Four to twelve hours before starting the dough, feed your sourdough starter so it is nice and active and bubbly.

In a large bowl, mix flour, honey, melted butter, water, and sourdough starter. Cover the bowl and let it ferment for 12 to 24 hours.

Preheat the oven to 375°F (190°C).

In a saucepan, add butter and blueberries over medium heat. Cook them down, smashing the blueberries with a spoon.

Sprinkle the blueberries with cornstarch, stir well, and allow to cool. Then, stir in the brown sugar.

Uncover the dough, and sprinkle with salt, baking soda, and baking powder. Knead the dough for 3 to 5 minutes.

Roll the dough into a rectangle, spread the blueberry filling over it, and roll it tightly.

Slice the rolled dough into individual rolls and place them in a greased baking dish.

Bake for 20 to 25 minutes or until golden brown.

Let the rolls cool, then mix milk, vanilla, and powdered sugar to make the glaze. Drizzle it over the rolls before serving.