Fluffy Sourdough Milk Buns 🍞🧈

Soft, Buttery, and Naturally Leavened with Real Sourdough Starter

There’s something magical about the combination of warm milk, real butter, and active sourdough starter. These Fluffy Sourdough Milk Buns bring all of that together into soft, golden dinner rolls that are perfect for any meal. Whether you slather them with jam, dip them in soup, or use them for sliders, these buns are tender, subtly tangy, and totally addictive.

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Why I Love This Recipe

These buns are a labor of love—and they’re absolutely worth it. I keep coming back to this recipe because:

• The natural sourdough starter adds incredible flavor and depth
• The buns are light, fluffy, and enriched with milk, egg, and butter
• They’re versatile—great with both sweet and savory dishes
• It’s a no commercial yeast recipe that actually rises beautifully

They’re the perfect homemade side for comfort meals like Cajun chicken sausage gumbo or Sunday favorites like easy turkey wings.

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Ingredients

For the Sourdough Starter

• ½ cup (120 g) active sourdough starter
• ½ cup (120 g) warm water
• 1 cup (120 g) all-purpose flour

For the Dough

• 4 cups (480 g) all-purpose flour
• 1 cup (240 ml) warm milk (110°F/45°C)
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 g) unsalted butter, melted
• 1 large egg, room temperature
• 2 teaspoons salt
• 1 teaspoon vanilla extract (optional, for subtle sweetness)

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Instructions

Step 1 – Feed the Starter

In a mixing bowl, combine your active sourdough starter, warm water, and flour. Mix well, cover with a damp cloth, and let sit at room temp for 4–6 hours or until bubbly and active.

Step 2 – Make the Dough

In a large bowl, mix the flour, sugar, and salt. Add the warm milk, melted butter, beaten egg, vanilla extract, and the bubbly sourdough mixture. Stir until a dough forms.

Step 3 – Knead

Transfer to a floured surface and knead by hand for 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes. Dough should be soft, smooth, and elastic.

Step 4 – First Rise

Place dough in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 3–4 hours, or until doubled in size.

Step 5 – Shape the Buns

Punch down the dough and divide into 12–15 equal portions. Roll each into a smooth ball and place in a greased 9×13-inch baking dish or on a parchment-lined sheet.

Step 6 – Second Rise

Cover the shaped buns with a damp cloth and let them rise again for 2–3 hours until puffy and doubled.

Step 7 – Bake

Preheat oven to 375°F (190°C). Bake for 20–25 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped.

Step 8 – Cool & Serve

Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, or let cool fully for later use.

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Tips for Success

• Use active, bubbly sourdough starter—this is your rise power
• Make sure ingredients like milk and egg are room temp for even mixing
• Don’t rush the rises—sourdough takes its time, and that’s part of the magic
• Brush with melted butter after baking for a shiny, tender crust

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Serving Suggestions

These buns are dreamy with:

• A hearty bowl of tomato okra sausage skillet
• Scooped beside Dorito casserole for some homemade balance
• Sliced open for sliders or filled with pulled pork
• Slathered with butter and jam for breakfast

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Storage & Make-Ahead

• Room Temp: Store in an airtight container for 2 days
• Fridge: Keeps well for up to 5 days—toast or microwave to re-soften
• Freezer: Freeze individually wrapped buns for up to 2 months
• Overnight tip: Let the shaped buns rise in the fridge overnight, then bake fresh in the morning

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More Comfort Foods You’ll Love

• Easy Turkey Wings
• Sheet Pan Quesadillas
• Cajun Chicken Sausage Gumbo
• Tomato Skillet with Okra and Sausage
• Dorito Casserole

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Final Thoughts

These Fluffy Sourdough Milk Buns are the kind of bake that feels like home. Naturally risen, soft as a cloud, and just slightly sweet, they’re worth every minute of fermentation love. Perfect as a side, snack, or sandwich base—this recipe is one to keep in your back pocket for every season.

Tried it? Tag @chefmaniac and show us your sourdough success! 🍞🙌

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