1. 1. Combine Wet Ingredients: In a large mixing bowl, gently whisk together your active sourdough starter, warm water, granulated sugar, and salt until well combined. The mixture should look slightly milky and have small bubbles from the starter.

2. 2. Add Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, stirring with a wooden spoon or a sturdy spatula until a shaggy, sticky dough forms. Do not overmix; just ensure all the flour is incorporated. The dough will be wet and not smooth, which is perfectly normal for a no-knead recipe.

3. 3. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm spot for 3-4 hours, or until it has visibly increased in size and looks bubbly. Alternatively, for a deeper flavor development and convenience, you can place it in the refrigerator for 8-12 hours (or overnight). If cold-proofing, let it come to room temperature for about 30-60 minutes before proceeding.

4. 4. Prepare for Shaping: Gently deflate the dough by stirring in the baking soda. This helps with the final texture and rise. Lightly grease a 9×13 inch baking dish.

5. 5. Shape the Rolls: Turn the dough out onto a lightly floured surface. It will still be sticky, so use a little flour on your hands. Divide the dough into 12-15 equal pieces. Gently shape each piece into a small, round ball. You don’t need perfect rounds; rustic is fine!

6. 6. Second Rise (Proofing): Arrange the shaped dough balls in a single layer in your prepared baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap or a damp towel and let them rise in a warm spot for another 1 to 1.5 hours, or until they look puffy and have nearly doubled in size.

7. 7. Bake the Rolls: Preheat your oven to 375 F (190 C) during the last 15-20 minutes of the second rise. Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until they are golden brown on top and cooked through. The internal temperature should reach around 200-210 F (93-99 C).

8. 8. Finishing Touch: As soon as the rolls come out of the oven, brush the tops generously with melted unsalted butter. This adds flavor, shine, and keeps the crust soft. Let them cool in the pan for a few minutes before serving warm.