1. In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5-7 minutes until frothy.

2. Add sugar, salt, and half the flour to the bowl. Mix until a shaggy dough forms.

3. Gradually add remaining flour until dough becomes smooth and elastic. Knead on a floured surface for 10 minutes until shiny.

4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours or until doubled.

5. Preheat oven to 190°C (375°F). Punch down dough and divide into 20 equal portions.

6. Shape each portion into a ball, then flatten slightly into a disk. Place on a lined baking sheet, leaving 2.5 cm between buns.

7. Dot the top of each bun with softened butter. Bake for 15-20 minutes or until golden brown.

8. Remove buns from oven and let cool on a wire rack before serving. Handle hot baking sheets with care.