In a large bowl, combine the active sourdough starter, warm milk, melted butter and honey. Stir until smooth.

Add 3 1/2 cups of flour and the salt. Mix until a soft dough forms, adding more flour a tablespoon at a time if it feels unmanageably sticky.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and slightly tacky but not dry.

Place the dough in a lightly buttered bowl and cover.

Let it rise at room temperature for 4 to 6 hours, until puffy and increased by about half again.

Turn the dough out and divide it into 12 equal pieces, or 15 smaller rolls.

Shape each piece into a smooth ball by tucking the edges underneath and rolling gently on the counter.

Place the rolls into a buttered 9x13 baking dish, spaced slightly apart.

Cover loosely and let rise for 2 to 3 hours, until the rolls are touching and visibly puffy.

Preheat the oven to 375°F (190°C).

Bake for 20 to 25 minutes, until the tops are golden brown.

Immediately brush the rolls with melted butter for shine and softness.

Sprinkle with flaky salt or parsley if desired.

Allow the rolls to cool slightly before serving.