Mix the dough: Whisk together the milk, egg, sourdough discard, cane sugar and instant yeast.

Fold the all-purpose flour and salt into the wet ingredients, and knead until no dry bits of flour remain and the mixture forms a shaggy dough.

Knead the butter into the dough 1 tablespoon at a time, waiting until each addition is absorbed before adding more.

Knead the dough: Turn the dough out onto a clean work surface and knead for 5 to 10 minutes or until the dough looks cohesive. You shouldn’t need much flour to knead this dough. Round the dough into a tight ball and place it into a clean bowl. Cover with plastic wrap and let the dough rest for 15 minutes. This lets the flour hydrate.

Turn the dough out onto a clean work surface a second time and knead for another 3 to 5 minutes until the dough is completely smooth. This ensures your buns will be soft and fluffy.

First rise: Round the dough into a smooth ball and return it to the bowl. Cover with plastic wrap and set in a warm place. Let the dough rise until doubled in volume. The dough should look well-risen and feel like it’s full of air, about 45 minutes to an hour.

Shape: Divide the dough into 8 equal portions, about 97 grams. Round each piece of dough into a tight ball, cover the dough balls with plastic wrap and let them rest for 15 minutes.

Gently roll the dough out into a tube about 6 inches long. Place the shaped dough on a 9 by 13-inch parchment-lined baking sheet or baking pan.

Second rise: Cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 to 45 mins.

Prep: As your dough rises, preheat the oven to 350 F. Beat the egg for the egg wash.

Brush the top of the dough with egg wash.

Bake: Bake for 25 to 30 minutes or until the buns are golden brown and the internal temperature registers 190 F when probed with a thermometer. Transfer the buns to a wire rack to cool.

Enjoy: Pull-apart buns and split the top of the bun using a bread knife. Serve with your favorite hot dogs or sausages.