The dough rises overnight, and in the morning the whole kitchen smells: Buns baked overnight taste exactly the same as they used to in the bakery around the corner.

Ingredients:
500 g wheat flour type 550
350 ml warm water or milk
7 g sourdough starter, 1 packet
10 g salt
20 g soft butter
Preparation:
Prepare the dough
Put the flour, sourdough starter and salt in a large bowl.
Mix everything quickly so that the sourdough starter and salt are evenly distributed.
Add the water and butter
Add the warm water or milk.
Also add the soft butter.
Knead the dough until it is soft and smooth.
Let it rest for 8–10 minutes at room temperature.
During this time, the sourdough starter will start to work and the dough will become softer.
Let it rest overnight
Cover the dough tightly overnight.

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