In a stand mixer bowl, combine the water with the salt using your hand ( or whatever you prefer). Add about 1/3 of the flour and mix it in. Add the yeast and let it stand for 10 minutes.

Add all the remaining flour, the sugar and 1 egg. knead for about 6 minutes. Make a ball with the dough and place it back in the bowl, cover with plastic wrap and let it rest for 2 hours.

DUmp the dough on your work surface and divide it into 6 equal portions. Ball up each one of the dough.

Gently flatten each dough using your hand until it’s roughly 3″ wide. Try to be gentle so it doesn’t deflate too much

Line a parchment paper on a baking tray and transfer the dough to it. Cover with a clean dishcloth and let it have a final rest for 90 minutes.

Preheat the oven to 375F

Beat the second egg in a bowl and add a little bit of water. Brush some of your egg wash on each of the buns and sprinkle whatever you fancy on top of it

Bake for about 15 minutes or until golden

Remove from the oven and transfer to a wire rack to cool them. I would recommend you wait at least 30 minutes before you use them.