1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, granulated sugar, egg, and melted butter until well combined. The mixture should look slightly milky and uniform.

2. 2. Add Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour, salt, and instant yeast. Gradually add the dry ingredients to the wet ingredients, mixing 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. Knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium speed for 4-5 minutes. The dough should spring back when gently poked.

4. 4. First Rise: Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. You’ll know it’s ready when it looks visibly puffier and a gentle poke leaves an indentation that slowly springs back.

5. 5. Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth, round ball. Arrange the rolls in a lightly greased 9×13 inch baking dish, leaving a little space between them.

6. 6. Second Rise: Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm place for another 30-45 minutes, or until they look puffy and almost doubled in size. This second rise is crucial for fluffy rolls.

7. 7. Bake the Rolls: Preheat your oven to 375 F (190 C). Once the oven is preheated and the rolls have risen, remove the cover and bake for 15-20 minutes, or until they are golden brown on top and cooked through. An internal temperature of 200-205 F (93-96 C) indicates they are done.

8. 8. Finish and Serve: As soon as the rolls come out of the oven, brush the tops with the remaining 2 tablespoons of melted butter. This adds shine and a lovely buttery flavor. Let them cool slightly in the pan before serving warm.