In a large mixing bowl, combine the sourdough discard and warm water and stir until loosened. Add the melted butter, eggs, and honey, and mix well. Add the bread flour, salt, and instant yeast. Mix with a wooden spoon or your hands until a soft, shaggy dough forms.
Let the dough rest uncovered for 30 minutes — this autolyse step makes kneading much easier. Then knead for 3–5 minutes until smooth, elastic, and just slightly tacky. It should spring back when you poke it.
Shape the dough into a ball, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size — about 1 to 2 hours depending on your kitchen temperature.
Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces — a kitchen scale gives you the most consistent results. Roll each piece into a smooth, tight ball by cupping your hand and rolling against the counter.
Arrange the dough balls in a greased 9×13 inch baking dish, leaving a little space between each one. Cover loosely and let rise again until puffy and touching — about 30 to 45 minutes.
Preheat your oven to 190°C (375°F). Gently brush the tops of the rolls with heavy cream. Bake for 25–30 minutes until the tops are deep golden brown. Check at the 20-minute mark — if they're browning too quickly, tent loosely with foil.
While the rolls are still warm, stir together the melted butter and honey and brush generously over the tops. Serve immediately, or pull apart and serve family-style straight from the dish.
