• In a large bowl of a stand mixer using the dough hook attachment. Mix the starter, sugar and 200g of the water together, on low speed, until combined. Set aside.
• Next, take the 100g of remaining water, and shortening and heat in a small saucepan until the shortening is dissolved. Cool until no warmer than 85 degrees.
• Once that mixture is cooled add to the bowl, the shortening/water, flour and mix with the dough hook attachment on low until dough just begins to form (1 minute). It should still be shaggy.
  
• Autolyse (let rest) covered with a tea towel for 30 minutes.
  
• Next add the egg and kosher salt to the bowl and knead/mix for 10 minutes on the lowest setting. Scraping the sides of the bowl as needed.
• Then move to a shallow container such as the one pictured and do an envelope fold and flip over.
  
• Let sit 30 minutes and preform a fold again. Let rest again for 30 minutes and do a fold. Let rest altogether for a total of 90 minutes doing a fold every 30 minutes.
• After the 90 minutes do one last fold and transfer to a lightly greased bowl, turn to coat.
• Set on counter covered with plastic wrap for 1 hour, this help the dough rise some, than move to the fridge and proof overnight or 8-12 hours. This is the bulk fermentation.

The Next Day

Caramel Sauce

• Place the cream and brown sugar into a medium bowl. Whisk until well combined - it should feel "thick".
• Next, pour into a 9" x 13" pan. Set aside.

The Dough

• Take the dough out of the fridge and transfer to a clean work surface that has been lightly floured.
  
• Flatten the dough by hand and then roll the dough into a rectangle. Roughly 18" x 12".
  
• Once your dough is rolled out spread soft butter on the dough and sprinkle with brown sugar and a little bit of cinnamon.
  
• Starting from the long side roll the dough tightly, working slowly till you reach the other side.
  
• Next, take the other end of the dough pull it up onto the roll and pinch it so that it stays together. Do this the entire length of the roll.
  
• At this point you can cut the dough into 15 rolls.
  
• Place them in the prepared 9" x 13" pan with the caramel sauce.
• Let rise for 1 hour covered and in a warm spot.
  
• About 15 minutes before you are ready to bake, preheat your oven to 425 degrees.
• Place risen rolls in oven and bake at 425 degrees for 10 minutes and then reduce the heat to 325 degrees and bake for 32 minutes more. They should be golden brown.
• At this point let your rolls cool in pan for about 10 minutes before flipping them onto a large cookie sheet.
• Enjoy with a glass of milk or a cup of coffee!