Feed the sourdough starter and let it sit in a warm place for 8-12 hours until it doubles in size.

In a medium saucepan, whisk together 90g all-purpose flour and 90g whole milk. Heat them over medium heat, stirring continuously until the mixture thickens to a paste-like consistency. Set your Tangzhong aside to cool.

In a large bowl, combine all-purpose flour, active starter, granulated sugar, Tangzhong, melted butter, and salt.

Mix the ingredients until the dough becomes smooth and doesn’t stick to the sides of the bowl.

Cover the bowl with a lid or plastic wrap and let the dough do its first rise at room temperature for 3-4 hours, or until it has doubled in size. To check if it’s ready, use the “finger poke test” – the dough should spring back slowly when you poke it.

Divide the ball of dough into 12 equal pieces on a lightly floured surface.

Shape each piece into a round, tight ball and place each dough ball in a greased 9×13-inch baking dish.

Cover the dish with plastic wrap.

Let the shaped rolls do a second rise at room temperature for 3-4 hours, or until they double in size.

Preheat your oven to 400°F (200°C).

Bake the rolls for 20-25 minutes or until they turn golden brown. You can also check the internal temperature of the rolls using an instant-read thermometer; it should read about 190°F (87°C).

Allow your soft sourdough dinner rolls to cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely.