Soft Whole Wheat Sourdough Rolls

Steps

1. 1Mix dough: Add sourdough starter, 190g milk, honey or molasses, eggs, vinegar, vital wheat gluten, and flour to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a smooth dough forms. Cover dough and allow it to rest for 30 minutes. After resting, add butter cubes and salt. Mix on low speed until butter is fully incorporated. Knead for 5 minutes. Drizzle in the remaining 60g milk, half at a time, and continue kneading after each drizzle of milk until the dough comes back together. After all the milk is incorporated, check the dough to see if it can be pulled to a very thin windowpane with dampened fingers (especially after resting for a minute or two). If not, continue kneading for a couple more minutes and check again.
2. 2Bulk ferment: Once dough is fully developed, form it into a ball with dampened hands and transfer to a large bowl. Cover and leave at room temperature until it has doubled in volume (this took me about 4 hours). (Alternately, allow to increase by 1/3 its size and place in the refrigerator to shape, proof, and bake the next day.)
3. 3Shape: Butter a 13x9-inch pan, line with parchment paper, and butter the parchment paper. Divide dough into 24 pieces (each should be 54g if weighed for accuracy) without degassing. Shape the pieces into tight balls and arrange evenly in the prepared pan. Use a light dusting of flour on your hands while shaping, if necessary. (If dough was refrigerated, it will feel stiff to shape while cold. Proofing will take longer.)
4. 4Proof: Cover pan with plastic wrap and allow rolls to proof in a warm place until they have doubled in size. They should look very puffy and be touching to fill the bottom of the pan. Meanwhile, preheat oven to 375°F.
5. 5Bake: Remove plastic wrap and bake on the center rack for 17-19 minutes, or until lightly golden. Brush hot rolls with melted butter. Serve warm, or allow to cool completely before freezing or storing.