My two favorite breads all in one.  I love sourdough and I love milk bread. This recipe yields a soft and delicious bun that is great for sandwiches or as a dinner roll or just great as a snack.

For this bread you need to start with a cooked roux.  You will need 1/4 cup flour and 3/4 cup and 2 tbsp milk. Add to a saucepan and cook over medium heat stirring constantly.  It is done when the paste looks shiny and smooth. Set aside and allow to cool.

Next prepare the yeast.   Warm up 1/2 cup of milk and add the yeast and sugar.  Set aside until bubbly.

When the roux is still warm add to it 1 cup of sourdough starter and stir well.

Place this in a bowl and add the egg replacer, salt and sugar and mix.  Slowly add the flour about 1/2 cup at a time until the dough become a soft ball.

Move the dough to the counter and start kneading the dough and adding flour.  The dough should not stick to your hands.

Allow the dough to rest and then add the butter to the dough.  Mary from Mary’s test kitchen says that if you add the butter too early then it prevents the gluten from forming.  This part was tricky because the dough is already formed and the butter makes it slippery.  Just add a little at  a time and work slowly.

Place the dough into a buttered bowl and cover.  Allow the dough to double in size (about 1 – 1 1/2 hour).

Cut the fluffy dough into equal sizes. I cut mine into palm sized chunks.  Form nice buns by folding the dough underneath and allowing the smooth side to be on top.  Cover with a damp cloth and allow to rest in a warm place for another 45 minutes. Or until doubled.

Preheat the oven for 15 minutes.  To glaze the buns without egg, use a mixture of maple syrup and water. Brush this mixture over the buns and place in the oven.

Bake at 350 degrees F for about 25 minutes or until the tops are golden brown.  When the bread it done you can place them on a cooling rack until cooled or eat them while the buns are nice and warm.

Enjoy!

Inspired by http://www.marystestkitchen.com/vegan-milk-bread-recipe/

Sourdough Milk Bread

Cooked Roux

• 1/4 cup all-purpose flour
• 3/4 cup + 2 tablespoons milk

Add to a saucepan and cook over medium heat stirring constantly.  It is done when the paste looks shiny and smooth. Set aside and allow to cool.

Yeast Mixture

• 1/2 cup milk
• 2 teaspoons traditional yeast (one envelope)
• 1 teaspoon coconut sugar

Warm up 1/2 cup of milk (to luke warm) and add the yeast and sugar.  Set aside until bubbly.

Bread

• 1 cup of sourdough starter
• 1/4 cup coconut sugar
• 1 teaspoon salt
• 1 egg replacer
• 5-6 cups all-purpose flour
• 2 tablespoons butter
• 1/2 tbsp of maple syrup +1 tbsp water

When the roux is still warm add to it 1 cup of sourdough starter and stir well. Place this in a bowl and add the egg replacer, salt and sugar and mix.  Slowly add the flour about 1/2 cup at a time until the dough become a soft ball. Move the dough to the counter and start kneading the dough and adding flour.  The dough should not stick to your hands.  Allow the dough to rest and then add the butter to the dough.  Mary from Mary’s test kitchen says that if you add the butter too early then it prevents the gluten from forming.  This part was tricky because the dough is already formed and the butter makes the dough slippery.  Just add a little at  a time and work slowly. Place the dough into a buttered bowl and cover with a damp cloth.  Place the bowl in a warm place and allow the dough to double in size (about 1 – 1 1/2 hour).  I usually just put it in my oven and turn on the light.  When done, cut the fluffy dough into equal sizes. I cut mine into palm sized chunks.  Form nice buns by folding the dough underneath and allowing the smooth side to be on top.  Cover with a damp cloth and allow to rest in a warm place for another 45 minutes or until doubled.  Preheat the oven to 350 degrees for 15 minutes.  To glaze the buns without egg, use a mixture of maple syrup and water. Brush this mixture over the buns and place in the oven.   Bake for about 25 minutes or until the tops are golden brown.  When the bread it done you can place them on a cooling rack until cooled or enjoy while the buns are nice and warm.

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