In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, water, starter and butter and mix on medium-low speed for 10 minutes. The kneaded dough should be smooth and very elastic. If not, keep going for a few more minutes.

Transfer the dough to a large, oiled bowl and cover with plastic wrap and a kitchen towel. Let rise overnight at room temperature for a minimum of 12 hours.

The next day, divide the dough into 12 equal portions (about 2 oz/57 g each).

Roll the dough into balls and place them into an oiled 9x13-inch (23x33cm) baking pan. Cover tightly with plastic wrap and a kitchen towel and allow to rise until doubled in size, about 1- 1 hr 30 minutes.

Towards the end of the rising time, preheat the oven to 375°F (190°C).

Gently brush the rolls with egg wash and bake for about 25-30 minutes, or until golden brown.

Serve while still warm with some good, salted butter on the side. Store leftovers covered at room temperature for up to 3 days. They can also be bagged and frozen for up to 8 weeks.