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 until a dough starts to form, then knead for 5-8 minutes on a lightly floured surface until smooth and elastic.

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

Once doubled, remove the dough and place it on a lightly floured surface. Divide into 12 equal pieces.

Roll each piece into a smooth ball by folding the sides to the center and then rolling in a circular motion.

Place the dough balls into a greased 9x13” baking pan. Cover and allow to proof for 30-45 minutes until puffed up.

Brush with the egg wash. Bake at 375F for 20-25 minutes until golden brown.

Combine the melted salted butter and honey in a small bowl. Remove the rolls from the oven and brush with the salted honey butter. Sprinkle with flaky sea salt and serve warm.