- 220 grams warm milk (about 100° F)
- 40 grams organic granulated sugar
- 150 grams sourdough discard (thick, not too runny)
- 1 teaspoon instant yeast
- 420 grams unbleached bread flour
- 2 tablespoons butter, room temperature
- 1 teaspoon salt
- 1 tablespoon egg whites (for egg wash)
- 2 tablespoons melted butter (for brushing baked buns)
- In a bowl, stir together the warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine.
- Add flour and knead until a dough forms.
- Knead in the softened butter in small portions, then the salt.
- Knead the dough until completely smooth, should take about 5 minutes.
- Transfer dough to a bowl lightly coated with olive oil or butter.
- Cover with a damp towel. Let rise at a warm temperature until nearly doubled, (about 1-2 hours, depends on the temperature).
- Line a sheet pan with parchment paper.
- Divide dough into 8 equal balls (each portion is about 108 grams) and place on the parchment paper lined pan.
- Let the divided portions rest for 30 minutes.
- Rolling in-between your hands, shape each portion of dough into a log, about 7-inches long.
- Arrange dough on a parchment paper baking sheet, slightly apart so that the buns will touch when the dough doubles in size.
- Let rise at a warm temperature until doubled, about 45 minutes. (I place the pan on top of the oven while it preheats for a warm proof)
- Preheat oven to 375° F.
- Combine egg whites with a teaspoon of water to create an egg wash and brush the top of the buns.
- Bake for about 25 minutes or until golden, rotating halfway through if needed.
- Remove from oven and immediately brush with melted butter. Let cool a bit then pull the buns apart.
- Slice the buns along the top to serve. (see picture above recipe)
- Please leave a 5-star review if you enjoy!
