4 cups King Arthur bread flour, divided
1 teaspoon salt
1 tablespoon dry yeast
2/3 cup warm milk plus 1 teaspoon sugar
1/2 cup sourdough discard
3 tablespoons sugar
1/4 cup honey
2 large eggs
3 tablespoons salted butter plus 2 tablespoons Crisco, melted together
Mix yeast with warm milk and teaspoon of sugar, let sit until bubbles appear. Add discard, sugar, honey, and eggs, mix on low speed until combined. Mix 3 cups flour with salt and slowly add to milk/yeast mixture; switch to dough hook and knead for 5 minutes. Add melted butter/Crisco and knead at least 5 more minutes, making sure butter is completely incorporated. Add more flour if necessary but keep dough fairly sticky. Cover and let rise until doubled, at least an hour.
Punch dough down and shape - may be used for dinner rolls or cinnamon rolls. For rolls, shape, cover, and let rise until doubled. Bake at 375 until brown, about 10 minutes.