Process:

So, before we start, you should be aware that the dough is quite wet, so don’t panic 

The lukewarm water should be mixed with the yeast, sugar and the butter, wait for 5-10 minutes for the yeast to activate.

In a stand mixer, add the water with the yeast. You can now also add the remaining water from the recipe. Mix.

The rotation of the mixer (hook), should be on low. Keep adding one spoon of flour at a time. We don’t want to pour the whole four at once.

Knead with hook well, until you don’t see the dough being stuck to the walls of the bowl. Ideally you want to “pick-up” all the dough.

Once ready, leave the dough to rest in the mixer, cover with cling film.

After the dough rested and grew, turn on the mixer to make another 3-4 rotations (slow) and cover again to rest and to grow in size.

Once it has risen for the second time, make small equal balls with the dough and form buns.

For the buns I made, I have made two cuts in them, so when they grow, they will look pretty 

Once formed, bake in 220 c.for 8-12 minutes. You can also check with thermometer if 90 c. is reached to be on the safe side.The buns should be brown but not black. 

\\\\\\\\\\\\\\\\Have good time baking\\\\\\\\\\\\\\\\\