Cut the dough into 10 portions of 80g each. Roll each piece into a ball using the dough balling technique: Flour your dominant hand and tap off the excess. Get one portion of dough in front of you and apply light pressure to the top of the dough as you use your fingers and thumb to form a kind of circular basket around the dough.

Roll it in circles; the dough should be a bit sticky on the bottom as you’re pressing lightly on it while rolling; that friction and sticking on the work surface will help the dough come together in a ball. As you roll the dough, your fingers should be tucking the dough underneath itself to help form a ball. Roll until the dough has a nice, taut surface and a round shape. Repeat with the remaining dough pieces.

Space them evenly with ample room between them on a sheet pan lined with parchment paper or a silicone bakng mat. Let the buns proof in a warm place (75°–85°F / 23°–29°C) for at least 2 hours and up to 4 hours, until they have doubled in size and do not spring back when you poke a finger into the side of a bun.