1. In a large bowl combine sourdough starter, warm water, and 2 tablespoons melted butter.

2. Stir in minced garlic and chopped rosemary until evenly distributed.

3. Add flour and salt, mix until a shaggy dough forms, then rest for 30 minutes.

4. Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

5. Place dough in an oiled bowl, cover, and let rise in a warm spot for 4–6 hours until doubled.

6. Butter a 10-inch cast-iron skillet generously and preheat oven to 400°F (200°C).

7. Divide dough into 12 equal pieces and shape each into a smooth ball.

8. Arrange dough balls in the skillet, cover, and proof for 1–2 hours until puffy.

9. Brush tops with remaining melted butter and sprinkle with flaky sea salt and extra rosemary.

10. Bake rolls for 25–30 minutes until golden brown and crisp on the edges.

11. Brush hot rolls with additional butter and let cool for 5–10 minutes before serving.

12. Serve warm, directly from the skillet, with sea salt butter if desired.