Fluffy Milky Buns – Soft, Sweet, and Perfectly Light

In a small bowl, combine the active sourdough starter, warm water, and all-purpose flour. Mix until smooth. Cover the bowl with a damp cloth or plastic wrap and let it sit for about 8-12 hours at room temperature, allowing it to become bubbly and active.
2. Make the Dough:
In a large mixing bowl, combine warm milk, granulated sugar, melted butter, and egg. Stir to combine.
Add in the sourdough starter, salt, and vanilla extract, then gradually add the all-purpose flour, one cup at a time. Mix with a spoon or your hands until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, sprinkle with a little extra flour, but be careful not to add too much.
3. Let the Dough Rise:
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1-2 hours, or until doubled in size.
4. Shape the Buns:
Preheat your oven to 350°F (175°C).
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal portions. Shape each portion into a round bun and place them in a greased 9×13-inch baking dish or on a baking sheet, leaving some space between them.
5. Second Rise:
Cover the buns with a clean towel and allow them to rise for another 30-45 minutes, or until puffed up.
6. Bake:
Bake the buns in the preheated oven for 18-22 minutes, or until golden brown on top.
Remove from the oven and brush with a little melted butter for a glossy finish.
7. Serve:
Let the buns cool for a few minutes before serving. Enjoy them warm or at room temperature!
Serving and Storage Tips