1. Feed starter 4–6 hours before use until bubbly and doubled

2. Whisk milk, melted butter, maple syrup, and eggs

3. Stir in active sourdough starter

4. Add salt and 3 1/2 cups flour, mix into soft dough

5. Knead 8–10 minutes until elastic, adding flour if needed

6. Place dough in greased bowl, cover and bulk ferment 4–6 hours

7. Optionally chill dough 8–12 hours for flavor

8. Mix softened butter, brown sugar, cinnamon, maple syrup and pecans for filling

9. Roll dough into a 12×18 inch rectangle

10. Spread pecan filling, leaving a 1 inch border

11. Roll tightly into a log and slice into 10–12 rolls

12. Prepare glaze by simmering butter, brown sugar, maple syrup, cream and salt

13. Pour glaze into baking dish and sprinkle extra pecans

14. Place rolls cut-side down in dish, cover and proof 1–2 hours

15. Preheat oven to 350°F (175°C)

16. Bake buns 30–35 minutes until golden and caramel bubbles

17. Let rest 5 minutes then invert onto platter