• in the jar with lukewarm water add the sugar, the dry yeast and mix in well
• wait for 10 minutes so the yeast is proven
• add the jar with the proven yeast in the stand mixer
• add the milk
• add the whole eggs
• add the olive oil
• add the wheat flour
• add the sea salt
• start the stand mixer on low so all ingredients are combined
• once all is combined turn the mixer on medium high for 10 minutes
• once the dough is nice and smooth transfer it to an oiled bowl
• flip the dough around so the oil goes on all sides
• cover it and leave it to rise for 30-40 minutes or until double its size
• split the dough in the middle and then cut it in smaller pieces
• take the smaller pieces and fold them to create a seam, turn them around and use the tension of the surface to create the bun
• once all buns are formed place them in the baking tray
• cover the buns with a tea towel and let them rest for 30-40 minutes or until double its size

Lye Bath

• because the lye is highly caustic, use gloves and googles
• take a plastic cutting board and place the glass bowl on top
• add the 60g of sodium hydroxide and add it in the 1L of water
• carefully dissolve it using a plastic spatula until the mix turns milky colour
• dip the buns in the mix using a plastic spatula and flip them around for 9-10 seconds
• repeat with the rest of the buns
• place the buns on the baking tray and with the gloves on sprinkle some sea salt on top
• take a scalpel and make a nice incision on top like a cross
• in a preheated oven running at 200℃ - 392℉ place the baking tray in the middle rack and let them bake for 15-20 minutes
• ready to serve