1. Feed sourdough starter and let it become active and bubbly

2. In a bowl combine milk butter sugar egg and starter

3. Stir in flour and salt until a shaggy dough forms

4. Knead dough by hand or mixer until smooth and elastic

5. Cover and let dough rise at room temperature until about 50 percent puffed

6. Refrigerate overnight for slow fermentation

7. Next morning roll chilled dough into a rectangle on a floured surface

8. Spread softened butter over dough surface

9. Mix brown sugar and cinnamon then sprinkle over butter

10. Layer peach slices over cinnamon sugar leaving a small margin

11. Roll dough tightly into a log and seal seam

12. Cut log into 12 even rolls with floss or a sharp knife

13. Place rolls in a greased baking dish and cover

14. Let rolls proof at room temperature until doubled in size

15. Prepare crumble by mixing flour oats brown sugar cinnamon and salt

16. Cut cold butter into crumble mixture until pea-sized

17. Chill crumble briefly until firm

18. Preheat oven to 375°F

19. Sprinkle crumble evenly over proofed rolls

20. Bake rolls for 25 minutes until golden and bubbling

21. Whisk powdered sugar milk and vanilla to make glaze

22. Drizzle glaze over warm rolls before serving