The key to making these extra soft and fluffy is to allow plenty of time to rise, says Page.
Recipe by Hannah Page / photography by Taylor McDonald
How to make Hannah Page’s Extra-Fluffy Sourdough Buns
400 grams* (2 1/2 cups) all-purpose flour
100 grams (1/2 cup) 100% hydration sourdough starter
125 grams (1 cup) milk + 100 grams cream (1/2 cup) or 225 grams (1 cup) milk
50 grams (5 tablespoons) butter
60 grams (4 tablespoons) brown sugar
1 egg yolk
8 grams (2 teaspoons) salt
Pour wet ingredients into mixing bowl, then slowly incorporate dry ingredients. Once everything is fully incorporated, let it sit. Give the dough two sets of stretch-and- folds every half hour, for two hours. (This dough is quite enriched, so it will not ferment at all in that time, even if you’re in a warm climate.) By the time you’ve given your last fold, this dough should be smooth and strong. Divide into nine sections, and roll each into a ball, using a dry surface to create tension. Heavily grease a 9-inch round pan or a 9-inch square pan and place the rolls in it. (You can also divide them into eight sections and put them in a loaf pan.) Let the rolls rise until tripled in size. Taking the time to do so will ensure they are truly fluffy. This will take differ- ent amounts of time depending on the ambient temperature (Page’s took 14 hours). Bake at 350 degrees for 25 to 30 minutes, or until lightly brown. *Page encourages working in grams for precise baking, but we’ve included approximate standard measurements as well.