In a small bowl, mix together the warm milk, honey, and yeast. Let sit for 5 minutes until the yeast is activated and foamy.

Once activated, add the eggs, melted butter, sourdough discard, salt, and flour. Mix with a dough whisk or wooden spoon until a dough starts to form.

Knead for 5-8 minutes on a lightly floured surface, until the dough is smooth and elastic.

Lightly oil a large bowl, place the dough in, and cover with plastic wrap or a kitchen towel. Allow to rise until doubled in size (45-60 minutes).

Once doubled in size, remove the dough from the bowl and place it onto a lightly floured surface.

Divide the dough into 12 equal pieces.

Create a roll out of each dough piece by folding the sides to the center, then rolling the ball in a circular motion on a counter surface until the top is smooth.

Place the dough balls into a greased 9×13” baking pan.

Cover with plastic wrap or a kitchen towel, and allow to proof for 30-45 minutes until puffed up.

Once proofed, brush with the egg wash.

Bake at 375°F for 20-25 minutes until golden brown.

Make the salted honey butter by mixing together the melted butter and honey in a small bowl.

Remove the rolls from the oven and immediately brush with the salted honey butter.

Sprinkle with flaky sea salt and serve warm.