*****It is important to weigh ingredients for your dough.*****
Mix all ingredients together in mixer bowl with spoon or spatula.
Knead by hand or with dough hook mixer attachment for 5-8 minutes, until dough is smooth and elastic. Start with 650 grams flour, and add more, as needed.
Place in oil covered bowl and tightly wrap with plastic wrap. Refrigerate overnight, up to 2 days.
Can be frozen in plastic bags at this point.
Break up dough into equal portions and stretch and roll dough into round.
Top with desired toppings. Bake 450°F for 15-18 minutes, until crust and toppings are browned.
**Notes**A couple people who have commented, have had a problem with the dough being sticky. To avoid this, measure your liquid very carefully. Also, make sure your butter is measured carefully.Next, humidity plays a large factor in the texture of yeast doughs. If it is very humid, more flour will be needed.Third, measure flour carefully. Also know that different brands and types of flour can affect the stickiness of the dough.Forth, the hydration of your starter can play a big factor as well. These buns were made with a 100% hydration starter. If you use a different hydration starter, more, or less flour may be needed to form a ball. So, don’t add flour all at once. Add it by heaping tablespoons full at a time, after the first 2 cups. If your dough is still sticky, do not be afraid to add more flour. In my experience, you can not add too much flour to a yeast dough. They are very forgiving. Just continue to add flour to make a nice ball, even if it is over a cup of flour.Do not add too much sauce to the top of crust or it will spill out.Oven temperatures vary, so check for doneness 5 minutes before above stated time.Choose your choice of toppings. Here are some favorites.