Mix the yeast with 1/8 cup warm water and a pinch of sugar. Let it sit until you can see that it's activated. It will bubble a little when it is. 

Next, in a large bowl, mix the starter, 1 cup of flour and 1-1/2 cups lukewarm water with the yeast mixture.

Let it sit for about 30 minutes. It bubble a little letting you know it's alive and ready to mix.

Now, add the milk, remaining water, salt and sugar. Stir to mix the ingredients together.

Add the remaining flour, 1 cup at a time, until you have a soft, but not sticky dough.

Turn it out onto a floured board and knead it for about 10 minutes. You can also use the bread hook on a Kitchen Aid mixer and let it do the work for about five minutes.

Place the dough into a lightly oiled bowl, then turn it so the oil is on the top.

Cover and let it rise until doubled in bulk, about 3 hours. 

After the dough is risen, remove it from the bowl. Cut it into eight to ten pieces.

Roll them into balls, then set them on a parchment lined baking sheet.

Cover and allow to rise again, one to two hours. 

Preheat the oven to 350 degrees. Rustic bread is typically baked at a higher temperature, but because these are smaller, a lower temperature will make sure they are baked all the way through without burning the outside.

Cover lightly with foil and bake for about 15 minutes.

Remove foil and bake for another 15-20 minutes. The tops will be browned and the roll will have a hollow sound when you tap on it.

Remove then from the oven and allow them to cool before serving, or put them in a plastic bag and refrigerate until ready to use.

Serve warm with butter.