Start by gently warming 220 grams of milk until it’s just warm to the touch, not hot. In a mixing bowl, stir in 40 grams of granulated sugar until completely dissolved. Next, add in 150 grams of sourdough discard and 1 teaspoon of instant yeast, mixing well until all ingredients are combined and smooth.

Gradually incorporate 420 grams of unbleached bread flour into the wet ingredients using a wooden spoon or a dough hook attachment. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.

Knead in 2 tablespoons of room-temperature butter and 1 teaspoon of salt into the dough until soft and pliable, about 5 minutes.

Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm environment for 1 to 2 hours or until doubled in size.

Punch the dough down gently, divide it into 8 equal portions, shape each into a ball, and let them rest on a floured surface for 30 minutes, covered.

Roll each ball into a 7-inch long log and place them on a parchment-lined baking sheet, leaving space between them.

Cover the shaped logs with a towel and let them rise again for about 45 minutes until puffed up.

Preheat the oven to 375°F (190°C). Brush the tops with an egg wash made from 1 tablespoon of egg whites and bake for approximately 25 minutes until golden brown.

Brush with 2 tablespoons of melted butter as soon as they come out of the oven to keep them moist and enhance flavor.