Start by milling your grain. To your mixer bowl add water, sourdough starter, oil, honey, sunflower lecithin or egg, and stir well with a spoon. Then add in the flour. Do not add the salt.

Mix for about 3-5 minutes or until all of the flour is fully incorporated and there are no more dry spots. Allow the dough to rest covered for 20 minutes.

After 20 minutes, add in the salt and knead until you get a windowpane. The time for this varies. For my commercial KitchenAid mixer, it usually takes 8-10 minutes. But it can take up to 25 minutes to reach a windowpane.

After your dough has doubled in size, remove it from the container and divide the dough into 12 equal portions. You can do this buy weighing the dough. Alternatively, you can eyeball it by shaping the dough into a ball, cut the dough ball in half, then in fourths and each fourth into thirds. This will give you 12 relatively equal portions for your same-day fresh milled sourdough rolls.

On an oiled work surface, shape each portion into a tight ball by flattening the dough and tucking all of the edges into the center. Then turn the dough ball over so that the smooth side is up and gently glide the dough ball against the counter to make it more taught.

Place all 12 rolls into a 9x13 baking pan. I like to use a pan with a lid like the one linked here. If your pan does not have a lid, cover with plastic wrap or a damp cloth. If using a cloth, do be mindful to make sure the cloth remains damp so that the rolls do not dry on the tops. This will hinder them from rising properly.

Allow the rolls to rise until they are almost doubled in size and puffy. This usually takes 2-3 hours in my experience. When they are done rising, they should not spring back easily when gently poked.

Bake rolls at 350 for 20-25 minutes and nicely browned on top. The rolls will have an internal temperature of 185 to 190 degrees when they are fully cooked.

Enjoy your same-day sourdough rolls immediately with butter or jam or however your heart desires.