Add warm water, honey, milk and butter to a bowl. You'll want the water to be pretty warm here. The goal is to get the wild yeast to become active, but not so hot that it will kill it. Add to a stand mixer and pour in sourdough discard. Let it sit for a couple minutes. (Here is my favorite stand mixer)

Add in 2 cups of flour and gently mix the ingredients with the dough hook attachment. Keep it on low speed until all the flour is incorporated. Add in the yeast and mix.

Add the 2 more cups of the flour and salt and increase the speed to medium and continue until the dough is combined. If it still seems to sticky, add in a little more flour but do not exceed 5 total cups. We want it to be elastic and a bit sticky, but can still hold together. Continue to mix for a few minutes. If, during the process, it still seems sticky, you may want to add more flour, a tablespoon at a time. The amount of flour needed can depend on the type of flour you are using.

Once combined, allow to rise in an oiled bowl. Cover with a kitchen towel and wait for it to double. This process can take anywhere from 30-45 minutes.

Once the dough has doubled, it is time to shape the rolls. This will make 12-15 rolls. Try to dived them as even as possible. If needed, use a food scale. (If using a food scale, each roll will be about 2 1/2 oz of dough).

Shape into balls and place them into a 9x13 oiled pan. Flour or oil your hands and surface to make the ball making process easier.

Once they are all in the pan, let them proof until they have doubled again (around 30-45 minutes).

*An easy test to determine if the rolls are done is to poke your finger into a roll. If the hole disappears quickly, it needs more time. If it stays, they are ready to go!

Place the rolls into a preheated oven at 400 degrees. Bake for 25-30 minutes or until the tops are golden brown.

Upon removing from the oven, brush melted butter on the tops.

Serve warm.