Mix flour, butter, sugar, salt, yeast, and water. Knead into a smooth dough.
Cover and let rest for a few hours.
Uncover, knead again to remove most air. Divide into 12 portions, and form each into a smooth ball.
Line the inside of a large baking dish (mine is about 20 by 30 cm) with baking paper, and arrange the 12 balls in the tray, leaving some space between each.
Cover with a towel and let proof for another 40 minutes.
In the meantime, preheat oven to 200 degrees Celsius.
After proofing is done, the buns should now be roughly double in size and touching each other.
Optionally brush some milk or egg wash for better browning.
Bake for 25 minutes until the top of the buns are brown.