Ingredients:

  • 150g sourdough starter discard
  • 500g bread flour
  • 200g warm whole milk
  • 60g unsalted butter, softened
  • 40g honey
  • 10g fine sea salt
  • 1 large egg
  • 7g instant yeast
  • 1 large egg for egg wash
  • 1 tbsp melted butter
  • 1 tsp sesame seeds

Instructions:

  1. Combine warm milk, honey, instant yeast, and sourdough starter in the bowl of a stand mixer. Add the bread flour, one egg, and sea salt.
  2. Knead on low speed for 5 minutes. Gradually incorporate the 60g of softened butter. Continue kneading for 8–10 minutes until the dough is smooth and passes the windowpane test.
  3. Place dough in a lightly oiled bowl. Cover and let rise in a warm spot (75°F-80°F) for 1.5 to 2 hours until doubled in size.
  4. Degas the dough and divide into 8 equal portions (approximately 120g each). Shape into tight rounds and place on a parchment-lined baking sheet.
  5. Cover and proof for 45–60 minutes until puffy. Preheat oven to 375°F (190°C).
  6. Beat the remaining egg with 1 tsp water. Brush the buns with the egg wash and sprinkle with sesame seeds.
  7. Bake for 18–22 minutes until the internal temperature reaches 190°F and the tops are mahogany brown. Brush with 1 tbsp melted butter immediately after removing from the oven.