Get your mixer out.

Add all the ingredients to the mixer's bowl.

Turn on the machine and let the dough be kneaded at medium speed. The dough should be shiny, nice, and smooth on the surface - this takes about 10 minutes.

Turn off the machine and place the dough on the table.

Divide the dough into 20 portions.

Now shape the buns one at a time by rolling a portion between both palms.

Place the 20 buns on a baking sheet lined with parchment paper, making sure to leave about five centimeters between each bun.

Let the buns rise for 2 to 3 hours.

The buns will rise to about double in size, and at this point, they will have touched each other. That's the point - that's how we know the wheat buns.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (fan).

When the oven is hot, bake the wheat buns for 15 to 20 minutes.

Let them cool slightly and serve immediately afterward - remember that cold unsalted butter is completely obligatory :-)

It's a large portion - the rest of the buns can be frozen.