Sourdough rolls

From King Arthur.


1/2 cup sourdough starter, fed or unfed

• 3 cups AP flour
• 2 1/2 tsp instant yeast
• 1 tbs sugar
• 1 1/4 tsp salt
• 1 large egg
• 5 tbs soft butter
• 2/3 c. lukewarm water

topping

• 4 tbs melted butter, divided

• 1/4 tsp paprika, optional

Combine all of the dough ingredients in a large bowl, and mix and knead  to make a soft, smooth dough.Place the dough in a lightly greased container  and allow the dough to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.Gently deflate the dough, and transfer it to a lightly greased work surface.Roll and pat the dough into a rough rectangle approximately 12" x 16". 
Put 2 tbs melted butter in a small bowl, and add the paprika, if desired.
Spread the dough with the melted butter.Starting with a long side, roll the dough into a log and then cut into 1 inch slices.
Lightly grease two 8" or 9" round cake pans and arrange 8 buns in each pan.Cover the pans, and let the buns rise for 60 minutes, until they're noticeably puffy (don't let these buns rise too long).
Towards the end of the rising time, preheat the oven to 350°F.Uncover the pans, and brush each bun with some of the remaining melted butter.Bake the buns for 22 to 25 minutes; they'll color only slightly.Remove the buns from the oven, and turn them out of the pan onto a rack. 
Brush with any remaining melted butter. 
To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven.
Wrap any leftover buns airtight, and store at room temperature for several days. 
For longer storage, wrap airtight and freeze.