Rosemary Garlic Sourdough Pull Apart Bread

Melt the butter in a medium saucepan over medium-low heat. Once melted, remove from heat and add in the milk. The warm butter and pan will heat the milk while the cold milk will cool the butter slightly. Since there is so much more milk than butter in this recipe, you may need to heat it longer to take the chill off. Feel it to make sure it's not too hot or cold before proceeding.
To the bowl of a stand mixer fitted with the paddle attachment, add the warm milk and butter, starter, and sugar. Mix to combine. Add the flour and salt and mix until no dry flour remains. Switch to the dough hook and knead on LOW speed for 5-8 minutes, until the dough begins to look smooth.
Shape dough into a ball, cover the bowl, and let the dough rise until doubled in size, about 12-14 hours.

Preheat oven to 350 degrees. Line a 10-inch cake or pie pan with parchment paper. The easiest way to do this is by crumpling up the parchment paper and flattening it out a few times.
In a small saucepan, melt the butter. Remove from heat and stir in the rosemary and garlic. Set aside 2 tablespoons in a small bowl.
On a lightly floured surface, roll dough out to ¾-inch thickness. Cut into 1-inch pieces (I use a pizza cutter for this). Dip each piece into the butter mixture and layer in the prepared pan.
Bake 35-45 minutes (see note) or until golden brown and cooked through to 200 degrees. Cool in pan 10 minutes. Lift out of the pan with the parchment paper, then brush with the remaining 2 tablespoons of butter and sprinkle with salt. Serve warm.