1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, melted butter, and lightly beaten egg. Ensure the milk isn’t too hot, or it could harm your starter. The mixture should look milky and slightly frothy from the starter.

2. 2. Add Dry Ingredients: Gradually add the salt and 3 1/2 cups of all-purpose flour to the wet ingredients. If using, whisk in the baking soda with the first addition of flour. Mix with a wooden spoon or your hands until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. Add more flour, one tablespoon at a time, if the dough is too sticky, but be careful not to add too much, as this can make the rolls tough. The dough should feel soft and pliable.

4. 4. First Rise (Bulk Fermentation): 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 1.5 to 2 hours, or until doubled in size. You’ll know it’s ready when it looks puffy and springs back slowly when gently poked.

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 12-16 equal pieces. Shape each piece into a smooth, round ball by pulling the edges under and pinching them at the bottom.

6. 6. Second Rise (Proofing): Arrange the shaped rolls in a greased 9×13-inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy and almost touching. They should look noticeably larger and feel light.

7. 7. Bake the Rolls: Preheat your oven to 375 F (190 C). Once preheated, remove the cover from the rolls and bake for 18-22 minutes, or until golden brown on top and cooked through. The internal temperature should reach about 200 F (93 C).

8. 8. Serve Warm: Remove the rolls from the oven. For an extra touch of deliciousness, brush the tops with a little melted butter while they are still warm. Serve immediately and enjoy!