MAKE THE DOUGH:Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements. 1. Heat 4T (57g) butter and 1 cup (240g) milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot (hotter than 120 degrees F), it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.

Meanwhile, add 1 c (200g) active starter, 1 egg, 1 egg yolk, and 2T (24g) sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter mixture.

To the wet ingredients, add 3 ½c + 1T (500g) bread flour and 1 ½ tsp (11g) salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.

The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a kitchen towel, or what I like to use – a reusable shower cap, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.

KNEAD:5. After 30 minutes, remove the cover and knead the dough with the dough hook attachment for 10 – 15 minutes.

You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, tacky, not sticky, to the touch, and it will pass the windowpane test.

This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.

Remove the dough and place it in a lightly greased bowl. I like to use butter or olive oil. Cover it again.

BULK FERMENTATION:8. Place the dough in a warm place in your kitchen and allow the dough to at least double in size.

In a 68 degree kitchen, the first proof should take about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.

A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with the light on.

SHAPE:9. Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.

Not ready to bake these in the same day? No worries! Cover the shaped bun with plastic wrap and store them in the fridge overnight. A few hours before you're ready to bake the buns, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.

BAKE:16. Heat oven to 375 degrees F.