In a large bowl, mix together the starter, water, milk, and honey. Use a whisk or a fork to mix.
Add the flours and salt to the bowl and mix again. One the dough gets to hard to mix with a fork, use your hands to finish mixing everything together.
Cover with a damp towel and allow the dough to rest for 45 minutes in a warm, draft free environment. An OFF oven is a great place to allow the dough to rest. Feed the rest of your starter while you wait for the dough to rise.
After 45 minutes, mix the dough with your hands and form it into a ball. This should take about 20 seconds.
Cover the dough again and allow it to rise for 8-10 hours, depending on the temperature of your house.
The next morning, or 8 hours later, place the dough on a lightly floured surface and stretch it into a small rectangle, about 8x11 inches. Cut the dough into 12 pieces, 3 rows down, and 4 rows across.
Shape each dough pieces into a ball by folding the edges the dough ball. Once a ball is form, place the dough on a parchment lined baking sheet and cover the baking sheet with a damp kitchen towel. Allow it to rise one more time, for one hour.
Preheat your oven to 400 degrees. Score the dough balls with a sharp knife or a lame.
Place the baking sheet in the oven for 30 minutes until the rolls are golden brown.
Serve the rolls warm or at room temperature.