Ingredients:
For the Sourdough Starter
- 1/2 cup (120 grams) active sourdough starter
- 1/2 cup (120 grams) warm water
- 1 cup (120 grams) all-purpose flour
For the Dough
- 4 cups (480 grams) all-purpose flour
- 1 cup (240 milliliters) warm milk (110°F/45°C)
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (60 grams) unsalted butter, melted
- 1 large egg, room temperature
- 2 teaspoons salt
- 1 teaspoon vanilla extract Instructions:
In a large mixing bowl, combine the active sourdough starter, warm water, and flour. Mix until well combined, then cover the bowl with a damp cloth and let it sit at room temperature for 4-6 hours, or until bubbly and active.
In a large mixing bowl, combine the flour, sugar, and salt. Add the warm milk, melted butter, beaten egg, vanilla extract, and the bubbly sourdough starter. Mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 3-4 hours, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into equal portions (about 12-15 pieces) and shape each portion into a ball. Place the shaped dough balls in a greased 9×13 inch baking dish or arrange them on a baking sheet.
Cover the shaped buns with a damp cloth and let them rise again for about 2-3 hours, or until they have doubled in size.
Preheat your oven to 375°F (190°C). Bake the buns in the preheated oven for about 20-25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
Allow the buns to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.