1. 1. Mixing the Dough

Start by combining your sourdough discard, warm milk, egg, sugar, butter (or oil), and salt in a large mixing bowl. By the way, mixing by hand? Highly therapeutic. Next, add the flour and instant yeast. Stir it all together until it forms a shaggy dough that sticks slightly but looks promising.

2. 2. Kneading the Dough

Dump the dough onto a lightly floured surface and knead for about 8 minutes (or use a stand mixer with a dough hook for roughly 5 minutes). You’re aiming for a smooth ball that springs back slightly when poked—kind of like a stress ball, only edible.

3. 3. First Rise

Pop the dough back in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel, then let it nap in a warm spot for about 1–1.5 hours, or until doubled in size. (Pro tip: If your kitchen’s cold—hello, winter—stick the bowl in your oven with just the light on. Instant cozy spot!)

4. 4. Shape the Buns

Divide the dough into 8 equal balls (you can weigh them for precision if you’re a perfectionist). Flatten each ball slightly and place them on your prepared baking sheet, spacing them out so they have room to rise again.

5. 5. Second Rise

Cover the buns loosely and let them rest for about 30–45 minutes. They should look nice and puffy but not over-proofed. Kind of like dinner rolls that hit the gym.

6. 6. Bake to Perfection

Preheat your oven to 375°F (190°C). Before baking, brush the tops with your egg wash and sprinkle seeds on top if you like. Bake for 15–18 minutes, or until the tops are beautifully golden. (Warning: The smell alone will have you drooling!)

7. 7. Cool and Enjoy

Let the buns cool on a wire rack for at least 10 minutes before slicing. Patience, my friend, is worth it.