In the bottom of a bowl mix the warm water, honey, and yeast. If you are using a stand mixer, which is recommended, you can do this in the mixer bowl directly.
Let sit for 5 minutes, or until the yeast is bubbly and activated.
Next, add in the sourdough discard, butter, salt and flour.
With the dough hook of your mixer (or by hand), knead the dough for 10-12 minutes, or until the dough has good stretch to it without breaking (you can add more flour, a little at at time if the dough is too sticky and not pulling away from the bowl during kneading).
After kneading, cover the bowl with plastic wrap and let sit on the counter until it has doubled in size. Depending on the temperature, this will take around 1- 1 ½ hours.
Pull out the Dough onto a floured surface and cut evenly into 12 pieces.
Flatten and fold each piece into a ball, building tension on the top. Do this by tucking the sides underneath and pinching the bottom together.
Place the dough balls, evenly spaced in an oiled 9x13 inch baking dish.
Cover with a towel and let rise on the counter until noticably puffy, about 30 minutes.
Bake at 375 F for 25-30 minutes, until the tops are golden brown.
Right when you take them out of the oven, butter the tops generously. The tops will be hard and hollow sounding, but will soften as they cool with the butter on top.
Serve warm! Enjoy!
