• For the activator, add yeast to water at room temperature, and set aside for 5 minutes.
• Cook the starter by adding flour to water, and then bring it to 65°C, set aside to cool to 7°C. Use this as a wet ingredient later.
• Add all the wet ingredients and the starter to the activator and mix well.
• Mix in all the dry ingredients, then bring the mixture together. If using a machine, keep the temperature low by using cool wet and dry ingredient.
• Knead for 6 minutes, ensuring the dough's temperature does not increase above 28°C. If you use your hands, you should not need any flour and your hands, the table and the bowl should all be clean.
• Mix in the butter and knead for another 2 minutes.
• Proof for 40 minutes at 28°C.
• Cut into bun size, either 30g each for small buns or 60g for normal commercial sized ones., proof for another 30 minutes.
• Shape and incorporate whatever fillings and toppings desired, and egg wash with reserved egg.
• Proof in a warmer environment at 38°C.
• Bake at 200°C for 12 minutes until the bottoms of the buns are 2/3 golden brown in color.

Thermomix Method

Starter

• Mix the bread flour and water in the Thermomix, and bring it to 65°C, refrigerate.

Mix Bread

• Combine wet ingredients, and add to the cooled starter in the Thermomix.
• Combine dry ingredients and add to Thermomix.
• Using knead function, knead at Speed 3 for 6 minutes.
• Add the butter and knead another 4 minutes.
• Rest dough at 28°C for 40 minutes.
• Shape and incorporate whatever fillings and toppings desired.
• Proof in a warmer environment at 38°C.
• Bake at 200°C for 12 minutes until the bottoms of the buns are 2/3 golden brown in color.