In a stand mixer or a wide bowl seived the flour.
Add in the flour, water, and sugar.
Using a dough hook, mix everything and let the dough rest for an hour.
After an hour add the salt and give it a quick mix.
Now add the active Sourdough starter.
Knead the dough using the dough hook for 2-3 minutes.
Let the dough rest for 1 min.
Repeat the above 2 steps for 3-4 minutes until you form a tight and an elastic stretch dough.
The total kneading will be around 8-10 minutes in a stand mixer and if using hands would be around 15-20 minutes.
Lightly cover the dough with a muslin cloth and let it rest overnight in the bowl over the counter.
After overnight proofing or around 12-15 hours, the dough should double in size.
Divide the dough into 8 equal parts.
Roll each piece of dough on the counter. Stretch the dough from outside to inside and form a tight ball.
Shape it in the form of rolls using your hand.
Arrange this rolls on a baking tray or a bakign stone. Keep even spacing in between.
Cover with a muslin cloth and let it rest for 4-6 hours until double.
Once the rolls are double or proofed, preheat the oven to 200 Deg C or 400 Deg F.
Lightly brush the buns with vegan milk or milk of your choice. (This is optional, but adds a wonderful brown glaze on the rolls).
Sprinkle with sesame seeds and bake it in a preheated oven for 30 minutes.
Once baked remove and let the rolls cool completely on a wire rack.
Cooling on a wire rack is essential as it helps in the buns not getting soggy from the bottom.
Once cool, slice and enjoy with your favorite filling.