Make the starter and leave it aside until it froths.

Make the water roux by mixing the water with the flour, and then bring that over the fire until the mixture is about 70C.

Cover the water roux with a piece of cling wrap touching the surface of the roux.

Freeze roux until it is 3C.

To the starter, add the roux, all the ingredients of the bread dough except for the oil.

Knead for 4-5 minutes (on the Thermomix, it is 4 minutes)

Add the oil and mix for a further 2-3 minutes.

Test for window pane.

Cover and let it proof until double its size, or when you put a finger through the dough, the finger imprint stays.

Shape and proof at 40C until it doubles again, normally 50 minutes.

Bake at 180C, medium to top shelf, for 15-20 minutes. The smaller the buns, the higher the shelf to use and the shorter the time.