Sourdough Slider Buns
Ingredients
20 g active bubbly sourdough starter
575 all purpose flour
300 g warm whole milk
50 g raw honey or 75 g sugar
5 g salt
4 tbsp butter, softened
1 beaten egg mixed with 1 tbsp water (for egg wash)
Instructions
In the bowl of a stand mixer, combine the sourdough starter, warm milk, honey (or sugar), salt, and softened butter. Mix until smooth. Gradually add the flour while mixing on low speed until a cohesive dough forms. Switch to medium speed and knead with the dough hook for 8-10 minutes, or until the dough passes the windowpane test.
Place the dough in a bowl brushed with olive oil, cover with a damp towel or plastic wrap, and let it rise in a warm place until doubled in size. This will take about 8 hours at 75-80°F, or 12-14 hours if your home is below 72°F.
Divide the dough into 15-18 equal portions (about 65 g each). Shape each portion into a smooth ball and place on a parchment-lined baking sheet. Cover the buns and let them rise until puffy, about 2-3 hours.
Preheat your oven to 375°F. Whisk together the beaten egg and 1 tablespoon of water for the egg wash. Brush the tops of the buns with the egg wash and sprinkle with flakey salt.
Bake the buns for 20-25 minutes, or until golden brown. Let them cool on a wire rack before freezing.
