Ingredients:

  • 50g Active Sourdough Starter
  • 50g All-Purpose Flour
  • 50g Filtered Water
  • 150g Active Starter
  • 500g High-Protein Bread Flour
  • 240g Whole Milk
  • 1 Large Egg
  • 50g Raw Honey
  • 60g Grass-fed Butter
  • 10g Fine Sea Salt
  • 1 Egg (for egg wash)
  • 1 tsp Water

Instructions:

  1. Prepare the leaven. Mix 50g starter, 50g flour, and 50g water. Do this 8-12 hours before you plan to mix the main dough.
  2. Combine wet ingredients. Whisk 240g milk, 1 egg, and 50g honey in your mixer bowl until the honey is completely dissolved.
  3. Add the dry components. Incorporate 500g bread flour and 150g active starter. This creates your initial shaggy mass.
  4. Initial mix. Use the dough hook on low speed for 2 minutes until no dry flour remains.
  5. Add salt and butter. Drop in 10g salt and 60g softened butter one tablespoon at a time.
  6. Knead the dough. Increase speed to medium for 8-10 mins until the dough is silky and clears the sides of the bowl.
  7. Bulk ferment. Place in a greased bowl for 4 hours until the dough looks bubbly and increased in volume.
  8. Shape the rounds. Divide into 8 equal pieces (about 125g each) and roll into tight balls.
  9. Final proof. Place on a tray for 3-4 hours until they look puffy and feel like marshmallows.
  10. Bake. Brush with egg wash and bake at 375°F for 18 mins until the tops are a deep, glistening mahogany.