1. In a large bowl combine sourdough discard, warm milk or water, sugar, and instant yeast. Stir until the yeast is dissolved and mixture is frothy.

2. Add softened butter, salt, and two thirds of the flour. Mix until a shaggy dough forms, then gradually add remaining flour.

3. Knead by hand or with a stand mixer on medium speed for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.

4. Shape the dough into a ball and let it rest in a lightly greased bowl for 15–20 minutes.

5. Divide dough into 8 equal pieces (90–100g each) and shape into smooth balls. Flatten each ball into a 3-inch disk.

6. Place buns on a parchment-lined baking tray, cover loosely, and proof at room temperature for 30 minutes until puffy.

7. Preheat oven to 375°F. Brush buns with egg wash or melted butter and add toppings if desired.

8. Bake for 18–20 minutes until golden brown, rotating halfway through baking.

9. Immediately brush baked buns with melted butter and cool on a wire rack for at least 10 minutes before slicing.