Sourdough Sandwich Buns (Schlotzsky Style)

Ingredients

• 1 tablespoon instant yeast
• 1/2 cup water, approximately
• 1 cup sourdough starter, refreshed
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 cup dried whole milk
• 3 cups unbleached all-purpose flour
• 2 tablespoons butter or oil
• 1 egg
• cornmeal (for dusting)

Directions

1. 1

   Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.

2. 2

   Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.

3. 3

   Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.

4. 4

   Cut it into eight 3 3/4-inch (approximately) circles.

5. 5

   Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.

6. 6

   Fill each ring with a piece of dough; sprinkle the tops with cornmeal.

7. 7

   Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.

8. 8

   Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.

9. 9

   Remove them from the oven.

10. 10

    After cooling for 10 minutes, remove rings move to wire rack.