Add 1/2 cup warm water, 1 Tbsp. Sugar, and 2 1/4 tsp. Active yeast to a stand mixing bowl. Let sit 3 minutes, then add 2 room temperature eggs, 3 Tbsp. melted butter, cooled, 1 tsp. Salt, and 1 cup room temperature sourdough starter, mix. Add 3 cups flour to your mixture and use a dough hook until it’s incorporated. It will still be sticky- add 1/4 cup bread flour one at a time until the dough pulls away from the sides and is no longer sticky, and feels like an earlobe. Knead the dough with your dough hook for 7 minutes. Grease the edges of the mixing bowl with olive oil, add a small bit to the top of the dough as well until the sides and the dough are fully covered. Cover bowl with plastic wrap and let rise until doubled in size, about 1 hour. Turn out onto a clean surface, use a bench scraper to make 12 even rounds. Form into a roll and place in a parchment lined 9x13. Let rise again until about doubled in size. Preheat oven to 375. Top with a light egg wash (egg yolk and 2 Tbsp. water) on each roll and bake for 20 minutes.