cup melted butter until well combined. The mixture should look slightly frothy from the starter.

2. 2. Add Dry Ingredients: Gradually add the salt, all-purpose flour, and dried mixed herbs to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer with a dough hook for 3-5 minutes on medium-low speed. The dough should become smooth and elastic, pulling away cleanly from the sides of the bowl or your hands.

4. 4. First Rise: Lightly grease the mixing bowl, place the kneaded dough inside, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should look puffy and soft.

5. 5. Shape the Rolls: Gently punch down the risen dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a lightly greased 9×13 inch baking pan, leaving a little space between each roll.

6. 6. Second Rise: Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they look noticeably puffy and almost touching each other.

7. 7. Bake the Rolls: Preheat your oven to 375 F (190 C). Bake the rolls for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

8. 8. Finish and Serve: As soon as the rolls come out of the oven, brush them generously with the remaining 2 tablespoons of melted butter. This adds shine and extra flavor. Serve warm.