Sourdough Buns from that revived starter!

(update: these little buns are the perfect size to toast for a breakfast sandwich--a good substitute for English muffins) Lori Fiechter again in My Indiana Kitchen. I just noticed that this is my 90th video. That surprised me--only 10 videos away from the magic "100." I think I've possibly talked Derek into giving me a shout-out on their channel once I hit 100.

Anyway, I am finally getting around to using some of that sourdough that I brought back to life. This recipe for sourdough buns takes two whole cups of starter, but I had plenty to spare! I fed the starter the night before, made the dough in the bread machine(not adding all the flour at once!), and then (for extra flavor and texture) I put in it a plastic bag and refrigerated it overnight. The next morning, I took the cold proofed dough out of the fridge and let it set for a couple of hours to come to room temperature.

 Maybe sourdough will help me improve my patience--that's something I need for the new year! This recipe is simple, you just need to allow for plenty of time! I store these in the freezer once they've cooled off--sourdough breads tend to dry up quickly at room temp.

Sourdough bun ingredients --makes 16-18 medium sized buns. Bake at 400 F. for 14-18 minutes

2 cups sourdough starter, fed, proofed, and active (bubbling!)
3 T. butter
1/2 cup tepid milk
2 eggs
2 T. sugar
~1 1/2 cups whole wheat flour (I use white wheat)
~ 1 1/2 cups bread flour 1 tsp. salt 1 tsp. yeast (optional. If you want a true sourdough, omit it and allow for extra time to raise)
1 T. dough conditioner (opt.)