In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Add the sourdough starter and mix well.

Gradually add in the flour, salt, and instant yeast. Stir until a dough begins to form, then add the olive oil.

Transfer the dough onto a floured surface. Knead the dough for about 7-10 minutes until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until the dough has doubled in size.

Once risen, punch down the dough to release the air. Divide the dough into 6 equal pieces (or more, if you prefer smaller buns). Shape each piece into a ball and place them on a baking sheet lined with parchment paper.

Cover the shaped buns with a towel and let them rise again for about 30-40 minutes until puffed up.

Preheat your oven to 375°F (190°C). Bake the buns for 15-20 minutes or until they’re golden brown. Cool on a wire rack before serving.