1. Activate the Yeast and Combine Wet Ingredients: In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the yeast becomes foamy, indicating it’s active. Then, stir in the sourdough discard, melted butter, and salt until well combined.

2. Mix the Dough: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Once all the flour is added, continue to mix for about 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky.

3. First Rise (Overnight Chill): Lightly grease a clean bowl with a little oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and place it in the refrigerator for 8-12 hours, or overnight. This slow, cold fermentation develops a deeper flavor and makes the dough easier to handle in the morning.

4. Shape the Rolls: The next morning, remove the dough from the refrigerator. On a lightly floured surface, gently punch down the dough to release the air. Roll the dough into a large rectangle, approximately 12×18 inches. Sprinkle the shredded cheddar cheese and chopped chives evenly over the dough.

5. Roll and Slice: Starting from one of the longer sides, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12-15 equal-sized rolls, each about 1 to 1 1/2 inches thick. Arrange the rolls in a lightly greased 9×13 inch baking dish, leaving a little space between each roll.

6. Second Rise and Bake: Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm spot for about 30 minutes, or until they look visibly puffy and have nearly doubled in size. While they rise, preheat your oven to 375 F (190 C). Once risen, remove the cover and bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through.

7. Serve Warm: Once out of the oven, brush the tops of the warm rolls with a little extra melted butter for a beautiful sheen and added richness. Serve immediately and enjoy!