These are the fluffiest and softest dinner rolls I have ever made. I think it may have to do with the sourdough fermenting the flour overnight that brought the fluffiness to another level.
Add all of the ingredients to a standing mixer with the dough hook attachment.
Knead together until the dough sticks together, is elastic, and doesn’t stick to your fingers.
Place a damp towel over the bowl and allow to rise 8-24 hours.
The next day, grease a 9x13 baking dish and divide the dough into 15 equal rolls. If you don’t have a 9x13 baking dish, that is okay. You can use an assortment of baking dish sizes, just make the rolls about the same size.
Allow to rise until doubled (about 1-2 hours.)
Preheat the oven to 350, place in the oven, and bake for 25 minutes or until the tops are golden brown.
Take out of the oven and brush with butter—the butter will melt on the tops of the rolls.