In the bowl of a stand mixer, add the warm milk, sourdough starter, bread flour, butter, salt, honey, eggs and egg yolk (save the egg white for the egg wash at the end) and knead with the dough hook attachment. Knead for 15 minutes or until the dough passes the windowpane test. Perform the windowpane test by pulling a piece of dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another couple minutes.200 grams milk, heated to 100 degrees, 180 grams active sourdough starter, 525 grams bread flour, 60 grams butter, softened, 10 grams salt, 45 grams honey , 45 grams honey , 1 egg yolk

Place the dough on a lightly floured work-surface and knead into a ball. Place the dough ball in a bowl or straight edge container to rise covered at 80°F. Let rise for about 4 hours or until doubled in size.

Punch down the dough and divide into 10 (110 gram) balls. Roll into circles on a lightly floured work surface.

Place on two baking sheets lined with parchment paper, 5 on each. Press down with the palm of your hand so they flatten to about 3.5”-4” wide.

Let them rise covered for another 2-3 hours in a warm spot until puffy and well-risen. When you poke the side, the indent should stay. Mix egg white and water and brush the top of the buns with it. Sprinkle with sesame seeds. 1 egg white, 2 Tablespoons sesame seeds, 2 Tablespoons sesame seeds

Bake in a preheated 375℉ oven for 20 minutes. To serve, slice with a serrated knife and add your favorite burger toppings.