In a stand mixer fitted with dough hook combine flour, sugar and salt. Stir yeast into warm milk and add to flour along with beaten egg and starter. Mix on medium until dough comes together
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Slowly add the butter a bit at a time until it's all incorporated. Beat on medium for 3 or 4 minutes. Turn dough out on to lightly floured surface and knead for ten minutes. You should be able to stretch the dough to the point of transparency with out having it break
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Place dough in lightly butter bowl, cover and refrigerate over night .
The next day turn the dough out on work surface and knead briefly. Butter a 9 by 12 inch baking pan and set aside. Divide dough into 12 equal portions and roll each into a ball. Place in pan, evenly spaced. Cover and let rise in a warm place for 2 hours.
Preheat oven to 350 degrees. Brush rolls with melted butter and bake for 20 to 25 minutes. When rolls come out of the oven give them another brush with butter. Turn out of pan and cool on a wire rack.