Make the sweet levain: Start by mixing 20 g sourdough starter, 20 g honey, 60 g flour, and 45 g water in a jar. Let it ferment at room temp for 8–12 hours until it’s puffy and at its peak.

Make the tangzhong: In a microwave-safe bowl, whisk together 63 g all-purpose flour and 315 g milk. Microwave in 30-second intervals, stirring in between, until it thickens into a smooth paste and hits 150°F (65°C). This usually takes about 4 to 6 rounds. Store in fridge until evening.

Mix the dough: In a stand mixer (or by hand), combine: 120 g sweet starter, 80 g milk, 50 g honey, 80 g avocado oil, 560 g all-purpose flour, 12 g salt, and All of the tangzhong. Mix on low for about 4–5 minutes until it comes together.

Optional but helpful: Let the dough rest for 20–30 minutes, then mix again for 2 minutes to smooth it out.

Bulk fermentation (overnight): Transfer the dough to a bowl (lightly greased if you prefer), cover, and let it ferment at room temp for 8–12 hours.

Note: In our 70–73°F (21–23°C) kitchen, this timing worked well. Warmer homes may ferment faster, cooler ones more slowly.

Shape the buns: Gently turn the dough onto your work surface. Divide into 12 equal portions (about 100g each). Shape into buns (reference YouTube tutorial or step-by-step photos in the full blog post) and place on a parchment-lined sheet tray. Cover with a damp towel or plastic wrap.Prefer slider buns? Divide the dough into 24 buns, weighing 50g each.

Final rise: Let the buns rise for 3-6 hours, or until noticeably puffy and light. In cooler homes, this might take longer.

Bake: Preheat the oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tsp water. Brush the buns with the egg wash and sprinkle with sesame seeds. Bake for 20–25 minutes, until golden and the centers register 200–210°F (93–99°C).