I use a simple bread recipe: Flour 100% ie 300g salt 2% of Flour weight ie 6g yeast 3% ie 9g water 60% ie 180ml here is how I would make your buns. make the dough, knead for 10 mins (important, you need to develop the gluten, the gluten catches the CO2 from the yeast) Put the dough in a bowl, and cover with cling film and let is rise so it doubles in volume. I used to put my dough in a bowl with measuring marks, and note where it came up to. Then when 350ml of dough rose to 700ml, I knew it was double. Knock back the dough, knead it a bit. Scale off the dough and make little balls for your buns. Lay them out on your baking tray and put them in an oven that been tuned on for 2 or 3 mins (just enough to get luke warm) and put a tray of hot water in the bottom. You want a nice humid oven, you don't wan't the buns to get an elephant skin on them. Let them rise twice in volume again. pull them out an turn your oven on to a good hot temperature, then when its hot, cook your buns. You'll know they are done, when you tap them and they sound hollow... let us know how you get on!