1. Combine the sourdough starter and warm water in a large bowl and stir to dissolve the starter.

2. Add bread flour, salt, melted butter, minced garlic, herbs, and honey if using, and mix until a sticky dough forms.

3. Cover the bowl and rest for 30 minutes.

4. Perform two to three sets of stretch and folds at 30-minute intervals.

5. Cover and ferment at room temperature for 8 to 10 hours or overnight until doubled in size.

6. Turn the dough onto a lightly floured surface and divide into 12 pieces.

7. Shape each piece into a round ball and place close together in a parchment-lined baking dish.

8. Proof the rolls for 2 to 3 hours until puffy.

9. Brush the tops with melted butter mixed with herbs.

10. Preheat the oven to 425°F (220°C) and bake the rolls for 20 to 25 minutes until golden brown.

11. Brush the hot rolls with additional herb butter and let cool before serving.