• Be sure your sourdough starter is fed and at peak activity. If you keep your starter in the fridge you may need to feed it twice to get peak activation. (See the recipe notes for a quicker version of this recipe using sourdough discard and the addition of dry yeast.)

If Using Standing Mixer:

• Measure the flour, sugar, and salt and add it to the bowl of a standing mixer fitted with a dough hook.
• Combine the sourdough starter, egg, and milk in a 4 cup glass measuring cup or medium bowl. Mix well to incorporated the starter.
• With the standing mixer running at a low speed, slowly pour in the wet ingredients and add the softened butter. Mix until fully combined and no flour is remaining in the bottom of the bowl.
• Set the mixer at medium speed to knead the dough for 6 minutes. The dough is done when it completely pulls away from the sides and balls up around the dough hook. The dough should look smooth and when pressing your finger into the dough it will leave an imprint, the dough will feel tacky but no dough will stick to your finger.

If Mixing by Hand:

• Combine the wet ingredients in a large mixing bowl. Using a dough whisk helps with this task.
• Pour in the dry ingredients and the butter and combine fully.
• Turn the dough out onto a lightly flour surface and knead for 8-12 minutes, use a bench scraper to help turn and knead the dough if it feel loose and sticky at first. Knead until the dough is tacky but doesn't stick your hands. Pressing a finger into the side of the dough leaves an indentation. The dough should be smooth and hold it's shape.

Proceed After Kneading by Mixer or by Hand:

Bulk ferment the dough - 2 Methods*

• The temperature of the room will affect the timing. Be sure it's in a warm place, 75 - 80 degrees is ideal. Be sure your starter is at peak activity.
• After the bulk fermentation is complete proceed with any of the linked recipes in this post.

Method 1: Preferred for all linked recipes

• Cover the dough and place it in a warm area of the kitchen and allow to rise for 4 – 5 hours. You may not get a lot of rise out of the dough in this first rise.

  Transfer the dough to the fridge and leave overnight.

  Remove from the fridge and let rise again in a warm place until it has doubled from it's original size, about 5-8 hours depending on the temperature of your kitchen. Then proceed with one of the linked recipes. Keep in mind there may be an additional 1 hour rise time for most of the recipes.

Method 2: Best for Dinner Rolls and Sandwich Breads

• This method uses a longer initial rise time and is refrigerated after shaping the dough. When used for cinnamon rolls and monkey bread the filling can weep. This method is not ideal for those recipes.
• Cover and place the dough in a warm area of the kitchen for 8-12 hours until the dough has doubled in size.

  Once the dough has doubled, shape it according to the recipe directions you've chosen.

  Cover and refrigerate overnight 8-12 hours. Set the shaped dough out at room temperature for 1-2 hours so the dough comes to room temperature and rises a bit more. Proceed with baking according the recipe instructions.