2-Hour Sourdough Discard Rolls

Melt the butter in a medium stockpot over medium-low heat. Once melted, remove the pot from the heat and stir in the milk and water. Feel the mixture to make sure it's not too hot, then stir in the discard, egg, sugar, and yeast.
Add 3 cups of flour and the salt and mix to combine. Turn out onto a floured surface and knead a few times. Adding up to ½ cup additional flour if the dough is too sticky. Return to the pan and cover with the lid. Let rise for 40 minutes.
Preheat oven to 350 degrees. Line a 10-inch cake pan with parchment paper and set aside.
Turn dough out onto a lightly floured surface and divide into 16 equal pieces. Shape into rolls and arrange in the prepared pan. Cover and leave to rise another 20 minutes.
Bake 40-45 minutes, until golden brown and baked through. Use an instant read thermometer to make sure the middle roll reads at least 200 degrees farenheit. Brush the tops with melted butter and sprinkle with salt. Serve warm!