Method

• The night before you plan to make your dough, feed your starter so that you will have 185 g of active starter for recipe and enough carry over to keep your starter going.
  
• Add sugar, milk, eggs and starter to your mixing bowl and whisk until incorporated.
• add salt and flour and knead on stir setting until flour is hydrated. Will be shaggy and may need additional milk if too dry.
• cover and let rest 10 - 15 minutes
• Knead until dough comes together , sides of bowl are clean and dough is smoother. About 8 minutes for me.
• Add butter 1 pat at a time and knead on #3 setting until fully incorporated. This took 15 minutes for me. Dough still shaggy but shiny.
  
• Let rest again about 10 minutes then move to bowl for stretch and folds and bulk proof. Do 2-3 sets of stretch and folds 30 minutes apart. Keep dough covered in between.
  
• Allow to bulk ferrment , covered, at 74 - 78 F until dough nearly doubles in size.

  At 4 hours my dough was bubbling over my cambro container.
• Place in fridge, covered for 1-2 hours to firm up dough for shaping or leave overnight
• Divide into 8 - 10 pieces and shape into balls making sure surface is taught on top. Place on parchment lined baking sheets about 3 inches apart. Cover and let rise on counter till puffy.
  
• Brush an egg wash on each bun and add your toppings if using. I forgot the egg wash on first batch. They were much darker, didn't rise as much, but still tasted great
• Bake at 400 - 425 F for 20 minutes repositioning in oven to make sure scorching doesn't occur.