Fluffy Sourdough Milk Buns

In a large mixing bowl, combine the sourdough starter, warm water, and flour.

Mix until smooth, cover with a damp cloth, and let sit at room temperature for 4–6 hours, or until bubbly and active.

2. Make the Dough:

In another large bowl, combine the flour, sugar, and salt.

Add warm milk, melted butter, beaten egg, vanilla extract, and the active sourdough starter.

Mix until a sticky dough forms.

3. Knead the Dough:

Transfer to a floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook).

4. First Rise:

Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 3–4 hours, until doubled in size.

5. Shape the Buns:

Punch down the dough to release air.

Divide into 12–15 equal portions and shape each into a ball.

Arrange in a greased 9×13-inch baking dish or on a baking sheet.

6. Second Rise:

Cover with a damp cloth and let rise 2–3 hours, until doubled in size.

7. Bake:

Preheat oven to 375°F (190°C).

Bake 20–25 minutes until golden brown and hollow-sounding when tapped.

8. Cool and Serve:

Let buns cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

These buns are soft, slightly tangy from the sourdough, and perfect for sandwiches or simply with butter.