1. In a large bowl whisk starter, warm water, and melted butter until combined

2. Add flour, sugar, salt, and chopped herbs and mix until no dry flour remains

3. Cover and rest dough (autolyse) for 30 minutes

4. Perform one set of stretch and folds, rotating bowl and repeating four times

5. Cover and bulk ferment in a warm area for 3–5 hours, performing stretch and folds every 30–45 minutes for three sets

6. Turn dough onto floured surface and divide into 12 equal portions

7. Preshape portions into balls and rest under a towel for 10–15 minutes

8. Shape each ball with surface tension and place snugly in a buttered 9×13-inch pan

9. Cover and proof until puffy and nearly doubled, 2–4 hours or refrigerate overnight for cold proof

10. Preheat oven to 375°F (190°C) with rack in center

11. Optionally add a dish of hot water to lower rack for steam during first 10 minutes

12. Bake rolls for 22–25 minutes until golden and internal temperature reaches 190°F (88°C)

13. Brush hot rolls with melted butter and sprinkle extra herbs if desired

14. Cool rolls for at least 15 minutes before serving