Sourdough burger buns are so soft and fluffy!

Sourdough Discard Hamburger buns Yield: 22-24 buns Time: 3 hours Ingredients: 1 1/2 cups warm milk 4 tsp active dry yeast 6 TBSP (63g) honey 8 TBSP (112g) butter softened 2 eggs beaten 1 cup (276g) sourdough discard 6 cups (720g) bread flour 2 tsp salt Topping: 1 egg Sesame seeds Instructions: 1. Add warm milk to a large bowl with yeast and honey. Whisk until the honey is dissolved and the yeast is combined. Let sit for five minutes to allow yeast to bloom. 2. Add the softened butter, egg, sourdough discard, and salt to the same bowl and stir. 3. Slowly add the flour stir and when you have a shaggy dough turn out on the counter. Slowly need in the last bit of flour. This will take 5 to 10 minutes. 4. Place your dough in a greased bowl and cover with a tea towel and place in a warm place until it is doubled in size. This will take about 60 minutes depending on the temperature of your home. 5. Grease your our baking sheets. (Or use parchment paper.) Divide your dough into approximately 80g balls. Shape each segment into a smooth ball. 6. Cover with a tea towel and allow the buns to double in size. This will take between 45 to 60 minutes. 7. Preheat your oven to 375°F. 8. Prepare the egg wash. Beat the egg and add a tablespoon of water. Brush the tops of the buns. Sprinkle with sesame seeds if desired. 9. Bake the buns until the tops are golden brown. This will be 20 to 25 minutes. 10. Enjoy your delicious burger buns!