Sourdough Sandwich Buns (Schlotzsky Style) - cooking recipe

Ingredients

1 tablespoon instant yeast
1/2 cup water, approximately
1 cup sourdough starter, refreshed
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup dried whole milk
3 cups unbleached all-purpose flour
2 tablespoons butter or 2 tablespoons oil
1 egg
cornmeal (for dusting)

Preparation

Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
Cut it into eight 3 3/4-inch (approximately) circles.
Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
Bake the buns in a preheated 375\u00b0F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
Remove them from the oven.
After cooling for 10 minutes, remove rings move to wire rack.