Ingredients
- 1/3 cup active sourdough starter
- 3/4 cup warm water
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 1/2 tablespoons honey
- 3/4 teaspoon salt
- 1 egg room temperature
- 1 egg beaten with 1 tablespoon water, for egg wash
- Sesame seeds, optional
Instructions
- In a large bowl, combine the active sourdough starter, warm water, yeast, all-purpose flour, melted butter, honey, salt, and egg. Mix until the dough has no dry bits. If the mixture is too dry, add a small amount of water to bring it together.
- Place a clean towel over the bowl and allow the dough to rest for 30 minutes to enable the flour to absorb moisture.
- Perform gentle stretch and folds every 30 minutes over the next hour to build gluten strength, then cover the bowl and let the dough bulk ferment until doubled in size (about 6-8 hours).
- Transfer the dough to a lightly floured surface and split it into 8 equal portions. Form each portion into a compact ball by bringing the edges to the center.
- Arrange the shaped dough balls on a baking sheet lined with parchment paper. Cover them with a clean dish towel and allow them to proof until they become puffy, around 1-2 hours.
- Preheat your oven to 350°F. Brush the top of each risen bun with the egg wash and, if desired, sprinkle with sesame seeds. Bake for 25 minutes or until the buns are golden brown. Remove from the oven and cool on a wire rack before slicing.