Whisk together the active starter, water, salt, oil, and honey.
Stir in the flour until combined. Cover and rest for 1 hour.
Perform 4 sets of stretch and folds, 30 minutes apart, keeping the dough covered between each set.
For a same-day bake, let the dough rest for another 1 hour. For a longer fermentation, cover and refrigerate overnight.
Divide the dough into 12 pieces and shape each piece into a smooth ball. Place the rolls in a greased baking dish.
Cover and proof for 1–2 hours, or until noticeably puffy.
Bake at 375°F for 25–30 minutes, until golden brown.
Brush generously with butter immediately after baking and serve warm.
