Add warm milk or water, sourdough starter, sugar, and yeast if using to the bowl of a stand mixer. Stir and let sit for a few minutes to activate the yeast.

Add flour, salt, and butter and knead on low with dough hook for a minute or two until everything mixes together. Increase speed to speed 2 and knead for 7-10 minutes.

Cover and let rise - see below for options.

If using active starter and no yeast: Once your dough is kneaded you will cover and let bulk ferment at room temperature for 6-8 hours until doubled (I like to do this overnight). The dough can then be refrigerated after the bulk ferment if desired for 12-24 hours or you can proceed with the recipe right away.

After bulk ferment and optional cold ferment, divide and shape rolls and allow to rise again for 2-3 hours until puffy and risen - this will take a bit longer if the dough is cold. (this could take more or less time depending on the activity level of your starter and the temperature of your kitchen). See photos in blog post for reference. They will not double during the second rise. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.*see shaping options below

If using sourdough starter plus yeast: After dough is kneaded, cover and let rise for about an hour until doubled in size. Shape rolls and allow to rise again for about an hour until risen and puffy. (this could take more or less time depending on the activity level of your starter and the temperature of your kitchen). See photos for reference. They will not double. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.*see shaping options below.

Divide dough into 8 pieces for regular size hamburgers. Roll each piece into a ball and flatten slightly so it is about 3 inches across the top. See photos in blog post for reference.

Divide dough into 8 pieces. Flatten each piece into a rough rectangle and roll up tightly to form a roughly 6-inch roll. Place on parchment close together but not touching. They will touch each other when risen and during baking which is what you want. See photos in blog post for reference.

After rolls have risen: For burger buns: brush with egg wash and top with sesame seeds if desired. Leave hot dog buns as-is. Bake in preheated 350 degree F oven for 25-30 minutes until golden brown and internal temperature of buns has reached 190-200 degrees F. After baking, brush hot dog buns with melted butter if desired.