In a clean jar, mix your mother starter with the flour and water. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it's easy to asses the rise the next morning. When the starter has doubled in size, it's time to mix your dough.

In a saucepan over medium heat, melt the butter.

While the butter is melting, peel and dice an onion finely. Add the onion to the saucepan with a pinch of salt, stirring and sautéing about 10-15 minutes. Once the onion is golden and soft, remove from the heat and allow to cool while you mix your dough.

Add your sourdough starter to the wet ingredients and stir.

To the wet ingredients add the flour, sugar, salt, garlic powder, and baking soda.

If using a stand mixer, knead the dough on low for ten minutes. If mixing by hand, knead for 2-3 minutes and the dough comes together into a smooth ball. This dough is high hydration so it’s important to work the gluten at this stage.

Cover the bowl and allow the dough to rest 30 minutes, then add the shredded cheese. Knead the dough with a mixer on low for 1-2 minutes to incorporate the cheese, or perform a set of stretch and folds if kneading the dough by hand.

To perform a set of stretch and folds: simply grab the dough at the edge of the bowl and pull it up- then fold it down into the center of the bowl. Repeat this step until you've worked around the entire edge of the bowl, and the dough forms a ball.

Allow the dough to rest another 30 minutes covered, and perform one final set of stretch and folds.

Spray a straight edge container or bowl with cooking oil. Transfer dough to prepared bowl. Cover the dough with plastic or a damp towel.

Transfer your dough to a warm spot, and allow the dough to double in size (proofing 100% in volume). Make sure you watch that this dough doesn't overproof, it can with the high ratio of starter. I allowed my dough to proof 6 hours in the oven with the light OFF, for a warmer environment (75-80 degrees). This is a general guideline, if your dough is cooler it may take longer mainly you want it to double in size before proceeding.

Overnight Fermentation: When your dough has doubled in size, you can either transfer the dough covered with plastic or a sealed lid to the refrigerator to rest overnight, or you can continue straight to shaping the rolls. You can also shape the rolls into the pan, and cover with plastic to bake the next day.

If you refrigerated your dough overnight, allow to sit at room temperature for 30 minutes before shaping to take the chill off. If you didn't chill the dough, skip this step.

In a microwave safe bowl, melt the butter for the topping in the microwave and whisk until smooth. Add the salt, onion powder, and garlic powder and whisk together. Set aside for later.

Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.

Flour your work surface well, and dump the dough out on the prepared work surface. Flour the top of the dough and your rolling pin.

Roll your dough out into roughly a 12x14 inch rectangle (the bottom edge being 14 inches). The dough will be about 1/4 inch thickness. Cut the large rectangle into 4 smaller rectangles as pictured below. Once you've formed four smaller rectangles, cut each rectangle into 3 strips lengthwise. Brush the tops with the garlic butter, and stack the three strips on top of each other.

Cut the stacked strips into three sections. Fold each layer of the sections IN HALF, and stack the pieces folded in half together to form the roll. Transfer to one of the oiled muffin cups.

Repeat this step with each stack until you've formed 12 rolls and filled the muffin pan. Any left over butter reserve for later to brush on top of the rolls.

Cover the rolls loosely with oiled plastic, and allow to proof in a warm spot for about 1 1/2 hours until noticeably risen and puffy.

Preheat your oven to 350 F.

Uncover your proofed rolls and transfer to the hot oven.

Bake rolls for 30-40 minutes and tops are golden brown. Internal temperature should be between 195 F and 200 F. Remove rolls from oven when done and transfer to a cooling rack to avoid soggy bottoms from sitting in the pan.

Gently reheat your reserved garlic butter in the microwave or on the stove until just melted. Brush tops of warm rolls with the butter, coating liberally.