Prepare the Dough 🥣

1. Activate Your Starter: Make sure your sourdough starter is active and bubbly. Feed it several hours before you start making the buns, if needed.

2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, warm milk, softened butter, egg, and sugar. Whisk until smooth.

3. Add Flour and Salt: Gradually add in the flour and salt, mixing until a shaggy dough forms. Once combined, knead for about 10 minutes until the dough is smooth and elastic. You can knead by hand or use a stand mixer with a dough hook attachment.

First Rise (Bulk Fermentation) ⏳

1. Cover and Rest: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours or until it has doubled in size. If your kitchen is cooler, you may need a longer rise time.

Shape the Buns 🍞

1. Divide the Dough: Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (each piece should weigh roughly 90-100g).

2. Shape into Balls: Roll each piece into a ball by tucking the edges underneath, and place them on a parchment-lined baking sheet, leaving space between each bun.

3. Second Rise: Cover the buns loosely with a cloth and let them rise for an additional 1-2 hours or until puffy.

Bake the Buns 🔥

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Add Egg Wash and Sesame Seeds: Brush each bun with the egg wash to give them a beautiful golden color. If you like, sprinkle some sesame seeds on top for added crunch and decoration.

3. Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and they sound hollow when tapped on the bottom.

4. Cool: Let the buns cool on a wire rack before slicing.