1. Combine sourdough starter and warm water in a bowl until dissolved.

2. Stir in flour, olive oil, roasted garlic, chopped rosemary, and fine sea salt until a shaggy dough forms.

3. Knead dough on a floured surface for 8–10 minutes until smooth and elastic; let rest if it is too sticky.

4. Place dough in an oiled bowl, cover, and perform two to three stretch-and-folds every 30 minutes during a 3–4 hour bulk fermentation.

5. Refrigerate the dough overnight for at least 8 hours to develop flavor.

6. Remove dough from the refrigerator and let rest for 30 minutes; divide into 8–10 pieces and shape into rolls.

7. Arrange rolls in a greased cast iron skillet, cover, and proof for 1–2 hours until puffy.

8. Preheat oven to 400°F (200°C); brush rolls with melted butter mixed with garlic and rosemary.

9. Bake rolls for 20–25 minutes until golden brown and fragrant.

10. Brush baked rolls with melted butter and sprinkle with flaky sea salt and extra rosemary; let cool for 10 minutes before serving.