Sourdough Milk Buns
Incredibly soft and light, with a delicate sweetness — a tender, cloudlike bun made for any occasion.
At a Glance
Loaf Style: Individual enriched rolls
Skill Level: Beginner to Intermediate
Total Time: ~24–30 hours
Prep Time: ~30 minutes (plus shaping)
Yield: 9 buns (or 8 larger)
Hydration: ~65%
Bake Temp: 375°F / 190°C
Baking Vessel: Sheet tray or square pan
Ingredients
100g active sourdough starter
450g bread flour
8g fine sea salt
30g sugar
1 large egg (about 50g)
200g whole milk (cold or room temp)
50g unsalted butter, softened
Optional: melted butter or milk for brushing before or after baking
Instructions
Mix the Dough
1. In a stand mixer or large mixing bowl, combine starter, flour, sugar, salt, egg, and milk.
2. Mix until a shaggy dough forms, then let rest for 15–20 minutes.
3. Add softened butter and knead until fully incorporated and the dough is soft, smooth, and elastic — about 10–12 minutes.
4. Transfer to a lightly greased bowl. Cover and bulk ferment for 4–6 hours at room temperature until slightly puffy.
5. Refrigerate overnight (12–24 hours) to firm up the dough and deepen the flavor.
Shape and Final Proof
6. Remove chilled dough and let sit at room temperature for 30 minutes.
7. Divide into 8 or 9 equal portions (about 80–90g each).
8. Shape each portion into a smooth, tight ball by tucking the edges underneath and rolling gently on an unfloured surface.
9. Arrange evenly on a parchment-lined baking tray or snugly in a square tin for pull-apart style.
10. Cover and proof at warm room temperature (75–78°F / 24–26°C) until doubled and puffy — 5–7 hours.
Bake
11. Preheat oven to 375°F / 190°C.
12. Lightly brush the tops with milk or melted butter if desired.
13. Bake for 22–26 minutes until golden brown and cooked through.
14. Optional: Brush again with melted butter while still warm for a glossy, tender finish.
Visual Cues
Tops should be evenly golden and slightly domed.
Interior crumb should be soft, pillowy, and feather-light when pulled apart.
Why This Works
Milk enriches the dough with a soft, moist crumb, while the butter and egg create a slight richness without heaviness. The long, cold proof gives complexity to an otherwise simple, everyday roll — making these buns versatile enough for sweet or savory uses.
