Making the Dough

1. Feed your starter the day before making the dough. Add equal parts of flour and water in an amount that will effectively double the amount of starter you have on hand. If removing a stored starter from the refrigerator, allow it to come to room temperature first, before feeding.

2. Warm the amount of milk or water called for in your recipe without boiling it. You should be able to comfortably dip your finger in the liquid. If it’s too hot, set it aside to cool. In the bottom of a large bowl, dissolve the sugar in your warm liquid, stir, and sprinkle in the yeast. Add the starter and stir the mixture again.

3. Watch for signs of yeast activity, such as small bubbles rising to the surface. If you see no signs of yeast activity after 5 to 10 minutes, and the liquid is flat and lifeless, you may have bad yeast. It’s better to start again at this point using new yeast, so you don't waste any ingredients. Check the commercial yeast's expiration date and ensure that it’s at room temperature before using it.

4. Add enough flour to your liquid mix until you have a workable dough. Knead the dough, either by hand or in a stand mixer with a dough-hook attachment, until you have a firm, elastic ball, with a slight sheen to its surface. This takes anywhere from 5 to 10 minutes, depending on the kneading method you use and the amount of dough.

5. Coat the inside of a mixing bowl with oil. Drop the ball of dough into the bowl and turn it so that the oiled side is facing up. Cover the bowl with a kitchen towel and let the dough rise until doubled, anywhere from 1 1/2 to 2 hours.

Shaping and Baking the Rolls

1. Punch down your dough and roll it out with a rolling pin on a floured surface. Stretch and shape the dough into a rectangle about 1/4-inch thick.

2. Melt some butter and use your pastry brush or a spatula to coat the surface of the dough with it. Sprinkle the buttered surface with either paprika for savory rolls or cinnamon and sugar for sweet rolls.

3. Roll up the dough lengthwise into the shape of a log. Keep the seam-side facing down so that the log won't unravel. Find the center of the log and mark it by making a shallow cut with a knife, continuing out from the center and score even sections, each roll approximately 1 1/2-inches thick.

4. Grease your baking dish with butter, covering both the bottom and the sides.

5. Slice your rolls with a sharp knife using the scored markings as your guide. Place each roll cut side up in your greased baking pan. The rolls should not touch each other at this point.

6. Cover the rolls with a dish cloth and allow them to rise in a warm place for another 35 minutes to an hour. Bake the rolls immediately after the second rising in an oven preheated to 350 degrees Fahrenheit, for 20 to 25 minutes. When the rolls are done, brush additional butter on savory rolls and top sweet rolls with a simple icing made with water, vanilla and confectioner's sugar.