Fluffy Milky Buns – Soft, Sweet, and Perfectly Light

Serving: Serve these buns with butter, jam, or your favorite spread for a delicious breakfast or snack. They also make a great accompaniment to soups, stews, or roasted meats.
Storage: Store leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze the buns for up to 1 month. Reheat them by wrapping in foil and baking at 350°F (175°C) for 10 minutes.

Variations
Cinnamon Buns: Roll the dough out after the first rise and sprinkle with cinnamon sugar before shaping the buns.
Herb Buns: Add finely chopped herbs like rosemary or thyme to the dough for a savory twist.
FAQ
Q: Can I use instant yeast instead of the sourdough starter?
A: Yes, you can substitute the sourdough starter with 2 teaspoons instant yeast. Skip the starter preparation step and simply mix the yeast into the dry flour before proceeding with the dough.

Q: Can I make these buns ahead of time?
A: Yes! You can prepare the dough and refrigerate it overnight after the first rise. In the morning, shape the buns, let them rise, and bake them fresh.

Q: Why do I need to use warm milk?
A: Warm milk helps activate the yeast and ensures a soft texture for the buns.