1/2tspcinnamon (optional, if you want cinnamon flavor)
Instructions
Feed sourdough, use when active and bubbly and has doubled in size
In the bowl of a stand mixer, add all ingredients
Knead the dough for 5 minutes until the dough becomes elastic. Check to see if the dough is too sticky; you may have to add extra flour. The dough should feel lightly tacky, but shouldn't be a sticky mess.
Grease a medium sized bowl, and place the dough in. Cover with a damp towel or plastic wrap.
Allow the dough to rise overnight or 8-12 hours. The longer it rises, the more sour the dough will be. When the dough has doubled in size, it's ready to divide into rolls.
On a floured countertop, press the dough out into a rectangle, and use a pizza cutter to divide the dough into 12-16 equal portions (depending on how large or small you want your rolls to be). Roll the dough into balls, and place in a greased 9x13 pan.
Place the rolled dough into the pan, spaced evenly to allow for room to rise. Brush the tops with melted butter, and cover with plastic wrap. Allow to rise until doubled, around 2 hours in a warm kitchen, 70°.
In the last 30 minutes, preheat the oven to 350. When the rolls have doubled and the sides are touching, place them in the oven and bake for 20-25 minutes
Remove from oven and top with more melted butter. Allow to cool for a few minutes and serve warm with whipped honey butter.
For the Whipped Honey Butter
Add all of the ingredients to a mixing bowl. Using either a hand mixer or stand mixer, beat the ingredients until everything is combined and the butter is very fluffy.