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1
In a bowl put water, salt and sugar (or honey) and mix to dissolve.
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2
Sprinkle yeast on top (DO NOT STIR - just let it sit there) wait until you see goopy bubbles form (or just wait 10 minutes).
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3
Add flour and mix well (use your hands and add 1/2 the flour at a time) at this stage you can add any seeds you like -- pumpkin seeds are really good, so is linseed/flax, (soaked) rolled oats etc --
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4
Once your dough is well mixed (don't take it out and knead it yet) and in a nice round ball, cover with a teatowel and place in a nice warm area to rise.
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5
(if your apartment is warm then that will do -- if not, turn your oven on low for 20 minutes then turn it OFF and put the bowl in there to keep warm.
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6
).
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7
Once the dough has doubled in size (approx 1 hour) take out, and knead!
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8
Knead for about 5 -6 minutes on a floured surface or until its firm again and in a nice ball -- rise again (it will only take about 30 - 45 minutes this time) Once it has risen for the 2nd time, knead lightly (don't get the dough too hard now) and cut/tear into even amounts to form as many buns as you would like -- they rise quite a bit in the oven so keep that in mind!
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9
Alternatively, you can let the dough rise overnight, knead in the morning, rise for an hour or so, knead (lightly) & make into balls and bake it like that.
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10
(it will be slightly lighter and tastier- especially if you use honey) -- yet another alternative is to just let it rise as long as you like, then knead it and let it rise again -- then knead it etc -- it doesn't really matter.
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11
The longer the dough sits & rises, the tastier it will be.
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12
Place rolls onto a oiled cookie tray or baking stone and cook for 20 - 30 minutes @ 175C (350 F) on the LOW rack (if the element is on the top) -- you may choose to put them on the middle rack near the end to get the top nice and brown.
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13
Tap the bottom of the buns, they should sound hollow when done.
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14
ENJOY!
