"Soft and fluffy sourdough buns, what’s in the pantry style! These are a riff on the sourdough burger bun recipe on the blog, using some substitutes based on what we had on hand: a mix of milk and sour cream for the liquid, and room temperature coconut oil for the fat. Also a bit of @flourist einkorn flour. This recipe also uses just plain liquid starter for leavening, no need to mix up a stiff levain. These buns have a bit more sourdough tang than some of my other enriched sourdoughs, which I like as we normally use them in savory applications — though if your starter is in good shape and used at the right time the tang should still be relatively mild. I like to shape the dough straight out of the fridge right before bed and leave them in a cool part of the kitchen to proof overnight so we can have fresh rolls for breakfast. Place them fairly close together on the baking sheet for soft pull aparts, or space further for individual rolls."