Add water, sourdough starter, yeast, dry milk, and honey to bowl and allow to sit 10-20 minutes until yeast is foamy. Add remainder of ingredients and mix in stand mixer until mixed and kneaded, 7-10 minutes. Remove and place in oiled bowl and turn to cover in oil. Allow to rise until about doubled, 1 ½ to 2 hours. Punch down and placed into an oiled bag. Refrigerate overnight. Allow to come to room temperature (adding bag to bowl of warm water speeds up the process) and cut into 12 pieces. Roll into balls and place in oiled half-pan or 11X13 pan. Allow to rise until doubled in size, 1 ½ to 2 hours. Place in pre-heated 350 degree Fahrenheit oven and bake for 20-25 minutes until browned on top and cooked on bottom. Brush with melted butter if you want the tops to stay soft.