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

2. 2. Add Dry Ingredients: Gradually add the salt and 3 cups of all-purpose flour to the wet mixture. 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 on medium speed for 4-5 minutes. The dough should become smooth, elastic, and no longer sticky.

4. 4. First Rise: Lightly grease the mixing 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.

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 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 with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy and have nearly doubled in size.

7. 7. Bake the Rolls: Preheat your oven to 375 F (190 C). Once preheated and the rolls have risen, bake for 15-20 minutes, or until golden brown on top.

8. 8. Prepare and Apply Honey Glaze: While the rolls are still warm from the oven, melt 2 tablespoons of butter. In a small bowl, whisk together the melted butter, honey, and warm water until smooth. Brush the warm honey glaze generously over the tops of the baked rolls. Serve immediately.