55-70gmsButter (salted / unsalted) at room temperature
Mix the unfed starter, flour and water in a transparent jar. Ensure no dry flour remains. Cover and set aside till it doubles in volume. It should take around 3-4 hours
Mix the all purpose flour and water in a bowl and set it aside till the starter is ready
Add the starter, salt and butter and mix well to form a sticky dough. Knead the dough for 5-7 minutes with a hand mixer to ensure the dough is smooth.
Stretch and fold is a technique by which you aid gluten formation and help trap the gases in the dough for a good rise It involves stretching the dough on one side and folding it on top of the rest of the dough. This needs to be done on all four sides like an envelope. When you stretch be careful to not tear the dough. Stretch gently only till you feel resistance and then fold it on top of the rest of the dough
The dough needs to be stretched and folded 2-3 times in the first 2 hours.
Once the stretch and folds are done, cover and set aside the dough rises significantly in volume. It should take around 1-2 hours depending on the weather conditions
Transfer the dough to a lightly floured surface. Roll it or spread it out into a 1" thick rectangle without tearing the dough.
Spread the marinara sauce over the entire dough leaving half an inch from the edges. Sprinkle the cheese on top
Roll the dough on the longer side into a tight log
Cut the log into 7 pieces and place it cut side up in the greased cake tin
Cover and set aside till the rolls puff up in volume, around 1 hour
Preheat the oven to 200C
Bake for 25-30 minutes till the top is golden brown
Unmould and let the buns cool on a wire rack. Serve warm.
I used marinara sauce and mozzarella cheese as filling for these buns but it can be replaced with any filling of your choice. I also sprinkled some cheese on top of the buns. That is also optional