Mix bread flour, active starter and water and mix well. Set aside at room temperature for 5 hours.

In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.

Gradually add butter and incorporate about 1 minute on low speed. Once all

the butter is incorporated, turn the mixer up one speed and knead the dough until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.

Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.

Shape and Bake

Next morning divide 849g the dough into 15 pieces of 56.6 g each. Shape it into small round ball and place it in a parchment lined baking pan.

Set aside for proof of about 2 hours or until it becomes puffy.

Bake it in 375°F for 25- 30 minutes or until golden in color.

Enjoy, with bowl of soup, or as dinner rolls in Thanksgiving dinner table.