1. Activate the starter by feeding it and letting it become bubbly and doubled in volume.

2. Combine warm milk, sugar, and starter in a bowl, then add flour and salt and mix to a rough dough.

3. Knead the dough for 8 to 10 minutes until smooth and elastic, adding softened butter toward the end.

4. Cover and bulk ferment for 3 to 4 hours, performing gentle stretches and folds every hour.

5. Divide the dough into 12 equal pieces, shape into balls, and let rest for 15 minutes.

6. Arrange rolls in a ring on parchment, leaving small gaps, and proof for about 2 hours until puffy.

7. Preheat oven to 375°F (190°C), brush with milk or melted butter, and bake for 20 to 25 minutes until golden.

8. Cool on a wire rack briefly before serving, then garnish or brush with additional butter as desired.