Making the dough

Step 1. Mix the Wet Ingredients:

• In a large mixing bowl, combine the sourdough starter, warm milk, raw honey, sugar, and egg. Stir until smooth.

Step 2. Combine the Dry Ingredients:

• In a separate bowl, whisk together the bread flour and sea salt. Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms.

Step 3. Knead Without Butter First:

• Knead the dough by hand or in a stand mixer fitted with a dough hook for about 5 minutes until it becomes smooth and elastic.

Step 4. Incorporate the Butter:

• Gradually add the softened butter, one small piece at a time, kneading until fully absorbed after each addition. This process takes about 5–8 minutes and results in a soft, supple dough.

Step 5. First Rise (6–8 Hours):

• Place the dough in a greased bowl, cover with plastic wrap, and let it proof at 78–80°F until it increases in size by about 50%. This will take 6–8 hours. For added flavor and fermentation, refrigerate the dough overnight after this rise and shape the next day or skip this step and proceed with shaping.

Step 6. Bring Dough to Room Temperature:

• If refrigerated, allow the dough to come to room temperature for about 1 hour.

Step 7. Shape the Rolls:

• Divide the dough into 6 equal portions. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, leaving space between the rolls.

Step 8. Second Rise:

• Cover the rolls lightly with plastic wrap or a damp towel and let them rise in a warm place for 2–3 hours until puffy and almost doubled in size.
• Baking the Rolls

Step 9. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Step 10. Bake:

• Bake the rolls for 20–25 minutes, or until golden brown and fully baked (internal temperature should reach 190°F/88°C). Allow them to cool slightly, about 1 hour, before cutting.
• Cream Cheese Filling

Step 11. Prepare the Filling:

• In a bowl, combine the softened cream cheese, heavy cream, sugar, salt, and pepper. Mix until smooth. Transfer to a piping bag for easy application.
• Garlic Butter Coating

Step 12. Prepare the Garlic Butter:

• Gently sauté the minced garlic in 1 tbsp of butter, then let it cool. Mix this with the melted butter, parsley, honey, and smoked paprika. Beat in the egg once the butter mixture is cool to prevent cooking the egg.
• Assembly and Final Bake

Step 13. Cut the Rolls:

• Using a sharp knife, make 2 crisscross cuts in each roll to form an X, then rotate the bun slightly and make two more cuts forming another X diagonally. Slice about 80–90% of the way through bun to form wedges for the filling and coating.

Step 14. Apply Garlic Butter:

• Dip each roll into the garlic butter/egg mixture or brush it on generously, ensuring the butter gets between the wedges. Let any excess drip off before transferring buns to a baking sheet lined with parchment or a silicone mat.

Step 15. Pipe the Cream Cheese:

• Pipe the cream cheese filling into the wedges of each roll, distributing evenly.

Step 16. Final Bake:

• Place the rolls back in the oven and bake at 400°F (200°C) for 20 minutes, or until the cream cheese filling is bubbly and slightly golden.
• Garnish and Serve

Step 17. Finish with Parsley and Sea Salt:

• Sprinkle the rolls with fresh parsley and flaky sea salt for extra flavor. Trim any excess egg wash around the base, if needed.

Enjoy Warm:

• These rolls are best enjoyed warm, with gooey cream cheese filling and a savory garlic butter coating. Perfect as a snack, side dish, or special treat!