In the bowl of a stand mixer, add the active sourdough starter, warm milk, water, melted butter, salt, honey and 6 cups of flour. Mix on low-medium speed with the paddle attachment until the flour is all incorporated then turn up the speed until the dough looks smooth and sticky.

Switch out the paddle attachment for the dough hook attachment, add the 2 remaining cups of flour and turn the mixer on low speed until the flour is incorporated again. Once it is, turn mixer speed up to medium-high and let it mix for 3-4 minutes. The dough should have cleaned the sides of the bowl and be firm and smooth.

Remove from mixer and place dough into a large bowl where it will double in size, and let it ferment in a warm place for 6-8 hours. This timing for the first rise will vary depending on room temperature and strength of starter.

When dough has doubled in size, dump it onto your work surface and using a bench scraper, cut it into small dough balls weighing around 100 grams each.

Cup your hand over the dough ball and using gentle pressure, roll it in a circular motion against the work surface. This action creates surface tension, resulting in a smooth, round bun. If you find this difficult, lay the bun aside for a few minutes and allow the gluten to relax before trying again.

Cover the buns with a plastic wrap to prevent drying out and set them in a warm spot to rise for the second time. This final rise will take between 2-4 hours, and they are ready to bake when they have puffed up to almost double in size. You can also test by lightly poking one with your finger, if the indentation slowly springs back and leaves the slightest mark, your buns are ready to bake.

Before baking, you can brush the buns with an egg wash (1 beaten egg) for a shiny finish. Optionally, sprinkle sesame seeds or other toppings if desired.

Preheat oven to 425 degrees F with the fan on, which is convection on most ovens. When it is ready, place pan into the oven and set timer for 8 minutes. After 8 minutes, rotate the pan and set timer to bake for another 4 minutes. The buns are ready to remove if they are a deep golden brown after 12 minutes. You can check the internal temperature with a food thermometer to make sure they have reached 190 degrees F.

Remove from oven and let cool on cooling rack before digging in.