• Mix the warm water, sugar & yeast together and leave to proof for about 5min* till its nice and foamy

Using electric mixer

• Add 1 cup of flour and mix on low till combined
• Add 2 T Butter and another cup of flour keep mixing go from low to medium for about 2min
• If adding cream add it now with the 3rd cup of flour
• Add the 4th cup of flour slowly, keep an eye on the dough now
• Scrap the mixture off the sides and once the dough forms a ball and doesn't stick to your fingers its ready to let rest

Cover the dough and leave it in a warm space to rise about 20min. It should double in size

Oil a baking tray & set oven to 200˚C

• Turn out the dough onto a floured kitchen bench
• Knead the dough form into a loaf or round ball
• Using a bread knife and cut into 16 equal parts
• Roll into balls and line into the oiled tin
• Let rise for another 20min - the raw buns will be smooching each-other
• Butter the tops of the rolls bake for 15min

They will have a golden look and if you tap the tops with your nail, they will have a nice sounding knock when ready.

• Lather another spread of the softened butter across the tops once they're out and sprinkle with some sea salt

Serve & Enjoy

SaltedYeti

*If the kitchen is oddly cold or its a wintery day, you can leave the covered bowl in a basin filled with hot water