Heat your cup of water to 100-110 degrees.
While your water is warming up, pour yeast into the bowl of a stand mixer or medium bowl.
Pour warm water over the yeast and whisk together until bubbly.
Cover the bowl and let it sit for a few minutes to give the yeast time to activate.
Using a dough hook, add and gently combine your milk, sourdough discard, flour, honey, butter, and salt.
On a low/medium speed, knead the dough until it comes together well, not sticking to the bottom or sides.
Cover your dough or transfer it to an oiled dish and cover.
Let the dough rise at room temperature, or in a warm place if cold, for 1-2 hours or until doubled.
Transfer your bread dough to a lightly floured surface.
Shape your dough balls.
Move your dough balls to a greased baking dish or prepared baking sheet lined with parchment paper, making the shape of a Christmas tree – leaving a little space for each dough ball to double.
Cover your rolls and let them rise at room temperature, or in a warm place if cold. They will double before baking.
Preheat your oven to 375 degrees.
Bake for 25-30 minutes.
Your rolls will be nice and golden brown when ready.
When your rolls come out of the oven, allow them to cool for a few minutes. Then, gently take a stick of butter or a pastry brush and lightly butter the top of your rolls.