Feed your starter before you go to bed.

Gather all your ingredients needed and set to the side to get started.

Warm the water and milk to 90°F.

Then, add in the bread flour and mix that together until it starts coming together. Wet your hands, and mix dough so that it shapes together into a slightly firmer dough ball. Knead the dough in the bowl for 3-4 minutes.

Cover it and let rest for 30 minutes on the counter.

Then, do a series of stretch and folds. I did a total of four of them every 30 minutes.

Allow the dough to rest for 2 ½ hours and the dough should be have risen by 75%. Using the scale, portion out 80g dough balls. Press each dough ball to flatten slightly and then fold in sides continuously until a ball forms. Pinch the bottom of the dough to hold its shape. See video for reference on this.

Butter your baking dish with 1 ½ tablespoon softened butter coating the bottom and sides. Place dough balls into 3 rows of 4 in the 9x11 baking dish. Cover with plastic wrap and let them double in size. This takes me 3 hours in the winter months.

Preheat oven to 375°F. Bake uncovered for 28-30 minutes until golden brown on top. Once they come out of the oven, coat with melted butter using a pastry brush. Slightly sprinkle some sugar on top and enjoy!