Mix the Dough: In a large bowl, combine the active sourdough starter and warm water, mixing until combined. Add the flour and salt, and stir until a sticky dough forms.

Bulk Fermentation: Cover the bowl with a damp cloth and let it sit at room temperature for 8-12 hours, or overnight, until it has doubled in size and is bubbly.

Shape the Rolls: Once the dough has risen, lightly flour your work surface. Divide the dough into 12-16 equal pieces, depending on how large you'd like the rolls. Gently shape each piece into a roll by folding the edges underneath to create a smooth top.

Second Rise: Place the rolls on a parchment-lined baking sheet, leaving space between each roll. Cover with a damp cloth and let them rise for 1-2 hours, or until puffy.

Preheat the Oven: Preheat your oven to 425°F (220°C). Place a baking dish with hot water on the lower rack to create steam, which helps the rolls develop a crispy crust.

Bake the Rolls: Just before baking, brush the tops of the rolls with olive oil or melted butter. Bake for 20-25 minutes, or until golden brown on top.

Cool and Serve: Remove from the oven and let the rolls cool slightly. They’re best enjoyed warm with butter or alongside your favorite meal!