Using a very active, recently fed starter, pour 150 grams into a large bowl with 325 grams warm water.

Add 25 grams high quality honey and 20 grams avocado oil or any flavorless oil of your choice.

Whisk together until fully combined, then add 500 grams of good quality bread flour.

Combine in a stand mixer using a dough hook, or by hand until a shaggy ball has formed.

Allow the dough to rest on the counter for 1 hour.

Sprinkle salt and water across the dough, work it in with your hands, and allow to rest another 30 minutes.

Do a series of 4 stretch and folds allowing the dough 30 minutes of rest between each round.

The dough is ready when it passes the window pane test.

Allow the dough to rest for 1 hour.

Roll dough to a rectangle roughly 12 x 15. Brush with melted butter and sprinkle with cinnamon and sugar. 

Carefully roll the dough into a long cylinder shape and cut into evenly sized rounds.

Arrange them snugly in an oiled 9 x 13 baking dish and allow to rise in a warm area for 60-90 minutes.

You can do an additional 1 hour cold rise in the fridge if you like. 

Bake at 400 degrees F for 10 minutes. Reduce the oven temperature to 350 F and bake for another 20 minutes.

Once the rolls are fully cooled, top them with our vanilla glaze.

Mix together 2 cups powdered sugar 1/3 cup melted butter 1 tablespoon vanilla 4 tablespoons water or milk

Top your rolls and enjoy!