1. Combine Wet Ingredients and Starter: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, room temperature egg, and slightly cooled melted butter until well combined. The mixture should look slightly bubbly from the starter.

2. Add Dry Ingredients and Form Dough: Gradually add the salt and all-purpose flour to the wet ingredients, mixing with a wooden spoon or a dough whisk until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.

3. Knead the Dough: Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes. The dough should pass the windowpane test (stretch a small piece thin enough to see light through it without tearing).

4. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 3-4 hours, or until doubled in size. Alternatively, for a deeper flavor, you can refrigerate the dough overnight (8-12 hours) for a slow cold ferment, then bring it to room temperature for about an hour before shaping.

5. Shape the Wreath: Gently punch down the risen dough to release the air. Divide the dough into 12-16 equal pieces (about 2-3 ounces each). Roll each piece into a smooth, round ball. Line a baking sheet with parchment paper. Place a small, oven-safe ramekin or a crumpled piece of aluminum foil in the center of the baking sheet to create the wreath’s hole. Arrange the dough balls around the ramekin, touching each other, to form a wreath shape.

6. Second Rise (Proofing): Cover the shaped wreath loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm place for another 1-2 hours, or until the rolls look puffy and have nearly doubled in size. They should feel light and airy.

7. Bake the Rolls: Preheat your oven to 375 F (190 C). Once preheated, remove the plastic wrap from the rolls. Bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.

8. Finish and Serve: As soon as you remove the rolls from the oven, brush them generously with 2 tablespoons of melted unsalted butter. If desired, sprinkle with flaky sea salt or sesame seeds. Let them cool on the baking sheet for 5-10 minutes before carefully transferring to a wire rack. Serve warm and enjoy!